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The kappo bar runs just six seats, where dry-aged sashimi is the main event at this retro izakaya. The team ages king salmon for two weeks and otoro for four, which is long enough to make the usual raw-fish conversation feel a little naive. Beyond that counter, the broader menu covers snacks, soups, and grilled and fried courses. The Michelin Guide has it listed as a selected restaurant.
The awards strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Orlando
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Hikiniku to sumi
“Lin has also launched Hikiniku to Sumi, a lunchtime hambagu (hamburger steak) subconcept at the kappo bar, on select days.”
Eater -
Chawanmushi
“Steamed chawanmushi made with spiny lobster and mushroom is hit with a supremely creative lobster head dashi that packs on the flavor.”
Michelin Guide
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