L’Effervescence was the first stop during our 2-week trip in Japan, and I couldn’t have asked for a better start. The restaurant is tucked away in quiet neighborhood in Minami-Aoyama, Tokyo. For lunch, we tried both the alcoholic and non-alcoholic pairings. The lunch tasting menu highlights winter, Japanese produces. Ingredients, like fugu milt (shirako), game meats, and persimmons, were showcased during our meal.
Welcome: Omotenashi cocktail. Shochu cocktail infused with Kuromoji, served tableside.
Bouquet of vegetable crisps, tofu sour cream. This was a delightful start. Reminded me a bit of sour cream and chips.
Circle of life: Fugu milt (shirako), sasanishiki risotto, white truffle. We were told that rice plays a crucial part in Japanese tea ceremony. In this case, risotto is served with Shirako, and shaved white truffle.
Genesis of Civilization: potato focaccia, sour dough. Both breads were made at Chef Namae’s bakery: Bricolage Bread & Co. Potato Focaccia was different and a bit denser than expected. Both were decent.
Ars longa, Vita brevis: 48 different ingredients. We were served a separate menu just for the dish, highlighting farmers and the products used. This was one of the best dishes for the night and the best iteration I’ve had so far.
Fixed point: Tokyo turnip. The only dish in the menu that remains. The turnip was well-cooked, juicy, and well-deserved to be known as the signature dish of the restaurant.
Blessings of forrest. Kyoto duck, liver and red wine sauce, mushroom. Duck thigh raviolis. We opted for the additional truffle add-on.
Migration: Aged chestnut, hazelnut, persimmon vinegar. I’m a big fan of the Japanese approach to dessert: less sweet, and highly seasonal. In this case, the sweetness of chesnut was well-balanced with the sour persimmon vinegar.
Long winter: selection of petit fours.
World Peace: peanut, milk, soju
Matcha service: A revisit to Japanese tea ceremony. Matcha service was made table side.
An excellent meal, well-deserved of all the accolades. To me, wine pairings in Japan have all been well done, and this is no exception. As expected, service was exceptional. Having been to Narisawa, Den, and Floriege, L’Effervescence is at the top of my list. I can’t wait to return the next time I’m in Tokyo.
kytran40 on
Wanted to go here so bad while I was in Japan
Firm_Interaction_816 on
This, L’Osier, and Pizza on 38th are my only must-go places the next time in Tokyo.
3 Comments
L’Effervescence was the first stop during our 2-week trip in Japan, and I couldn’t have asked for a better start. The restaurant is tucked away in quiet neighborhood in Minami-Aoyama, Tokyo. For lunch, we tried both the alcoholic and non-alcoholic pairings. The lunch tasting menu highlights winter, Japanese produces. Ingredients, like fugu milt (shirako), game meats, and persimmons, were showcased during our meal.
Welcome: Omotenashi cocktail. Shochu cocktail infused with Kuromoji, served tableside.
Bouquet of vegetable crisps, tofu sour cream. This was a delightful start. Reminded me a bit of sour cream and chips.
Circle of life: Fugu milt (shirako), sasanishiki risotto, white truffle. We were told that rice plays a crucial part in Japanese tea ceremony. In this case, risotto is served with Shirako, and shaved white truffle.
Genesis of Civilization: potato focaccia, sour dough. Both breads were made at Chef Namae’s bakery: Bricolage Bread & Co. Potato Focaccia was different and a bit denser than expected. Both were decent.
Ars longa, Vita brevis: 48 different ingredients. We were served a separate menu just for the dish, highlighting farmers and the products used. This was one of the best dishes for the night and the best iteration I’ve had so far.
Fixed point: Tokyo turnip. The only dish in the menu that remains. The turnip was well-cooked, juicy, and well-deserved to be known as the signature dish of the restaurant.
Stories of water: Whey marinated tilefish grilled, taro, chrysanthemum, caviar beurre blanc
Blessings of forrest. Kyoto duck, liver and red wine sauce, mushroom. Duck thigh raviolis. We opted for the additional truffle add-on.
Migration: Aged chestnut, hazelnut, persimmon vinegar. I’m a big fan of the Japanese approach to dessert: less sweet, and highly seasonal. In this case, the sweetness of chesnut was well-balanced with the sour persimmon vinegar.
Long winter: selection of petit fours.
World Peace: peanut, milk, soju
Matcha service: A revisit to Japanese tea ceremony. Matcha service was made table side.
An excellent meal, well-deserved of all the accolades. To me, wine pairings in Japan have all been well done, and this is no exception. As expected, service was exceptional. Having been to Narisawa, Den, and Floriege, L’Effervescence is at the top of my list. I can’t wait to return the next time I’m in Tokyo.
Wanted to go here so bad while I was in Japan
This, L’Osier, and Pizza on 38th are my only must-go places the next time in Tokyo.