L’effervescence is the culmination of chef Shinobu Namae’s vision for sustainable gastronomy. In addition to its three Michelin stars, the restaurant also boasts a Green Star for its efforts to promote eco-conscious practices in the dining room as well as the kitchen. One of the pioneers behind the farm-to-table movement in Japan, Namae was among the first to display the names of the farmers, fishers, and purveyors that supply the restaurant with ingredients on the menu. The kitchen’s thoughtful and meticulous cooking highlights the best of the seasons. In winter, duck breast is roasted over a fire of mizunara wood sourced from forests on Tokyo’s west side, while hamaguri clams are served with firefly squid and sweet peas in spring. Namae aims to gradually reduce the amount of meat on the menu, but dishes such as flash-seared blowfish milt with Sasanishiki risotto, house-made caviar, and lime don’t skimp on the luxury.
The eclectic wine list features examples of some of Japan’s top producers, in addition to bottles from classic Old World and New World regions. In addition to wine, beverage pairing courses include occasional sips of sake as well as miniature cocktails made with shochu (Japan’s indigenous distilled spirit). The meal concludes with a bracing cup of matcha green tea, whipped to an emerald froth by the sommelier at your table.
3 Michelin Stars