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Illuminated three-storey restaurant facade with red paper lanterns at blue hour in Yūrakuchō, Tokyo

004TOKYOFRENCH · INNOVATIVE

L'Effervescence

レフェルヴェソンス

MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)

Context image — not a photograph of this restaurant: Illuminated three-storey restaurant facade with red paper lanterns at blue hour in Yūrakuchō, Tokyo — Photo: Basile Morin / CC BY-SA 4.0 / Wikimedia Commons

No.
004
City
Tokyo — Nishi-azabu
Region
Tokyo / Tokyo
Cuisine
French · Innovative
Guide
MICHELIN Guide Japan 2026 — Three Stars

03

Introduction

はじめに

A Nishi-azabu restaurant established by Shinobu Namae in 2010.

A restaurant in Nishi-azabu, established in 2010 by Shinobu Namae. It serves an omakase course of about eight dishes, and its official site speaks of "the flavours of this land we love, and the many tastes of the world." It is closed on Sundays and Mondays.

  • Established in 2010 by Shinobu Namae. Source
  • Serves an omakase course of about eight dishes. Source

04

Cuisine

料理

FRENCH

フランス料理

French technique in dialogue with Japanese produce and seasons.

More in this cuisine

INNOVATIVE

イノベーティブ

Crossing genre lines to draw new cooking from Japan's nature and culture.

More in this cuisine

Classification follows the wording of the restaurant's official website.

05

Chef

料理人

Shinobu Namae

生江 史伸 — Head chef

  • Born in 1973 in Yokohama. Source
  • Joined Michel Bras Toya Japon in 2003 and in 2008 worked as sous-chef at The Fat Duck in the UK. Source
Fish with burdock root, plated at a French restaurant in Tokyo
Fish with burdock root, plated at a French restaurant in Tokyo — Photo: Syced / CC0 / Wikimedia Commons

07

Ingredients

食材

A general introduction to ingredients behind french cooking — not a statement of what this restaurant uses.

  • Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    VEGETABLES

    野菜

    Heirloom vegetables named for their places, and wild mountain greens that announce the season.

  • A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo

    FISH

    魚

    Fish from the seas around the archipelago, different by season and by water.

  • Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue

    WAGYU

    和牛

    The word for Japan's beef cattle breeds, many carrying the name of where they are raised.

08

Seasonality

季節

Seasonal produce in Tokyo varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate

Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Taranome (Japanese angelica tree shoots), a spring mountain vegetable

09

Space

空間

Location (as stated officially)106-0031 港区西麻布2-26-4

Details of interiors and designers are shown only when confirmed by a source.

Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka
Context: Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka — Photo: Laitche / CC BY-SA 4.0 / Wikimedia Commons

10

Tableware

器と工芸

An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.

  • Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    CERAMICS

    Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.

  • Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    LACQUER

    Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.

  • Edo kiriko cut-glass drinkware

    GLASS

    Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.

11

Guide History

ガイド掲載履歴

  1. 2026

    MICHELIN GUIDE · JAPAN · 2026

    Three Stars

    As shown on the official page: 「ミシュラン 三つ星: 卓越した料理」

    Verified 26 September 2026 — Source (MICHELIN Guide official page) (opens in a new tab)

  2. 2025

    Not verified — no record

  3. 2024

    Not verified — no record

  4. 2023

    Not verified — no record

This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.

12

Location

所在地

Address
2-26-4 Nishi-azabu, Minato-ku Tokyo,106-0031
City
Tokyo
Prefecture
Tokyo
Region
Tokyo
Open in maps (opens in a new tab)

Map position from the coordinates on the official MICHELIN Guide page.

13

Official Information

公式情報

Status
Open (per official website)
Official site
www.leffervescence.jp (opens in a new tab)
Reservations
External booking page — OMAKASE (opens in a new tab)

The booking destination linked from the official website. This site does not take reservations; conditions at the destination may change.

Lunch
11:30–15:30 (L.O. 12:30), Thu–Sat
Dinner
18:00–23:00 (L.O. 20:00), Tue–Sat
Closed
Sundays and Mondays
Reservations
Dining room for ages 12 and over; private room available for families with small children.

Verified 26 September 2026 — Source: L'Effervescence
Hours, closing days and booking conditions change. Always check the official website before visiting.

14

Gallery

ギャラリー

No licensed photograph of this restaurant has been found. The images below show its region and cuisine as context.

  • Context: A bidder examining a tuna before the auction at Tsukiji fish market — Photo: Joe deSousa / CC0 / Wikimedia Commons
  • Context: Tournedos Rossini: filet mignon with foie gras and black truffle on a crouton with Madeira sauce — Photo: Madalina Chicu / CC BY-SA 3.0 / Wikimedia Commons
  • Context: A plated tasting-menu dish at Kadeau restaurant on Bornholm, Denmark — Photo: City Foodsters / CC BY 2.0 / Wikimedia Commons

14b

Films

映像

Restaurant / chef officialL' Effervescence11 April 2026

Official long-version promotional film of L'Effervescence.

L'Effervescence

Source: YouTube (embedded with the official player) — Watch on YouTube · Verified 26 September 2026

Broadcaster / mediaThe 5020 February 2023

Shinobu Namae of L'Effervescence, Icon Award 2023 winner, on his culinary vision.

L'EffervescenceShinobu Namae

Source: YouTube (embedded with the official player) — Watch on YouTube · Verified 26 September 2026

15

Related Tables

関連する食卓

001INNOVATIVE · FRENCH

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MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)

002FRENCH

La Cime

ラシーム

OSAKA — Kawaramachi

MICHELIN GUIDE · JAPAN · 2026Two Stars(as listed for 2026)

003JAPANESE

Nihonryori RyuGin

日本料理 龍吟

TOKYO — Yurakucho

MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)

16

Stories

関連する特集

17

Sources

出典

  1. 01OfficialAddress | L'EffervescenceL'Effervescence (opens in a new tab)Accessed 26 September 2026
  2. 02OfficialChef | L'EffervescenceL'Effervescence (opens in a new tab)Accessed 26 September 2026
  3. 03OfficialMessage | L'EffervescenceL'Effervescence (opens in a new tab)Accessed 26 September 2026
  4. 04OfficialMenu | L'EffervescenceL'Effervescence (opens in a new tab)Accessed 26 September 2026
  5. 05OfficialAddress | L'Effervescence (English)L'Effervescence (opens in a new tab)Accessed 26 September 2026
  6. 06Guideレフェルヴェソンス／L'Effervescence — MICHELIN GuideMICHELIN Guide (opens in a new tab)Accessed 26 September 2026

Last verified 26 September 2026

18

Photo Credits

写真クレジット

  1. Illuminated three-storey restaurant facade with red paper lanterns at blue hour in Yūrakuchō, Tokyo

    Yūrakuchō, Chiyoda, Tokyo

    Photographer / creator

    Basile Morin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Basile Morin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  2. Fish with burdock root, plated at a French restaurant in Tokyo

    Tokyo

    Photographer / creator

    Syced

    Source / licence

    Wikimedia Commons · CC0

    Syced, CC0, via Wikimedia Commons

  3. Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    Asakusa, Tokyo

    Photographer / creator

    Chainwit.

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Chainwit., CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  4. A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo

    Sushi Tokami, Tokyo

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  5. Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue

    Photographer / creator

    Joditran

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Joditran, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  6. Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    Photographer / creator

    AnonymousUnknown author

    Source / licence

    Wikimedia Commons · Public domain

    AnonymousUnknown author, Public domain, via Wikimedia Commons

  7. Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    Photographer / creator

    yuuki ゆうき(金野裕希)

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  8. Edo kiriko cut-glass drinkware

    Photographer / creator

    Nesnad

    Source / licence

    Wikimedia Commons · CC BY 4.0

    Nesnad, CC BY 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  9. Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka

    Suita, Osaka

    Photographer / creator

    Laitche

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Photo by Laitche

    Displayed with colour adjustment

  10. Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint

    Hiiragiya Ryokan, Kyoto

    Photographer / creator

    Paul Keller

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Paul Keller, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  11. Taranome (Japanese angelica tree shoots), a spring mountain vegetable

    Photographer / creator

    Kentin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Kentin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  12. A bidder examining a tuna before the auction at Tsukiji fish market

    Tsukiji, Tokyo

    Photographer / creator

    Joe deSousa

    Source / licence

    Wikimedia Commons · CC0

    Joe deSousa, CC0, via Wikimedia Commons

  13. Tournedos Rossini: filet mignon with foie gras and black truffle on a crouton with Madeira sauce

    Photographer / creator

    Madalina Chicu

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    Madalina Chicu, CC BY-SA 3.0, via Wikimedia Commons

    Displayed with colour adjustment

  14. A plated tasting-menu dish at Kadeau restaurant on Bornholm, Denmark

    Bornholm, Denmark

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment