About us

"Sushi Kappou" is a Japanese live entertainment infolding in front of you. You can enjoy both traditional Kappou cuisine and Sushi, which has been inherited in the history of Kitaohji for 90 years or more, while viewing the chefs’ professional knife and sushi skills over the counter.

It would be memorable experience for you.

Sushi Kappou Omakase Course

Japanese word “Katsu 割” of “Kappou 割烹” refers to cutting food by knife and “Pou 烹” refers to simmering or boiling by fire. And another tecniques such as "Nigiri 握り" is required to make Sushi.

Skilled chefs are using various traditional cooking tecniques to cook seasonal ingredients carefully selected from Japan.

Please enjoy our chef’s Omakase course, which represents the seasons.

Omakase Course

4,500 thb / 8,000 thb / 12,000 thb

*Prices are not included tax and service charge

Omakase Jan- Feb 2020

Omakase Mar- Apr 2020

Online reservation

3 highlights

All Omakase courses include 3 highlight materials.

Yoshitomi Maguro

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

Ohita Black Abalone

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

Nodoguro　 The King of White Fish

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

Chefs

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.