No.20

L'Effervescence

Tokyo, Japan

On the pass:

Shinobu Namae with head chef Hayato Hirose

Pastry chef:

Nagisa Aoki and Yu Sagawa

Style of food:

Modern French

Standout dish:

A fixed point – four-hour cooked Tokyo turnip, parsley, Basque ham and brioche

Contact:

2-26-4 Nishi-azabu, Minato-ku, Tokyo, 106-0031

+81 3 5766 9500
http://www.leffervescence.jp/

Seriously fun French food with Japanese ingredients and sustainability at heart

What makes it stand out: L’Effervescence is all about the harmonious flavours created with the freshest produce, which are playfully plated and stem from philosophical thoughts. Off-the-plate offerings are equally exceptional, with stand-out service that amplifies the entire experience. This year, L’Effervescence is also the winner of the inaugural Sustainable Restaurant Award, highlighting the chef’s unparalleled commitment to freshness, nature, the environment and natural resources.

Mentors of cuisine: Starting out with a law degree in 1996, Shinobu Namae soon decided to turn his hand to cooking. His top-notch tutelage included half a decade at Michel Bras Toya Japon in Hokkaido and a year with Heston Blumenthal at The Fat Duck in Bray. Finally he steered off into his own kitchen in 2010, gaining his first Michelin star for L’Effervescence in 2011 and a second in 2015.

McFun: Namae’s chic take on fast-food apple pie comes with a different filling depending on what’s in season, and is served in a red takeaway box. Other poetically named dishes include ‘Where the ocean meets the land’ – wood-fired duck with taro and cold milt soup, wilted spinach and spruce oil; and ‘Autumn foothills hike’ – aka-candied chestnuts and chrysanthemum leaf ice cream, mandarin and Sierra Nevada chocolate. The whole experience ends with mignardises, matcha and ‘World Peace’.

Quirky extra: Along with the main course comes the option to select a knife from a collection with different hues of handles.

Images: Luuvu Hoang

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