Kabi

Tokyo, Japan

Assisted by a supporting cast comprising exclusively natural wines and sake, the star act at Kabi (meaning ‘mould’) is all things fermented, with an array of pioneering dishes pulling in eager diners to its Nordic-cool counter set amid a farmhouse-style interior. Chef and co-owner Shohei Yasuda (ex-Kadeau in Copenhagen) and his team go on regular foraging trips, gathering the likes of pine shoots and mushrooms to use in their earthy, umami-rich dishes. The tasting menu, which changes every couple of months, offers a 13- or 14-course whistlestop tour through Japan’s diverse natural larder. Signature dishes include a roll of crunchy daikon sheets pickled with sake lees and served with a sharp dressing of fermented tomato water, asari clam stock and fig leaf oil; pickled mackerel on rice is wrapped in spinach and wasabi leaves and dusted with kale powder.

Key Information

• Average price per person $110
• Lunch: Weds, Sat and Sun; Dinner: Tues – Sat
• 81 3 6451 2413
• Visit Kabi's Website

Location

4 Chome-10-8 Meguro, Meguro City, Tokyo, 153 0063