L'Effervescence

Very relaxed atmosphere with talented and attentive staff. The scallops, wagyu beef and lamb were especially amazing! Arne, the owner, is very proud of the restaurant - he told us wonderful stories from his time in Tokyo and Scotland. It's a magical place and I love it! Carmel and Paul.

You don’t have to eat Japanese food in Japan. With the Japanese people’s persistence and perfectionism in everything, eating Western food in Japan is a satisfying experience. Starting from the online table reservation, the restaurants have contacted me to inquire and meet my requirements. When we arrived at the restaurant, a waiter hung up our clothes and stored our luggage. After you sit down, you will be served like a high-end restaurant. The environment is noble and the food is exquisite. It is suitable for couples to celebrate dinner.

L'Effervescence is located at 2-26-4 Nishiazabu, Minato-ku, Tokyo 106-0031. This restaurant is amazing. It is a beautiful building that will catch your eye when you find it. The service is impeccable. The food is incredible. The wine is also amazing. This restaurant is definitely the place to go for the best food. Thank you.

The third stop of the Tokyo high-end cuisine tour at the end of November is L’ Effervescence in Nishi-Azabu, Minato-ku. It is the most high-end French restaurant in Omotesando, with two Michelin stars, a Tabelog overall score of 4.64, a Tabelog gold award in 2017 and 2018, and one of Asia’s 50 restaurants. It is often said that it has surpassed Quitessence to become the best French restaurant in Tokyo (I personally think it is much better than Q). Chef Namie Fumihiko graduated from the Faculty of Law of Keio University. If he had not become a famous chef, he would probably be a famous lawyer. He studied at the British Michelin restaurant the Fat Duck (famous for its creative cuisine) and the two-star Michel Bras Toya Japon in Toyako, Hokkaido (pursuing balanced French cuisine). After graduation, he developed his own unique creative French cuisine with a strong tone of "balance". This time, I booked through Peninsula Concierge at 1:00 p.m. on November 21. The set menu is called Renaissance, which includes 8 dishes, and each dish has its own theme. (After sitting down, there is a glass of Japanese sake to get the diners into the mood of the banquet; HENRIOT champagne is ordered) First course - Almanac: molecular cuisine of seiko crab, mousse texture, layered and interrelated, producing a reasonable taste, just as the name suggests Second course - Just like the Apple pie #35: Truffle monkfish liver apple pie, the product is very frivolous, probably trying to mock the industrialized food without personality Third course - Polaris: As the most conspicuous star in the north sky, the North Star has been a beacon for captains and sailors since the Age of Navigation, and later it has a more sacred extended meaning. This scallop sashimi is paired with fresh lime and embellished with white miso to bring a soft salty taste, giving the overall "sea" a soft and fresh feeling. Course 4 - A fixed point: Kyoto radish slow-cooked for 4 hours. The restaurant has not been replaced in the 8 years since its opening, and the recipe has not been changed. It is the corner stone or "center of gravity" of the restaurant, and it is also the original intention of the chef to retain through this dish. Course 5 - Autumn, embrace: Very sophisticated charcoal-grilled grouper, seasoned with celery puree and animal oil Course 6 - A country between the mountains & the oceans: French cod mash roast duck, the slight acidity of the duck and the creamy of the fish mash are neutralized Course 7 - Returning home: chestnuts, grapes, apples, and pan-fried barley tea ice cream are the return of the ingredients in a year of time and space, and also the return of taste Course 8 - World Peace: Serious matcha in a French restaurant Overall, L is the most satisfactory of the 6 restaurants booked in Japan this time. I want to come again immediately after eating!

A creative restaurant that has been open for 10 years in Tokyo's Azabu area. The overall atmosphere of dinner is relatively dim, and the lights are mostly built-in to avoid more direct exposure, making the overall dining environment very relaxing and comfortable. The restaurant has selected famous ingredients from all over the world, and through the different combinations and creativity of the chefs, it seems to give life to each dish. The dishes have a rich sense of layering in taste, and each bite has a different taste with different seasonings. This restaurant has a professional sommelier, and the three recommended wines are very good and have a very good fusion with the dishes. There are a total of 12 dishes from appetizers to desserts. The overall meal did not feel very heavy. Among them, the main course of fresh roast pigeon and rich abalone tea bowl steaming are particularly memorable. The final dessert and freshly made matcha also have a little surprise. Overall, it is a restaurant worth trying. It is a good choice for friends to get together and couples to date.

When we arrived at the restaurant in the evening, the table arranged was located on the side of the lobby. It was a semi-open table that went deep into the wall. It was both private and facing the spacious space, which made people feel very comfortable. This time, we chose non-alcoholic drinks, a total of four cups, mainly a variety of flavored juices, and the taste was relatively complex. The name and approximate ingredients of each dish were marked on the menu. Among them, there are several famous signature dishes: "Like Apple Pie No. 37", which looks like McDonald's apple pie, with eel filling, ginger and black sesame seasoning. The fillings of this dish are different in different seasons. "Our Dear Artisan Farmer" is a large gathering of more than 40 kinds of vegetables. I have seen such dishes in other restaurants before, but I didn't feel that there were so many kinds when I ate them (some were too small). When serving the dishes, the waiter presented a list, listing the origin and producer of each vegetable. "Fixed Point" is a turnip slow-cooked at low temperature for four hours, with a little ham and bread crumbs. It can't be said to be bad, but it was a bit monotonous after eating it. "Heritage" is a mini version of chawanmushi, which is very delicious. The dessert was in line with the season and was named “Under the Cherry Blossom Trees”, which was quite poetic. Matcha was then served in the form of a tea ceremony.

The three-star Michelin restaurant needs to be booked two months in advance and must be booked by credit card. There is a 20,000 yen set menu for dinner, and the dining time is generally three hours. In order to increase the atmosphere of the restaurant, many French people are hired as waiters. There is a small courtyard with a Japanese garden style, where you can sit and taste red wine.