This evening, we celebrated my wife's birthday and our wedding anniversary with another couple, visiting the renowned Michelin three-star French restaurant, L'Effervescence, in Omotesando.Once again, we were treated to Chef Nakae's innovative and exquisite dishes, resulting in an extraordinarily luxurious dining experience. This was my third visit, and as always, it provided nearly four hours of blissful escape that made my heart and body feel truly alive (effervescence). Ah, it was so delicious...We had requested the "Omakase Course" (approximately 8 dishes) for JPY 49,500 (tax included), along with a normal wine pairing for JPY 22,000. Below, I will touch on the actual course content, but please forgive the lengthy and somewhat disorganized writing as usual.**Haru Land Beer (small bottle)** *Note: forgot to take a photo*Due to my wife's late arrival (I sincerely apologize to the restaurant staff), I ordered a "Haru Land (small bottle)" as our first drink to quench our thirst. The style of serving it in a very thin beer glass was delightful.**Prologue** Yellow Chili Pepper Gin Herbal Liqueur, Kaga Cucumber, Grapefruit Seasonal Vegetable Crisp and Bonito Flakes Tofu Sour Cream The course began with the aperitif, "Yellow Chili Pepper Gin." This refreshing liqueur was made using "Scarlet Mentha Amaro" from Iseya Brewery in Sagamihara. The green aroma of Kaga cucumber juice combined with the acidity and bitterness of grapefruit created a complex yet refreshing drink. Delicious!Additionally, the classic "Seasonal Vegetable Crisp and Bonito Flakes" featured incredibly thin vegetable chips that were light yet packed with flavor. The accompanying "Tofu Sour Cream" enhanced the sweetness of the vegetables with its richness and acidity! The "Tofu Sour Cream" is refillable, so spreading it on bread is truly delicious.**Domaine Rene Geoffroy** Champagne 1er Cru Expression Brut 25 Dégorgé NV As it was a birthday celebration, we ordered an additional "Champagne" outside of the wine pairing. It had a fruity essence reminiscent of apples and plums, with fine bubbles. The refreshing acidity and floral sweetness were well-balanced, and it paired wonderfully with the "Seasonal Vegetable Crisp" and "Tofu Sour Cream."**Chapter I - First Breath** Corn Sasanishiki Risotto Sea Urchin, Abalone, Black Lizard Leaf Oil, Summer Truffle The presentation of the first dish was stunning. This risotto was inspired by the tea kaiseki dish "Nihibana." The extravagant act of slicing summer truffles right in front of us was a delightful touch. Upon tasting it hot, the rich aroma of summer truffles was followed by the umami of sea urchin and the flavor and texture of abalone, finishing with the sweetness of corn. The cooking of the Sasanishiki rice was perfect! So delicious!**Cassy Blanc 2024 Clos Saint Magdelaine** This wine had hints of white peach, with refreshing sweetness and acidity from honey and citrus. It had a slightly spicy finish, reminiscent of grapefruit bitterness. It paired excellently with the seafood in the "Corn Sasanishiki Risotto."**Interlude: Japanese Bread** Domestic Wheat Sourdough Bread Potato Focaccia I love how the sourness of the sourdough bread enhances the sweetness of the wheat. The potato focaccia was incredibly delicious. The chewy texture allowed the flavor of the "potato" to shine through. Be careful not to overindulge when spreading the "Tofu Sour Cream" on it!**Chapter II - Harvest Journey** Vegetable Journey This dish is one of L'Effervescence's specialties, featuring over 60 types of vegetables beautifully prepared and presented. I was amazed by the connections they have to source such a variety of vegetables, and I was moved by the delicate work done on each vegetable. Each bite offered a different texture, allowing us to truly appreciate the natural flavors of the vegetables.**Chapter III - The Origin** Slowly Cooked Turnip with Burnt Butter Italian Parsley Sauce Brioche Croutons and Domestic Prosciutto Previously known as "Teiten," this dish featured a very juicy summer turnip with a delightful crispness. The aroma of the burnt parts, the saltiness of the prosciutto, and the unique flavor of the parsley were all perfectly balanced without overpowering each other. It was simply amazing!**Ichibaku Suisei Premium** With a melon-like aroma and refined sweetness, this sake was incredibly smooth with no off-flavors, gliding down the throat effortlessly. When paired with the turnip, it vividly highlighted the dish's contours. I was pleasantly surprised by how delicious it was.**2022 Marsannay Rouge** Le Chapitre Sylvain Pataille I was excited to pair red wine with "Sweetfish." It had a floral aroma with a hint of peppery spice, creating a complex profile. It paired excellently with the vegetables and herbs used in the sweetfish sauce, enhancing the deliciousness of the sweetfish itself. Very good!**Chapter IV - Across the Water** Shimanogawa Natural Sweetfish Wrapped in Crepinette and Fried Homemade Uruka, Green Olives, Sea Lettuce Tomato and Mango Gazpacho, Cucumber, Myoga Lemongrass Oil, Summer Flowers First, I was amazed by the size of the "natural sweetfish" in the food presentation. I was also intrigued by the wrapping and frying technique. The fish was fluffy, and the method of coating it with sauce (soup) was excellent. However, the head was slightly overcooked, making it a bit tough and bitter. Still, it was incredibly delicious!**2007 Domaine de la Mordorée** Châteauneuf du Pape La Reine des Bois With concentrated fruit aromas of cassis, black cherry, and prune, it also had hints of chocolate and coffee, along with spicy notes. It had a solid volume and a long, sweet, and bitter finish. The robust umami of the "Ezo deer loin" paired beautifully with the flavors of burnt eggplant and Mizunara. This was the best wine of the night!**Chapter V - Catching Fire** Ezo Deer Loin Grilled with Mizunara Wood from Tokyo Hinohara Village Water Eggplant Pickled in Grapefruit Green Plums and Burnt Eggplant, Homemade Black Garlic Sauce Sauce au Fromage Summer Aseasonment The perfect cooking of the meat showcased exceptional skill. I was also impressed by the quality of the Ezo deer loin. The explosion of flavor when combined with the Mizunara aroma, burnt eggplant, and garlic sauce was heavenly. The accent of the grapefruit-pickled water eggplant was a highlight. I truly admire Chef Nakae's creativity.**Marco Pezzuto Roero Arneis Brighela 2024** With aromas reminiscent of pears and a hint of honey, this wine was elegant. It was dry and transparent, making it a great choice for pairing with food. I think it complemented the pasta served at the end perfectly.**Chapter VI - Crossing Threads** Homemade Hand-Pulled Whole Wheat Pasta with Domestic Wheat Potato Soup Asparagus and Herb Stuffed Ezo Deer Boulette Cedar Oil Personally, I preferred this dish over previous finales. The creamy potato soup was perfectly complemented by the hand-pulled pasta, enhancing the richness of the soup with the aroma of wheat and the texture of the noodles. Additionally, the accent of the Ezo deer boulette was well-balanced. I ended up ordering a "large size" for a second helping!**Wongamat Cuvee Yufankori No. 2** With hints of blackberry and a spice note from the wooden barrel, it was fresh yet had a sense of maturity. The moist, jam-like quality paired beautifully with the cheese flavors.**Interlude: Artisanal Japanese Cheeses** Brown Cheese Blue Cheese Blueberry and Black Vinegar Confit Raclette Organic Honey Caprino Ripe Plum Confit Aged Forest Cheese Spring Awakening Time Mulberry Confit This lineup showcases the high level of craft cheese in Japan. The hospitality of adjusting the amount cut was also appreciated. It was enjoyable to explore the unique characteristics of each cheese while finding my favorites.**Chapter VII - Promise** Rhubarb Composition Fig Leaf Mousse and Oil Hazelnuts Yerba Buena Ice Cream Sudachi Jelly The presentation that highlighted the beauty of rhubarb was impressive. The unique flavor of the ice cream, the accent of hazelnuts, and the refreshing acidity of the sudachi jelly harmonized beautifully, delighting our taste buds until the very end.**Birthday Plate** *Note: No photo*They prepared a birthday plate for my wife. When I called a few days prior to discuss it, they kindly agreed to prepare it without any extra charge. Their hospitality was truly outstanding. The content was sophisticated without being overly extravagant, and my wife was delighted. I was relieved.**Epilogue** Rice Flour Macaron Peanut Financier Chocolate Sablé Amami Coffee and Nagano Hazelnut Kin-tsuba Pomelo and White Miso Rice Flour Tartlet Passion Fruit Fruit Jelly Peanut Milk World Peace Usucha Each item was surprisingly delicious... The "Peanut Milk World Peace" is a classic, maximizing the flavor of peanuts, making it an essential adult cocktail. Additionally, the graceful actions of the assistant manager, Mr. Sayama, while preparing the "Usucha" were beautiful and captivating.**Souvenirs** Turnip Pandemi Cheese and Rosemary Sablé Bokashi from Kamikashi Mori Takasawa Candle The Pandemi and Sablé were, as always, of high quality, enriching our breakfast the next day. From the souvenirs we could choose at the table after settling the bill, I selected the sugar cane honey "Bokashi" and the soothing Japanese candle "Takasawa Candle" that adorned our table during the meal.In conclusion, the flawless course structure made me forget the passage of time, and it felt like it went by in an instant. I wish I could have enjoyed it a little longer... There was a bittersweet feeling of wanting to linger a bit more.The details of the wine pairing are as mentioned above, but the level of harmony with the dishes deserves heartfelt praise. While it is certainly not a cheap price, it undoubtedly enhances the enjoyment of the meal, so I highly recommend ordering it.Additionally, this time, I was seated in a "semi-private room" for the first time, which created a sense of privacy and allowed me to focus more on the dishes in front of me. However, even in the semi-private room, the large windows provided a view of the garden trees and greenery, creating a very luxurious atmosphere.Mr. Masuda, who had served us during our first and previous visits, has now become independent, and Mr. Sayama, who took care of us this time, provided excellent hospitality. Although he is young, I felt his skill in engaging in light conversation and maintaining a good rapport with customers. I look forward to seeing him again.Lastly, the only point of concern this evening was the occasionally loud voice (in French?) from downstairs announcing the table numbers for the next dish. I don't recall this being present during my last visit... From the perspective of maintaining the tranquility of the hall and creating a refined atmosphere, I feel that such loud announcements should be avoided (it felt somewhat bistro-like). I hope they can address this with an intercom system.Before leaving, I made a reservation for our next visit, which will be in the winter of 2027. Finally, several staff members came out to see us off until we were out of sight. It may seem like a basic and trivial gesture, but I believe that such attention to detail contributes to exceptional hospitality.It was truly a blissful and extraordinary culinary experience! It's understandable that nothing will taste as good for a while. Thank you for the wonderful meal!