Kappo DC — Restaurant in Washington

Kappo is truly an amazing Japanese experience. I know why people can be "conflicted" here. Here is my experience:

My wife and I came here for our anniversary. She found this place on Instagram and instantly knew I would like it. ^_^

The staff here is outstanding and they work like absolute clockwork. The food is outstanding and cooked to perfection. We had the saké add on and it was a great experience. I have never had such a rich experience and appreciation with alcohol before, thank you.

Kappo's decore is reminiscent of the '70s but yet keeps its modern appeal. The music also reflects the decore and gave me and my wife an enjoyable time. Even the bathrooms here have a peaceful vibe.

For those of you are visiting this restaurant, know that this is a Japanese restaurant and you can see with your own eyes your dealing with an hard core old school Japanese chef.

Here is the friction in the experience, people say they do not leave full. That is correct and there is a reason for that. You're experiencing a Japanese master at work. Now let me explain:

There is a Japanese philosophy called "Hara Hachi Bu" or stomach eight parts ten. This a philosophy from Confucius where you should balance self-discipline and your appreciation for food. In practice this means you should only eat until you're about 80% full.

In Okinawa where they practice this philosophy, the world health organization lists that area as a blue zone. People in this area have less chronic illness and they have over a 40% chance to live past 100 compared to the rest of the world.

Now, when you're visiting this restaurant you're in an absolute experience cloaked in the pure Japanese culture. You will see Japanese determination where each detail is obsessivly crafted to perfection and Japanese discipline where you practice self control and appreciation of food.

You're literally seeing a cultural clash between philosophies. Eat to 80% full or leave like an American where you go hard core to the extremes where you're stuffed and unhealthy.

I am an American and I can feel the friction in this experience but I have enough respect for the culture to understand that the chef wants me to leave healthy.

I hope this clears up some possible friction in your experience. This is truly a wonderful restaurant and I would highly recommend coming and if you are curious about the saké add on, do it.

Thank you to the chef and staff for such a memorable experience for my...

Favorite dining experience in DC so far. Wagyu-based 8 course Japanese style set menu.

Reservations- Made on Tock in advance. Around $50 deposit per person counted towards check. Reserve at the counter to watch the masterful preparation of the food! Definitely part of the experience.

Food- 8 courses, 7 savory and 1 dessert. Menu changes, this was our set menu: Wagyu Salad, Chawanmushi (egg custard dish), wagyu tataki, wagyu harumaki (egg roll), sashimi trio (yellowtail, tuna, scallop), wagyu Yakishabu, wagyu nigiri -Dessert was ice cream, if you’re celebrating they upgrade your dessert- ours included an extra scoop of ice cream, red bean, cheesecake, and gold flakes!

-Chawanmushi was so silky smooth and loved the flavor combination. -Their dashi broth used throughout was amazing! -All the meats and sashimi were melt in your mouth. Everything was really fresh. Seriously, the fish was SO fresh- we visited Japan recently and the sashimi brought us back! My only nit is that they have all the toppings and sauce on the fish trio when the sashimi would’ve been so good alone too. I’d come back if they introduced a fish only option! Other favorites were the wagyu salad, and the yakishabu -The tataki and harumaki were good but other dishes were more memorable. The harumaki (egg roll) also had Kobe beef inside and definitely was a unique experience using some seasoning that had a slight numbing effect. Flavors were traditional Japanese, with dashi, soy sauce, yuzu, ginger, and greens throughout the dinner

Other- We also ordered tea which was so good and comforting on a cold day Also I have to comment on the beautiful plates. I read that the Chef went to Japan to hand pick them all himself.

Service- Very attentive as expected. Each dish is explained and how to eat. The chefs at the counter were also very friendly and it was a pleasure watching them prepare the food.

Vibes- Small, intimate place with just a few tables and counter seating. The counter was elevated so you’re looking down where the food is being prepared.

Parking- street parking

22% gratuity added to the check.

Overall, come to Kappo for a taste of...

Let me start off by saying I've ate here on almost 10 different occasions. When the restaurant first started out in 2023 it was a true hidden gem that cared deeply about the food it serves and the service it provides. For starters, the portion sizes were massive. Each course was carefully thought out and executed perfectly. Providing more than enough food for the customer to enjoy. Every time I've visited I've been full after the 6th course and would be loosening my pant button to make room for the wagyu sukiyaki (which was simply to die for) Even after finishing your sukiyaki the chef would give you an extra bowl full of wagyu shabu shabu. Ever since chef Ogawa opened the new restaurant in Philadelphia I was very hesitant to visit kappo dc given that he won't be cooking as the main chef anymore. I visited last week and was let down to say the least. Portion sizes were tiny, all of the good memorable dishes are gone from the menu. I was showing old pictures of the food to my friend whom I brought with me as a first timer, and the manager had seen and came over and was sad/reminiscing about those great dishes and huge portion sizes. On to the food , the chawanmushi I was served was not even lukewarm , for a dish that's supposed to be served piping hot it is truly a disgrace, I don't care what time of year it is, you serve that dish hot. The wagyu ravioli course was by far the worst of the night. The ravioli was undercooked and severely lacked flavor beyond the uni butter it was sitting in. Other courses like the seared scallop was very basic and such a downgrade from 2023-2024 dishes like the wagyu menchi katsu. My friend and I both left here hungry and got Taco Bell on the way home. For 200$ this is a rip off. I am very disappointed that chef Ogawa and his staff pretty much stopped caring about what goes on the menu and the experience they provide to the customer. This place was great while it lasted. Thanks for the good times. Old and new...