The head chef worked in some revered establishments in Tokyo for years and all ingredients are shipped from Japan. The highlight is the Satsuma beef fillet with confit egg yolk – the beef melts in your mouth while the egg yolk imparts silky richness. You may order omakase or tasting menu at lunch, but only one omakase Kappo menu that changes monthly is served at dinner. Seats are limited and reservations are mandatory.