Kappo Rin

A noren curtain parts to reveal a slender hinoki wood counter and just eight seats at Kappo Rin. The atmosphere is calm, almost contemplative, setting the stage for a meal built on the principles of kappo, the Japanese style of dining that translates loosely as “cut and cook,” where chefs prepare dishes directly before guests. Head chef Masaru Furukawa, originally from Miyagi, draws on years spent in top Japanese kitchens to shape a menu that changes with the seasons and the day’s arrivals from Japan. Meals unfold through a tightly orchestrated progression. Expect delicate sashimi, gently smoked or grilled seafood, warming broths and the occasional indulgence, sometimes Wagyu finished with black truffle or a carefully balanced chawanmushi. 

Tatler Tip

Seats are extremely limited, only eight at the counter with three seatings a day, so reservations should be made well in advance.