Dive into Abysse and taste the ultimate in French seafood


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Dear Customers

Thank you very much for your continued support.

The current ''Minami Aoyama'' Abysse will be closed on 26th February 2019.
Then, we will be relocated to ''Daikanyama'' around the middle of March.
Reservations for new restaurant will be accepted after February.
Some more details will be announced on our website and this web site as soon as preparation is completed.

We are very sorry for your inconvenience but we appreciate your kindness.

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.


Chef Profile

Kotaro MeguroKotaro Meguro

Born June 9, 1985, Kanagawa.
Graduated from Hattori Nutrition College and worked in a number of restaurants in the Tokyo metro area. Moved to France to 2011, and trained at three-star restaurant Le Petit Nice in Marseilles. After returning to Japan, worked under chef Shuzo Kishida at Quintessence. Opened Abysse in Gaienmae in March 2015.



What made you want to become a chef?
I loved my grandfather, who was a Japanese cuisine chef, so I always thought chefs were really cool. Also, my mother was a nutritionist, so I just naturally got into cooking.

When I first started, I didn’t really get a feel for why cooking is so interesting, and I spent most of my money on clothes and going out. I didn’t even own a recipe book.

But when I started being able to make a dish from scratch, that was when I started to understand. I just naturally started spending my money on eating out and recipe books instead.
Any difficult experiences?
Working at the restaurant in France has really stuck with me. I got there just at the height of the summer season, and we were so busy we barely got any sleep. It was physically and mentally exhausting. Sometimes my body would be tired, but I would be so worried about waking up the next morning, I couldn’t get to sleep.

I was in the kitchen from 8:00 AM to 1:00 AM, surrounded by people speaking French, which I didn’t understand. Within two weeks I wanted to go home, but I didn't have the guts to. Those two or three months were really difficult and they left a strong impression on me.
What sort of cuisine are you trying to make?
I want to make food that, when people see it, they say, “that was made by Kotaro Meguro.”

As a chef, I want to be as good as Quintessence’s Chef Kishida, who taught me a lot, or Chef Kawate at Florilege.

But I don’t want to do it in the same way – I want to make my own “French seafood” style, and be at the same level as them one day.

Restaurant Info

Restaurant NameAbysse
CuisineFrench Cuisine
Opening day15th March, 2015
Hours of Operation Lunch: From 12:00 (Last order 13:30)
Dinner: From 18:30 (Last order 20:30)
Please call for details on closing times.
Closed Wednesdays
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge10%
Children Permitted

*Please inquire

Capacity 18 seats
Private Rooms Available

*Private room available for parties of 6.

Private party Available
Smoking Smoking prohibited
Parking Unavailable

*Coin parking available nearby.

Sommelier/Bartender Sommelier
Can vehicles be arranged?Yes
Vegetarian Possible
Foreign Language Menu Available
Foreign Language Speaking Staff Available


Religious Food Restrictions Possible

*Available if ordered ahead of time.

AddressAOYAMA TMI 1st Floor, 4-9-9, Minami-Aoyama, Minato-ku, Tokyo, 107-0062
Access385m walk from Gaien-mae St. on the Tokyo Metro Ginza line.
LunchChef's selected menu ¥5,800(excluding tax)
Chef's selected menu(Dinner Menu) *Price change notice* The dinner course price is to be increased to 9800yen as of March 1st 2017¥9,800(excluding tax)
DinnerChef's selected menu ¥9,800(excluding tax)
Available wines

Approx. 100 types

Mainly white wine, champagne

Available sakes Available

Available Cocktails Available

Available beers Available

Drink Carry-out Permitted
Wine Pairing 4 glasses(Lunch time) ¥5,000
Pairing 6 glasses ¥7,800
Champagne Champagne (Glass) ¥1,800
White Wine White Wine (Glass) ¥1,400

Restaurant Interior

Check for Open Tables