Summary: A refined tearoom style spot where a proprietor and sommelier oversee fare with wines and sake
The space presents a modern tearoom aesthetic with concrete walls and a glass enclosed kitchen, operated by a duo with experience in Parisian Japanese restaurants. From Tokushima come seafood, citrus and rice, along with Awa bancha tea, informing seasonal, thoughtfully plated menus. Monthly tastings explore wine and sake pairings, highlighting a collaborative chef-sommelier approach that signals a future direction for kappo dining. An upscale venue where set menus and curated drink pairings anchor a refined dining experience.