Kabi

After studying the wonders of fermentation in Denmark, Chef Shohei Yasuda set out to adapt it into a culinary style of his own that would find favour in Japan. From a foundation of miso, pickles and other fermented products, Yasuda dreams up an assortment of creative dishes. Oils and powders extracted from vegetables and fruits are used to add flavour and texture. In true Japanese style, the set menu ends with a rice gruel filled with a range of ingredients.

1. Nordic-Cool Counter and Farmhouse-Style Interior: Kabi's interior design is a unique blend of Nordic coolness and farmhouse charm. 2. Pioneering Fermented Dishes: The restaurant's focus on fermented ingredients, such as pine shoots and mushrooms, sets it apart from other Michelin-starred restaurants. 3. Regular Foraging Trips: Chef Shohei Yasuda and his team go on regular foraging trips to gather unique ingredients for their dishes.

Signature Ingredients

• Pine shoots: Gathered by the chef and co-owner on foraging trips
• Mushrooms: Used in earthy, umami-rich dishes
• Daikon sheets: Pickled with sake lees and served with a sharp dressing of fermented tomato water, asari clam stock and fig leaf oil

Tasting Menu Options (Kabi, Tokyo)

• Dinner Course: ¥18,000 (service & tax excluded)
• Dinner Course + wine & sake: ¥30,000 (service & tax excluded)
• Dinner Course + homemade juice & tea: ¥28,000 (service & tax excluded)
• From November: Dinner Course: ¥20,000 (service & tax excluded)
• Lunch Course: ¥12,500

Signature Dishes (not priced individually)

• Roll of crunchy daikon sheets pickled with sake lees, served with a tart dressing of fermented tomato water, asari clam stock and fig leaf oil.
• Pickled mackerel on rice wrapped in spinach and wasabi leaves, dusted with kale powder.

Notes: Prices reflect current Dining Courses as listed on TableCheck. Taxes and service charges may apply depending on the option. Signature dishes are described for reference and do not have individual prices listed on the menus.