Based on Ginza Kappou Ukai’s aesthetic concept of “Bimi Hojo, the ultimate dining atmosphere”, the elegant Tokyo restaurant was built in chic Sukiya-Zukuri, or tea ceremony house building style, incorporating both traditional Japanese design and modern architectural elements. They have private rooms, and although these rooms are popular, the chef recommends the counter seats, to enjoy watching how the meals are made, and chatting with the chef about the dishes and ingredients. Not as formal as omakase Kaiseki, the chefs serve seasonal cuisine kappo style, up close and personal with the customers. Using various traditional Japanese cooking methods, Ginza Kappou Ukai uses only the finest seasonal ingredients carefully selected from all over the world to allow guests to savour the sounds and smells of fine seasonal Japanese cuisine. Arriving at Kappou Ukai on a hot Tokyo evening, we were warmly greeted and seated at the chef’s counter and served a glass of champagne before we were treated to the chef's grand Kappou menu. Booking months ahead, reservations are absolutely essential.
The marble lobby with elevator to Ginza Kappou Ukai
A concierge greets guests at the entrance of Kappou Ukai
Lacquer tray table setting with chopsticks and linen napkin at the chef's counter
Glass of Moët & Chandon Rosé Champagne
The Chef presents some of the sensational ingredients that will be enjoying in our Grand Kaiseki dinner, including uni, hairy crab, anago and sweet corn from Hokkaido
Noodles with tomatoes and sesame sauce
Swimming Crab dressed with orange gelatine
Junmai Ginjo Sake
This elegant crystal sake glass was a beautiful way to enjoy the sake
Sea Urchin and cooked octopus steamed egg custard with pumpkin
Chef presenting the hay smoked eggplant for the next dish
Watching the chef slicing the hot hay smoked eggplant while I enjoy my glass of sake
Shaving the dried Bonito for the eggplant dish
Chef composing the eggplant with a mound of shaved dried bonito
Chargrilled Hay Smoked Eggplant with dried Bonito flakes
Cold Puréed Corn Soup
2013 Barone Ricasoli Colledila Chianti Classico
Chef grinding fresh wasabi root for the next dish
Chef blowtorching the fish
Grilled local fish with warm sushi rice
Grilled local fish with fresh grated wasabi and sesame seeds
Warm Sushi Rice with furikake
Chef presenting the Hairy Crab ingredients for the next dish
The chef composing the Hairy Crab dish using the meat from the crab legs
Japanese maple leaves were a garnish for the presentation of the Hairy Crab,
and when I asked the chef about them, he brought a bunch from the kitchen to show me
Yabu being cooked in a copper pan over an open flame
Hairy Crab and Yabu - tofu skin - in soy milk shabu-shabu hot pot
Chef grilling the eel
Hot from the grill, the chef delicately sliced the anago
Herb Crusted Grilled Eel with balsamic ginger sauce
Traditional Japanese earthenware rice pot presented in a wooden box
The chef presents the rice dish with sweet seasonal corn from Hokkaido
Grilled peach
Tsukemono, or Japanese pickles are an integral part towards the end of a Kaiseki meal
Tall lacquerware soup bowl with lid
Miso soup
Rice with sweet corn
Grilled peach in peach soup with seasonal fruit
A bowl of green Matcha tea was the grand finale of the kaiseki dinner
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