Four Decades in Craft.
Still Evolving.

Seared wagyu topped with black truffle and caviar on a stoneware plate

For more than 40 years, Kabuto has been guided by a simple philosophy: respect the ingredient, honor the craft, and continue to evolve.

Today, Head Chef Eric carries that legacy forward — rooted in Japanese tradition, yet always looking ahead.

Over the years, guests have become regulars, regulars have become friends, and families have returned across generations.

The tradition remains. The story continues.