L'Effervescence (レフェルヴェソンス)

Chef Shinobu Namae learned his trade from two of the world’s greatest chefs in Michel Bras and Heston Blumenthal, and their influence is clear to see at L’Effervescence.
It seems like nature is his source from inspiration, as seen from this dish of Foie gras presented like a garden.

This is a roast challand duck, with beetroot purée and sake marinated pear.

The skin was amazingly thin and crisp, as though it fused with the fats, while the meat was firm yet juicy. Lovely.

The meal of 'a prayer and the light'