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2023-02-19
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Kappo Restaurant. Same team as the space’s predecessor, with new Japanese chef. Counter seating around 8; 2 seatings: 6pm or 8:30pm; 1 set menu. Here’s what we had. Welcome drink made with sake.Wine list. Went for a selection of sake, plum wine and Japanese white wine. Tray of appetizers consisting of cold caulifower soup, mackerel, steamed egg with seaweed, whelk, white bait tempura, sardine, burdock stem.A4 Wagyu with rice. Cut in question was of the hind leg, slow cooked for 15 hours. With be
Welcome drink made with sake.
Wine list. Went for a selection of sake, plum wine and Japanese white wine.
Tray of appetizers consisting of cold caulifower soup, mackerel, steamed egg with seaweed, whelk, white bait tempura, sardine, burdock stem.
A4 Wagyu with rice. Cut in question was of the hind leg, slow cooked for 15 hours. With beef jus and egg yolk sauce.
Ox tongue scalded in soup of softshell turtle (水魚). Soup had been cooked for 6 hours together with 愛女魚, 九條蔥 and some super acidic lime.
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Sashimi:
Baby eel (only available during a 2 week timeframe)
Tuna, toro from Ine (京都 伊根) aged 16 days; 金目鯛, 真鯛 and squid.
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Tempura: lily; peas rolled in Japanese salmon with truffle cream. Sprinkled with roasted fresh bottarga.
Sukiyaki: A4 wagyu sirloin and egg from Kagoshima; with wild mushrooms, baby leek, 下仁田葱(very sweet), watercress, mochi jelly
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Rice (月光米) with juicy clams, sakura shrimp and 春野菜.
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Dessert: Panna cotta with dekopon (凸頂柑) from Shizuoka.
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In summary: top notch ingredients. Staff made a great effort to provide a memorable experience- taking great pains to explain the ingredients in every dish.
張貼
