Abysse

Tokyo, Japan

Though the 20-cover Abysse is not entirely meat-free – you'll find the likes of foie gras paired with kegani crab meat and boudin noir (blood sausage) stuffed with squid, plus a little chicken stock for umami – it's seafood which rules. Indeed, these dishes are among the marine creations that helped put the French-leaning restaurant on the map when Kotaro Meguro set up shop in Florilège's former premises. Such innovation saw Meguro, who trained at Le Petit Nice in Marseille under Michelin three-star chef Gerald Passedat and at Quintessence in Tokyo, earn his own star within nine months of opening. He is passionate about seasonality, switching up the 12 courses in the set dinner menu according to what is available at the time, in the forests and the sea. If it's on the menu, order his soupe de poisson – an intoxicating blend of Japanese fish with spices including anise, coriander and saffron.

Key Information

• Tasting menu from $177
• Dinner: Thur – Tues
• 81 3 6804 3846
• Visit Abysse's Website

Location

Ebisuhills 1F, 1-30-12 ebisunishi, Shibuya-ku, Tokyo, 150-0021