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2022-06-08
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Kappo, which literally translates to ‘cut and cook’ is a multi-course meal that is left entirely up to the chef, placing emphasis on the proximity between the diner and the chef. I have always been a fan of this style of “casual Kaiseki”, with my favorites being Zuicho, Kappo Rin and Ryota Kappou Modern.This particular Kappo restaurant is famous for its breathtaking sunset views. Not so lucky for us, as it was raining heavily. Counter seating approximately 13, private room available.As we were b
I have always been a fan of this style of “casual Kaiseki”, with my favorites being Zuicho, Kappo Rin and Ryota Kappou Modern.
This particular Kappo restaurant is famous for its breathtaking sunset views. Not so lucky for us, as it was raining heavily.
Counter seating approximately 13, private room available.
As we were being seated, could hear another diner complaining that the elevator still resembled something out of a construction site. Manager explained that elevator would continue to look that way, until all floors of the building had been leased out, which would be soon, as their group would probably be expanding.
2 dinner menus available, went for the 11 course for HKD 1980 per person.
By the glass selection was ok, ended up with 2 glasses of burgundy white.
Went well with the Cod wafers as welcome snack.
Here’s what we had.
----Starter ----
Foie Gras Pâté, Umibudo (Sea Grapes), Jelly with Marsala (fortified wine produced in Sicily), all served on a cracker
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----Sashimi----
Trio of Sashimi, being (from right to left) mini 象拔蚌 with lime (very 爽), 平靜魚and lightly flamed 赤睦魚.
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Toro, Sea Urchin and chopped Prawn on a piece of Deep-fried Seaweed, topped with a Beetroot Wasabi Foam. We were told to just use our hands, treating the seaweed as a cracker. Maybe my mouth was too small, bits of prawn kept dropping off.
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----Soup----
Hoikkado 豆乳 Pea Soup with Japanese Pepper Buds, Nanko Plum and Bamboo Fungus. Loved the hand lacquered bowls.
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----Stewed----
Abalone topped with salmon roe smoked in-house, in a seaweed and liver Sauce.
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----Fried----
2 pieces of breaded Miyagi Oyster, topped with Snow Crab Meat; Basil Mayonnaise on the side.
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---- Tempura----
Hokkaido Sweet Corn
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Sea Cucumber stuffed with Japanese King Prawn. Chef explained that he soaked the sea cucumber overnight in abalone water. Loved the concept (first time trying Sea Cucumber tempura; but PickyEater noted that the prawn should have been held in place by skewers when steaming, since it came off when we bit into it, and was all over the place. Also weird to serve it in a stainless steel bowl; and chef explained that his special dish shipment had yet to arrive.
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----Grilled----
Kagoshima A4 Wagyu Beef tenderloin with Homemade Teriyaki Sauce. I requested medium; meat was tender and not too fatty. Sauce indeed was good. And so was the tiny corn on the side.
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----Main----
Conpoy Sashimi Don- this has gotta be the anticlimax of the nite. Granted, seasonal sashimi was used, but after the aromatic beef sauce and sea cucumber, everything tasted a bit bland and uninteresting. Would have much prepared a piping hot 斧飯.
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Miso Soup, Pickles
----Dessert----
Ice Cream made with Sake Lees (酒粕, ie the remains after the sake has been pressed out of the mash) with Loquat and 2 pieces of soft wafer
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Agar with Butterfly Pea and Kyoto Matcha Tea
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In summary: Creative, worth trying. Room for improvement; but I guess that’s the case with all young and aspiring chefs.
张贴
