Opened at the end of June in Yoyogi-Uehara, the complex facility "CABO" features a fusion restaurant on the back of the first floor run by a chef and sommelier from Meguro's "Kabi". The chef has experience working at Michelin-starred restaurants in London such as "ikoyi" and "KILN". The approach is stylish, and the interior is tastefully designed. The dinner course costs 15,000 yen (excluding tax). Here is what we had: - Tart with saury and beets - Octopus confit with green chili and avocado puree - Meichi tai (sea bream) and swordfish confit with kamaboko (fish cake) brioche - Butter nut squash and kale - Seared sardine with three types of potatoes terrine - Aged Wagyu beef from Iwate with pear ice cream - Fig choux cream - Blondie (sister to brownie) The food was delicious! Although seemingly simple, the ingredients, sauces, spices, and aromas were perfectly balanced. The chef must be a genius. The portion size was just right (although it may not be enough for heavy eaters). I only had one glass of wine, but they offer a variety of interesting options (with pairing available). Amount spent: 22,000 yen Rating: 4.5 stars - 5 stars: Would definitely revisit! - 4 stars: Would revisit if given the chance. - 3 stars: Would consider revisiting. - 2 stars: Once is enough. - 1 star: Not worth visiting.

I have been living near Yoyogi Park for about 10 years. I have visited many shops around Yoyogi Uehara, but I think this is the best shop in the area. If you like Tarien nearby, you will definitely love this place. It is a French restaurant with a focus on charcoal and spices. There are a total of 11 dishes, but the portions are just right with a Japanese touch, so you can enjoy it until the end without feeling heavy. Everything was delicious, but my favorite was the swordfish dish! It seems like a place where reservations will be difficult to get, so I recommend going early!

There is a new restaurant in Yoyogi-Uehara, next to the bookstore cafe. It is a modern and slightly dimly lit restaurant with a cave-like atmosphere. The entrance is closed with lace curtains, but the staff will open it for you when they see you. They offer a chef's course with wine pairing. The dishes include dishes such as tiger fish from Saga, Akita's red pepper, and red sea bream from Toyama. Each dish is paired with a different wine or sake. The staff is young and the food is delicious without being too heavy. It's definitely worth experiencing this unique and promising restaurant.

The unique spice arrangement was balanced perfectly, with great attention to texture. It was a wonderful time full of surprises.