Experiencing the new frontier of "umami"
Through the amino acid of mother earth and the ocean
Combined in a customized meat pot first ever made in Japan,
Based on their own meat theory
"KABCO" placed on the 3rd floor of the Roppongi Grand Plaza, is a very special sweet spot that suddenly appeared in the middle of the skyscrapers giving us the richness of the four seasons.
A restaurant that has been keeping people's attention recently evolved Oyster meat=SURF&TURF A meat that "Kakunoshin", the continuous meat hit maker has been researching for years.
The store is simply decorated with white and navy, the image of their logo, and has a calm atmosphere.
Once stepping in from the global business area, a very special space will accept you.
As you can see from the capital letters of the name of their restaurant, Kanzaki Aging Beef Crossing Ocean, you can enjoy the new frontier of the mix of the "ocean's blessing and mother earth's blessing".
From the mother earth, you can enjoy the aging beef "Kanzaki aging beef", which they have concentrated the umami to the boiling point. From the ocean, you can experience the new marriage of the oysters and seaweed with mother earth's ingredients.
It is chef Kada that has been worked at three stars restaurants like "Le Meurice", " Restaurant Papillo" in Paris and "BEIGE ALAIN DUCASSE TOKYO" in Ginza.
They mainly use ingredients from Iwate prefecture, using the knowledge and technology of French cooking and adding their original sense, they create an adventurous dish.
Please enjoy the wine chosen by the chef, which is also the sommelier, with the oyster meat,.