Kappo Ichi 갓포이찌 いち

Counter seats face the open kitchen, so the chef slicing aged fish is right in front of you, with ordinary tables for groups. Booking through Catch Table is required, weekend and evening slots often fill one to two weeks ahead, and the restaurant is closed on Sundays. Assorted sashimi features the day's seasonal fish after aging, and a premium platter adds tuna belly. Futomaki, a thick roll packed with filling, brings rice between the raw courses, while eggplant katsu, crab croquettes, grilled mero and Nagasaki-style jjamppong supply warm dishes.