Kabi
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- Cuisine
- Innovative
- Michelin
- 1
- Price
- ¥¥¥
- Website
- https://kabi.tokyo/
- Description
- Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.
- Review score
- 4.2
- Review count
- 13
Restaurant facts are unified under a canonical restaurant ID; source ids are references. Commission never ranks. FlyerKey never transacts — any booking link is an off-site affiliate deep-link, and commission never influences ranking.
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