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French-influenced tasting menus from a top-level Japanese chef, paired with wine or sake flights.
Hours
| Friday | 11:30 AM–12:30 PM, 6–8 PM |
| Saturday | 11:30 AM–12:30 PM, 6–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 11:30 AM–12:30 PM, 6–8 PM |
| Wednesday | 11:30 AM–12:30 PM, 6–8 PM |
| Thursday | 11:30 AM–12:30 PM, 6–8 PM |
Address and Contact Information
Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031, Japan
Phone: +81 3-5766-9500
Website: http://www.leffervescence.jp/
Menu Photos
Order and Reservations
Reservations: omakase.in
Photo Gallery
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Top | L’Effervescence +81 (0)3 5766 9500
L’Effervescence 2-26-4 Nishi-azabu, Minato-ku Tokyo, 106-0031.
L’Effervescence – Tokyo – a MICHELIN Guide Restaurant
L’Effervescence – a Three Stars: Exceptional cuisine restaurant in the 2026 … L’Effervescence. 2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan.
L’Effervescence – Tokyo – Restaurant – 50Best Discovery
L’Effervescence. Tokyo, Japan. Add to favourites. Add to lists. 50Best … Location. 2-26-4 Nishi-azabu, Minato-ku, Tokyo, Tokyo 106-0031. EXPLORE. Places …
Reviews
Simple as X
I visited for a special occasion, and it remains one of my most memorable Tokyo dining experiences. Chef’s ability to blend French technique with Japanese ingredients and culture elements is world-class. It was great to see their collaboration on the JAL Business Class menu recently—well deserved.
Some Highlights:
The Signature Turnip: Their “Fixed Point” turnip is a masterclass in technique. I’ve never had a vegetable maximized like this; it’s incredibly rich and savory.
The Salad: The beautiful presentation of the fresh vegetable basket was definitely memorable. They showcase the raw ingredients before preparing a complex salad of 50+ seasonal items.
The Ceremony: The meal concludes with a traditional Japanese tea ceremony, which adds a beautiful, meditative layer to the fine dining experience.
Service & Departure: Service was always warm and attentive, as expected of a top-tier restaurant. We left with a generous gift bag, including a bottle of fancy artisanal soy sauce. A definitive three-star experience that I hope to revisit next time in Tokyo.
… moreSome Highlights:
The Signature Turnip: Their “Fixed Point” turnip is a masterclass in technique. I’ve never had a vegetable maximized like this; it’s incredibly rich and savory.
The Salad: The beautiful presentation of the fresh vegetable basket was definitely memorable. They showcase the raw ingredients before preparing a complex salad of 50+ seasonal items.
The Ceremony: The meal concludes with a traditional Japanese tea ceremony, which adds a beautiful, meditative layer to the fine dining experience.
Service & Departure: Service was always warm and attentive, as expected of a top-tier restaurant. We left with a generous gift bag, including a bottle of fancy artisanal soy sauce. A definitive three-star experience that I hope to revisit next time in Tokyo.
Craig Huang
The CP value of the cuisine experience is not high. The non-vegetarian part of the meal only has blowfish, group fish and duck and rest are mostly vegetarian dishes. The non-vegetarian dishes are mediocre in my opinion. Although the service is attentive. Overall I don’t think it has the strength of a 3 star Michelins restaurant compared to the 3 star restaurant I have visited before.
… moreCB Tong
We had a wonderful experience at L’Effervescence, the restaurant. Every bite was like a flavor explosion that took us to a whole new level. As we stepped into the restaurant, we were immediately enveloped in a sense of hushed elegance, where the lighting was soft and the minimalist design made the whole experience feel like a retreat from the chaos of the city. The chef’s passion and creativity shone through in every dish, and you could taste the love and care that went into each one.
The outstanding dishes that stood out the most were:
Salad > Chapter II: Harvest Journey
This was truly a masterpiece. With 62 types of ingredients, each bite was a symphony of flavors and textures. The freshness and crispness of the ingredients shone through, and the way each component complemented the others was nothing short of divine.
Fish > Chapter IV: Across the Ocean
A masterpiece! The super-chilled, aged grouper was marinated to perfection and grilled to bring out its tender texture. The Japanese spiny lobster Américaine sauce added a rich, creamy element, while the parsnip purée, pickled celeriac, and chrysanthemum flowers added a delightful contrast of textures and flavors. The lemongrass oil brought everything together beautifully.
What truly stood out was the freshness and oceanic flavor that came through in every bite. The fish had a tender yet satisfying texture that made each mouthful a delight — a truly outstanding dish that showcases the chef’s skill and creativity.
Duck > Chapter V: Catching Fire
The other standout dish was the wood-fired Kyoto duck breast, served with a rich red wine sauce and sautéed red onion in white wine sauce. The duck breast was cooked to perfection, tender, medium-rare, and melt-in-your-mouth. The skin was crispy yet delicate, without being too crunchy or soft. It was a masterclass in texture and flavor , simply wonderfully tender.
Every element was individually distinct, yet harmonized beautifully, creating a truly unforgettable culinary experience.
… moreThe outstanding dishes that stood out the most were:
Salad > Chapter II: Harvest Journey
This was truly a masterpiece. With 62 types of ingredients, each bite was a symphony of flavors and textures. The freshness and crispness of the ingredients shone through, and the way each component complemented the others was nothing short of divine.
Fish > Chapter IV: Across the Ocean
A masterpiece! The super-chilled, aged grouper was marinated to perfection and grilled to bring out its tender texture. The Japanese spiny lobster Américaine sauce added a rich, creamy element, while the parsnip purée, pickled celeriac, and chrysanthemum flowers added a delightful contrast of textures and flavors. The lemongrass oil brought everything together beautifully.
What truly stood out was the freshness and oceanic flavor that came through in every bite. The fish had a tender yet satisfying texture that made each mouthful a delight — a truly outstanding dish that showcases the chef’s skill and creativity.
Duck > Chapter V: Catching Fire
The other standout dish was the wood-fired Kyoto duck breast, served with a rich red wine sauce and sautéed red onion in white wine sauce. The duck breast was cooked to perfection, tender, medium-rare, and melt-in-your-mouth. The skin was crispy yet delicate, without being too crunchy or soft. It was a masterclass in texture and flavor , simply wonderfully tender.
Every element was individually distinct, yet harmonized beautifully, creating a truly unforgettable culinary experience.
EC
Easily one of top 3 stars restaurant i’ve ever eaten ( i have been a fan of them since they was 1 star back then in 2019). The service, ambience, curated japanese local ingredients and food execution was on another level.
… moreTeresa
L’Effervescence is an extraordinary dining experience! This three-Michelin-starred restaurant masterfully blends Japanese precision with French elegance, creating dishes that are both innovative and deeply rooted in seasonal flavors. Every course is a testament to the chef’s artistry, showcasing beautifully composed plates with the finest farm-to-table ingredients. The flavors are delicate yet bold, with a perfect balance of tradition and modern creativity. The service is impeccable—gracious, knowledgeable, and perfectly attentive without being intrusive. From start to finish, L’Effervescence delivers a truly unforgettable culinary journey. A must-visit for anyone seeking world-class dining in Tokyo!
… moreGhazanfar Ali
First time at a 3-star restaurant. The service and ambiance was top tier, as expected. The staff was beyond welcoming and kind, not just polite but making sure they could do anything to enhance our dinner experience. Restaurant was dark but there was a moderate spotlight at each table to ensure good visibility. The courses were all good, the duck and grouper were my favorites, as was the dessert, but all in all, a fantastic dining experience.
… moreJason C. Lin
Highlight of our Japan trip. From start to finish, in terms of food, it was phenomenal. Every course was so tasty in its own ways. Loved all of them, but my personal favorite was the 63 ingredient salad course and the grouper course. Service was friendly and fun, but yet professional and formal. The som helped us picked a great bottle of orange wine. The tea ceremony at the end of the meal was also very poetic. Definitely will come back again!!
… moreMelody Fu
Everything was perfect.
Nothing extravagant. No caviar, no foie gras. The chef used all Japanese (organic) ingredients, even their olive oil, cheese and wine. I can really feel the chef deeply respects Japanese farmers. Every dish is made from simple food combinations yet it tasted complex.
Service was superb. The servers were friendly, one of them knew I went to volunteer at a japanese organic farm, and he recommended a farmer’s market in Tokyo for me to visit. The restaurant work culture must be very nice too as they even showed me pictures of the restuarant staffs visiting farms to pick fruits, and holding kelp harvest workshops. They even publish a sustainability report for the restaurant. They even give out souvenirs for us to choose, which are all local produces the restaurant uses.
The experience is very worth the price, I would def save money to dine again when I visit Tokyo
… moreNothing extravagant. No caviar, no foie gras. The chef used all Japanese (organic) ingredients, even their olive oil, cheese and wine. I can really feel the chef deeply respects Japanese farmers. Every dish is made from simple food combinations yet it tasted complex.
Service was superb. The servers were friendly, one of them knew I went to volunteer at a japanese organic farm, and he recommended a farmer’s market in Tokyo for me to visit. The restaurant work culture must be very nice too as they even showed me pictures of the restuarant staffs visiting farms to pick fruits, and holding kelp harvest workshops. They even publish a sustainability report for the restaurant. They even give out souvenirs for us to choose, which are all local produces the restaurant uses.
The experience is very worth the price, I would def save money to dine again when I visit Tokyo
Phoebe Phan
I’m only enjoying this place because of the service and the staffs. Everybody was super nice and polite from the start. They treat you like queens and kings. They pull your chair for you, lead you to the bathroom, always greeting you and always professional. The tea ceremony at the end was also a nice touch. However, the food here is not my cup of tea. Only one main course (duck breast) and the portion was literally for a 3 years old. The rest of the courses were vegetarian. We had 3 people, we left the place still super hungry after the amount of money we paid. Honestly it’s a nice experience to feel fancy, but the food is definitely not worth it.
… moreAlan Brande
The service was excellent, and the restaurant was very accommodating of my girlfriend’s vegan dietary needs, which we really appreciated. The first three courses were fantastic, with some dishes being finished or prepared right at the table, adding an interactive and enjoyable touch. However, the remaining courses were unfortunately underwhelming. While there are many things the restaurant does well—especially the attentive service and creativity in the opening courses—for a 3 Michelin star restaurant, we had hoped for a higher level of consistency throughout the entire meal.
… more