K a p p o
j e w e l     b a k o

 

Starting Thursday, October 19th through the holidays, our sister restaurant, Degustation, is excited to announce that we are hosting a pop-up: Kappo Jewel Bako with Chef Nobu Ogura

Kappo means to cut / to cook, utilizing traditional Japanese cooking methods.

The setting of Kappo is similar to a small sushi bar.

Kappo style means sitting at the Chef’s counter and watching him prepare a multi-course set menu / omakase which can involve both raw and cooked, grilled, steamed, braised, and deep fried dishes - some simple, others more complex.

Kappo falls somewhere between traditional Kaiseki cuisine and casual Izakaya style cuisine.

 

Menu

Foie Gras Shumai    16
    
Uni Croquetas    12
    
Sushi Canape    12
    
Assorted Tempura    16
    
Oyster Tacos    16
Celery Root, Shichimi    
    
Black Truffle Chawanmushi    20
    
Gambas and Octopus    20
Mole, Romesco, Okinawan Snow Salt    
    
Nova Scotia Halibut    22
Heirloom Tomatoes, Shiso Flower, Vinaigrette    
    
South Carolina Quail    21
Farro, Sunomono, Forum Reduction    
    
Angus Steak Tataki    24
Roasted Shishito, Red Bell Pepper Molasses    
Crispy Taro    
    
Soup    5
Rice    3
Pickles    8
    
Cheese    14
Honey, Persian Walnuts, Lychee, Toasted Bread    
    
Degustation Seven Course Chef's Tasting Menu    85
(Tasting Menu Requires the Participation of Entire Party)    

    
Desserts    
  

Torrija    9
    
Chocolate Sorbet    7
Coffee Soil, Cocoa Nib, Freeze Dried Raspberries    
    
Mochi Ice Cream    8
    
Coffee Service    5

 

Chef Oscar Islas Diaz

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KAPPO SEVEN COURSE OMAKASE TASTING MENU  85

(tasting menu requires the participation of entire party)


OCEAN, MOUNTAIN, LAND


SASHIMI


TEMPURA


CHARCOAL OCEAN


CHAWANMUSHI


CHARCOAL LAND


RICE, SOUP, PICKLES


DESSERT

 

C h e f    N o b u    O g u r a