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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,.


Chef Profile

Store manager and Chef/Shunsuke KadaShunsuke Kada

Born 1989 in Tokyo . After graduating from professional school, he has work at "BEIGE ALAIN DÉCLASSÉ TOKYO" for 5 years.
After that he has worked at first-class restaurants such as "Le Meurice", " Restaurant Papillo" in Paris. He has been working for "KABCO" since October 2016.



How did you start to work for "KABCO"?
I had a chance to meet Mr. Chiba the CEO of "Kakunoshin". I met him at champs elysees on our first meeting.
Restt is history, he gave me the honor to work as the store manager for "KABCO".
Why bake Kanzaki aging beef in the kiln oven?
At "KABCO" we built a order made meat oven.
Using the advanced meat theory of Kakunoshin, water balloon theory, we only use the radiation heat to cook the meat without stress and do not let the moist run away, we want you to experience the smell and sweetness brought up to it's height. We often times cook the vegetables in the meat oven too.
How many courses are there?
We only have one 9,800(plus tax)yen course. We really want you to enjoy the seasonal ingredients so we occasionally change the menu. If you prefer an upgrade, please feel free to ask us when you make your reservations.

Restaurant Info

Opening day27th October, 2016
Hours of Operation Lunch:12:00~15:00(L.O.13:30)
Closed During 2016, on Sundays. From 2017, irregular holidays.
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club, China Unionpay)
Service charge5%
Dress Code

*No sandals or short pants allowed.

Children Permitted

*Above 6 years old.

Capacity 22 seats
Seat area

Sofa seating available

Private Rooms Available
Private party Available
Smoking Smoking prohibited
Barrier Free Yes
Pets OK Yes
Parking Available
Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners

Top-quality ingredients

Can vehicles be arranged?Yes

AddressRoppongi Grand Plaza3F 3-1-25 Roppongi Minato-ku, Tokyo, 106-0032
Access2 minutes walk from Roppongi-itchome St. on the Tokyo Metro Namboku line.
LunchDEJEUNER¥5,000(excluding tax)
DinnermenuKABCO¥9,000(excluding tax)
Menu ESSAYER¥6,000(excluding tax)
Available wines Available

Available sakes Available

Available beers Available

Drink Carry-out Permitted


ペアリング3種類 ペアリング3種類 ¥3,000
ペアリング5種類 ペアリング5種類 ¥5,000

Restaurant Interior

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