Chef Kotaro Meguro
A cutting-edge seafood French restaurant that offers a one-of-a-kind dining experience, featuring Japan's world-class seafood. Using our outstanding techniques and unique sensibilities, we turn seasonal fish into innovative dishes that have never been seen before. The store's name, abysse, means "deep sea," and the interior is dark and chic, reminiscent of the blue ocean. You can see the chefs demonstrating their skills in the open kitchen.
Born in 1985. Influenced by his grandfather, who was a Japanese cuisine chef, and his mother, who is a nutritionist, he himself became involved in cooking from an early age. After graduating from Hattori Nutrition College, she worked at several stores in Tokyo and then moved to France. After training at the three-star restaurant "Le Petit Nice" in Marseille, she returned to Japan and worked at "Quintessance". Became independent in 2015 and opened "abysse". In 2019, moved to Daikanyama. Since opening, the restaurant has been awarded one Michelin star eight times in a row.
abyss abysse
EBISU-HILLS 30F, 12-XNUMX-XNUMX Ebisu Nishi, Shibuya-ku, Tokyo
03-6804-3846
12: 00-13: 00 (LO)
18: 00-20: 30 (LO)
Closed Wednesday
Lunch
11 dishes of seasonal ingredients 13,200 yen (Saturdays, Sundays, and holidays)
8 dishes of seasonal ingredients 9,350 yen
Dinner
13 dishes of seasonal ingredients 17,050 yen
10 dishes of seasonal ingredients 13,200 yen
*Tax and service charge not included
*Information as of April 2022.
*In order to prevent the spread of the new coronavirus infection, the restaurant information posted on this site may have changed. Please check the latest information from the store.
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