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. L’Effervescence also won the inaugural Sustainable Restaurant Award in 2018, highlighting the chef’s unparalleled commitment to freshness, nature, the environment and natural resources.
L’Effervescence has been listed in the Michelin Guide as 2 stars since 2015 and was awarded 3 stars in 2020, also receiving a Green Star Award for being recognized in its dedicated efforts and practices towards environmental sustainability. It has likewise been ranked in “Asia’s 50 Best Restaurants”.
When the chef at Noma (one of the world’s 50 best restaurants), and his team opened a restaurant in Japan for a limited time only, the person who led the search for ingredients in Japan and introduced them to the restaurant was none other than L’Effervescence’s executive chef Shinobu Namae.
L’Effervescene believes that good food is something that can fascinate and aims for it to be a place where you can experience those unknown sensations. L’Effervescence has 40 seats in a sophisticated Japanese ambiance and private rooms in the basement. In the basement, there is a large open kitchen with a wood-fired oven, where you can watch the chefs at work in the kitchen and see the world of L’Effervescence.
Style: Modern French Style
Chain: Relais & Chateaux (Member since 2020)
Address: 2-26-4 Nishiazabu 106-0031, Minato-ku, Japan
Lunch 11:30-15:30 (13:00 Last Order)
Dinner 17:30-23:30 (20:00 Last Order)
(Tuesday to Saturday)
Ease of access
12 minutes walk from Omotesando Station on the Subway Ginza Line.
Chef’s Tasting course – JPY 30,800 (tax included) per guest
About the chef
Born in Kanagawa prefecture in 1973, L’Effervescence’s chef-owner Namae Shinobu, who has led the restaurant since its opening, didn’t enter the culinary world right away.
Instead, while at Keio University, chef Shinobu dreamt of becoming a journalist while also being a member of a rock band. It was during this time, however, that he had his first encounter with the culinary world while working part time at a restaurant. He was further inspired by a recipe book by Michel Bras which led him down the path of French cuisine.
He later honed his skills while working in the kitchens of Michel Bras’ restaurants in Toya in Hokkaido and Laguiole in the south of France and also worked as a sous-chef in the restaurant ‘The Fat Duck’ in England.
In 2010, he opened L’Effervescence to showcase how he incorporates inspiration from the natural world into his dishes, gaining his first MICHELIN star in 2012, followed by the second star in 2015.