What “abysse” is aiming for is an original cuisine that brings out the best in the seasonalities of Japan through fresh ingredients and its rich culture of world class seafood.
The Japanese marine environment shows us a different, but still beautiful, side at the turn of each season. It takes great skill and craftsmanship to keep seafood fresh from ocean to plate, so I am proud to work as a chef in Japan which provides such a great environment for this type of cuisine.
I would like to create a base for such dishes, which capture the mystery and unknown essence of the Japanese ocean and crosses it with the class and sophistication of “abysse” in order to create a one of a kind cuisine experience. I love what I do, from the bottom of my heart and I can wholesomely say that a restaurant is my favorite place to be.
The pleasant space, the good music, experiencing new tastes, and enjoying time with friends and peers is what makes the experience so enjoyable.
I would like to make abysse a place like such, for everyone to enjoy.
’La découverte d’un mets nouveau fait plus pour le bonheur du genre humain que la découverte d’une étoile.’ (Discovery of new dishes make humanity happier than discovery of new stars.)
I am looking forward to cooking for our guests and meeting new people through this experience. I hope to convey my passion for cuisine to you all.