Abysse

The first thing that will strike you when you step foot into Abysse is the unique decor — a dimly lit space with black tablecloths suggesting the depths of the ocean (the abyss, if you will). This is the setting for one of the best Michelin-starred seafood meals in Tokyo. Abysse was the brainchild of a young chef and service manager, who started the restaurant together in their late twenties. Kotaro Meguro is young yet, but has skill beyond his years in the kitchen. He learned all about French seafood when training in Marseille, a city famous for its outstanding seafood. He also did a stint at Yokohama’s top French restaurant, Quintessence. A master of balance and contrast, he arranges colors and textures with care, and sets his sequence of dishes to create peaks and troughs of impact. All of his seafood is sourced locally, but the wine list features over 250 bottles from all over the world.