Kappo Sato

Unlike the quiet ceremony of a sushi omakase or the formal structure of a kaiseki, this freewheeling tasting is driven solely by Chef Takeshi Sato, who swims in familiar culinary waters on his own terms. To be clear, this counter situated along the entire open kitchen is no Zen temple. The room is a constant blur of motion thanks to a young team that hurries about preparing multiple courses at once. Sato is their seasoned guide, as he moves with intention, ever masterful with a knife, and works with an impressive bounty of ingredients, most of which are flown in from Japan. Soulful dashi broths weave in and out of view alongside clever courses like tempura fried mackerel with shiso or seared toro nigiri with Japanese green onions.

Counter-driven, fixed-sequence omakase

• One 12-course menu is presented as a set progression, rather than an à la carte list.

A strict whole-party rule

• Everyone in a party chooses the same course, and the restaurant flags this upfront.

Craft objects as part of the experience

• The restaurant commissions plates from traditional Japanese potters, and calls out specialist equipment such as a gunmetal tempura pot and a copper hagama for rice.

Signature Ingredients

• Dashi (kombu and bonito): Built on Hokkaido kombu and freshly shaved Kagoshima bonito, the broth is treated as a technical benchmark and reappears through the meal.
• Wagyu: Included as a dedicated course within the 12-course omakase.
• Seasonal sashimi and sushi: A rotating selection anchored by flighted fish, with sashimi early and sushi later in the sequence.
• Tempura: A fixed course in the progression, leaning on crisp fry work rather than a one-off garnish.
• Copper-pot rice: Rice cooked in a copper hagama and served with miso soup, a defined closing savoury beat.

Omakase

• Omakase (12 courses): $385

Pairings

• Premium sake pairing: $200

What to expect (course flow)

• Seasonal small dish, somen noodle, sashimi platter, tempura, broiled smoked dish, cold dish, seasonal sushi, wagyu course
• Copper-pot cooked rice and miso soup
• Desserts and tea: homemade ice cream, kuzumochi and ichigodaifuku, matcha tea

Notes: course order and ingredient availability vary seasonally, parties must choose the same course.