• Passing the Torch with Family Legacy: Kappo Muroi is a tribute to Chef Go Muroi’s father, Muroi Masao, who ran a legendary kappo restaurant by the same name. The reopening in Nishi-Azabu in 2023 marks the passing of the torch, with the son now at the helm and the father working alongside him, blending tradition with new creativity.

• Unique Culinary Philosophy and Techniques: The chef emphasizes that a dish should be like “a slice of the most incredible moment,” focusing on aroma, temperature, and texture to elevate seasonal ingredients. Notably, the restaurant does not offer sashimi, which is unconventional for Japanese cuisine, and pays careful attention to the alternation between cold and hot dishes throughout the meal.

• Uncommon Ingredients and Dishes: The menu features rare and bold ingredients such as fried soft-shell turtle, charcoal-grilled eel, tiger pufferfish milt in winter zosui (rice porridge), and cod milt with salted mullet roe served with sweet, al dente rice called niebana. These choices highlight a creative and unconventional approach to kappo cuisine.

The most honored or signature ingredients at the Michelin-starred Kappo Muroi in Tokyo are:

• Bonito flakes: Chef Go Muroi makes a fresh batch of bonito flakes for every guest, highlighting their importance. Bonito flakes are fundamental in Japanese cuisine for their umami and aroma, and here they set the tone for the meal.

• Soft-shell turtle: Used in seasonal dishes, this ingredient reflects the chef's unique approach to traditional Japanese cuisine and adds a rare, rich flavor to the menu.

• Charcoal-grilled eel: A bold-flavored ingredient featured in the omakase course, showcasing the contrast between subtle and strong flavors in the meal progression.

• Seasonal fish and milt: Examples include tiger pufferfish milt mixed into zosui (rice porridge) in winter and blackthroat seaperch before fall. These ingredients emphasize seasonality and are used in signature rice dishes that close the meal.

• Cod milt and salted mullet roe: Served with the signature "niebana" rice dish, these ingredients enrich the rice with deep, layered flavors and a unique texture.

These ingredients are carefully selected and prepared to create a multi-sensory experience that captures "a slice of the most incredible moment," reflecting the chef's philosophy of balancing aroma, texture, and temperature.

Kappo Muroi Omakase Course

• Price: ¥55,500 (includes booking fee of ¥8,000)

Menu Details

• Genre: Kaiseki, Nishiazabu
• Address: 1F, 2-16-4 Nishiazabu, Minato-ku, Tokyo
• Open: 6PM start only
• Closed: Sunday