KABEAT

The à la carte menu ranges from small plates to main dishes, drawing on ingredients from across Japan. カビート 日本生産者食堂 (Kabīto Nihon Seisansha Shokudō) occupies the first floor of the KABUTO ONE complex in Nihonbashi-Kabutocho. This casual all-day dining spot serves food that moves freely between Japanese, Western and Chinese influences.

Cold plates and a signature dish for the table

Cold dishes make a tempting start: Japanese beef heart cooked at low temperature and dressed with the kick of Western horseradish and sesame oil, served as “Hatsu Patcho,” alongside potato salad with tender braised pork belly, seasoned egg, tangy potato and a touch of sansho pepper. There are plenty of small plates to pair with a drink, including spicy “Yodare Oysters” made with oysters from Kanawa Fisheries in Hiroshima Prefecture—a lively way to begin a toast.

From oven-baked dishes to rice to finish

For a group around the table, freshly baked pizza is another highlight. One pizza pairs whitebait from Yamari in Wakayama with Kujo spring onions and a house-made butter-soy sauce. Another is a Bismarck topped with a soft-cooked egg, mortadella and prosciutto, finished with the aroma of truffle. Heartier choices include beef tendon mapo tofu made generously with Kirishima Wagyu, and clay-pot rice topped with snow crab and salmon roe.

Bonito-dashi cocktails and Japanese wine

Drinks have their own distinctive touches: the signature KATSUO ONE highball blends bonito dashi into whisky, while the selection also includes a house-made salted lemon sour and Japanese wines from across the country. The spacious interior feels open, with table seating as well as private rooms and a bar counter. It offers a comfortable setting for lunch or a casual café stop, as well as evening gatherings.