Kabi = Mold in Japanese. It doesn’t simply mean trendy fermented cuisine, but it rather respects the wise and sustainable tradition of fermentation that has deep roots in Japanese culture. We can’t quite categorize Kabi into any existing genres.
This fascinating young trio of Chef Shohei Yasuda, Pastry chef Kiriko Nakamura and Sommelier Kentaro Emoto, solely dedicates its creation to express beautiful and colorful flow of the seasons, so such thing as genres don’t mean anything to them.
When it comes to wine and other beverages, Kabi illustrates the true diversity of Tokyo’s drinking culture that covers not just wines but also sake, shochu, beer, whiskey and tea. Simply to put, what Kabi achieves is something that can only be done in Japan. About 3,000 bottles of wine in stock, of which 70% is on the natural side. No list here but absolutely fun wine communication is awaiting.
Kentaro EmotoOwner, Head Sommelier