Kappo Sue Omakase – Trải nghiệm ẩm thực Nhật tinh tế chuẩn Kappo

Kappo Sue Omakase

The Art of Japanese Dining

The Essence of Japanese Cuisine - reaching the pinnacle of “Nine Flavors.”

At Kappo Sue, we honor the traditions and aesthetics passed down through generations of Japanese craftsmanship.

The philosophy of the number nine - a symbol of perfection and refinement - flows into every dish we create.

Beyond the familiar five tastes, we explore nine layers of flavor: sweet, sour, salty, bitter, umami, aroma, astringency, spiciness, and the quiet lingering aftertaste.

Their harmony transforms each plate into an immersive culinary experience.

Kappo Sue invites you to step beyond ordinary taste, and enter the world of Nine Flavors — where

cuisine becomes art.

About Omakase

& Our Philosophy

🎌 What is Omakase?

“Omakase” means “I entrust you” in Japanese.

It is a dining style where guests place their full trust in the chef, allowing them to curate a personalized course based on seasonal ingredients, craftsmanship, and inspiration in that very moment.

Each dish is prepared and served one by one — from delicate sashimi to freshly formed nigiri, subtle warm dishes, and a refined finish — all presented directly at the counter in front of you.

Omakase is not simply about eating;

it is an interactive experience — a quiet dialogue between the chef, the guest, and the ingredients.

Why Kappo Sue Omakase?

Seasonal & Carefully Sourced Ingredients

We select premium seafood and ingredients based on freshness, seasonality, and harmony of flavor — ensuring purity in every bite.

Chef-driven

Creativity

No fixed menu. Each visit offers a different experience, shaped by the chef’s vision and the ingredients of the day.

Intimate & Refined Setting

A warm, minimalist counter space where guests can observe the chef’s techniques and feel fully immersed in the moment.

A destination for true food lovers

Perfect for those who appreciate fine Japanese cuisine, value craftsmanship, and seek a personal, elevated dining experience.

前菜九品盛り

Assortment of Nine Appetizers

"汁物" (shirumono) refers to soups or broths that are eaten together with rice.

In contrast, soups served with sake are called "吸物" (suimono).

In kaiseki cuisine, the soup served at the very end of the meal together with rice is sometimes called "tomewan" (止椀).

“先付” (sakizuke) is the appetizer served first in the meal, consisting of 1 to 3 small, delicately prepared dishes to begin the course.

“Zensai（前菜）, Maehassun（前八寸）, and Hassun（八寸）” are read as zensai, maehassun, and hassun.

“Mukōzuke（向付）” typically features lightly salted seafood or namasu (鱠)—fresh seafood mixed with vinegar.

刺身/お造り

Sahimi / Otsukuri

Sashimi (刺身) refers to dishes served raw (fresh). However, in practice, preparations such as arai (rinsed in cold water), yubiki (parboiled in hot water), or yakishimo (lightly seared on the surface) are also commonly grouped under the term sashimi.

It is believed that the origin of modern sashimi comes from "watainiri"（腸煎), which was served as the third dish in the ritual "shikisan-kon"（三献) - a type of traditional ceremonial cuisine.

Watainiri is made from raw carp meat cut into square pieces, stacked on a dish, with the fish’s fin inserted on top.

This custom of inserting the fin allowed diners to immediately recognize the fish species, and from this act of 刺す (sasu – to stab or insert), the name "sahimi"（刺身) was derived.

However, in modern times, because the word 刺す (to stab/insert) carries unlucky or taboo connotations, the term “sahimi” is often avoided in formal settings. Instead, alternative names such as tsukuri（作り）, tsukurimi（作り身）, or otsukuri（造り） are used.

In the geisha and traditional arts circles, the character “刺” is also avoided. For this reason, the dish may sometimes be referred to by other terms such as "差味" or "生".

Donabe

Ō-nimono (大煮物): dishes simmered for a long time in a large pot, typically featuring a single main ingredient.

"Agemono (揚物)” refers to dishes prepared by deep-frying ingredients in oil.

Within fried dishes, there are several different styles, such as:

Suage (素揚げ): frying the ingredients directly without coating them in batter.
Karaage (唐揚げ): coating the ingredients with flour or potato starch (katakuriko) before frying.
Kawari-age (変わり揚げ): a creative style of frying in which the ingredients are coated with unique flours or special ingredients.

9 Zensai

Rolled vegetables with egg sauce, Pickled seaweed cube, Grilled octopus, Tofu with spicy topping, Stewed vegetables & meat, Soft tofu with wasabi, Broccoli in dashi, Simmered beef, Braised fish.