“We offer multi-course tasting menus that reflect the seasonal bounty. The menus are vegetable-centric, supported with small amounts of high-qualit y meat. Everybody is different, and difference is beauty. If we can understand each difference and respect it, we can achieve our peace of mind through cooking (and eating).”

Tokyo turnip; apple pie; and organic local peanut milk with a bowl of matcha green tea.

Under the leadership of Chef Namae, L'Effervescence has become a standard-bearer for sustainability among Tokyo restaurants. It supports local farmers, sourcing almost all ingredients locally (except for natural wines from other countries). Tuna and other endangered species are not offered. Wild plants are a constant presence on menus, sourced through two foragers and several hunters. And meat and poultry products are free-range. As well as joining the slow food movement, Namae works for the rights of the indigenous Ainu people of northern Japan. He is also keen to adopt the zero footprint initiative.