The story
Chef Kotaro Meguro opened abysse in Tokyo’s Ebisu district in 2015 with a clear vision: to create original cuisine that draws out the best of Japan’s seasons through its world-class seafood. The restaurant has held a Michelin star every year since 2016, and in 2020 it was selected for the World’s 50 Best Discovery list—recognition that speaks to the precision and depth of Meguro’s work.
Meguro’s path to his own kitchen began in Yokohama. After culinary school and training in Tokyo, he moved to Marseille to work at the three-Michelin-starred Le Petit Nice Passedat. Returning to Japan, he joined the three-starred Cantesansu in Tokyo before opening abysse. That French foundation is evident in the cooking, but the focus is squarely on Japanese ingredients—particularly the ocean’s bounty.
The restaurant offers a single seasonal course of twelve dishes, built around the best of what the sea and forest provide. Meguro’s approach is deliberate: “The four distinct seasons of Japan bring changes in the forest and the seas, showing us different, but still beautiful expressions in each season.” His goal is to deliver the essences of those changes through his own aesthetic and culinary voice.
The dining room is intimate, with a calm atmosphere and carefully chosen music. The tableware comes from collaborations with Japanese craftsmen—ceramic and glass artists whose work complements the food without competing. It is a space designed for discovery, echoing the chef’s favorite quote from Brillat-Savarin: “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”
Dinner service runs from 18:00, with last orders at 20:00. The restaurant is closed on Wednesdays. abysse is a place for those who want to experience contemporary French technique applied to Japan’s finest seasonal seafood, in a setting that feels both refined and genuinely welcoming.
Recognition
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