Shogo Shikawatari

Roppongi Kappo Ikkon

Owner chef and "master" AAJ（The Association for the Advancement of the Japanese Culinary Art）

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Articles by Shogo Shikawatari

Roppongi: 'Kappō Ikkon'

Roppongi: 'Kappō Ikkon'

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce