Back down memory lane… L’Effervescence is my most beloved dining experience🤍. Over the past decade I have enjoyed so many transportive, simply delicious meals within its dining room, and delighted in witnessing both Namae-san and the restaurant’s journey of creation and evolution. Every experience has been flawless yet never stilted, perfectly executed yet never ‘over done’, professional yet warm and unpretentious. L’Effervescence is also where my eyes were first opened to the infinite potential of pairing sake with ‘haute cuisine’— an education I will always be truly grateful for. 🙏🏻 As such, I habitually request the sake pairing in order to enjoy the unique synergy that each varietal has with Namae-san’s cuisine. The standout pairing on this occasion was the lobster x warmed Kuheiji Hi no Tsuki Omachi. Sublime! 🙌🏻🍶👏🏻

Caviar, abalone, horsehair crab, sasanishiki risotto 🦀 🍚

Pairing: Champagne Larmandier Bernier Latitude Extra-Brut NV

Potato focaccia, sourdough 🥖 🍞

Artisan vegetables (on this occasion 42 seasonal vegetables, herbs and fruit) 🥗 👩🏻‍🌾

Pairing: Aramasa X-type (Aramasa Shuzō • Akita)

Tokyo turnip, complexity and simplicity 🤍

Pairing: Yoshidagura u Hyakumangoku no Shiro (Yoshida Shuzōten • Ishikawa)

Amadai gently pouched in whey, edamame, myoga, ginger, shiso flower 🐟🌸

Pairing: Masuizumi Do You Know 土遊野 (Masuda Shuzōten • Toyama)

Lobster, classic red wine sauce, maitake mushrooms, abalone mushrooms 🦞🍷🍄

Pairing: Kuheiji Hi to Tsuki Omachi — warmed to 45°C (Banjo Jōzō • Nagoya)

Scallop ravioli with chestnut soup 🌰

Pairing: Aramasa Lapis Lazuli 2021 — the last vintage (Aramasa Shuzō • Akita)

#leffervescence #3starmichelin #tokyo #sakepairing #新政 #aramasa #吉田蔵u#yoshidagurau #満寿泉 #masuizumi #醸し人九平次 #kamoshibitokuheiji @leffervescence

[Nov ‘22]