Kabi
4-10-8 Meguro, Meguro-ku, Tokyo, Japan
¥¥¥ ・ Innovative
MICHELIN Guide's Point Of View
One Star: High quality cooking
After studying the wonders of fermentation in Denmark, Chef Shohei Yasuda set out to adapt it into a culinary style of his own that would find favour in Japan. From a foundation of miso, pickles and other fermented products, Yasuda dreams up an assortment of creative dishes. Oils and powders extracted from vegetables and fruits are used to add flavour and texture. In true Japanese style, the set menu ends with a rice gruel filled with a range of ingredients.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
