L’Effervescence レフェルヴェソンス

So here we are, at L’Effervescence. IMG_5499

Unlike most restaurants of the same league in town it was relatively easy to get a table here, perhaps due to the fact that it serves up to 50 customers per night which is a big number for a Michelin-starred restaurant. My (awesomely) gluttonous friend decided to pre-book 3 extra courses on top of the standard 11-course tasting menu … We were in for a longg night! Started off with a fresh peach bellini. IMG_5501Before the meal started, we were given 4 olives that were meant to be in 2 different flavours. I wasn’t sure how subtle the difference was supposed to be so I’m not actually sure if I picked 2 of the same flavour or if I had actually tried both flavours…IMG_5502 So! We began with seabream, sakura shrimp, spring onion and sea mustard in a moussy foamy concoction accompanied by what seemed like an almost – empty small glass with two pieces of yuzu peel and ice. I am sure it was supposed to compliment the seafood mixture in some way but honestly there was too little in that glass to make any significant difference :p Despite this slightly confusing arrangement the concoction itself was delightful and made a good start for the meal.IMG_5508

Course 2 – signature apple pie – packaging purposely reminiscent of McDonald’s, revealing the chef’s playful side. Athough the “apple pie” is permanently on the menu, the filling changes from time to time. This was apple pie #14, with Burdock, Gizzard, Rosemary.IMG_5514

Moon butter ❤IMG_5517

Course 3 “has just begun~”: firefly squid & udo, salted preserved lemon emulsion, hon-wasabi, kishu-umeboshi foam. IMG_5521Firefly squid (hotaru-ika) incredibly juicy and sweet! These are deep-sea squids that have very short life-spans and emit light in the dark sea like fireflies, hence the name 🙂 IMG_5523

Course 4 “A fixed point”  – another signature dish : whole cooked turnip and parsley oil emulsion sitting on tiny pieces of Kintoa Basque ham & brioche. Definitely one of the best turnip dishes I’ve ever had! IMG_5527

Perfectly golden in the middle. IMG_5533

Course 5 “through the forest 2014” : green asparagus soup and tsubu-gai croquette, bamboo shoots, mountain cheese “quark”, white miso, Japanese mugwort oil.  I’ve always felt that asaparagus shines brightest when enjoyed either grilled or in soup form and here I am getting it in both! The condensed sweetness of asparagus was very apparent in every small sip and the croquette added a nice accent to the liquid dish.IMG_5540

Course 6 “from the sea~to the mountain” : A combination of sea and earth; ayu cooked vividly and its clear broth, guts flavored gastric sauce & tapenade, watercress, mountain sansho pepper.  We were first presented with a set of small glasses from which we had to pick one to drink the ayu broth with. IMG_5537

Crystal clear ayu broth, I was taken by the purity of this- whilst being as clear as water it was at the same time intensely flavourful ! IMG_5545

The ayu itself was cut up and cooked in 3 different ways (sounds cruel, I know). A deepfried head, one side of the body grilled with mountain sansho pepper, the other side with the gastric sauce & tapenade. IMG_5547

(L00k @ dA wAY it bENdzz)IMG_5546Course 7 “deep green” : char-roast pigeon from Vendée, fuki shoot puree and sweet & sour meat jus, mountain vegetables, black olive. Check that colour out! Still very red yet not at all bloody. Succulent and gamey with a thin, crispy layer of skin. IMG_5559

Course 8 “Imaginary picnic ~ under the loquat tree”. Naturally cooked foie gras & loquat milk, sake jelly, cucumber, salad burnet. This foie gras was silky smooth and extraordinary light – perfect considering that I was getting a little full at this point!  IMG_5565

Then came the “Right & left” Taiwanese tea. At first glance this looked like an ordinary cup of tea and I wondered what its name had anything to do with anything. But as soon as I took a sip, my first reaction was “wth?” and then it all made sense. The right side was hot and the left side was COLD!  Not even kidding. One liquid, 2 temperatures. #mindblown.  I think they probably did this by mixing liquids of 2 different consistencies, putting the hot one (thicker) into the cold one? IMG_5568

We were then presented a tray of funky knives for use in our next course.IMG_5570

Course 10 “Surf & Turf~” : Shinsyu-wagyu leg char-grill roast, geoduck clam puree & saute, sabayon sauce, spring onion, arugula & chrysanthemum leaves. IMG_5572

This was also very well executed although I started feeling very heavy after eating 2 different red meats in a row. However I was dining with someone with a bottomless stomach on this night so it only felt natural to keep eating. (excuse my poor attempt at blaming other people for over-eating :p)IMG_5577

To give myself a more “balanced” meal I opted for vegetables instead of cheese after all of the above. IMG_5581

Finally, it was dessert time! Course 12, just as I was thinking about how much I missed the UK, was named “Memory of Borough market in London~” . This was a combination of espresso jelly, goat cheese mousse, chick pea, mango, dill and date thin-crisp. An interesting combination that worked together nicely as the bitter, acidic sharpness of espresso jelly was mellowed out by the creamy cheese mousse and given a nice crunch with the thin-crisp. IMG_5586

I guess it isn’t a French tasting menu if there aren’t multiple desserts. Course 13, “Warm spring sunlight” was made of Rhubarb confit and Tochiotome strawberry, elderflower beer jelly, Earl Grey ice-cream, and molten custard cream disc with shortbread crumbs. IMG_5590Ta-da! IMG_5592

At last, a blue herb tea …

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and a final course 14, young shoot of barley ice-cream, Tonka beans milk mousse, bing cherry confit. IMG_5595

I love that none of the desserts here were too sweet. IMG_5606

Except perhaps the petit-fours – these were all very sweet, but fun to eat! Note the toothpaste shaped tube, which contains lemon curd you squeeze into the flower-shaped tart to make a mini lemon tart 😀IMG_5600

And last but not least a piece of pound cake to take home. I ate this after I got home – simple, good stuff.IMG_5609

 

L’Effervescence 

Address: 2-26-4 Nishi-azabu, Minato-ku Tokyo, 106-0031

東京都港区西麻布2-26-4

Telephone: 03-5766-9500

Website: http://www.leffervescence.jp

 

 

 

中華そば すずらん Suzuran @ Shibuya

My good friend Eri and I have been eyeing the extraordinarily thick noodles at Suzuran since the first of our four failed attempts to try it (first two times closed, third time full, forth time they ran out of thick noodles!) We finally got lucky today and managed to get our long-anticipated fix 😀

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Suzuran is well known for its fresh, handmade, very broad hirauchi-men. I ordered this in the form of a miso kakuni tsuke-soba (dipping noodles). Kakuni literally translates to “square simmered” and refers to blocks of braised pork belly simmered in a sauce typically containing dashi & mirin. It is reminiscent of the Chinese dong-bo-rou, only with a thinner sauce. I actually ordered the same thing on my previous visit, when they did not have the thick noodles. The kakuni was very tasty so I had to have it again despite seeing numerous items on the menu that I still really wanted to try. IMG_4200.JPG

As you can see, a few big slabs of this very tender kakuni sit on top of the wonderfully chewy noodles which were, as advertised, very broad – like a Japanese version of the Italian pappardelle. IMG_4203.JPG

The miso dip contained a mountain of ingredients- every bite swept up a swarm of sprouts, cabbage, and other fresh vegetables. In addition to all that, there was actually more pork underneath! The egg however, was very mediocre – the funny thing about Suzuran is that it sells 100 yen “egg cards” that get you an egg everytime you show your card for the rest of your life. IMG_4205.JPG

Eri had the wonton noodles which I also tried a bit of. I felt that dumplings were definitely not one of Suzuran’s strengths. Also note the yaki-gyoza which had skin as thick as the noodles! These were not very impressive :p  But we agreed that the noodles alone were worth coming again for.

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Just felt like adding one more photo of Eri’s wonton swimming in my miso broth.IMG_4209.JPG

I actually felt sick after this meal because it was so heavy. It felt like one portion of noodles here could actually feed two girls (we weren’t that hungry that day). So I took a stroll to Hikarie nearby and bought this Acai berry drink that made me feel much better 😀

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Chuuka-soba Suzuran 中華そば すずらん

Address: 3-7-5 Shibuya, Shibuya-ku, Tokyo

〒150-0002 東京都渋谷区渋谷3丁目7−5 大石ビル 1F

Phone : 03-3499-0434