Kappo DC

"With just 21 seats, this polished Palisades newcomer is the spot to be for a more intimate tasting experience. The zen dining room showcases a parade of luxe Japanese wagyu and fish dishes alongside extensive sake, wine, and unique cocktail programs. Seatings are available by reservation only, and the eight-course meal runs $150 per person. The name “Kappo” refers to more casual-leaning restaurants in Japan that encourage a playful, dinner-party atmosphere and frequent interactions with the chef at work. Caviar and uni add-ons are $100 and sake pairings are $80. Reservations are on the website." - Tierney Plumb, Emily Venezky

"An intimate, 21-seat Japanese tasting room emerged last March in the treasured Palisades space occupied by omakase institution Sakedokoro Makoto up until 2018. Eight-course tasting menus from master chef Minoru Ogawa vary on any given night, depending on seasonality and what he can get his hands on, but the common thread throughout each meal is luxe wagyu beef imported from Japan. The reservation-only restaurant ($150 per person) is open for dinner service from Tuesdays through Sundays. Opt to augment courses with caviar and uni add-ons or sake pairings ($65). Kappo is the brainchild of Ogawa and co-owners Wilder and Adrian Williams, whose sushi menu at Shaw standby Zeppelin is designed by Ogawa." - Tierney Plumb, Eater Staff

"An intimate, 21-seat Japanese tasting room emerged last March in the treasured Palisades space occupied by omakase institution Sakedokoro Makoto up until 2018. Eight-course tasting menus from master chef Minoru Ogawa vary on any given night, depending on seasonality and what he can get his hands on, but the common thread throughout each meal is luxe wagyu beef imported from Japan. The reservation-only restaurant ($150 per person) is open for dinner service from Tuesdays through Sundays. Opt to augment courses with caviar and uni add-ons or sake pairings ($65). Kappo is the brainchild of Ogawa and co-owners Wilder and Adrian Williams, whose sushi menu at Shaw standby Zeppelin is designed by Ogawa." - Tierney Plumb, Eater Staff

"Kappo, a little gem on Macarthur, serves a dreamlike omakase." - Adele Chapin

"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