OUR PHILOSOPHY
顺时取材,
以简见深。
In season.
In restraint.
割烹的美感,来自厨师与客人之间恰到好处的距离。刀工、火候、汤汁与器皿在眼前展开,让每一道料理都回到食材最好的状态。
割烹遊以季节食材为主线,午市轻盈精炼,晚市则以完整会席铺陈刺身、烤物、握鮨、主菜、御食与甜品。
Kappo cuisine brings the kitchen close to the guest. Knife work, flame, broth and vessel are composed in view, allowing each ingredient to speak at its best moment.
Kappo Yu follows the season through a focused lunch course and a fuller dinner kaiseki built around sashimi, grilled dishes, nigiri, main course, rice and dessert.