Shokuzen Abe
4F, 5-6-10 Ginza, Chuo-ku, Tokyo, Japan
¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
One Star: High quality cooking
The chef admired a certain chef in Kyoto as a youth and burnished his skills to try to measure up. That spirit shines in details such as the charcoal brazier and wood-fuelled stove installed in the kitchen. Rice served in clay pots ranges from barely-cooked (niebana: ‘when the first steam rises’) to scorched; enjoy savouring how its character changes depending on the moment it is dished out. White miso soup infuses dashi stock of vegetables and kombu kelp, a staple of shojin ryori. Kyoto vegetables are used in takiawase. The chef breathes Kyoto cuisine into his menu, creating memories that linger.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
