COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Kappo Seiten Hekireki
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store information
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Located a short distance from Kagurazaka Station, its door is discreetly hidden away, and as it is an exclusive space accessible only by referral, there are no landmarks or signs. But once you step inside, you'll find yourself in a special culinary setting that makes you forget the everyday.
Address not disclosed, by referral only.
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Grilled hairtail fish and snap peas marinated in sauce
By intentionally making the dashi jelly soft and loose rather than firm, the flavor is thoroughly absorbed by the hairtail fish and kuruma prawns...
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Pike conger and summer vegetables
Pike conger is a seasonal delicacy, but this time, we wrapped it in winter melon, secured it with a toothpick, shaped it, and then seasoned it with bonito broth, salt, and light soy sauce...
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Grilled sweetfish over charcoal, seaweed and clam porridge
The process involves carefully preparing the ayu (sweetfish), first grate, removing the bones, and then returning the innards, which have been soaked in sake and air-dried. It's an extremely time-consuming process…
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Black abalone with asparagus sauce and abalone liver
The dish is enhanced with two types of asparagus: green asparagus marinated in kelp broth and white asparagus marinated in bonito broth.
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Hairy crab miso salad with sea urchin, egg yolk, and soy sauce
By combining purple sea urchin with a rich egg yolk soy sauce, a mellow and deep flavor is achieved.
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Clay pot rice with corn and two kinds of boiled Goldene eye snapper.
Goldene eye snapper rice, cooked in an earthenware pot to conclude the meal, is garnished with two types of corn for color and sweetness, making it a fragrant and fitting finale…
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COMMENT
"Kappo Seiten Hekireki" is a restaurant quietly nestled in Kagurazaka, Tokyo. It is a space reserved only for a select few, operating on a members-only, referral-only basis with an undisclosed address. However, since its opening in June 2023, it has captured the hearts of food connoisseurs, and reservations are already booked up a year in advance.
"The advantage of a membership system is that we can create dishes while understanding our customers' preferences," he says. That's why he focuses most on menu composition. He constantly gathers new information and conducts research to refine the ingredients and themes each year, which differ from the previous year. This attitude is conveyed to the guests, and the competition for reservations is becoming even more fierce as they say, "I want to come back again."