fukkatsu | revival
With a rich history of serving the Palisades neighborhood of DC with Tokyo styled Kappo dining experience starting in 1994. Formally known as Sakedoro Makoto opened by Chef Yoshiaki Itoh and later taken over by his son, Gene Itoh, has been revived and reimagined by Chef Minoru Ogawa as Kappo DC.
wagyū kōsu | wagyu course
Kappo DC is an intimate, 21-seat Japanese restaurant centered around an eight-course, Wagyu-focused tasting experience from Chef Minoru Ogawa.
Meaning “to cut and cook,” Kappo is a style of Japanese dining that brings guests closer to the chef and the craft behind each course. From behind the counter, Chefs prepare a progression of dishes highlighting exceptional Japanese Wagyu alongside pristine seafood, seasonal ingredients, and traditional Japanese techniques.
Like the Kappo restaurants that inspired it, the experience is intentionally small and personal. With just 21 seats, dinner unfolds more like a gathering around the chef’s counter than a traditional tasting menu intimate, interactive, and a little playful.
The menu is complemented by an extensive sake and wine program curated by Ari Wilder, with pairings selected to move alongside the progression of the meal.
Kappo is reservation only, offering a limited number of seatings each evening.
Come for the Wagyu. Stay for the sake. Leave feeling like you were part of the dinner party.
