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2022-09-25
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Kappo Dinner. One menu- 11 courses for HK$2,500. Counter seating 8; private room seating 6.Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid. By the glass selection ok. Went for a glass of burgundy white. Here’s what we had.Appetizer- Horsehair crab with ginkgo and persimmon. Creative balance of flavors.Sats
Came here when it first opened, before their One Michelin ⭐️, and when they were doing one seating only. Now it’s either 6pm or 8:30pm.
Chef Fumio Suzuki looked the same energetic self, and noted that he hadn’t been home to Japan since Covid.
By the glass selection ok. Went for a glass of burgundy white.
Here’s what we had.
Appetizer- Horsehair crab with ginkgo and
persimmon. Creative balance of flavors.
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Satsuma A5 Wagyu tenderloin-
slow cooked then deep fried. On the side: shiso salt and wasabi. Didn’t taste fatty at all, as no excess fat was left after the slow cooking.
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Abalone with noodles in soy milk soup. Liver sauce at the bottom. Again, awesome balance of flavors.
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Soup with pike eel (hamo) and matsutake (which is now in season), with a hint of lime. Hamo was tempura-ed. We were watching the chef earlier slice the hamo- its fine bones made snapping sounds as he was cutting along.
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Sashimi: garoupa + snapper topped with finger lime (tasted like pomelo).
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Cold dish: grilled sweetfish (ayu) with roe topped with shiso leaf and plum paste. Reminded us of Kyoto so much!
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Tuna and French caviar on rice, with 4 pieces of crunchy seaweed on the side (additional item $350).
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Hotpot: 2 slices of Satsuma wagyu + brisket and Okinawa egg yolk, slow-cooked with sukiyaki sauce. Egg yolk tasted amazing, like crab paste.
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Sea urchin & tuna hand roll (not pictured).
Grilled eel & egg roll cooked with 鰹魚 dashi. Eel was very crispy.
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Takikomi rice with "Black throat" sea perch (赤鯥) and ikura. First round as is, with pickles. Second round with soup. Loved the fish- very fresh and sweet. One of the best 釜飯 I have tried.
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Dessert: wafer sandwich with seasame ice-cream and peach. Pleasantly surprised with the layer of freshly made mochi in between- making this one stand out from all the other IceCream sandwiches we’ve tried.
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In summary: chef did an impressive all-rounded presentation with seasonal ingredients and different cooking methods. Well deserved ⭐️.
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