Kabi

A dim, wood-clad, hyper-cool space focused entirely on fermentation. Chef Shohei Yasuda and sommelier Kentaro Meikuro spent time in Copenhagen and Paris before returning. Expect lacto-fermented plums, aged fish, and wood-sorrel, paired strictly with natural wine or house-made kombucha. Fine dining s

Fermentation-forward fine dining scored by hip-hop

Located in Nakameguro, Meguro & Kagurazaka, Tokyo