NANATANI DUCK

L'effervescence, La Bonne Table and LE BISTRO DES BLEUS in Tokyo are sister restaurants. LA BONNE TABLE started about 10 years ago as a more casual French restaurant where you can enjoy the place and the food. It is more straightforward than innovative. Bringing out the best of the ingredients” is a phrase most chefs use today, but these two restaurants are like Yasujiro Ozu's ”Tokyo Story. In addition, he opened DES BLEUS in 23 years. This is a classical bistro. Staff from other restaurants volunteer to come to this restaurant. They offer a very solid taste at a very reasonable price and atmosphere. It is a place where you can drop in without a reservation and leave the counter feeling great. The three restaurants use the same ingredients from different producers, which is not surprising. The famous Nanaya duck from Kameoka, Kyoto, is a typical example. It is said that 60-70% of starred restaurants in Tokyo use this duck. Chef Namae of L'effervescence had considerable sessions with Mr. Kato of Iyasaka until he was satisfied with the duck. Each of the three restaurants uses a different part of the duck, and each dish offers a special feeling to the customers. The three restaurants as seen from the duck.