Omakase gets the spotlight, but kappo is what we should really be seeking out. I hadn’t heard of kappo style until I went to Kirinji in Nagano.
Omakase and “ryotei” are high-end (ryotei even often involve geisha and are invitation only!) but kappo is a down-to-earth approach to premium cuisine. It’s kind of like what Bib Gourmand is to Michelin.... More
Omakase gets the spotlight, but kappo is what we should really be seeking out. I hadn’t heard of kappo style until I went to Kirinji in Nagano.
Omakase and “ryotei” are high-end (ryotei even often involve geisha and are invitation only!) but kappo is a down-to-earth approach to premium cuisine. It’s kind of like what Bib Gourmand is to Michelin. Kappo literally means to cut and grill, which reflects what customers can observe after placing their order from their intimate counter seats.
The chef at Kirinji has a fascinating backstory, opening his restaurant just two days after the Great East Japan Earthquake of 2011. He distributed flyers and offered 100 free meals for two days. Now, 15 years later, Kirinji is one of the highest rated ramen shops in Nagano.
Menu:
🐓 塩そば (Salt ramen) ¥1,200
🥢 つけそば (Tsukemen) ¥1,000
Location:
📍 Noodles Kirinji 麺道 麒麟児
657-4 Kawanakajimamachihara, Nagano, 381-2224
Research:
📝 https://kirinji-gp.com/concept/
📝 https://www.jikko.jp/news/ryoutei Less
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