Located in the former Nissho Building, the site of Eiichi Shibusawa's residence, "nib" is a lab that showcases the potential of cacao. Enjoy original desserts born from meticulous presentations at our interactive counter.
Hidden within the bowl are four types of oils: kelp-cured grilled banana and tropical fruit, and blood orange, kelp, and spice oil. On top of these are ten different flavors, including milk kelp ice cream, sea lettuce, macambo tofu, cacao pulp ice cream, and lime jelly. The bowl, crafted by ceramic artist Honami Goshima, creates a tranquil atmosphere. It is served à la carte with a "cacao drink" and three small pastries.
Text by Yui Togawa
Photo by Yu Mitamura
Photograph by Yu Mitamura
[Article published in the July 2026 issue of Kronos Japan]
Exploring cacao and creating a dish with a story.
Born in Wakayama Prefecture in 1988. He boasts numerous awards both domestically and internationally, including the Best Chocolatier Award at "Top of Patissier in Asia." He served as head pastry chef at "Pascal Le Gac Tokyo" from its inception, working there for approximately 10 years. In 2021, he opened "teal" with Keisuke Oyama. In December 2024, he opened "nib."
"Walking through the cacao plantations along the Costa Rican coast, I saw various fruit trees growing alongside the cacao, and the scenery changed constantly depending on the altitude and location. There were many cacao leaves scattered on the ground, and the pleasant sound of stepping on them left a lasting impression on me..." These are the words of Shohei Masago, who holds the dual titles of Chef and Cacao Alchemist. His trip to Costa Rica was the catalyst for his decision to explore cacao as an ingredient. The dessert pictured, "The Marriage of the Sea and Cacao," was born from the inspiration he received from those scenes.
When you put your spoon into the plate-shaped cocoa meringue and cocoa tuile, which are placed like a lid on a cocoa bean-shaped dish, it makes a sound like you're stepping on cocoa leaves. What makes this dessert even more unique is that it incorporates Japanese seafood. "By extracting the kelp without heating it, it becomes like a herb. It's important that it tastes good even if it's unconventional, and all 14 ingredients are necessary to achieve that," he explained carefully.
When people hear the word "cacao," they often think of chocolate. In fact, the vast majority of cacao worldwide is used to make chocolate, but at "nib," it's the opposite. Chocolate makes up only 10% of the course menu, with the remaining 90% focusing on ingredients derived from cacao, expressed in a variety of styles. Because nib is a laboratory, you can encounter rare ingredients like macambo, a relative of cacao. At the 8-seat chef's table, you can closely watch the dishes being prepared, and guests can even have the experience of finishing their dessert using cacao nibs that they roasted themselves. One year after opening, word has spread, and many food connoisseurs from overseas are visiting.
When asked, "Is cacao something special?", he replied, "No, it's a natural thing. When I'm creating recipes, I choose cacao as one of the fruits, like apples or strawberries." Sitting at the counter of nib, you'll be able to experience not only the exquisite desserts but also the core belief of Mr. Masago, who is calm and natural, and his pursuit of "the possibilities of cacao beyond just chocolate."
nib
1-10 Nihonbashi Kabutocho, Chuo-ku, Tokyo, Japan (Nissho Building 1F)
Tel.03-6206-2568
Closed Wednesday
12:00～20:00
A la carte: 4500 yen, set courses: 6800 yen, 12,000 yen
