The head chef worked in some top-notch restaurants in Tokyo for years and imports all his ingredients from Japan. The highlight is Satsuma beef fillet with confit egg yolk – the beef melts in your mouth while the egg yolk imparts silky richness. You can order an omakase or a tasting menu at lunchtime, but only two omakase Kappo menus, which change monthly, are served at dinner. Seating is limited and booking mandatory. Ask for sake pairing recommendations.