L’Effervescence
Haute French restaurant · Minato ·
French-influenced tasting menus from a top Japanese chef
French-influenced tasting menus from a top Japanese chef
"Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end." - Michelin Inspector
"It’s no secret Tokyo has some of the best French cuisine outside of France, partly because local chefs study with the world's best, as Shinobu Namae at L’Effervescence did with Michel Bras and Heston Blumenthal. The restaurant has built a strong following with its use of premium produce, innate seasonal sensibility, and clear pride in good service, not to mention its tranquil location. Pro tip: Lunch is an especially good value." - Yukari Sakamoto, Robbie Swinnerton
"Promoted to the Three Star selection and described as a haven of peace in the center of the city, this restaurant serves a unique style of cuisine where French influences accentuate the flavors of the top-quality local ingredients meticulously selected by Chef Shinobu Namae; our inspectors were also impressed with the Sowa-ryu tea ceremony, which is performed at the end of the meal. It is also one of the restaurants awarded the MICHELIN Green Star for a particularly strong commitment to a more sustainable gastronomy." - MICHELIN Guide Asia
"A connection to land is the cornerstone of Chef Shinobu Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." In simplest terms, he applies modern French techniques to Japanese ingredients, and his signature dish couldn't exemplify that more: a tender, whole Japanese turnip that, after a four-hour sous-vide preparation, is sauteed in butter and sprinkled with brioche crumbs." - Melinda Joe
"Rank: #99 "L’Effervescence offers not only some of the best French cuisine you'll get outside of France but some of the best food you'll eat, period."