Charles Namba

Coming Up

Charles Namba trained at Chanterelle before stepping into the role of chef at EN Japanese Brasserie (2004). That early stretch put the basics under pressure: absorb them fast, execute them cleanly, and carry them forward without fuss. He later served as assistant to Chef Thomas Keller at Bouchon Beverly Hills (2010), where precision and discipline defined the workday and sharpened a style that favors clarity over ornament. Today, Charles is chef and business partner of Tsubaki (since 2017), chef and co-owner of OTOTO (since 2021), and chef and co-owner of Camelia (since 2024). Read together, those roles show a career built on range and continuity: steady advancement, firm structure, and a preference for letting ingredients carry the point.

Where They Are Now

At Tsubaki in Echo Park, Los Angeles, Namba has served as chef and business partner. The room is a fixed point in his Los Angeles work, and one of the addresses most closely tied to his name over time. For a chef, certain kitchens become reference points; Tsubaki is one of his. He is also chef and co-owner at OTOTO in Los Angeles. Alongside Tsubaki, that role makes the city the center of his current work, and gives his output a measured cadence. The pattern is less about volume than repetition refined into identity. At Camélia in Downtown Los Angeles, he is chef/owner. The title places the newest chapter in the same city and under the same hands-on responsibility. The appeal here is balance: ingredients handled carefully, flavors kept legible, and technique used to clarify rather than decorate. Across these roles, the work points in one direction: control without rigidity, clear flavors, and technique in service of directness.

Signature

Charles's signature dishes include sui-gyoza, yaki-gyoza, Meiji Atsu-age Sando, Hamachi Kama Nitsuke, and Chicken Katsu Sando. Taken together, they show a kitchen working comfortably across texture, heat, and restraint.

In Their Words “I really like the simplicity of leaving ingredients alone and letting it taste how it should taste—I don’t want flavors to get lost.” “I wanted to learn more about French cuisine.”

Honors

Charles's honors include James Beard Award.