A Return After Two YearsThis restaurant, L'Effervescence, is a representative of the French dining scene in Japan, holding a Tabelog Silver rating and three Michelin stars along with a Green Star.I made a reservation in advance and visited on a Saturday afternoon to celebrate my friend's parents' wedding anniversary. Once again, we opted for the omakase course.PrologueWe started with a refreshing drink made from yellow chili gin and herbal liqueur, combined with Kaga cucumber and grapefruit. The classic seasonal vegetable crisp paired with a creamy tofu sour cream brought a delightful sense of uplift.Chapter I - First BreathThe dish featured a corn risotto made with Sasanishiki rice. The rich ocean flavors of sea urchin and abalone combined with the refreshing essence of black shiso leaf oil and the aromatic summer truffle created an overwhelming sense of perfection from the very first bite. The risotto, constructed with corn and abalone, showcased an exceptional texture.Interlude: Japanese BreadWe were served sourdough bread made from domestically produced wheat and potato focaccia, allowing us to enjoy the robust flavor and chewy texture of the wheat. I always end up eating a lot of focaccia; it’s truly delicious.Chapter II - Harvest JourneyA journey through the vegetables of July 25th. An array of countless diverse vegetables, including Yumetemari, Zucchini Zephyr, Kaga cucumber, and Kintoki greens, came together on one plate. The homemade mikan vinegar vinaigrette, beet powder, yomogi powder, and citrus accents highlighted the vibrant flavors of each vegetable, creating a truly stunning presentation. This dish, featuring 65 different vegetables each prepared uniquely, is a masterpiece that can only be experienced in Japan.Chapter III - The OriginA turnip roasted slowly for four hours in burnt butter. Accompanied by a sauce of Italian parsley, brioche croutons, and domestic prosciutto, the turnip's juicy sweetness was elevated to its peak. During my last visit in August, the turnip was sweeter and had less moisture compared to this July visit. It’s clear that they continuously adjust their specialties.Chapter IV - Across the WaterA crepinette-wrapped natural sweetfish from the Shimanto River, deep-fried. The homemade uruka, green olives, aji nori, and a gazpacho of tomato and mango harmonized beautifully, creating a perfect contrast between the fish's robust flavor and refreshing acidity. This preparation upgraded the taste and texture compared to the previous tempura style, with the mango aftertaste pairing better with the sweetfish than the watermelon did last time.Chapter V - Catching FireDuck breast from Kyoto, grilled over Mizunara wood from Tokyo's Hinohara Village. Sautéed asparagus and a duo of red wine sauce and white wine sauce maximized the savory flavor of the juicy duck. Summer deer has less fat but brings out the meat's sweetness, embodying the essence of French sauces.Chapter VI - Crossing ThreadsHomemade hand-rolled pasta made from domestically produced whole wheat flour. Ezo deer consomme, asparagus, and herb-stuffed Ezo deer boulette, tomatoes, and micro basil combined to create a deep broth that permeated the pasta. Even though it’s pasta, it has a wonderful texture and the sweetness of the deer, making it perfect for slurping even in summer!Interlude: Artisanal Japanese CheesesA selection of high-quality domestic cheeses, including brown cheese, blue cheese, raclette, and Takara's yakko, served with ripe plum confiture, moonflower seeds, and bio-cherry confiture, along with organic honey, creating a rich aftertaste.Chapter VII - PromiseA composition of rhubarb. A mousse and oil made from fig leaves, hazelnuts, yerba buena ice cream, and sudachi jelly harmonized beautifully, providing a refreshing and elegant conclusion. The texture and lightness were unexpected for rhubarb, making it an exquisite main dessert.EpilogueWe enjoyed a variety of delightful small sweets, including rice flour macarons, peanut financiers, white miso and citrus palmiers, and rice flour tartlets, along with Amami coffee and matcha, allowing us to bask in a blissful afterglow with peanut milk.The respect for ingredients, exceptional technique, and the story woven into each dish created a perfect harmony, resulting in an experience that far exceeded expectations. Compared to two years ago, everything has been comprehensively upgraded, delivering a performance that is truly high-end French cuisine.It was a great meal!