Doppo
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
‘Doppo’, meaning ‘unique’, references a tract by Rosanjin Kitaoji. Masato Miyazawa was deeply impressed by the legendary epicure’s pursuit of beauty in all its manifestations. Seasonal furnishings in ceremonial spaces, a lovingly tended garden and antique dinnerware speak of Miyazawa’s devotion to Japanese culture. The cuisine is inventive and often playful. Hand-rolled soba sushi and decorative sashimi of tuna paired with unfiltered sake are signs of a free-ranging imagination.
Unique Things
From Visitor Experiences
- Hand-Ground and Rolled Soba Noodles in Temaki Handrolls: Doppo features hand-ground and rolled soba noodles wrapped in dried seaweed and assembled into temaki handrolls, a unique twist on traditional sushi.
- Wood-Grilled Mutton in Dipping Sauce: Instead of using duck, Chef Miyazawa uses wood-grilled mutton in the dipping sauce for his soba noodles.
- Unconventional Winter Ingredients: Doppo incorporates unusual winter ingredients like bear and Matsuba snow crab into its course menus.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Doppo in Kyoto include:
Bear meat: Used in the winter course menus, this rare and bold ingredient reflects Chef Miyazawa's inventive approach to traditional kaiseki, adding a unique gamey flavor that is not commonly found in Japanese haute cuisine.
Matsuba snow crab: Another seasonal delicacy featured in Doppo's winter offerings, prized for its sweet, delicate meat that elevates the sophistication of the dishes and highlights the chef's emphasis on seasonal and regional ingredients.
Hand-ground soba noodles: Personally prepared by Chef Miyazawa, these soba noodles are wrapped in dried seaweed and served as temaki handrolls, showcasing craftsmanship and a novel twist on traditional Japanese noodle presentation.
Wood-grilled mutton: Used in place of the usual duck in dipping sauces, this ingredient introduces a smoky, rich flavor that complements the soba handrolls and exemplifies Doppo's creative reinterpretation of classic elements.
These ingredients are significant as they embody Chef Miyazawa's philosophy of self-reliance, uniqueness, and peerless skill, blending traditional Kyoto flavors with innovative techniques and unexpected components to create a distinctive dining experience.