“abysse” strives to create original cuisine that brings out the best in the seasonalities of Japan through fresh ingredients and its rich culture of world-class seafood.

The four distinct seasons of Japan brings about changes in the forest and the seas, showing us different, but still beautiful expressions in each season. My goal is to deliver the essences of the sea and the forest using seasonal ingredients, all expressed through our aesthetic and culinary voice creating a one of a kind cuisine experience.

I love what I do, and from the bottom of my heart I can say that a restaurant is my favorite place to be. The pleasant space and good music, discovering new tastes, and enjoying time with friends and loved ones make the experience worthwhile.

‘ La découverte d’un mets nouveau fait plus pour le bonheur du genre humain que la découverte d’une étoile. ‘ - Brillat-Savarin.

(The discovery of a new dish does more for the happiness of the human race than the discovery of a star.)

With this message close to my heart, I hope to convey my passion for cuisine to you all.

Kotaro Meguro was born in 1985 from Yokohama, Kanagawa.
Graduated from culinary school. After training in a restaurant in Tokyo, he went to France and joined 3 star Michelin restaurant “Le Petit Nice Passedat (＊＊＊)” in Marseille. 
Upon returning to Japan, he worked at “Cantesansu (＊＊＊)” in Tokyo, and in 2015, he opened his own restaurant “abysse”. 
Since 2016, he has earned one Michelin star in the Michelin Guide Tokyo. 
In 2020, he was selected for the World's 50 Best Restaurant Discovery. 
Starting from 2024, he initiated his own original cocktail pairing. 
Expressing a consistent worldview from cuisine to dessert and drinks.