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2024-11-19
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Kappo dinner. Helmed by Japanese Michelin chef duo from restaurant formerly known as Sara. Counter seating approx 12 with full view of chefs’ meticulous preparations.Here’s what we had. Creamy and rich 白子 from Hokkaido in steamed egg, topped with fragrant chopped Matsutake mushrooms. Sashimi, featuring:- Masaba mackerel from Nagasaki served with ginger -Sawara mackerel from Fukuoka, lightly hay-smoked (adding a delicate layer of flavor) then grilled.Deep fried chunks of the shrimp-shaped taro fr
Helmed by Japanese Michelin chef duo from restaurant formerly known as Sara.
Counter seating approx 12 with full view of chefs’ meticulous preparations.
Here’s what we had.
Creamy and rich 白子 from Hokkaido in steamed egg, topped with fragrant chopped Matsutake mushrooms.
Sashimi, featuring:
- Masaba mackerel from Nagasaki served with ginger
-Sawara mackerel from Fukuoka, lightly hay-smoked (adding a delicate layer of flavor) then grilled.
Deep fried chunks of the shrimp-shaped taro from Kyoto with its distinctive striped pattern and curved shape, renowned for its robust stickiness and fluffy texture. Loved the intensely concentrated, flavorful profile.
Grilled kamasu (barracuda/魳魚) from Fukuoka, in season twice a year (spring/fall) with fluffy, soft flesh and the savory skin. This was paired with crunchy deep fried lotus root from Saga, and served in a light broth freshly made with bonito flakes.
White Unagi (eel) from Kumamoto, perfectly grilled and glazed that melted in the mouth. Served with wasabi; and salt- which wasn’t really necessary. As promised by server, beating the one from Nikushou.
Jinenjyo yam found near the volcanic area of Saga, a delightful mass of sticky goodness, topped with Ishigakidai sea bream and garnished with shiso flower.
Kobako Crab from Fukui, beautifully complemented by tender Hokkaido turnip.
Beef Tenderloin from Miyazaki, served with Maitake mushroom on a bed of miso sauce. Topped with shavings of chestnut from Kumamoto adding a unique texture reminiscent of grated cheese.
Rice cooked with green pepper and ayu with roe from Wakayama (grilled then cooked very slowly in its own fat).
Refreshing Persimmon and Rainbow Red Kiwi both from Fukuoka paired with soybean Ice Cream with Cinnamon.
Matcha Warabimochi
In summary: a truly immersive dining experience showcasing the best of seasonal ingredients and artistry of Japanese cuisine, with each dish a testament to the chefs’ passion and precision. Great team effort with impeccable service.
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