L'Effervescence Tokyo

久しぶりにレフェルヴェソンスへ。お店に入った瞬間から空気が変わるというか、静かなんですが堅苦しさはなくて、とても居心地がいい。料理は一皿一皿きれいですが、見た目だけではなく、食べるとちゃんと印象に残ります。特に肉料理は火入れが本当にきれいで、シンプルに「美味しいな」と思いました。今回はジャック・セロスのイニシャルも。料理とワインをゆっくり楽しみながら、気がつけばかなり時間が経っていました。そして改めて感じたのがサービスの素晴らしさ。説明も丁寧ですが、必要以上にかしこまった感じがなく、こちらの時間を邪魔しない距離感がとても心地よかったです。料理が美味しいのはもちろんですが、料理、ワイン、サービス、空間、全部を含めて一つの時間になっているお店だと思います。帰る時に「また来たいな」と自然に思える。 Less

I visited L'Effervescence, a place I had been wanting to try for a while. To sum it up, it was the "best experience" I could have hoped for.Personally, I felt that the cuisine was light and reminiscent of Japanese food. The dishes featured a lot of vegetables, allowing the natural flavors of the ingredients to shine. There was absolutely no heaviness that often comes with French cuisine, making it feel like I could eat forever. I even went for a second helping of the pasta to finish off the meal, which was incredibly delicious.The atmosphere of the restaurant was relaxed in a good way, allowing me to enjoy the flavors of the dishes without any tension. The staff were friendly, and I had a wonderful time.This is a restaurant I would love to visit again with each season. Highly recommended! Less

This French restaurant offers a variety of innovative dishes with an emphasis on vegetables, making it particularly appealing to women.The signature dish, roasted duck, was free of any gamey taste. It seemed to be made with wild duck, which was thick and very satisfying to eat. The accompanying sauce, a traditional blend of white and red wine, complemented the duck beautifully while enhancing the natural flavors of the ingredients.Despite being a Michelin three-star establishment, the staff were friendly and made for a very comfortable dining experience! Less

I was truly impressed by the French cuisine after a long time.Unlike the usual surprises from specific flavors or genius combinations of ingredients, the experience here was about the meticulous attention to detail in every dish. Each plate left no room for complaints.The simplicity of highlighting quality ingredients and the complexity of unusual combinations struck a perfect balance. While I felt the herb flavors were a bit stronger towards the end, the umami of the ingredients held its own, maintaining equilibrium.Excluding abysse, which matched my preferences too closely, this became my favorite French restaurant. (While Kan Teru Sans is a contender, the disparity between my favorite and least favorite dishes is significant, so L'Effervescence wins for having no misses.)Considering the quality of the dishes, the prices might seem reasonable, but the service and atmosphere do contribute to a sense of inflated costs. Although I truly enjoyed the flavors, the cost-performance ratio makes a return visit a bit uncertain (perhaps in five years would be just right).---I have included my personal ratings (out of 5) and brief impressions for each dish in the photo section. Less

My close friend made a reservation for me, and I finally got to visit L'Effervescence, a long-awaited experience.With its three Michelin stars and global acclaim, I was aware of its reputation, but after spending over four hours there, what lingered most was a simple feeling of "Wow, that was fun."The course unfolded like a story, starting from Prologue and continuing through Chapters I to VII, ending with an Epilogue.It began with a cocktail made from golden chili gin and herbal liqueur, paired with seasonal vegetable crisps, followed by a risotto with whelk and Ise lobster, homemade caviar, and white peach. I was particularly impressed by the Mosel Riesling we had early on, which seamlessly connected the umami and saltiness of the seafood with the accent of white peach.Next came "The Vegetable Journey of August 8th," featuring a basket full of vegetables used that day. Water eggplant, okra, zucchini, cucumber, tomato, bell pepper, and musk melon—there was an abundance of variety. Despite the many elements, it never felt overwhelming; each vegetable became a part of the dish as we savored them one by one.The signature turnip was slow-cooked for four hours and finished with unsalted butter. Four hours for a turnip. I felt a bit guilty for finishing it in just a few minutes.The pairing with Kumamoto's Hanakou Sake "Uzumaki Kouko" was beautiful, as the soft sweetness of the turnip harmonized well with the sake's refreshing and citrus notes.The natural sweetfish from the Shimanto River was paired with Sylvain Pati's Marsannay 2023. The combination of sweetfish and red wine was intriguing, as the bitterness of the liver and the nuances of the innards were gently enveloped by the Marsannay.For the main course, I opted for a double serving of duck and venison at my friend's suggestion. The duck breast from Kyoto, grilled over Mizunara wood, had crispy skin and a beautiful doneness that was sensual. The venison, paired with eggplant and black garlic, evoked images of deer running through the forest when enjoyed with the fresh aroma of tarragon.Throughout these two dishes, we enjoyed M. Chapoutier's Hermitage "Monier de la Sizeranne" 2008. This nearly 20-year-old Hermitage followed the flavors from duck to venison, and the wine's character changed with each dish. It was an especially luxurious pairing.Afterward, we had handmade pasta with duck consomme and boulette, artisanal cheese from Japan, and a dessert featuring rhubarb and fig leaves. The final dessert, paired with Bollinger Rosé, was a delightful surprise.We concluded with petit fours, peanut milk "World Peace," matcha, and coffee.Despite the numerous dishes, ingredients, and techniques, what remained after the meal was not a heaviness of having indulged in luxury, but rather a lightness.The service was also exceptional. After my companion quietly mentioned their birthday the next day, my friend stood up to inform the staff, only to find they were already aware and had begun preparations. There was no stiffness; jokes were exchanged, yet they were attentive to every detail.Immediately after the meal, I thought, "I want to come back in a different season."As an average person, I did update my record for the highest bill ever (laughs), but I have no regrets at all. It was a thoroughly satisfying night. Less

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! Less

I visited for a private occasion.While it’s not a grand maison, the interior is spacious, and there are rooms available for larger groups on a different floor.Since the courses start at staggered times, please be mindful of punctuality as being late can affect other groups.There is a dress code, but it’s not overly strict.The cuisine is French, but it features a lot of vegetables and uses less butter and fried items, making it quite light.I recommend it for older guests or those who usually find traditional French full courses too heavy.I can relate to that myself (laughs).The highlight is the vegetable dish featured in the cover photo.This time, 65 different types of vegetables were prepared using various cooking methods, and every bite was delicious—a truly remarkable dish.Additionally, the sweetfish was prepared with the head, innards, and body cooked differently and then reassembled, showcasing great skill.It’s impossible for it not to be delicious!All the dishes were delightful, and the entire meal was enjoyable until the end.The staff were attentive and provided excellent service, making for a wonderful experience.This is a great place for dining with friends or loved ones, especially for special occasions.If you’re not a fan of rich French cuisine, I highly recommend you visit this restaurant!! Less

A three-star restaurant, L'Effervescence.While the quality of each dish is exceptional, what particularly stood out was the salad made with over 20 different vegetables. Despite the variety, each vegetable's aroma, sweetness, bitterness, and texture were distinctly noticeable, beautifully harmonized on the plate.The skill and creativity in bringing out the true essence of the vegetables is truly impressive.This restaurant is not only vibrant but also reflects a deep respect for the ingredients and meticulous attention to detail, making it truly deserving of its three-star status. Less

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! Less

L'Effervescence, located in Nishiazabu, Tokyo, is a Michelin three-star restaurant and a Tabelog Silva award winner, representing the pinnacle of innovative French cuisine in Japan! The dishes express the richness of Japan's natural environment and the depth of its ingredients through a unique sensibility and philosophy. The warm hospitality from the staff makes this restaurant truly exceptional!I was escorted to a window-side seat by a lovely staff member, where I enjoyed a view of lush greenery, a beautiful table, and a sophisticated atmosphere. The sommelier elegantly explained the champagne to us! We started with a toast with champagne!The wine list is extensive, featuring an impressive selection! ♡⚫︎ Welcome Drink Yellow Chili Gin / Herbal Liqueur / Seasonal Vegetable Crisps with Sea Salt / Tofu Whipped Dried Vegetable Chips The sweet and delicious dip sauce was fantastic!⚫︎ Corn Sasanishiki Risotto / Sea Urchin / Abalone / Black Leaf Oil / Summer Truffle The summer truffle was abundant and aromatic!⚫︎ Domestic Wheat Sourdough Bread / Potato Focaccia Two types of bread were served. The sourdough had a tangy flavor that paired perfectly with the vegetable chip dip! The focaccia was freshly baked and incredibly fluffy!There was a unique experience of choosing the knife for the day. I was torn between beautiful blue options but ultimately chose a bright pink, rare Japanese knife! It was crafted by Mr. Kurasaki from Fukui Prefecture. The handle felt wonderful, and the sharpness was impressive.⚫︎ June 19th Vegetable Journey A salad with 63 varieties, including beets and white sesame lemon salt. From vegetables to fruits, the colorful presentation was stunning. Each bite offered a delightful variety of textures—sticky, crunchy, fluffy! The flavors ranged from sour to sweet to bitter, making it an extraordinary dish! Experiencing such a variety of vegetables and fruits all at once is quite rare!Specialty ⚫︎ Four-Hour Slow-Cooked Turnip Roasted in Burnt Butter Italian Parsley Sauce / Brioche Croutons and Domestic Prosciutto Summer turnips are bitter and juicy, while they become sweeter in autumn. The staff mentioned they hope guests will visit throughout the year to experience the flavor differences. The freshness and umami that burst from the inside were astonishing! So juicy! A truly remarkable specialty! (*//艸//)♡⚫︎ Ise Lobster / Homemade Uruka and Green Olives / Seaweed / Tomato and Mango Gazpacho / Cucumber / Young Ginger / Mongrass Oil / Summer Wildflowers Originally, it was supposed to be fried sweetfish, but I requested a different ingredient as I’m not a fan of sweetfish! The dish involved removing all the bones and making a paste from the liver, which was then stuffed with mushrooms. The other guests highly praised it! The dish I received was Ise lobster, which I love! It was grilled over charcoal right in front of me, served hot! The lobster had a wonderful texture, and its rich flavor spread in my mouth, complemented by the seaweed and the refreshing aroma of the sauce!⚫︎ Kyoto Duck Breast Roasted over Mizunara Wood from Tokyo's Hinohara Village / Red Wine Sauce / Sautéed Asparagus / White Wine Sauce The roasted duck breast was crispy on the outside and melted with flavor from the inside! Each bite released juicy umami, making it the best duck dish I’ve ever tasted! I felt it was worth coming just for this dish. A blissful moment! ♡:*:(´- `*)\u2026⚫︎ Homemade Hand-Pulled Pasta with Domestic Whole Wheat / Potato Soup / Duck Meat Boulette with Asparagus and Herbs / Cedar Oil The pasta, featuring duck thigh meat balls, had a firm texture. Depending on how hungry you are, you can ask for a refill! ♡⚫︎ Cheese Platter I requested a small portion of goat cheese and a bite of everything else! I’m not usually a fan of goat cheese, but it was mild and creamy! Everything was delicious!⚫︎ Dessert Rhubarb Composition / Fig Leaf Mousse and Oil / Hazelnuts / Yerba Buena Ice Cream / Sudachi Jelly The crunchy rhubarb paired with crispy hazelnuts and the melting sweetness of the ice cream created a divine dessert. I didn’t know what rhubarb was, so I asked the staff, and they kindly brought it over to explain! Such wonderful service!⚫︎ Petit Fours ⚫︎ Matcha The matcha was prepared right in front of me! The presentation was beautiful, creating a live experience. The matcha paired perfectly with the petit fours and was absolutely delicious!Although it’s a Michelin three-star restaurant, it differs from traditional heavy French cuisine in a good way—it's natural! The staff maintained a friendly atmosphere, making it easy to enjoy my time there.This restaurant is perfect for anniversaries, celebrations, business meals, or dates—any occasion you can feel confident visiting. It was a truly wonderful establishment! I will definitely return! (*´꒳`*)Thank you for reading until the end! Your "likes," "follows," and "saves" are very encouraging and appreciated! Thank you! (╹◡╹)♡Check out my Instagram videos! Paku Paku Gourmet (Cicciolina Chibi) cicciolina__chibiPaku Paku Travel Gourmet (Cicciolina Chibi) mro_0405I have over 2000 posts on Tabelog! Cicciolina Chibi https://tabelog.com/rvwr/021636190/Parking Information There are paid parking lots near the restaurant.For Families with Children Please contact the restaurant for details regarding reservations with children. Less

Although it was a bit pricey, this restaurant was exceptional. The service and atmosphere struck a perfect balance—neither too formal nor too casual, providing just the right level of comfort.The dishes were sophisticated, with each vegetable and herb complementing one another beautifully, resulting in delightful flavors.The assorted vegetable platter offered a wide variety, making it enjoyable to identify each type.The specialty dish featuring turnip was remarkable, with the juice bursting from the turnip itself, showcasing its robust flavor. I learned that the taste varies by season, making me eager to try it in every season.The deep-fried sweetfish wrapped in cucumber with mango sauce was an impressive combination.The meat was duck, with the smoky aroma from the wood fire and the fine texture of the meat being irresistible. The accompanying asparagus was not just a side dish; it was delicious enough to be a star on its own.Finally, the dessert included cheese and small sweets, making for a fun and engaging experience that made the time fly by. Less

It was a lovely restaurant, but when it comes to being rated with stars, I had some doubts compared to other similarly rated places. The restaurant featured a lot of performances, which felt geared towards international tourists. I believe that cooking fish dishes requires careful attention to heat, yet there were performances that seemed to leave that responsibility to the staff. From the perspective of someone who comes to enjoy the meal, I wondered if that was more of a distraction than an enhancement to the dining experience. However, the service wasn't terrible, nor was the food unappetizing, so I was glad to have had the experience. I think it would be a nice place to take friends visiting from abroad. Lastly, I felt disappointed when one of the staff made comments that questioned their professionalism. Less

L'EffervescencePrologue Vaporized Sweet Citrus and Herb of Holly Crisp Seasonal Vegetables with Bonito Salt and Tofu Sour Cream Chapter I – First Breath Corn Savoy Risotto with Sea Urchin, Abalone, and Black Leaf Oil Summer Truffle Interlude: Japanese Bread Domestic Wheat Sourdough Bread and Potato Focaccia Chapter II – Harvest Journey A Journey of Vegetables from June 12 White Asparagus, Purple Asparagus, Apple Mint, Handsome Red Chioggia Beet, Peach Turnip, Salad Chrysanthemum, Ayame Snow Turnip, Asuka Akane Turnip Tsuru-na, Yuzu Mochi, Yellow Harmony, Daikon Red Kururi Daikon, Fava Beans, Ventasuno, Yerba Buena, Broccolino Flowers Dianthus, Yagurumasou, Kokiriso, Blueberries, Strawberry Mint Castelfranco, Nagaimo, Aiko Tomato, Beni Haruka, Rhubarb, Red Onion Frilled Lettuce, Kaga Bijin Lotus Root, Green Beans, Kaga Cucumber, Red Sorrel Melon Shoots, Bean Tendrils, Baby Mini Mizuna, Kakido-shi, Hime Jo-on Yabugarashi, Oishi Wase, Nasturtium Leaves, Amaranth, Sunflower Flowers Sunflower Shoots, Nasturtium Leaves, Hime Odoriko-sou, Buckler Red Mustard Mizuna, Summer Fresh, Grapefruit Veil Summer King, Itadori, Round Zucchini, Fennel Flowers, Takana, Red Stem Mizuna Red Mustard Greens, Red Moon Homemade Mandarin Vinegar Vinaigrette, Beet Powder, Kombu and Fava Bean Salt Domestic Hazelnuts, Roselle and Seaweed Salt, Apple Mint Powder Lemon and Summer Fresh Powder, Domestic White Sesame and Red Paprika Powder Domestic Gold Sesame Chapter III – The Origin Burnt Butter Roasted Turnip Italian Parsley Sauce, Brioche Croutons, and Domestic Prosciutto Chapter IV – Across the Ocean Hokkaido White Sweetfish with Kombu Dashi Natural Abukuma and Hon Maguro Dashi Ezo Abalone, Sakihoku, Concentrated Lemon Emulsion, and Kakido-shi Oil Chapter V – Catching Fire Kyoto Awa-odori Chicken Liver Roasted over Mizunara Fire Sauce au Vin Rouge Sautéed Asparagus Sauce au Vin Blanc Chapter VI – Crossing Threads Homemade Handcrafted Pasta with Domestic Whole Wheat Potato Soup Duck Meat Boulette with Asparagus and Herbs Cedar Oil Interlude: Artisanal Japanese Cheeses Brown Cheese with Homemade Dried Persimmon Blue Cheese with Black Vinegar Jelly Raclette with Infinite Aged Salt Cabriño with Sweet Orange Confit Forest Cheese, Long Aged Forest Awakening Time with Mulberry Confit Chapter VII – Promise Yuzu Pearls and Their Oil Blood Orange Mousse Turmeric Ice Cream with Crumble Forest Flowers Epilogue Rice Flour Macarons Peanut Financier Chocolate Sablé Amami Coffee and Nagano Hazelnut Kin-tsuba Citrus and White Miso Rice Flour Tartlet Fermented Cherry Blossom Leaves and Roselle Amber Sugar Peanut Milk World Peace Thin Matcha Tea Less

Course: JPY 49,500 Soft Drinks x3 Service Charge? Total: JPY 61,352 This French restaurant is a 15-minute walk from Omotesando Station. I made a reservation through OMAKASE. **"Iyo-Kan and Spring Herb Aperitif"** A welcome drink combining deko-pon citrus and mint liqueur. **"Crisp Seasonal Vegetables with Bonito Flakes Salt"** Crispy vegetables like carrots and sweet potatoes served with tofu sour cream. **"Corn Sasanishiki Risotto"** A risotto mixed with corn and diced abalone, drizzled with black sesame oil, topped with sea urchin and truffle. **"Journey of Vegetables"** 61 types of vegetables prepared in various ways, paired with orange vinegar. Served with apple powder and beet powder. **"Burnt Butter Roasted Turnip"** Turnips slow-cooked for 4 hours and roasted in burnt butter, served with brioche croutons and Japanese prosciutto, accompanied by Italian parsley sauce. **"Stone Bream Finished with Binchotan Charcoal"** Stone bream, aged in ice and prepared with binchotan charcoal, served with bamboo shoots and spring cabbage, paired with natural Rishiri kombu broth and Kagoshima bonito broth. Finished with salted lemon emulsion and drops of oil from the wild garlic plant, garnished with purple shiso flowers. **"Duck Breast Grilled over Firewood"** Kyoto's Nanatani duck grilled over firewood, paired with red wine sauce from Takeda Winery and white wine sauce, served with sautéed asparagus. **"Homemade Handcrafted Pasta"** Pasta made from domestic whole wheat flour, paired with potato soup, containing asparagus and herb-infused duck meatballs, finished with cedar oil. **"Cheese Platter"** ◯ Brown Cheese and Homemade Dried Persimmon ◯ Blue Cheese with Black Vinegar Reduction ◯ Raclette with Organic Honey ◯ Caprino with Sweet Orange Confit ◯ Forest Cheese, Long Heat ◯ Spring Awakening Time with Mulberry Confit **"Turmeric Ice Cream with Hassaku"** A dessert featuring brand orange mousse surrounded by hassaku citrus pieces, topped with turmeric ice cream and crumble. **"Petit Fours"** ◯ Rice Flour Macarons ◯ Peanut Financier ◯ Chocolate Sablé ◯ Amami Coffee with Nagano Hazelnuts ◯ Hassaku and White Miso Peanut Milk "World Peace" The course, made with carefully selected ingredients, is centered around French cuisine while incorporating elements of Japanese taste, creating a delicate and beautiful experience for the senses. The standout dish is the specialty "Turnip." This recipe has remained unchanged since the restaurant's inception. The turnip is slow-cooked for 4 hours and roasted in burnt butter. With each bite, an abundance of turnip juice bursts forth, filling the mouth with subtle sweetness, spiciness, and the inherent umami of the turnip. I was moved by the technique that elevates such a simple ingredient. The interior exudes luxury and a calm atmosphere. The service is excellent, truly deserving of a three-star establishment. It was a great meal. Less

I visited L'Effervescence, one of Japan's premier gastronomic restaurants! The sophisticated space and warm service harmoniously blend, transforming the dining experience into something truly special.The dishes are supported by a deep understanding of Japanese ingredients and exceptional techniques, allowing you to feel the chef's philosophy and aesthetic in every plate.One standout dish was the specialty featuring turnips. Slow-cooked for four hours, the turnips had an astonishingly smooth texture and concentrated sweetness, showcasing the high potential of the ingredient. The accompanying burnt butter added a toasty aroma and gentle richness, beautifully enhancing the delicate umami of the turnips. Furthermore, the addition of Italian parsley sauce provided a refreshing accent and contour to the overall flavor, elevating the dish's completeness.The skill and creativity that draw such profound emotion from simple ingredients are truly impressive. This memorable dish symbolizes the unique deliciousness that L'Effervescence offers. The level of service and wine selection is also exceptionally high, making it a must-visit restaurant if you have the chance! Less

Here’s the menu we enjoyed this time:Omakase Course: JPY 56,925Special Pairing: from JPY 44,000First and foremost, I must mention the exceptional hospitality of the staff!Among the well-known French restaurants in Tokyo that I’ve visited, this place stands out with its atmosphere, flavors, and service, making it highly recommendable✨We were seated in a semi-private room with only three seats. The unique feature of this space is that the flavors of the dishes permeate the room, allowing you to experience the aromas directly.There is also a private room for larger groups in the basement.My favorite dish was the Kinmedai (Golden Eye Snapper) with Rishiri Kombu and Honkarebushi dashi, as shown in the third photo.The entire course incorporated elements of Japanese cuisine, which was perfect for someone like me who loves Japanese food!I made a reservation for my next visit right on the spot, and I’m looking forward to returning!♪ Less

My favorite French restaurant in Tokyo.No matter how many times I visit, this special place always offers me new experiences.While it is based on French cuisine, it incorporates elements of Japanese culture throughout, and I am captivated by its unique world every time.Every dish is delicious, but it feels more like experiencing a piece of art rather than just having a meal. From grilling shellfish over charcoal right in front of me to introducing seasonal vegetables, and even serving matcha at the end, each plate is a performance, making the dining experience itself something truly special.This time, I requested a non-alcoholic pairing, and everything was homemade. Each drink was carefully crafted to complement the dishes, providing surprises with every sip. Even those who don’t drink alcohol can fully enjoy the joy of pairing.The food, service, and atmosphere are all harmoniously at a high level, creating a continuous sense of wonder.It’s a place I would want to take my loved ones to for special occasions, and one I would love to return to time and again. Less

This restaurant is exciting from the moment you make a reservation until the day of your visit! As soon as I step inside, I feel a sense of calm, and I love that atmosphere, which is why I've been coming here for years (o^^o).In spring, there are so many vegetables available, so I wonder how many types of vegetables they will use for the salad this time.It feels like an experiment is about to begin as the cart is filled with various ingredients ▶️Menu⭐︎ Aperitif with Iyo orange and spring herbs They made it with a shaker! (^.^)⭐︎ Crispy seasonal vegetables with honkarebushi salt and tofu sour cream Thinly sliced vegetables! Enjoying this while sipping champagne is the best!⭐︎ Risotto with local clams, homemade karasumi, nanohana, sansho, sea urchin, and nori I wonder if I can somehow recreate this at home~ (￣^￣)ゞ It’s just too delicious...⭐︎ Sourdough bread made with domestic wheat and potato focaccia Hot and steamy, fresh out of the oven!⭐︎ Salad with 62 types of vegetables served with 8 types of powders! The variety has increased compared to before!⭐︎ Chiba-grown turnips slow-cooked for 4 hours and finished with burnt butter Served with Italian parsley sauce, brioche croutons, and domestic prosciutto This is the restaurant's specialty!⭐︎ Ice-aged Spanish mackerel finished with binchotan charcoal, dashi made from natural Rishiri kombu and honkarebushi, bamboo shoots, wakame, spring cabbage, and an emulsion of salted lemon, drizzled with ao moji oil and shiso flowers The combination of flavors created a mysterious nuance! It was a taste I had never experienced before...⭐︎ Iwate-grown horohoro chicken breast grilled over Mizunara wood from Tokyo's Hinohara village, served with two types of sauces~ (╹◡╹)♡⭐︎ Homemade hand-pulled pasta made with whole wheat flour, potato soup, and horohoro chicken boulette with bamboo shoots and herbs, drizzled with cedar oil It was like a cross between soba and pasta; I think I preferred the ravioli from before (๑˃̵ᴗ˂̵)⭐︎ A selection of cheeses, enjoyed a little bit of each!⭐︎ Dessert with turmeric ice cream topped with blood orange mousse!⭐︎ Six types of sweets⭐︎ Peanut milk⭐︎ Usucha (thin tea)⭐︎ Drinks included champagne, one white wine, and one red wine.⭐︎ As a souvenir, I received cookies and "Turnip Pandemi" (bread) made from turnip leaves and skins!Overall, I was completely satisfied with the flavors that suit my taste! And the service was outstanding! The incorporation of Japanese kaiseki into French cuisine is also a charm ^ ^Chef Namae, it was incredibly delicious! Less

The food is, of course, exceptional and delicious. However, what sets this place apart is its deeper philosophy—through the lens of French cuisine, it embraces themes of hospitality, harmony with nature, and coexistence. The staff's attention to detail and hospitality are remarkable, as they grill fish right by your table and prepare tea for you. Moreover, they seem to value connections not only with guests but also with producers. This is definitely a restaurant worth visiting at least once. It was a great meal! Less

This was my first experience at a Michelin three-star restaurant. To be honest, I was a bit nervous, but the staff were incredibly attentive, and I had a wonderful dining experience.Every dish was truly exceptional. In particular, the Kyoto duck breast grilled over Mizunara wood was outstanding, with a perfect balance of crispy skin and juicy meat. The flavor intensified with each bite, making it the best duck I’ve ever had.The warm-aged Spanish mackerel, finished with binchotan charcoal right in front of me, was also delicious.The turnips, slow-cooked for four hours, change in flavor with the seasons, so I would love to try them again in a different season.I’m usually not a fan of certain cheeses like blue cheese, but they paired it with a sauce that made it very enjoyable.For dessert, there was a citrus dish accompanied by turmeric ice cream. It was my first time trying turmeric ice cream. While it was interesting, I personally would have preferred chocolate or citrus-flavored ice cream.During the meal, we were served two types of bread, both of which were wonderfully chewy and delicious.The final small sweets were something I didn’t have high expectations for, but they were made with great care and were quite tasty. It was refreshing to have matcha prepared right in front of me.I had a truly delightful time. Thank you for the wonderful meal.P.S. There was a candle on the table, and I noticed that the thick wick occasionally caused some wax to splatter, which was a bit distracting. Less