Our kitchen is led by experienced chefs with a deep passion for Japanese cuisine. Trained in both traditional techniques and modern innovations, they craft every dish with precision and care, ensuring an authentic and unforgettable dining experience.
Michelin-selected Chef, Keigo Abe takes the helm at Kasumigaseki, driven by a vision to showcase Japanese cuisine to a global audience. He aims to make Kasumigaseki a premier dining destination, blending the principles of wabi-sabi with Japan's seasonal beauty. Originally from Akita Prefecture, Abe has been in the culinary field for over two decades, drawing early inspiration from his parents' restaurant. Specialising in tempura, fried foods, and handmade noodles, he trained under renowned Tokyo chefs. His style, recognised with a Michelin star for his work at Nishi-Azabu Niko and celebrated with a Selected Restaurant Award at Tsuma Koizaka Keigo in the Michelin Tokyo 2023 and 2024 guides, combines elegance with bold flavours, aiming to engage all five senses and leave a lasting impression on diners.
