caveman
01
Opening Hours
BREAKFAST 8:00-9:30
LUNCH 12:00-14:30
DINNER 18:30 / 19:00 / 19:30-23:00
Reservations
Inspired by the diverse cultures of Japan and Europe Cutting-edge cuisine that is not bound by nationality or genre
This sister restaurant was opened by the team behind the popular Meguro restaurant Kabi in conjunction with the opening of K5 in 2020. While claiming to be a “no-concept” restaurant, it makes the most of Japan’s rich ingredients and offers innovative cuisine that is not bound by nationality, such as French or Scandinavian, and can be enjoyed with wine selected by a sommelier.
The restaurant’s plant-covered interior is a warm space based on natural wood, with pleasant ambient music playing in the background. The restaurant’s name, “Caveman,” gives the impression of being a “caveman,” and the colorful, creative cuisine can be enjoyed in a relaxed atmosphere.
In addition to dinner courses and lunch, check out the breakfast menu, which is available for both hotel guests and walk-ins. The full breakfast includes a plate of fresh seasonal vegetables from organic farms, homemade sourdough, soups, and more.
Color
2023.03.29
Jun Hishiya
Head Chef of caveman
#caveman, #Color, #K5
Born the son of a sushi chef in downtown Tokyo, Jun Hishiya began his career as a French chef. Hishiya, the second-generation head chef at "caveman," a restaurant on the first floor of K5, tells us about the source of...
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Joy
2023.02.24
How to enjoy Kabutocho and Kayabacho Vol.03
#Ao, #caveman, #Hoppers, #HumanNature, #Joy, #K5, #Keshiki, #OmnipollosTokyo, #SwitchCoffee, #teal
What kind of experiences and flow of time await you when you step into Kabutocho? Depending on the time of day, the ways in which you can enjoy the town changes greatly. The context in which the city flows at that tim...
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Dialogue of Food
2022.06.17
caveman Full Breakfast
#caveman, #DialogueOfFood, #K5
How is a particular dish or drink created? By unraveling a restaurant’s signature you reveal the chef's personality and philosophy, their commitment to the ingredients, and even the attitude of the producers. Explorin...
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Color
2021.12.18
Hiroki Morimoto
Manager, caveman
#caveman, #Color, #K5
Sommelier and manager of caveman, Hironori Morimoto is focused on sharing his fascinations with other people. His own experiences and an important encounter as a student have helped shape him into who he is today. Now...
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Color
2021.04.20
Atsuki Kuroda
Owner-chef, caveman
#caveman, #Color, #K5
Atsuki Kuroda began cooking at the age of 18 in Osaka, eventually leaving Japan to gain experience abroad. Thanks to his strong personality and keen observation skills, Kuroda was able to easily adjust when he began w...
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