Great restaurants often begin with a single idea. At Loca Niru, that idea is embodied in a man, a chef whose journey from the tranquil fields of Nagano to the refined dining rooms of Singapore has been defined by quiet precision, artistry, and relentless curiosity. His name is Chef Shusuke Kubota.
A Childhood Rooted in Nature and Craft
Long before he helmed a kitchen, Chef Shusuke Kubota was a child captivated by the rhythm of the natural world. Born in 1992 in Matsumoto City, Nagano Prefecture, his earliest memories are of his grandparents’ farm — a landscape of morning mist, clean air, and steady rituals that celebrated the changing of the seasons.
He loved to make things with his hands: drawing, sculpting, and experimenting. These simple acts of creation would later become the language through which he expressed himself as a chef. That affinity for craft, paired with an instinctive connection to ingredients and nature, laid the foundation for a culinary journey unlike any other.
Discovering a Lifelong Calling
As a teenager, Chef Shusuke Kubota took a part-time job at an Italian restaurant. What began as a way to earn pocket money soon revealed itself as a calling. Cooking was where all his interests met: creativity, artistry, precision, and the pursuit of excellence.
This passion led him to the prestigious Tsuji Culinary Institute in Osaka in 2011. There, he immersed himself in a spectrum of cuisines: Japanese, French, Chinese, Italian, and Western. Each discipline added new layers to his culinary identity, but it was the elegance and finesse of French cuisine that struck a particular chord.
A Transformative Chapter in France
To deepen his craft, Chef Shusuke Kubota travelled to France to train at the École Hôtelière Tsuji in Lyon. This was not merely a step forward; it was a turning point.
He staged at Domaine Les Crayères in Champagne, a château restaurant once crowned with three Michelin stars, under the guidance of the renowned Chef Philippe Mille. The experience left a profound mark. Working with French produce taught him the power of curing, layering, and intricate combinations to create depth. At the same time, his Japanese sensibilities reminded him to preserve the purity of each ingredient.
This duality, French complexity and Japanese clarity, would later become the soul of his cooking.
Finding His Voice in Japan
Returning to Japan, Chef Shusuke Kubota continued to refine his craft at some of Tokyo’s most respected establishments. He joined Restaurant Bacar, where he worked under Chef Shinsuke Ishii. When Bacar closed, he followed his mentor to Sincère, a new venture built on innovation and deep respect for ingredients.
During this period, he rotated through several acclaimed kitchens to broaden his skills. At Les Chanterelle, under Chef Yusuke Nakata, he mastered contemporary French cuisine and learned the art of working with mushrooms. At Parlour Ekoda, he learned the slow discipline of breadmaking with natural yeasts. At LA BONNE TABLE, he perfected his pastry work while holding down a demanding savoury station.
Each kitchen added a brushstroke to his evolving style, blending rigour with intuition.
Building a Philosophy of Sustainability and Adaptability
At Sincère, Chef Shusuke Kubota became a founding member of the team when the restaurant opened its doors in 2016. He handled appetisers, breads, sauces, and pastry development — a rare breadth of responsibility that shaped him into a deeply versatile chef.
Beyond technique, he was profoundly influenced by Chef Ishii’s commitment to conservation and sustainability. To him, cooking was never just about flavour; it was about respecting the producer, the land, and the craft. This ethos now runs through every dish he creates at Loca Niru.
A New Chapter in Singapore
In 2020, an opportunity brought Chef Shusuke Kubota to Singapore, where he joined Omakase @ Stevens. Over the next three and a half years, he honed a distinctive culinary voice by weaving his French training into a refined, elegant Japanese omakase that spoke softly but powerfully of cross-cultural mastery.
By 2024, the opportunity to build something entirely new arose. Chef Shusuke Kubota was given the creative freedom to co-develop a fine dining concept from the ground up. The result was Loca Niru: a place where his memories, skills, philosophy, and vision converge.
The Vision Behind Loca Niru
Loca Niru isn’t just a restaurant; it’s a deeply personal expression of everything that shaped its chef. The name itself carries meaning and inspiration behind Loca Niru — a nod to cultural bridges, artistry, and the quiet elegance of craftsmanship.
The cuisine reflects the seamless blend of Japanese refinement and French sophistication, an embodiment of Japanese French cuisine. Each plate is designed to evoke emotion, memory, and discovery, mirroring the journey that brought the chef here.
A Refined Culinary Experience
To dine at Loca Niru is to step into a story told through taste, texture, and restraint. The experience embraces the philosophy of Japanese fine dining: precision without pretence, minimalism with intention. Seasonal ingredients take centre stage, presented with clarity and an understated elegance that allows their true character to shine.
Guests encounter dishes layered with technical mastery, a reflection of years of disciplined training in France; yet rooted in a distinctly Japanese sensibility. From delicate amuse-bouches to thoughtfully composed desserts, each course speaks softly but lingers long after the last bite.
Looking Ahead: A Legacy in the Making
At 33, Chef Shusuke Kubota stands at a remarkable juncture. His story is already layered with rich experiences across continents, but it is also only just beginning. Loca Niru is more than a destination for exceptional food; it is a canvas for a chef whose philosophy has been shaped by the earth beneath his feet, the mentors who guided him, and the traditions he carries forward.
For diners, it offers a rare kind of connection, a sense of stepping inside a story, of tasting a chef’s memories and vision. For the culinary world, it’s a quiet signal that a new chapter in contemporary Japanese French cuisine is unfolding in Singapore.
Experience Loca Niru
For those who value artistry on the plate and authenticity in every bite, Loca Niru offers more than a meal; it offers an encounter with a chef’s soul. Book your dining experience at Loca Niru and discover the elegance, craft, and quiet power of a visionary at work.