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2023-07-13
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Kappo experience in oniku kappo jikon lead by Chef Makoto OhtaniAs with omakase Kaiseki, Kappo is a multi-course meal that is left entirely up to the chef. Kappo simply means ‘to cut and to cook’, an all-encompassing word for a less formal cuisine that emphasizes the proximity between the diner and the chef who is cutting and cooking the food.FumizukiDinner menu $1480/1-Welcome drink Sake base cocktailMixed with 2 type of sakes and 4 type of fresh juicesIt’s quite refreshing for the summerA hint
As with omakase Kaiseki, Kappo is a multi-course meal that is left entirely up to the chef. Kappo simply means ‘to cut and to cook’, an all-encompassing word for a less formal cuisine that emphasizes the proximity between the diner and the chef who is cutting and cooking the food.
Fumizuki
Dinner menu $1480/1
-Welcome drink
Sake base cocktail
Mixed with 2 type of sakes and 4 type of fresh juices
It’s quite refreshing for the summer
A hint of white wine flavour
-Japanese sandwich biscuit
Thick slice of Monkfish liver
Topped with Ponzu sauce jelly and different kind of greens
It feels almost like an ice cream
a quite powerful start
(Paired with a rather light and sweet sake 今錦)
-Appetizer
Sweet Shrimp with Sea Urchin: swallowed with one bite to give you a really smooth and harmonious texture
Simmered Wagyu Beef with Ginger: extremely tender and flavourful , perfect pairing to the sake, remember to eat the leaf as well
Hokkaido Com Tempura with Caviar : the best tempura I have had so far! Corn and caviar is such a perfect couple
Edamame Cold Soup:a sauve soup with onion and garlic to end the appetizer 4点
-add on
A5 wagyu beef sashimi from Kagoshima
Shoulder blade cut
Paired with radish purée , Perilla and jus
-Steamed
Steamed Custard with Salmon Roe
Topped with yuzu skin
This is perhaps the smoothest custard I have had
Almost ethereal
(Sake 菊姫 more floral and intensity )
-Cold
A5 Wagyu Beef with Japanese Menegi Scallion in Pesto
Slow cooked at 58deg for 3 hours
Back Thigh cut
Personally am not a wagyu fan
Always find it so heavy or even suffocating
But this completely blown me away
It’s complex yet really light in texture
-Add on
beef tongue marinated with kombu
Imported From Australia
Crazily spongy and crunchy
Extreme charcoal flavour
-add on
Natural sea eel
Grilled right in front of you
The particle is extremely fine for charcoal grill so the flavour adding to the eel is particularly fine and delicate
-Refreshment
Fruit Tomato Salad
From Shizuoka Japanese greenhouse
Slightly seared to refresh your palate
Topped with a secret recipe broth
-Hot Pot
A5 Wagyu Beef Sukiyaki, Seasonal Vegetables in Kyoto Kansas style
Top quality beef slice
Extremely fulfilling
-Rice
Japanese Koshihikari Rice served with Red Miso Soup and Pickles
Cooked with Shirakawa Mineral Water
-Dessert
Black Sugar Ice Cream, Warabi Mochi
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