A young chef with masterful technique and excellent sensibilities
A rich selection of French seafood
that guests enjoy in a tranquil space reminiscent of the ocean abysse.
In French, the word abysse refers both to the ocean depths, and to things that are profound.
Owner and chef Kotaro Meguro chose the name Abysse for his restaurant for two reasons. The first was that he wants to serve cuisine that captured the rich flavours of the sea in a space as idyllically tranquil as the deep oceans. The second was because he wants to be always in pursuit of cuisine that itself is profound.
The name represents the chef’s passion for the cuisine he makes and his determination for the future.
He trained at a three-star restaurant in Marseilles, which Meguro says received its stars solely for the excellence of its seafood dishes. However, Meguro couldn't help but think that Japan would be a better place to learn more about seafood, and he made the decision to one day open a seafood restaurant that offered cuisine made with techniques and flavours never seen before.
After returning to Japan, he further polished his skills at Quintessence, and then made his dream reality with Abysse.
Butterfish is dressed with white soy sauce and lemon confit a sauce. The fish is cooked simply using the French poêlé technique, and its flavour brought out masterfully by the perfect sauce.
The use of white soy sauce, almost a taboo in French cuisine, is a daring choice that works well.
Meguro believes that new flavours cannot be created without taking a risk, so he uses his skills to bring together layers of flavour to create the ultimate in cuisine.
One of Meguro’s goals is to create dishes unique to his restaurant, and he exudes a strength and inexhaustible sense of hope that makes him seem like a true ground-breaker.
Studying at three-star restaurants in both France and Japan gave him the skills he needed, and combined with his natural talent and passion for food, this young chef has taken up the challenge, and has surely brought a new perspective to Tokyo‘s French cuisine scene.