Kako Okamoto
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
The draw of Kako Okamoto is fine sake and prized delicacies. Appetisers are served not on a platter but one by one, freshly cooked, to complement the beverage. Spicy pilchard stew with finely chopped bonito flakes keeps the drinks going down easy. The owner-chef, who loves sake above all other drinks, offers pours from an isshobin (1.8 L bottle of sake) as if introducing his own child. Sake can also be ordered by the cup for a fun sake-tasting experience.
Unique Things
From Visitor Experiences
Exclusive One-Course Meal Featuring Signature Mackerel Sushi
Kako Okamoto offers a unique dining experience with only one fixed course meal priced at ¥11,000 (excluding tax), with their signature mackerel sushi being a standout dish praised for its exceptional taste.Sake-Centric Dining with Over 60 Types Always Available
The restaurant is highly recommended for sake lovers, boasting a selection of over 60 types of sake available at all times. The owner-chef personally serves sake from large 1.8L bottles (isshobin) with great care, treating the pours as if introducing his own child, and also offers sake by the cup for a tasting experience.Appetisers Served Individually and Freshly Cooked to Complement Sake
Unlike conventional plating, appetizers at Kako Okamoto are served one by one, freshly cooked to perfectly complement the sake. For example, a spicy pilchard stew with finely chopped bonito flakes is designed to enhance the drinking experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kako Okamoto in Kyoto are:
Mackerel: Featured prominently in their signature mackerel sushi, this ingredient is celebrated for its rich flavor and is a highlight of the course meal.
Pilchard: Used in a spicy pilchard stew topped with finely chopped bonito flakes, this dish is designed to pair well with sake and enhance the drinking experience.
Bonito flakes: Finely chopped bonito flakes are used to add umami depth and aroma, especially in the pilchard stew, complementing the seafood flavors and sake pairing.
Sardine: Sardines are prepared carefully, such as being boiled for hours in vinegar and coated with bonito flakes, showcasing a refined technique and flavor layering.
Sky beans (broad beans): Served as part of the multi-course meal, these beans provide a seasonal vegetable element balancing the seafood-heavy dishes.
These ingredients are significant as they reflect the restaurant's focus on fresh, seasonal seafood and traditional Japanese flavors, all crafted to harmonize with an extensive sake selection, enhancing both the food and beverage experience.