Top Chef Selection ~Pioneers~
Kappō Seiten Hekireki
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
Just a short walk from Kagurazaka Station, its door sits quietly out of sight. Because it operates entirely by introduction only, there is no sign or marker to point the way. Yet the moment you step inside, you find a special stage for dining that lets you forget the everyday.
Address undisclosed - by introduction only
Beltfish and Snap Peas, Grilled and Steeped in Dashi
By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and …
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Pike Conger and Summer Vegetables
Hamo (pike conger) is at its best this time of year. This time, I wrapped it around winter melon, se…
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Charcoal-Grilled Ayu with Aonori and Clam Porridge
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are caref…
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Black Abalone in Asparagus Sauce, with Abalone Liver
Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two differe…
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Horsehair Crab Dressed with Crab Miso, Uni, and Egg-Yolk Soy Sauce
Combining purple sea urchin with a rich egg-yolk soy sauce draws out a mellow depth of flavor.
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Clay-Pot Rice with Two Kinds of Corn, and Simmered Kinmedai
The kinmedai (splendid alfonsino) rice, cooked in a clay pot to close out the meal, gets color and s…
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COMMENT
Quietly tucked away in Tokyo's Kagurazaka, "Kappō Seiten Hekireki" is a space open only to the privileged few — fully members-only, introduction-only, its address undisclosed. Yet since opening in June 2023, it has captured the hearts of food connoisseurs, and reservations are already booked a full year in advance.
"The advantage of being members-only," the chef explains, "is being able to build the cuisine around understanding each guest's preferences." That's exactly why menu composition gets the most attention: reworking the ingredients and ideas anew every year, never repeating the year before, means there's no day without fresh research and information-gathering. That dedication comes through to guests too, and the race to book a table — everyone wanting to come back again — grows only more intense.