KABEAT
07
Opening Hours
MON-FRI
11:00-22:30
SAT
11:00-21:00
SUN
11:00-17:00
Reservations
A restaurant where you can enjoy carefully selected seasonal ingredients in a variety of culinary genres
A large food dining room with a floor space of 200 tsubo (3,860 square meters) opened on the first floor of KABUTO ONE, a new landmark in Nihonbashi Kabuto-cho in 2021.
Five up-and-coming chefs supervise the authentic cuisine, which focuses on carefully selected ingredients purchased directly from producers throughout Japan who are responsible for Japan’s food culture. Guests can enjoy a wide range of dining styles that transcend Japanese, Western, and Chinese while appreciating the climate and culture of each region of Japan.
The menu also includes familiar dishes that are an extension of everyday life, such as curry, pasta, and pizza. Whether it is a quick lunch or a leisurely dinner, the restaurant can be used for a variety of everyday occasions, and as a diner rooted in the community, it is introducing a new culinary culture.
Color
2022.12.14
Masakazu Taira・Fumio Yonezawa
Owner Chef, Don Bravo（Taira）・NOwner Chef, No Code（Yonezawa）
#Color, #KABEAT, #KABEAT, #KABUTO ONE, #KABUTO ONE
“Cuisine should change with the times”. Chef Yonezawa of "No Code" and Chef Taira of "Don Bravo'' are two of the six up-and-coming chefs who supervise the menu at "KABEAT," a restaurant where Japanese food culture and...
Read
Joy
2022.09.20
How to enjoy Kabutocho and Kayabacho Vol.01
#Joy, #K5, #KABEAT, #KABUTO ONE, #KNAG
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...
Read
Color
2022.01.21
Hisaya Kuroki
Manager of the GREENING Planning and Operations Division
#Color, #KABEAT
KABEAT is a dining restaurant where six up-and-coming chefs of the next generation supervise the creation of menus using ingredients from the best producers around Japan, with the goal of serving a wide variety of dis...
Read