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
*Sakizuke
Stewed A5 wagyu filet mignon, mashed potato
*Sashimi gawari
- Seared A5 wagyu ichibo (top sirloin cap) topped with caviar
*Suimono-gawari
A5 keisan wagyu, matsutake mushroom, gingko nuts, mitsuba leaf and sudachi
*Yakimono
Grilled A5 wagyu sirloin, Hokkaido scallop, oyster, Dungeness crab, shrimp and vegetables
*Mushimono
Steamed A5 wagyu Ribeye, Hokkaido uni, abalone, topped with chrysanthemum and truffle sauce
Nimono gawari
A5 wagyu filet mignon “nikujaga”
*Sunomono-gawari
A5 Wagyu round Shabu-Shabu salada
sesame ponzu
*Sushi
-stewed A5 wagyu sirloin chirashi-sushi
-seared A5 wagyu short ribs sushi
-A5 wagyu ribeye futomaki
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
OCTOBER 2026
$285
gyu KAPPO Menu
November
*Kobachi
Stewed A5 wagyu ribeye topped with cauliflower sauce and caviar
*Sashimi gawari
Seared A5 wagyu short rib dressed with Hokkaido uni
*Yakimono
Grilled abalone, shrimp, scallop, snapper and vegetables topped with foie gras sauce
Dainomono
A5 wagyu strip loin and vegetables soup
Aburamono
A5 wagyu filet mignon “nikujaga”
*Sunomono-gawari
Seared A5 wagyu top round topped with daikon ponzu
*Gohan
A5 wagyu strip loin bowl
topped with ikura, soy sauce marinated egg yolk, fresh wasabi and Ariake seaweed
++ Hokkaido uni 35
Dessert
Dessert of the month
* 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.
Coming soon