"Fermentation is the name of the game at Kabi — it’s the Japanese word for “mold” — the eagerly awaited first restaurant from Shohei Yasuda (ex-La Cime, Kadeau in Copenhagen, and Tirpse) and his patissier wife, Kiriko Nakamura. Yasuda’s tasting menus are an eclectic cocktail of Japanese ingredients, Nordic influences, and French technique — cured fish wrapped in wasabi leaf; koji-infused pork; pickles and ferments aplenty — all underscored by a wide-ranging list of natural wines and sake." - Robbie Swinnerton