New York Kappo Sono (3)🌟

The sixth course, the moriawase, was sprinkled with salt before serving, offering two options: wagyu beef and kabayaki eel. 🌸🍃 I chose the eel with mountain pepper and bitter melon as the side dish. The salt was applied just right, masking the slight bitterness. The eel was grilled to a crisp, and the bitter melon provided a cooling contrast. 🍖 The seventh course, the shiizakana, was deep-fried figs garnished with shiso flowers and paired with dashi, this time in a jelly form. It was a sweet and salty combination, a refreshing vegetarian dish to cleanse the palate before the main meal. 🍇 🌸🍃 The eighth course, the shokuji, was a confit of trout in a clay pot with rice. It was incredibly delicious. I've had many kaiseki meals, but this was the most flavorful and layered bowl of rice I've ever tasted. Almost involuntarily, I wanted more. A few drops of the fermented soybean-like mountain pepper sauce sparked my appetite. Everyone at the table added more rice, not even leaving the rice crust behind. Even after the pot was taken away, we still couldn't forget the taste. 🍙 The ninth course, the soba, was cold soba noodles. The chef mentioned that he made them by hand tonight, which sounded like a guy saying, "I'm serious about every relationship I've had." 🌸🍃 The dashi-based cold soba soup had duck breast and freshly ground white mustard, giving it an authentic feel. 🍜 In summary, this second visit completely erased the disappointing impression from the last month at the old address of Kappo Sono. Finally, I tasted the legendary clay pot rice, which lived up to its reputation. The ingredients weren't the absolute best, but the craftsmanship, plating, and flavor control were exceptional. 🌸🍃 Even with the overused dashi, they managed to create something new. The experience here is on another level! 🌟 #NewYork #KappoSono #KaisekiExperience 🌃🌟