Kabi
4-10-8 Meguro, Meguro-ku, Tokyo, Japan
¥¥¥ ・ Innovative
MICHELIN Guide's Point Of View
One Star: High quality cooking
Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
