Kappo Ichika

Name: Kappo Ichika
Address: Royal Terrace, 101 1 Chome-32-5 Uehara, Shibuya, Tokyo
Price range: ¥13200 - ¥13200

Please inform us of any dislikes or allergies. We can also prepare dishes from the Omakase course. We also have classic dishes available, so please feel free to ask.

★ 4.8 (106) 📍 Royal Terrace, 101 1 Chome-32-5 Uehara, Shibuya

Omakase Course

From sashimi to soup, simmered dishes, grilled dishes, and kettle-cooked rice. A balanced main course featuring seasonal ingredients served in multiple small dishes.

Omakase Course

お任せコース

A course meal featuring abundant seasonal ingredients. Enjoy a variety of small dishes showcasing seasonal flavors, including sashimi, soup, simmered dishes, grilled dishes, and rice dishes.

¥13,200 ≈ $84.00

Seasonal Dishes (A La Carte)

We can also prepare dishes from the Omakase course.

Today's Sashimi

本日のお造り

Tofu Skin and Uni

Assortment of fresh seafood sashimi procured daily. The contents vary by season and may include tofu skin or uni.

Gobo Surinashi with Horse Meat

牛蒡のすり流し馬肉

Gobo (burdock root) paste thinned with dashi broth, served with horse meat. Enjoy the earthy flavor of gobo and the richness of horse meat.

Wagyu Beef and Vegetable Shirataki in Monaka

和牛と野菜の白和え最中

[Classic]

Wagyu beef and vegetables mixed with a tofu-based dressing, served in a monaka (wafer) shell. The crispy texture of the monaka complements the rich filling.

Matsutake Mushroom Dobin-mushi

松茸の土瓶蒸し

A clear soup made by steaming fragrant matsutake mushrooms and dashi broth in a teapot. A traditional dish to enjoy the autumn aroma, often with a squeeze of kabosu.

Kue and Shogoin Daikon Soup

九絵と聖護院大根のお椀

Soup made with kue (longtooth grouper), a high-grade fish, and Shogoin daikon, a traditional Kyoto vegetable. Characterized by its elegant broth and the rich flavor of the kue.

Tender Eggplant with Ankake Sauce and Hairy Crab

とろ茄子毛蟹の餡かけ

Tenderized eggplant topped with a thick sauce made with hairy crab meat. The eggplant soaks up the savory flavor of the sauce.

Cod Milt Jibuni

鱈白子の治部煮

Rich cod milt simmered in a thickened dashi broth in the style of Jibuni, a regional dish of Ishikawa Prefecture. Often served with wasabi.

Bluefin Tuna and Uni Hand-Rolled Sushi

本鮪と雲丹の手巻き鮨

Hand-rolled sushi luxuriously made with bluefin tuna and uni. The rich flavors of the sea are enhanced by the aroma of the nori seaweed.

Fugu (Pufferfish) Hand-Rolled Sushi with Sesame Sauce

河豚胡麻たれの手巻き鮨

Hand-rolled sushi with fugu (pufferfish) meat mixed with fragrant sesame sauce. The chewy texture of the fugu pairs well with the sesame flavor.

White Amadai Fried in Pinecone Pattern with Tofu Skin and Ikura

白甘鯛松笠揚げ湯葉いくら

White amadai (tilefish) fried with its scales on to resemble a pinecone. Enjoy the crispy scales and fluffy flesh. Served with tofu skin and ikura.

Scallop "Kawari-age" and Taro Root Tempura

帆立変わり揚げ海老芋天麩羅

Scallops lightly battered and fried, and taro root tempura with a sticky texture. A fried dish where you can enjoy the natural sweetness of the ingredients.

Wagyu Beef and Matsutake Mushroom Roll Grill

和牛松茸巻き焼き

Matsutake mushrooms wrapped in thinly sliced wagyu beef and grilled. The aroma of grilled matsutake and the richness of wagyu beef spread in your mouth.

Iwate-chu Pork Hamburg Steak with Lily Root Sauce

岩中豚のハンバーグ百合根餡

Hamburg steak made with "Iwate-chu Pork," a brand of pork from Iwate Prefecture. Topped with a Japanese-style sauce containing creamy lily root.

Winter Buri Shabu-Shabu with Oroshi

寒鰤霙仕立てのしゃぶしゃぶ

Shabu-shabu with fatty winter buri (yellowtail) dipped in a dashi broth with plenty of grated daikon radish (oroshi). A refreshing dish.

Saury and Chestnut Takikomi Gohan

秋刀魚と栗の炊き込みご飯

Rice cooked with saury, an autumn delicacy, and chestnuts. The savory flavor of the saury and the sweetness of the chestnuts permeate the rice.

Oyster and Lotus Root Takikomi Gohan

牡蠣と蓮根の炊き込みご飯

Takikomi gohan (mixed rice) featuring the rich flavor of oysters and the crisp texture of lotus root.

Sweets

甘いもの

After-meal dessert. Seasonal fruits and Japanese sweets are served.

Appetizer

Homemade Potato Salad

自家製ぽてとさらだ

Homemade potato salad. An appetizer characterized by its smooth texture and home-style flavor.

Kirimochi Daikon (Dried Daikon)

切り干し大根

A traditional Japanese simmered dish made from thinly sliced and dried daikon radish. It is infused with a sweet and savory dashi broth.

Blanched Greens or Shira-ae

青菜のお浸し or 白和え

A small dish of seasonal green vegetables. Choose between blanched greens in a light dashi broth (ohitashi) or a creamy white dressing made with tofu and seasonings (shira-ae).

Manganji Chili Pepper Salad with Chirimenjako

万願寺唐辛子のじゃこ和え

A dish combining Manganji chili peppers, a Kyoto vegetable, with chirimenjako (small dried sardines). The sweetness of the chili peppers and the saltiness of the chirimenjako make it a great accompaniment to sake.

Japanese-Style Roast Beef

和のローストビーフ

Roast beef finished with Japanese-style seasoning. Enjoy the moist and tender beef with a soy sauce-based sauce and condiments.

Grilled Dishes

Jidori Chicken Salt Grill

地鶏の岩塩焼き

Jidori chicken grilled simply with rock salt. Enjoy the natural flavor of the chicken and the savory aroma of the skin.

Salt-Grilled Nodoguro

のど黒の塩焼き

Salt-grilled nodoguro (blackthroat seaperch), a high-grade fish known as "white fish toro." It is rich in fat, and its flavor intensifies when grilled.

Gindara Saikyo Yaki

銀鱈西京焼き

Fatty gindara (sablefish) marinated in saikyo miso and grilled. The sweetness and aroma of the miso enhance the fish's flavor.