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French Seafood · Tokyo · 30 · Michelin One Star · Chef Kotaro Meguro
Michelin one-star French seafood restaurant by Chef Kotaro Meguro, who trained at Le Petit Nice Passedat in Marseille and Quintessence in Tokyo. Serving almost no meat, Meguro brings seafood in creative French preparations that honor both the bounty of the sea and the forest.
Ebisuhills 1F, 1-30-12 Ebisunishi, Shibuya-ku, Tokyo 150-0021, Tokyo
- Michelin 1 Star (2016-2026)
- World's 50 Best Restaurants Discovery (2020)
Menu
Dishes
- Bouillabaisse-Inspired Course — Course inspired by the Marseille bouillabaisse tradition, reflecting Chef Meguro's training at Le Petit Nice Passedat.
- Forest and Sea Pairing — Course that harmonizes seafood with foraged or seasonal terrestrial ingredients, embodying the sea-and-forest philosophy.
- Warm Seafood Appetizer — Warm preparation of seasonal fish or shellfish with refined sauce work.
- Shellfish Course — Course featuring premium seasonal shellfish — langoustine, abalone, or scallop depending on availability.
- Cold Seafood Appetizer — Seasonal raw or marinated fish preparation with French technique.
- striped jack accented with kelp and yuzu jelly, with pink pepper oil
- potato blini adorned with sour cream, sautéed ground cherries, salmon roe, and salted egg yolk
- Foie gras with kegani crab meat
- boudin noir stuffed with squid
- subtly sweet confit, perfectly balanced by the freshness of green tea and the crisp texture of mizunomi
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