Kappo Sato — Restaurant in Toronto

Kappo Sato serves an omakase menu offered at two price points, $260 and $320, the later includes an additional sashimi platter and sake steamed fish. Both courses, while delicious, weren’t the highlight of my meal, so if you have a dainty appetite the $260 option will leave you satisfied.

With sixteen courses, the $320 omakase left me pleasantly full. To start, pieces of skinless fried eggplant that were nice and creamy. Although, it would be even better served warm, especially when topped with cold uni and caviar. Paired with cubes of sweet poached lobster, the “small” seasonal dish was wonderfully decadent, just a taste of the things to come.

More uni followed in the appetizer platter. In this case, the sea urchin mixed with yuba or thin sheets of soy that’s formed in the tofu making process. The two are a good combination, the silkiness of the tofu skin glides across the tongue capturing the flavourful savoury gelee while mixed with the creamy uni. The wasabi adds a spike of spice that’s surprisingly powerful for the miniscule portion of the condiment.

The cool yuba complimented the hot fried tile fish, a bite of meaty whitefish with crunchy deep-fried scales. The fish is cooled down with grated radish and a carefully split snap pea garnishes the dish for colour.

Sato’s sashimi course is very different, the fish adorned with other ingredients rather than leaving the seafood plain. The sea eel was topped with plum paste and tangy sisho flower and the lean 10-day aged tuna with Japanese mountain yam and egg yolk. Some of it works - like the plum paste and sisho flower – adding a refreshing element to the fish, others don’t - like the whipped mountain yam and egg yolk – creating something with the consistency of slime.

The nyumen or soup course features a bowl of dashi filled with silky delicious somen noodles. The slice of sea bream was good, but I found its softness too close to the texture of the noodles and would have liked a protein that had some bite or crunch.

Kappo Sato sets up the meal with a host of video worthy shots, the first being the broiled smoked dish where a gleaming dome was filled with smoke and the cover removed table side. Despite all the fume, the flavours just singed the fish with a smoky essence, the centre of bonito and tuna still tasted neutral.

This is a long review head to Gastro World...

So I’ve tried a lot of Michelin starred restaurants and while the service and food is beautiful and very very creative, it never really tastes THAT good. Enter Kappo Sato, service, creativity, uniqueness, presentation, taste, ALL of it, was beyond excellent. I don’t know how to describe it, you just need to try it. First, loved the space, a lot of other omakase restaurants are super minimalistic, but this one, I loved all the different elements used like dark wood to stone/tile, to light oak wood, all of it. The space had a Japanese comfort luxury vibe to it (not sterile or cold at all), love that. Second, the service, top-notch, probably the best service I’ve ever received at a restaurant. The service reminds me so much of a higher-end ryokan like Fufu in Japan, super attentive. Also, the orchestration into making everything run smoothly all in front of the guests, that is not easy, they have a very very solid team and probably rehearsed this so many times, it also takes experience to be able to orchestrate something like that. The food, wow, the way the chef created these dishes and paired different ingredients was so so unique, combinations I never had before, and the best part is, it tastes AMAZING. I was brought down an incredible food journey where every bite was spectacular. I never once felt bored or that I could predict the taste of the next dish. Ingredients were so fresh, amazing execution. I was also pleasantly full and satisfied by the end of the meal.

To summarize, food was unique, creative AND delicious. Service was so so warm, down to earth and attentive, and professional. It felt like I went to the home of an amazing Kappo chef and had a luxurious but comfortable (no fuss) meal. The whole experience encapsulated the best of the best when I think of a trip to Japan, it makes me want to go there like tomorrow. To the chef and the team, thank you very much, keep doing what you’re doing because whatever you are doing, you are doing it right. At the end of the meal, pretty much all the guests were taken away by how incredible it was and one of them even said it was better than the restaurants they went to in Japan (I agree as well). Best one star restaurant I’ve been to, definitely exceeds the one star. Time to save up so we can come back for the fall...

At Kappo Sato, the renowned Michelin Guide omakase experience in Toronto, the culinary journey extends beyond exceptional dishes to include expertly curated sake pairings. Each dish, thoughtfully crafted by the chef, is complemented by a selection of sake that enhances and elevates the flavors, creating a harmonious and immersive dining experience.

The menu may feature Wagyu, a culinary indulgence known for its unparalleled tenderness and rich flavor profile. The chef's skillful preparation of Wagyu at Kappo Sato ensures a memorable encounter with this premium beef, offering patrons a unique and delectable gastronomic adventure.

Wine enthusiasts will appreciate the attention to detail in the selection of wines to accompany the diverse array of dishes. The sommelier's expertise shines through as each wine is chosen to enhance the nuances of the cuisine, providing a sophisticated and well-rounded pairing for those who prefer wine with their omakase experience.

For seafood enthusiasts, Kappo Sato's omakase is likely to showcase the chef's artistry with tuna. Expect the freshest cuts and innovative preparations, highlighting the delicate flavors and textures of this prized fish. Whether served as sashimi, nigiri, or in creative culinary compositions, tuna becomes a centerpiece in the symphony of flavors that defines the dining experience at Kappo Sato.

While the prices may reflect the premium nature of the ingredients and the Michelin recognition, the fusion of sake pairings, Wagyu, wine selections, and tuna creations ensures that every visit to Kappo Sato is an extraordinary and indulgent affair, leaving patrons with a lasting appreciation for the artistry of Japanese omakase cuisine.

9/10 service. 8/10 food. 8.5/10 atmosphere. Kappo sato full omakase course with the add ons. I would go again. Definitely one of the good Michelin...