Kappou Toumyou

The flesh of the white tilefish, the most expensive tilefish, is salted to fully extract its flavor, then grilled over charcoal to make the skin crispy and juicy inside. It is served with tender Kyoto bamboo shoots and the delicious taste of hard clams, making a bowl superb.

The Ezo abalone is slowly cooked to make soft steamed abalone. And the domestic white asparagus is grilled over charcoal and soaked in dashi broth to seal its flavor. It is served with a sauce made by pureeing the liver of Ezo abalone and blending it with bonito kelp broth, egg yolk, and Tosa soy sauce.

Wild sea bream pole-and-line-caught from Awaji, Oita, and Nagasaki is carefully handled with precise nerve removal. It is served simply with authentic wasabi and traditional Izumo soy sauce. The best sashimi is prepared with a good eye for quality, as there can be no tricks.

(Tax and service charge included)

The white tilefish, which is the most expensive type of tilefish, is seasoned with salt to bring out the full flavor, then grilled over charcoal until the skin is crisp and the meat is juicy. It is garnished with soft bamboo shoots from Kyoto and the delicious flavor of local clams to create a three-in-one soup.

The Hokkaido abalone is slowly cooked until soft and steamed. The domestic white asparagus is grilled over charcoal and soaked in broth to lock in the flavor. The Hokkaido abalone liver is strained and served with a sauce made from bonito kelp broth, egg yolk, and Tosa soy sauce.

The wild red sea bream caught by line and delivered from Awaji, Oita, and Nagasaki is carefully processed to remove the nerves. It is simply served with real wasabi and traditional Izumo soy sauce. This sashimi is not to be faked, so it requires a discerning eye.