abysse

14,520 JPY 〜
/ Guest
15,730 JPY 〜
/ Guest
  • Anniversary Services

  • English Menu

  • English Speaking Staff

A world gourmet guide awardred French restaurant that honors the bounty of the “blue forest”

In 2019, it moved to a new location between Daikanyama and Ebisu. The new theme upheld by the world gourmet guide award French restaurant "abysse" is the "blue forest."

""abysse"", which means the oceanic depths, charms food connoisseurs with avant-garde dishes that honor the ocean and the forest. Chef Kotaro Meguro trained for 1 year at the world gourmet guide award ""Le Petit Nice – Passedat"" in the port city of Marseilles, which specializes in seafood. After returning to Japan, he honed his skills at the Michein 3-star ""Quintessence"" in Shinagawa, then in 2015, opened ""Abysse"" in Minami-aoyama. After moving to Daikanyama, he updated the name of the restaurant, as well as its logo and theme, and has gone on to the next stage at ""abysse"".

Chef Meguro's goal is ""unique dishes that are not bound by genre"". He says ""I want to share the magnificence of the seafood of Japan, which has a different lineup from season to season”. He improves on the natural qualities of the ingredients and draws out their umami through techniques that include using reductions of a variety of carefully extracted soup stocks as bases for the sauces, and draining and letting fish stand. He is also careful about varying the intensity and depth of the flavors in order to provide a comfortable flow to the courses. He is even more particular about taking advantage of the colors of the ingredients and expressing them on the plate. For example, sea bream is presented in its glory using a sauce that brings out the ""white"" of the meat and the ""red"" of the scales.

""If the specialty is seafood, we should stock the highest quality seafood."" He receives direct shipments from Mr. Junichi Fujimoto, the fisherman in Ehime renowned for his shinkei-jime technique of slaughtering fish, Namikiya in Odawara, which handles wild local fish from Sagami Bay, as well as other reputable business partners such as the markets in Sapporo, Kokura, and Yamaguchi. He then combines this with the ""forest"", which leads to the ""ocean"" where the fish live, using only rigorously selected vegetables in order to build the ultimate taste. The 250 or so wines selected by a sommelier to accompany Chef Meguro's gorgeous dishes start with Burgundies from France and include trending wines from all over the world. Wine pairings are also recommended.

The interior also invokes the image of a ""blue forest"". The concept of ""abysse"" is staged through props that include a tree sunk in a Northern European lake on the wall. The kitchen is open so that he can show himself cooking as well as check on the guests, and maintain the perfect distance between the chef and the guests while keeping a sense of unity. The private rooms have glass walls but are designed to protect privacy through smoke sheets. The dining tables are all around, based on Chef Meguro's strong desire that ""I want each guest to preserve their own worldview, and focus on the conversation with their companions and on the food"". ""I want to face the food and the guests with sincerity every single day to make this into a good restaurant,"" says Chef Meguro, with gentle passion. Enjoy the appeal of the regenerated ""abysse"" with your fellow foodies, family, and friends.
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*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

【Access】
A 4-minute walk from Daikanyama Station, Exit East(Tokyu Toyoko Line)
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Frequently Asked Questions
■ Do you have a private dining room?
Private dining room(s) are available.
■ Is there a charge to book a private dining room?
No room charge is required for our private dining room.
■ How many people can the private room(s) accommodate?
Our private dining room can be reserved for a party of 6 people.
■ Are shoes allowed in the private dining room(s)?
Shoes are allowed in the private dining room(s).
■ Are children welcome? If so, is a separate menu for children available?
We welcome children over 12 years of age. Unfortunately, we do not offer a special menu for children.
■ Is the restaurant wheelchair accessible?
We are wheelchair accessible and we will be happy to assist as needed.
■ Can the course be customized for vegetarian, vegan or low calories?
Please inquire in advance. A vegetarian or Halal option may be prepared.
■ Are menus available in other languages?
English menu is available.
■ Does anyone in the restaurant speak other languages?
We have staff that speaks English.
■ Can I make a reservation for 1 person?
We accept reservations starting from 1 person.
■ Is there a dress code?
Smart Casual attire is required. Please be sure to wear socks.

Access

Recommendation(27)

  • 20's

    Date of Visit: 12/2022
    amazing! is so good!
    Number of visits: OnePurpose: Anniversary
  • 30's

    Date of Visit: 11/2022
    Thank you so much for assisting with my reservation! It was a wonderfully smooth process from start to finish, and the team at abysse were amazing. The quality of the food surpassed my expectations. Thank you for everything again.
    Number of visits: OnePurpose: Other
  • 20's

    Date of Visit: 11/2022
    Nice
    Number of visits: OnePurpose: Other

FAQ

Courses

Lunch
Seasonal ingredients Course 11dishes
14,520 JPY / Guest
Dinner
Dinner short course (10 dishes)
15,730 JPY / Guest
Dinner
Dinner Course (13 dishes)
19,965 JPY / Guest

Information

Name

abysse [abysse(アビス)]

Cuisine Type

French

Opening hours

Lunch:12:00 pm - 4:00 pm (L.O.1:00 pm ) Dinner:6:00 pm - 12:00 am(L.O.8:30 pm)

Holidays

Wednesday, Lunch is only available on Sundays and Public Holidays

Access

1F, ebisu-hills, 1-30-12, Ebisunishi, Shibuya-ku, Tokyo

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abysse [abysse(アビス)]
The vicinity of Tokyu Line
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