Kappo Noodles, a high-end Japanese restaurant in Tsim Sha Tsui

Kappou Yama is a high-end Japanese Kappou restaurant located in Tsim Sha Tsui. It offers exquisite chef's menus that allow guests to taste various seasonal Japanese ingredients while admiring the chef's superb skills. Each dish is stunning and impressive. The first dish is a cold soup made with yellow corn, which is sweet and smooth. The milk and sheep's milk jelly inside are soft and dense, creating an interesting contrast in texture and taste. There are four types of sashimi, including aged Akahata, smoked saury, seared black rockfish, and bamboo skewered fish wrapped in seaweed. Each sashimi has its own unique characteristics. Akahata has a thick and rich texture with a hint of ocean flavor when wrapped in seaweed. The smoked saury has a light woody aroma, and the addition of scallions and garlic enhances the flavor. The seared black rockfish is rich in oil and has a crispy texture with refreshing Kyoto scallion on top. The bamboo skewered fish is paired with yuzu pepper to add a bit of spiciness. The Chiba prefecture clams are served with scallions and myoga, which bring a fresh and fragrant aroma to the sweet and plump clam meat. Fresh seaweed and Japanese flour gluten made into eggplant shapes are also served, which is very cute. This dish showcases the chef's meticulous handling of ingredients and attention to detail. The Toyama prefecture shrimp is prepared using the Karaage method, which gives it a crispy outer layer and juicy and sweet inside. The Hokkaido hairy crab with Tosa vinegar jelly is sour and appetizing. The perilla flower adds a touch of fragrance. The tuna has three parts: Nakatoro, Akami, and Otoro. Nakatoro is topped with mustard pickles, which is refreshing and spicy. Akami is rolled with fresh Japanese yam and soy sauce, marinated for ten minutes to absorb the soy sauce's aroma, while the yam brings a bit of sweetness and crispness. Otoro is seared to bring out the oil's fragrance, and the meat is tender and juicy. These three parts showcase the different flavors and textures of tuna, allowing people to taste the essence of tuna at once. The seasonal tempura includes Mebaru fish, Kamo eggplant, and corn. The Mebaru fish has a golden and crispy outer layer with delicate meat and a light taste. The Kamo eggplant is soft and melts in your mouth. The corn is sweet and has a corn aroma. These three ingredients are seasonal and represent the chef's selection and use of seasonal ingredients. The seasonal hot pot is grilled sea bream testis marinated in soy sauce and fresh yuzu peel. The testis is smooth and delicate, with a rich flavor. The addition of yuzu peel adds a bit of freshness and sourness, balancing the testis's greasiness. The Kagoshima bamboo shoots and Japanese fava beans are cooked with Kinome's miso sauce. The bamboo shoots are crispy and sweet, while the fava beans are dense and fragrant. The Kinome's miso sauce brings a bit of richness and spiciness, making this dish more layered. Two types of sea urchin are used, one from Miyagi prefecture and the other from Hokkaido. Both are saltwater sea urchins served with red vinegar rice, sweet shrimp, and salmon roe. The chef will also sprinkle a type of delicate and high-quality Japanese salt called "Danshyaku" on top. The sea urchin is smooth and fragrant, while the red vinegar rice is slightly sour and sweet. The sweet shrimp and salmon roe add a bit of elasticity and juiciness. Danshyaku enhances the freshness of the sea urchin without masking its original flavor. This dish is a dream come true for sea urchin lovers, leaving a lasting impression. The Tai fish rice pot uses two types of rice, Hokkaido's Seven Star Rice and Uonuma's Koshihikari Rice. The rice is cooked with the soup made from the fish's head, and there are bamboo shoots and mushrooms inside to add layers of flavor and texture. The Tai fish meat is tender and sweet, blending perfectly with the rice. This dish is warm and rich, leaving people feeling satisfied. The soup is Akamiso soup made with red Japanese miso, which is rich and salty. There are tofu and vegetables inside, adding nutrition and richness. This soup is a great accompaniment to balance the previous dishes and warm the stomach. The fruits are Shizuoka melon and mango, both of which are sweet and juicy, refreshing and thirst-quenching, and can remove the greasiness in the mouth. This dish is a great ending, leaving people feeling happy. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #foodpics #ufoodphoto #hkig #foodphotography