Sushi Kappo Nakaichi

The first-generation chef learned the sushi trade in Tokyo; his son apprenticed in general Japanese cuisine in Kanazawa. Today many restaurants feature both sushi and general Japanese, but this was one of the first. In Kyoto, where new endeavours take a long time to catch on, Sushi Kappo Nakaichi was an immediate hit with the city’s arbiters of taste. Come for the Kyoto cuisine served on elegant vessels collected by father and son and for fish from the Seto Inland Sea.

Emphasis on Seasonal Ingredients

• Sushi Kappo Nakaichi features rare seasonal ingredients such as soft-shelled turtle and pike conger eel, showcasing the unique flavors of Kyoto.

Kyo-ryori Style

• The restaurant offers a dining experience that highlights Kyo-ryori, a traditional Kyoto cooking style, providing guests with a deeper understanding of local culinary practices.

Family Legacy

• The restaurant is run by a second-generation chef who trained in Kanazawa, continuing a family tradition of excellence in sushi and Japanese cuisine.

Signature Ingredients

• Soft-shelled turtle: A rare delicacy that showcases the restaurant's commitment to using unique seasonal ingredients, prepared with precision to highlight its delicate flavor.
• Crab meat: Sourced from local waters, this ingredient is often featured in sushi and other dishes, providing a sweet and tender texture that complements the overall dining experience.
• Ebi (shrimp): Known for its sweetness and firm texture, ebi is a staple in sushi, often served fresh and lightly seasoned to enhance its natural flavors.
• Red bream: A key component of the restaurant's Kyoto special dish, this fish is seared to perfection and served with wasabi and ginger, showcasing traditional Japanese culinary techniques.
• Pike conger eel: A local specialty that adds a unique flavor profile to the sushi offerings, prepared with care to maintain its tenderness and rich taste.
• Kuruma ebi (Japanese tiger prawn): Celebrated for its sweetness and texture, this ingredient is often highlighted in sushi and sashimi, representing the high-quality seafood sourced from the Seto Inland Sea.
• Fatty tuna: Known for its rich flavor and buttery texture, fatty tuna is a prized ingredient in sushi, often served as a highlight of the dining experience at Sushi Kappo Nakaichi.

Tasting Menu

• Dinner: ¥15,000 - ¥20,000

Signature Dishes

• Kyoto Special Dish (Red Bream, Pike Conger Eel, Kuruma Ebi, Fatty Tuna): Price not specified