Hyperlocal Tokyo

**Highlights** ✔️ A French restaurant located in Roppongi, which opened in 2011 and has continuously earned two Michelin stars for 12 consecutive years. ✔️ The chef has deep connections with Japanese cuisine chefs, and while using French culinary techniques as a foundation, he skillfully utilizes Japanese tableware, Japanese knives, and elevates Japanese ingredients to a French level. ✔️ The specialty, the eight-colored shiitake mushroom tart, is a truly exquisite dish that you must try at least once. **Repeat Rate** ★★★★☆ **Usage Scenes** For special occasions such as dates and business dinners. **Reservations** Reservations can be made through Ikyu.com and Table Check. **What I Had** Chef's tasting course featuring seasonal ingredients ◆ Amuse-bouche ◇ Pumpkin soup from Tokamachi, Niigata Prefecture ◆ Sea urchin tofu and hairy crab winter melon purée ◇ Foot-red shrimp, lotus root galette ◆ Tart made with eight-colored shiitake mushrooms from Niigata Prefecture ◇ Spanish mackerel, butter sauce ◆ Kuroge Wagyu beef sirloin, Noto vegetables ◇ Caramel, snow salt ice cream ◆ Pear and chocolate, yogurt ice cream "Ryuzu" is located on the B1 floor of VORT Roppongi, near "Tokyo Midtown." It's owned by Chef Iida, who has trained both domestically and internationally and served as the head chef of "L'Atelier de Joël Robuchon." This was my first visit to this restaurant, which I had been wanting to try for a long time! Chef Iida is from Tokamachi, Niigata Prefecture, and the restaurant uses many ingredients from Niigata Prefecture, as well as cutlery and tableware from Niigata-based artisans, which was very beautiful. The cuisine elevates seasonal Japanese ingredients to a French level, using French techniques as a base while incorporating Japanese knives and traditional Japanese cooking methods. The dishes were very light and I didn't feel tired of eating them. The most impressive dish was the specialty shiitake mushroom tart. The base was a crispy pie crust. On top of that were chopped shiitake mushrooms and pancetta. The top was covered with lardo (salted pork back fat). The rich and thick shiitake mushrooms were enhanced by the essence of meat, making it a very satisfying dish! Then there was the Spanish mackerel sauté. The skin was crispy and the inside was fluffy. The lemon-scented butter sauce with dashi was refreshing. The Kuroge Wagyu beef sirloin was cooked to perfection. The accompanying vegetables, including Noto vegetables and Kyoto's Manganji peppers, were also refined. There were two desserts. The first dessert was a perfect harmony of snow salt ice cream and caramel. The main dessert was two types of pears, both raw and compote. The base was white chocolate, with crunchy chocolate. The various textures were very delicious ✨ The coffee tumbler served with the petit fours was from the brand "SUSgallery." It's made of titanium but has a double structure, so the inside is warm but the outside is not hot at all! It was stylish and looked really cool lol Thank you for the delicious meal!

Embarking on a Michelin two-star culinary journey, our first stop was Restaurant L'Effervescence, conveniently booked for a day off. Despite being a rare visitor to Roppongi, the restaurant was easily accessible, just a four-minute walk from Roppongi Station. It's located in the basement of a building housing a collection of upscale eateries. We opted for the ¥12,000 lunch course. The meal began with two amuse-bouches, followed by bread, an appetizer, the chef's special dish of the day, fish, meat, two desserts, coffee or tea, and petit fours. Even a man could easily be full after this feast. Incidentally, we were offered the option of adding Bhutanese matsutake mushrooms to the main course, which we couldn't resist. The wine pairing, priced at ¥10,000, included five glasses. A celebratory glass of champagne was not included, so we ordered a glass for ¥2,700. We also requested water, which came in the form of Evian at ¥1,300. Every dish was exquisite, but the highlight was the conger eel tempura. It was a delightful surprise to find this dish in a French restaurant, and the wine pairing was a perfect complement.

I had lunch here. It started with three amuse-bouches. The light French cuisine featured an abundance of seasonal vegetables. From the firefly squid appetizer to the warm appetizer, fish dish, meat dish, and dessert, everything was delicious. They have a wonderful tea menu for non-alcoholic drinks, so even those who don't drink alcohol can enjoy a glass of tea with their meal. The staff was very attentive and the atmosphere was comfortable. Thank you for the delicious meal.

I always enjoy the delicious food here. I usually ask for wine pairings, and I appreciate the detailed explanations about each wine. The perfect pairing created a truly blissful experience.✌️😄

Presentation: The vibrant hues of the lobster and mushrooms create a beautiful dish. Ingredients: Fresh and high quality. The lobster is particularly appealing. Taste: Also high quality, but could benefit from more interesting elements. Overall, the quality of the food is high, but a little more surprise and excitement would make it even better.