Archive for the ‘Japanese fine dining’ tag
Kappo Yu 割烹雄
Add: 33 Wuxing Lu, near Huaihai Lu / 吴兴路33号，近淮海路
Tel: 6466 7855
Hours: 6:00pm-11:00pm, closed on Sunday
Price: 690 RMB/person, drinks extra
Visited on: 2012-07
My first visit to Kappo Yu was not as stellar as expected, but after hearing a few more good words about it (some claiming it to be as good as or even better than my favorite Sushi Oyama), I came back again to give it another try.
The atmosphere at this tiny restaurant is toned down yet light-hearted, with soft jazz floating through air. Patrons sit across its beautiful lacquered red bar, which only accommodates around 14 people. A private room is available, but bar seats are of course the preferred choice.
Kappo Yu serves a 10-course seasonal menu (690 RMB/set) that changes monthly. Here’s this month’s menu, available in Japanese, English, and Chinese, and scrolls of drinks lists for guests to choose from (if you order sake, you will also have a chance to pick your own sake cup).
To my surprise, Terada Yohei – the man behind the bar – remembers me even though my last visit was over a year ago. What an amazing memory. He is a friendly guy who will happily engage you in conversations if he senses your interest, the only drawback is that he doesn’t speak English and Chinese as well as Oyama-san does.
Address: Side Roppongi Bldg, 1st Floor, 7-17-24 Roppongi, Minato, Tokyo 106-0032
. 東京都港区六本木7-17-24 サイド六本木ビル 1F
Price: ¥23,100 ($280) +10% service charge/set, drinks extra
Ryugin is definitely on the hot list. This kaiseki restaurant has been awarded 2 Michelin stars for four years in a row, has recently been ranked 48 in S. Pellegrino’s World Top 50 Restaurants, has garnered unanimously positive reviews on Chowhound and food blogs, and was recommended to me by two very serious food fanatics. I made a reservation almost 2 months prior to my visit, knowing how difficult it is to snatch a table at this highly regarded restaurant. I couldn’t possibly be disappointed, could I?
Update: Ryugin received its 3rd Michelin star in 2011.
Chef Seiji Yamamoto puts together a seasonal menu that changes daily. As far as I could tell, most tables were served the same set, though there was one table occupied by a frequent patron that had customized dishes.
Table cloth, very nice texture
Dish #1: 100% Turnip Hot Soup with “Turnip and Fish” Ball. The soup was as clear as crystal but very expressive. The turnip and fish ball was delicate and fell apart easily at the spoon, and thin strends of yuzu peel added a refreshing touch to the dish.
Small Appetizer: 100% Turnip Hot Soup with “Turnip and Fish” Ball
Dish #2: Premium Monkfish Liver” from Hokkaido with Special Miso Sauce. This was absolutely mesmerizing. The voluptuous flavor from the monkfish liver was rich and decadent, while the accompanying vegetables dressed in apple vinegar delivered a gentle shock.