割烹
Kappo (kahp-poh) means culinary craftsmanship. Our tasting menu celebrates premium beef through a progression of traditional and contemporary techniques. The menu changes monthly to showcase the season's finest ingredients, with occasional limited-time pop-up menus offering new and exclusive experiences.
YOUR CHEF
With over 20 years as a kaiseki chief in Japan, Chef Kaoru Azeuchi has honed a career defined by discipline, precision, and an unwavering commitment to seasonality. This expertise led to him being selected to cook for Japan's Emperor, and later earned him a nod as a 2023 James Beard Award Finalist.
At KAISEKI YUZU, Chef Azeuchi brings that same rigor to Beef Kappo, the restaurant's newest experience, where he personally designs every menu, selects each ingredient, and oversees every detail of the guest experience. His debut menu is a celebration of gyu (beef) and reflects both his mastery and creative freedom to explore beyond tradition.
gyu KAPPO Menu
*Hiyashizara 冷やし皿
Seared A5 wagyu round carpaccio
caviar, Hokkaido uni, salt lemon sauce, balsamic vinegar, yuzu dressing
*Kobachi 2 kinds 小鉢二種
- A5 wagyu ichibo (top sirloin cap) tartar with avocado shibazuke and
caviar
-kombu cured A5 wagyu (top sirloin cap)
*Grilled dish 焼き物
A5 Wagyu Binchotan Charcoal Grill, Yakiniku-Style (Skirt, Top Sirloin Cap &
Round)
Agemono gawari 揚げ物変わり
A5 wgyu Ribeye “nikujaga”
*Onmono 温物
A5 wagyu Filet Mignon sukiyaki and vegetables
porched egg on the side
Shirumono 汁物
A5 Wagyu Shabu-Shabu Style Broth
With
*Rice dish ご飯
-A5 wagyu chazuke
Dessert
Yuzu sorbet
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed.
*All menu items are subject to change according to seasonality and availability.
Gyu (beef) KAPPO Menu
