Kappo

The story

Kappo: A Wagyu-Centric Kappo Dining Experience in Washington, DC

Revival

Kappo DC sits in the Palisades neighborhood with a history that stretches back to 1994. The space originally opened as Sakedoro Makoto, helmed by Chef Yoshiaki Itoh, and later passed to his son, Gene Itoh. Now, Chef Minoru Ogawa has revived and reimagined the restaurant as Kappo, earning a Michelin Recommended distinction for its focused, contemporary Japanese cooking.

The Kappo Experience

Kappo translates to “to cut and cook,” and that philosophy drives the kitchen. The menu is a single, eight-course wagyu-centric tasting meal, left entirely to the chef’s discretion. A5 wagyu from Japan, with its delicate marbling, features prominently alongside seafood, roe, egg, and milk. The team adds a small digestif bite before dessert to aid digestion. Reservations are required, and the restaurant notes a 15-minute grace period for late arrivals.

The Setting

The space seats just 21 guests, mostly at the counter, creating an intimate, dinner-party atmosphere. The beverage program, curated by Ari Wilder, includes an extensive sake and wine list. Two seatings are offered Tuesday through Thursday, and three on Friday, Saturday, and Sunday. The restaurant asks guests to email in advance about dietary restrictions, as the standard menu contains wagyu, gluten, soy, and allium.