SUSHI KAPPOU KITAOHJI

OMAKASE

Sukhumvit Soi 39

- OMAKASE MENU -

Course Information

Sushi Kappou Omakase Course

Seasonal + 3 highlight materials

All Omakase courses include 3 highlights.

​吉富マグロ

Yoshitomi Maguro

We only use high qualty Maguro imported from Yoshitomi which is one of the best supplier of Maguro in Toyosu market.

Black abalone simmered by original method is melty-soft and has umami flavor.

Nodoguro is known as "White toro" in Japan. We use only over 500g size because large one has very rich taste.

  OMAKASE 4,500 THB

- おまかせ -

SUSHI KAPPOU OMAKASE

​4,500THB

Nov-Dec 2019

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1.Dashi soup stock

2.Seared scallop with apple vinegar sauce

3.Sashimi / olive flounder

4.Sashimi /  seared grunt

5.Pickled daikon radish

6.Sushi / Yoshitomi maguro akami zuke

7.Sushi / Yoshitomi maguro kamashita

8.Sushi / sea urchin

9.Yellowtail shabu shabu

10.Enoki mushrooms with crab miso

11.Grilled nodoguro

12.Steamed snow crab with shark fin, caviar

13.Sushi / seared barracuda

14.Sushi / simmered conger eel with wasabi and salt

15.Sushi / simmered conger eel with sweet soy sauce

16.Egg cake

17.Miso soup

18.Zenzai with Unshu-orange-mochi and matcha-ice-cream

19.Yuzu sherbet

*Photos shown are for illustrative purposes only because contents of course are changed by season.
Please ask us for details freely.

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OMAKASE 8,000THB​​

- おまかせ -

SUSHI KAPPOU OMAKASE

by premium ingredients

8,000 THB

Nov-Dec 2019​

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1.Dashi soup stock

2.Steamed seko crab

3.Simmered monkfish liver with ponzu vinegar sauce

4.Sashimi / olive flounder

5.Sashimi /  botan shrimp

6.Sashimi / seared scallop

7.Pickled daikon radish

8.Sushi / Yoshitomi maguro akami zuke

9.Sushi / Yoshitomi maguro kamashita

10.Sushi / seared nodoguro

11.Sushi / sea urchin

12.Yellowtail shabu shabu

13.Grilled Taraba king crab with seaweed

14.Black wagyu sukiyaki with egg yolk

15.Simmered abalone topped with sea urchin and caviar

16.Sushi / surf clam

17.Sushi / simmered conger eel with wasabi and salt

18.Sushi / simmered conger eel with sweet soy sauce

19.Egg cake

20.Miso soup

21.Melon, kaki, Japanese pear and chestnut yokan

22.Yuzu sherbet

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*Photos shown are for illustrative purposes only because contents of course are changed by season.

Please ask us for details freely.

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OMAKASE 12,000THB​​

Head chef arranges Omakase course by special ingredients according to your request.

Please reserve in advance 3 days.

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*We might not be able to meet your request. 

Maeno has more than 35 years of experience in Japanese cuisine.

He had been trained at Sushi and Kappou restaurants in Tokyo when he was young. Then he started his career at Kitaohji about 20 years ago. On that opportunity, he met Toshiya Funakoshi who stood on top of Kitaohji's 100 chefs, and was trained directly by him. This improved his skills and techniques of authentic Kaiseki and Sushi. Omakase courses designed by Maeno have beautiful collaboration of Sushi and Kappo. He weaves his own story of cuisine by cooking seasonal ingredients in the way that suits best for each of them. Please enjoy the Sushi-Kappou style cuisine at Kitaohji.