If you are Japanese or have visited Japan in late March / beginning of April, without doubt you have one or two stories under the cherry tree. Some memories are sour, and the others are sweet or maybe a bit of bitterness or saltines from your tears? Recently I went back to see my high school (it’s been 30 years almost since I graduated ) , and find me in a picture of photo album over there. I was young, rebellious, and fighting against inequality of this society. I don’t think I will live longer another 30 years from now, so this is very interesting experience to see how different young Namae and old Namae are. Big difference from 1989 to 2019 is around #climatechange that Cherry blossoms 🌸 used to come out at the time when we enter the school (April) , and now it comes out when people see off on graduation or in transition of new year. New dessert 2019, Cherry blossoms soufflé, strawberry, and wild apricot ice cream. Hope you enjoy it.
Elegance, finesse, beauty, subtlety and a triumphant blend of Franco-Japanese styles leads to sheer magnificence at No.16 L’Effervescence in Tokyo from chef Shinobu Namae. . #docsconztoprestaurantmeals2018 @leffervescence
During last three months I could learn a lot about cooking and kitchen, but most important for me is that i could take an insight into the Japanese way of work. I began to understand the deep feeling of satisfaction through the challenge of long working hours with great dedication. I couldn't get why Japanese work so hard, now I do. I admire your way! Thank you! You are a wonderful team @white_chicken_ @sawadaharuka @nonkun04 @hayatohirose @nagisaoki @namaesan @leffervescence
My favorite solo dining experience of 2017 was lunch at L’Effervescence... I really enjoyed sitting by myself in that cozy corner booth, cutting into the winter turnip and comparing it to the summer turnip I had years before... everything was delicious and the cherry on top of it all was @ronaldkamiyama giving me an unsanctioned backstage tour of the matcha tea cart 😉😌
Before I came, I thought @leffervescence is mostly just about good looking foods. But, tonight I discovered that that's not true at all, they totally deserve their 2 Michelin stars through and through. I've only had limited experience in fine French dining, and I know it's a bit unfair to compare this with traditional French cooking, but surely none of those 1-michelin starred french restos I've had in the past came close to this. . Most dishes punched above my expectation and the biggest surprises came in form of dishes that would normally be weak in a course menu, like salad or a mere turnip. I don't know what magic they did to the salad, each vegetable truly had character, oozing their pristine texture and amplified natural flavors and sweetness as if it was just picked from the best garden in the world. The sunchoke soup that accompanied the salad was velvety, creamy, flavorful, yet balanced. The turnip was a great intermezzo in this repertoire, flaunting its natural juiciness that's so well kept through its sous vide treatment while being dressed by some nice chars on the outside. L'effervescence has truly impressed - flawless and refined. . Thank you so much @jnalexandra for making the reservation for me! . #leffervescence#tokyofood#tokyofoodie
pure satisfaction. how could the tofu yogurt possibly be sooooo goooooood…(melted) and I did saw apple pie in so many dining places recently, such a cute trend lol. . ⭐️ ⭐️ Two Michelin star French restaurant in Tokyo, probably on the top of my (limited) Asia list ... loved it very much. And we were so amazed to see many collage students or young crews to dine in a such place, full of hopes!!
Thank you chef @namaesan and @hayatohirose for the opportunity to be apart of your team the past month. Thank you @leffervescence staff for making me feel so welcome in your kitchen. It’s been an unforgettable experience and an absolute pleasure working with you all. #mentorbkb