The story
In Kashihara, Nara, Kappo Risuke is a kappo-style restaurant that has earned a place in the Michelin guide for its unwavering dedication to Japan’s four seasons. The kitchen, led by a chef who personally fishes for spring sea bream, summer sweetfish, and winter rockfish, sources ingredients from Hokkaido to Ishigaki Island, placing the pure flavor of each component at the center of every dish.
The soul of the cooking here is dashi. The chef blends Rishiri kelp and two types of bonito flakes from Makurazaki and Yaizu every morning, adjusting the ratio to the day’s weather. This daily ritual elevates seasonal vegetables and seafood into a broth that is both deep and transparent, a hallmark of classic Japanese cuisine.
The restaurant offers a counter seating eight, allowing solo diners to watch the preparation up close. For groups, four private rooms and a special room for up to twenty guests provide a calm, unhurried atmosphere. The interiors are spacious, with each room given its own character, making Kappo Risuke a natural choice for celebrations, formal gatherings, or quiet meals with family and close friends.
At lunch, a range of seven courses is available, from a mini course to a full kaiseki. Evening service is built around an omakase menu that follows the day’s freshest catch and produce. The restaurant also offers takeaway items such as eel box lunches and seasonal osechi, prepared by reservation.
Cash and electronic payments are not accepted; only invoicing for corporate clients is possible. Reservations are required and accepted by phone only.
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