Kappo
"Located a few steps below street level, this restaurant from Chef Minoru Ogawa has a minimalist decor. The counter faces the sunken kitchen where an eight-course Kappo-style tasting menu with a focus on Wagyu woven with seafood is the main event. The kitchen is exacting when it comes to flavors, but their style is approachable. Go ahead and add caviar and uni if you're feeling flush, but you won't need them to feel well taken care of here. Wagyu sukiyaki is a hot pot-style course served in two parts; the first offering a quickly seared, razor-thin slice of Wagyu ribeye, while the second presents the beef in a slowly simmered broth with sweet potato noodles. Sashimi arrives as a trio, while curry udon is a flavorful and satisfying finale to the savory courses." - Michelin Inspector
