On the surface, Kabi comes across as a modern European restaurant, which is hardly surprising considering the chef and co-owner, Shohei Yasuda, worked at several French restaurants plus the two Michelin-starred Kadeau in Copenhagen. However, Japanese ingredients are front and centre, but interpreted through the new Nordic approach to food...
A new generation of restaurants are bucking tradition by reinterpreting – and in some cases reinventing – Japanese food. In a culture which tends to favour conformity over individuality, these brave chefs are walking a tightrope in their admirable efforts to update the hallowed halls of Japanese cuisine without being disrespectful.
Can ramen be served with an alternative to the conventional shoyu (soy sauce), shio (salt) or tonkotsu (pork) broths? Can an expertise in sushi be applied to another food type? Can you approach Japanese ingredients with modern European culinary techniques, which are very much on trend right now?
The great thing about Tokyo is that it’s long been a place where the traditional and the cutting-edge can happily coexist – and the city is better for it.
Prefer the classics? Check out the best heritage restaurants in Tokyo here.