Tokyo, Japan

Foie gras paired with kegani crab meat and boudin noir (blood sausage) stuffed not with meat but with squid are among the marine creations that helped put Abysse on the map when Kotaro Meguro set up shop in Floriège’s former premises. Such innovative dishes helped Meguro, who trained at Le Petit Nice in Marseille under Michelin three-star chef Gerald Passedat, earn his own Michelin star within nine months of opening. Lunch includes 11 dishes with wine and tea pairings while dinner features 13 dishes with a choice of wine, champagne and tea.

Key Information


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