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Kappo Harada
Japanese
A kappo tucked quietly into a residential neighborhood, where the chef spends summer weekends fishing for sweetfish and then grills them simply in salt so nothing gets between you and the fish. The menu runs omakase or a la carte depending on what you're after, and the kitchen takes the dashi seriously enough that the wanmono course smells like a reason to order it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sweetfish
“Fishing for sweetfish is the proprietor’s summer hobby”
Michelin Guide
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