The best meal I’ve had in my entire life. It’s a small, intimate environment; I’d recommend the chef’s counter. The wait staff was terrific; explaining every dish and answering questions. (The chef is also happy to talk too.) Every dish in the tasting was terrific, particular highlights were the wagyu two-ways entree, the ravioli with uni butter, and the soup at the end. Of course, it’s a seasonal menu, so you’ll probably be seeing something different—but I’m confident it’ll be excellent. Also, the cocktails were terrific.
We didn’t add the caviar, as it felt kind of like a hat on a hat, but hey… live your best life.
I will also say, with omakase menus, we often worry that we won’t be full at the end. That was not an issue. It was the perfect amount of food for us.
Atmosphere: 5
Food: 5
Service: 5
Richard LaFace
The small table space and counter really contribute to the exceptional food and service experience at Kappo. The head server (Melvin) and the two chefs can spend time interacting with the guests, which for us enhanced the experience.
Atmosphere: 5
Food: 5
Service: 5
Kiran P
Let me start off by saying I've ate here on almost 10 different occasions. When the restaurant first started out in 2023 it was a true hidden gem that cared deeply about the food it serves and the service it provides. For starters, the portion sizes were massive. Each course was carefully thought out and executed perfectly. Providing more than enough food for the customer to enjoy. Every time I've visited I've been full after the 6th course and would be loosening my pant button to make room for the wagyu sukiyaki (which was simply to die for) Even after finishing your sukiyaki the chef would give you an extra bowl full of wagyu shabu shabu. Ever since chef Ogawa opened the new restaurant in Philadelphia I was very hesitant to visit kappo dc given that he won't be cooking as the main chef anymore. I visited last week and was let down to say the least. Portion sizes were tiny, all of the good memorable dishes are gone from the menu. I was showing old pictures of the food to my friend whom I brought with me as a first timer, and the manager had seen and came over and was sad/reminiscing about those great dishes and huge portion sizes. On to the food , the chawanmushi I was served was not even lukewarm , for a dish that's supposed to be served piping hot it is truly a disgrace, I don't care what time of year it is, you serve that dish hot. The wagyu ravioli course was by far the worst of the night. The ravioli was undercooked and severely lacked flavor beyond the uni butter it was sitting in. Other courses like the seared scallop was very basic and such a downgrade from 2023-2024 dishes like the wagyu menchi katsu. My friend and I both left here hungry and got Taco Bell on the way home. For 200$ this is a rip off. I am very disappointed that chef Ogawa and his staff pretty much stopped caring about what goes on the menu and the experience they provide to the customer. This place was great while it lasted. Thanks for the good times. Old and new menu pics below.
Victoria Paesano
And they came out singing for my birthday with a surprise cheesecake for me. The tar was so complex I added caviar to every dish. It was definitely worth it at $130 +150 per person and two glasses of wine so it was about $300 per person I couldn’t ask for a better meal. I’d do it again every week
Atmosphere: 5
Food: 5
Service: 5
LI ZHANG
The worst Japanese restaurant I have ever been to — and I have dined at Michelin-starred and top omakase restaurants all over the world. This was beyond disappointing — it was insulting.
First of all, every dish that was supposed to be hot came out stone cold. For a place charging $150 for omakase, this is absolutely unacceptable. Not only does it fail to meet omakase standards, it doesn’t even meet the level of a basic neighborhood restaurant.
Second, the portions were laughably small. As a woman, I can say I left hungry — imagine how unsatisfied anyone else would be. And for the wagyu? No skill, no craft, no finesse — just thrown on a grill like a cheap barbecue. That is NOT omakase.
And then the sashimi course — are you kidding me? Jalapeño, sesame oil, and no wasabi? This is supposed to be the highlight of Japanese cuisine, and instead you ruined it with random flavors that don’t belong. An insult to sashimi and to your diners.
The so-called chawanmushi? Completely cold, flavorless, worse than what an average American diner could serve. At this price point, it’s an embarrassment.
The dessert? Shaved watermelon ice. Are you serious? That’s what you dare to serve at the end of a $150 meal? It feels like a slap in the face to your customers.
And on top of all this — you charge a 22% service fee. For what service, exactly? Plates were slammed down on the table with noise like you were throwing food at your diners. That’s not service, that’s disrespect. Maybe start by training your staff before demanding that kind of charge.
This wasn’t just a bad meal — it was an absolute scam. I felt disrespected, deceived, and furious that a restaurant has the audacity to serve this as “omakase.”
Do not waste your money here. There are countless restaurants worldwide that actually respect Japanese cuisine and their customers — this place is not one of them.
Atmosphere: 1
Food: 1
Service: 1
Fiona Stokes
thoughtfully made and presented ten course meal. each dish came with a short introduction and the date on the menu shows the amount of attention put into their ever changing menu. we sat at the bar, perfect for a view of our food being prepared but a bit hard for conversation amongst ourselves. an admirable amount of intention and thought put behind each dish!
Atmosphere: 5
Food: 5
Service: 5
Adlyn Rodrigues
What a delightful dining experience! The atmosphere was warm and welcoming from the moment we walked in. The food was exceptional - every dish was flavorful and beautifully presented. The staff went above and beyond to make us feel comfortable, offering insights on the traditional aspects and attentive service throughout our meal. Highly recommend! Also highly recommended the Calor con Leche
Atmosphere: 5
Food: 5
Service: 5
Enzikami
We went to Kappo DC for our anniversary. The staffs at the restaurant were polite and courteous. I had the caviar pairing for the night and my partner had the Uni pairing option. I opted for the matcha IPA beer.
The course started with the wagyu scallop tartar which was beyond speechless. The wagyu steak also completely just melts in your mouth.
For a wagyu omakese you get the feeling of not a lot of wagyu was there in the course menu. However wagyu itself has a lot of fat so I can see why the course was designed that way.
We thought we would eat more afterwards but we were actually completely full. The course lasted from 6:30pm reservation time to about 8:30pm so it will take about 2 hours of your time.
At the end of our dinner for our anniversay we got house provided champagne which was nice. We also saw birthday celebration happening on another table with a candle.
I'm not the biggest fan of the toilet with black toilet furnishing. Overall it was good and they do have 22% service charge automatically to your Bill so just keep that in mind.
Amazing all around experience. Delicious food and wonderful service
Atmosphere: 5
Food: 5
Service: 5
info x
Refused to accommodate dietary restrictions. Very small intimate setting. I liked the last course which was the waygu soup. Food was semi cold. The person I came with however loved it.
Atmosphere: 2
Food: 1
Service: 3
David W
The junior chef added so much to our experience with his knowledge, experience, and sharing of his passion. No to mention the food was EXCELLENT. I highly recommend a counter seat.
Atmosphere: 5
Food: 5
Service: 5
Candace Metcalfe
It was a lovely experience, but a bit pricy for what it’s worth IMO. My favorites were the wagyu steak and Umi no sachi. Given that the emphasis is supposed to be the meat, I felt some of the wagyu dishes were lacking. Worth trying once with the sake pairing.
The best meal I’ve had in my entire life. It’s a small, intimate environment; I’d recommend the chef’s counter. The wait staff was terrific; explaining every dish and answering questions. (The chef is also happy to talk too.) Every dish in the tasting was terrific, particular highlights were the wagyu two-ways entree, the ravioli with uni butter, and the soup at the end. Of course, it’s a seasonal menu, so you’ll probably be seeing something different—but I’m confident it’ll be excellent. Also, the cocktails were terrific.
We didn’t add the caviar, as it felt kind of like a hat on a hat, but hey… live your best life.
I will also say, with omakase menus, we often worry that we won’t be full at the end. That was not an issue. It was the perfect amount of food for us.
Atmosphere: 5
Food: 5
Service: 5
The small table space and counter really contribute to the exceptional food and service experience at Kappo. The head server (Melvin) and the two chefs can spend time interacting with the guests, which for us enhanced the experience.
Atmosphere: 5
Food: 5
Service: 5
Let me start off by saying I've ate here on almost 10 different occasions. When the restaurant first started out in 2023 it was a true hidden gem that cared deeply about the food it serves and the service it provides. For starters, the portion sizes were massive. Each course was carefully thought out and executed perfectly. Providing more than enough food for the customer to enjoy. Every time I've visited I've been full after the 6th course and would be loosening my pant button to make room for the wagyu sukiyaki (which was simply to die for) Even after finishing your sukiyaki the chef would give you an extra bowl full of wagyu shabu shabu. Ever since chef Ogawa opened the new restaurant in Philadelphia I was very hesitant to visit kappo dc given that he won't be cooking as the main chef anymore. I visited last week and was let down to say the least. Portion sizes were tiny, all of the good memorable dishes are gone from the menu. I was showing old pictures of the food to my friend whom I brought with me as a first timer, and the manager had seen and came over and was sad/reminiscing about those great dishes and huge portion sizes. On to the food , the chawanmushi I was served was not even lukewarm , for a dish that's supposed to be served piping hot it is truly a disgrace, I don't care what time of year it is, you serve that dish hot. The wagyu ravioli course was by far the worst of the night. The ravioli was undercooked and severely lacked flavor beyond the uni butter it was sitting in. Other courses like the seared scallop was very basic and such a downgrade from 2023-2024 dishes like the wagyu menchi katsu. My friend and I both left here hungry and got Taco Bell on the way home. For 200$ this is a rip off. I am very disappointed that chef Ogawa and his staff pretty much stopped caring about what goes on the menu and the experience they provide to the customer. This place was great while it lasted. Thanks for the good times. Old and new menu pics below.
And they came out singing for my birthday with a surprise cheesecake for me. The tar was so complex I added caviar to every dish. It was definitely worth it at $130 +150 per person and two glasses of wine so it was about $300 per person I couldn’t ask for a better meal. I’d do it again every week
Atmosphere: 5
Food: 5
Service: 5
The worst Japanese restaurant I have ever been to — and I have dined at Michelin-starred and top omakase restaurants all over the world. This was beyond disappointing — it was insulting.
First of all, every dish that was supposed to be hot came out stone cold. For a place charging $150 for omakase, this is absolutely unacceptable. Not only does it fail to meet omakase standards, it doesn’t even meet the level of a basic neighborhood restaurant.
Second, the portions were laughably small. As a woman, I can say I left hungry — imagine how unsatisfied anyone else would be. And for the wagyu? No skill, no craft, no finesse — just thrown on a grill like a cheap barbecue. That is NOT omakase.
And then the sashimi course — are you kidding me? Jalapeño, sesame oil, and no wasabi? This is supposed to be the highlight of Japanese cuisine, and instead you ruined it with random flavors that don’t belong. An insult to sashimi and to your diners.
The so-called chawanmushi? Completely cold, flavorless, worse than what an average American diner could serve. At this price point, it’s an embarrassment.
The dessert? Shaved watermelon ice. Are you serious? That’s what you dare to serve at the end of a $150 meal? It feels like a slap in the face to your customers.
And on top of all this — you charge a 22% service fee. For what service, exactly? Plates were slammed down on the table with noise like you were throwing food at your diners. That’s not service, that’s disrespect. Maybe start by training your staff before demanding that kind of charge.
This wasn’t just a bad meal — it was an absolute scam. I felt disrespected, deceived, and furious that a restaurant has the audacity to serve this as “omakase.”
Do not waste your money here. There are countless restaurants worldwide that actually respect Japanese cuisine and their customers — this place is not one of them.
Atmosphere: 1
Food: 1
Service: 1
thoughtfully made and presented ten course meal. each dish came with a short introduction and the date on the menu shows the amount of attention put into their ever changing menu. we sat at the bar, perfect for a view of our food being prepared but a bit hard for conversation amongst ourselves. an admirable amount of intention and thought put behind each dish!
Atmosphere: 5
Food: 5
Service: 5
What a delightful dining experience! The atmosphere was warm and welcoming from the moment we walked in. The food was exceptional - every dish was flavorful and beautifully presented. The staff went above and beyond to make us feel comfortable, offering insights on the traditional aspects and attentive service throughout our meal. Highly recommend! Also highly recommended the Calor con Leche
Atmosphere: 5
Food: 5
Service: 5
We went to Kappo DC for our anniversary. The staffs at the restaurant were polite and courteous. I had the caviar pairing for the night and my partner had the Uni pairing option. I opted for the matcha IPA beer.
The course started with the wagyu scallop tartar which was beyond speechless. The wagyu steak also completely just melts in your mouth.
For a wagyu omakese you get the feeling of not a lot of wagyu was there in the course menu. However wagyu itself has a lot of fat so I can see why the course was designed that way.
We thought we would eat more afterwards but we were actually completely full. The course lasted from 6:30pm reservation time to about 8:30pm so it will take about 2 hours of your time.
At the end of our dinner for our anniversay we got house provided champagne which was nice. We also saw birthday celebration happening on another table with a candle.
I'm not the biggest fan of the toilet with black toilet furnishing. Overall it was good and they do have 22% service charge automatically to your Bill so just keep that in mind.
Atmosphere: 4
Food: 4
Service: 5
Hands down one of the best meals I’ve ever had.
Atmosphere: 5
Food: 5
Service: 5
Service, cuisine, ambience are all exceptional.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
The tasting menu is just good. It ain't Makoto!
Atmosphere: 3
Food: 3
Service: 3
Amazing all around experience. Delicious food and wonderful service
Atmosphere: 5
Food: 5
Service: 5
Refused to accommodate dietary restrictions. Very small intimate setting. I liked the last course which was the waygu soup. Food was semi cold. The person I came with however loved it.
Atmosphere: 2
Food: 1
Service: 3
The junior chef added so much to our experience with his knowledge, experience, and sharing of his passion. No to mention the food was EXCELLENT. I highly recommend a counter seat.
Atmosphere: 5
Food: 5
Service: 5
It was a lovely experience, but a bit pricy for what it’s worth IMO. My favorites were the wagyu steak and Umi no sachi. Given that the emphasis is supposed to be the meat, I felt some of the wagyu dishes were lacking. Worth trying once with the sake pairing.
Atmosphere: 5
Food: 4
Service: 5
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