Lunch Fri noon-2pm
Dinner Mon-Sat 6pm-10pm
Kappo is seductively Zen-like: intimate, moodily lit, with booths, a tatami room, and an L-shaped bar that offers views of chef Kentaro Usami working his magic. Seasoned restaurateur Simon Denton reinvented the space several times before settling on this modern-day take on the omakase experience. Patrons choose from five, seven or nine courses adeptly designed by Usami. A meal might begin with lightly fried quail leg, a deep-fried oh-so-sweet fig and a dainty heap of pickled and raw vegetables given an umami hit from miso sauce. Pristine seafood and top-notch sushi are major strengths. Diced raw prawn, squid and swordfish, topped with salmon roe and toasty seaweed and black rice, is served in a glass. Char-grilled wagyu, meanwhile, needs no adornment aside from peppery black salt. Exemplary service and a pitch-perfect wine list featuring high-end sake rounds out a reliably mesmerising meal.
Set menus $90-$150
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