nib is an experimental lab launched by Shohei Masago, owner of the chocolate and ice cream shop teal in Nisshokan, Nihonbashi Kabutocho. Moving beyond the traditional role of a chocolatier, the project explores new possibilities of cacao.

Focusing on cacao itself and its diverse derivatives, nib offers desserts that fully highlight its potential in an intimate, eight-seat setting.

In addition to a reservation-only course that presents new expressions of cacao, seasonal à la carte options are available for walk-in guests. Small confectioneries to take home also make for ideal gifts.