This post supplements a previous post where, for some reasons, the photos did not upload. (I’ll probably delete the other post in a day or two.) Here is the “review” I previously posted:
I had the extreme pleasure of eating at Kappo, the night before last, and I cannot recommend it highly enough. The restaurant is small, intimate, with 12 (or so) seats at the counter, and then three 4-tops. You should definitely sit at the counter, because that is where the view of the chefs working is the best, and the interaction with the chefs is most face-to-face and genuine. Each dish is presented by the chef that prepared it. You are told not only about the dish itself, but historical and other information too. Each chef was also happy to answer questions too. I was fortunate that the sushi part of my meal was prepared by head chef, Tiago Penão, who you can tell is truly passionate about the food and the restaurant. The “sushi” part of the meal (or experiences) was really mind-blowing and something I will always remember. When eating the sushi, I remarked to Chef Penao that it was the best sushi rice I had ever eaten, because the rice was not sweet, and the rice grains still had a bit of tooth, and you could experience the individual grains. The Chef was happy I’d noticed this and said that they added no sugar at all to the rice, and that the “each grain should be fluffy on the outside, but still slightly firm inside, and the grains not stuck together or gummy.”
I am from Seattle, home to a lot of really good sushi and Japanese restaurants, but Kappo is up there with the best, if not actually the best. The sommelier was very helpful in recommending a bottle of wine that would go with all my courses, and because I was dining solo, he let me know that I could take what was left of the wine back to my hotel if I did not finish it all. (There is no drink or wine-pairing on the menu.) Every dish was perfection, and loved everyone of them, except for perhaps the second of the two dessert dishes, which was a beautifully toasted marshmallow that was too sweet for my tastes. But that is just me, and not at all a criticism of the dish. On final note: I did not get photos of the sushi course, because each piece was made one at a time and basically handed to you, thus, no real opportunity for taking a photo. All of the other dishes are shown, though.
dekadenca on
OMG: can’t die without trying Oyster in champagne cream
3 Comments
This post supplements a previous post where, for some reasons, the photos did not upload. (I’ll probably delete the other post in a day or two.) Here is the “review” I previously posted:
I had the extreme pleasure of eating at Kappo, the night before last, and I cannot recommend it highly enough. The restaurant is small, intimate, with 12 (or so) seats at the counter, and then three 4-tops. You should definitely sit at the counter, because that is where the view of the chefs working is the best, and the interaction with the chefs is most face-to-face and genuine. Each dish is presented by the chef that prepared it. You are told not only about the dish itself, but historical and other information too. Each chef was also happy to answer questions too. I was fortunate that the sushi part of my meal was prepared by head chef, Tiago Penão, who you can tell is truly passionate about the food and the restaurant. The “sushi” part of the meal (or experiences) was really mind-blowing and something I will always remember. When eating the sushi, I remarked to Chef Penao that it was the best sushi rice I had ever eaten, because the rice was not sweet, and the rice grains still had a bit of tooth, and you could experience the individual grains. The Chef was happy I’d noticed this and said that they added no sugar at all to the rice, and that the “each grain should be fluffy on the outside, but still slightly firm inside, and the grains not stuck together or gummy.”
I am from Seattle, home to a lot of really good sushi and Japanese restaurants, but Kappo is up there with the best, if not actually the best. The sommelier was very helpful in recommending a bottle of wine that would go with all my courses, and because I was dining solo, he let me know that I could take what was left of the wine back to my hotel if I did not finish it all. (There is no drink or wine-pairing on the menu.) Every dish was perfection, and loved everyone of them, except for perhaps the second of the two dessert dishes, which was a beautifully toasted marshmallow that was too sweet for my tastes. But that is just me, and not at all a criticism of the dish. On final note: I did not get photos of the sushi course, because each piece was made one at a time and basically handed to you, thus, no real opportunity for taking a photo. All of the other dishes are shown, though.
OMG: can’t die without trying Oyster in champagne cream
Looks like an amazing experience OP!
looks amazing!
seriously love their choice of serverware