Restaurant Feature: Kappo Sono
Located on the Lower East Side, this Japanese restaurant offers a much more customized experience than we might be used to. With an intimate 8-seater room and a 9-course fixed menu, Chef Sono takes diners on a gastronomic journey showcasing the unique kaiseki style of dining. By focusing on fresh, hand-picked ingredients and artfully plated dishes, Kappo Sono delivers an elevated Japanese fine dining experience to all that come.
Originating from the Japanese words for "cut" ("割 = Ka") and "dishes prepared by heat/fire" ("烹 = Ppo"), Kappo Sono takes seemingly simple ingredients such as Japanese rice and turns them into culinary jewels. From the Japanese tea-room-inspired interiors to the elegant plating and presentation, every aspect of the meal is carefully crafted to provide diners with a trip across the Pacific.
We had the distinct honor of speaking with Executive Chef Chikara Sono, a critically-acclaimed Michelin-starred chef and restauranteur, to get a better understanding of Kappo Sono's mission and what role high-quality ingredients play in its success.
What is the concept behind Kappo Sono? What inspired your restaurant's unique style?
My vision was to bring the subtle flavors and culinary traditions of Japan to New York in a carefully curated and intimate dining experience. The 8-person dining space is designed to create a container where guests can explore the delicate layers of high-quality ingredients and Japanese cooking techniques. I believe that the experience of dining should be more than just enjoying a meal - it should be an opportunity to learn and appreciate new flavors, and kaiseki allows us to do just that.
To bring out the full depth of each dish, the 9-course meal is accompanied by a symphony of wine and sake pairings, selected by Chizuko Niikawa, our talented sake sommelier. This traditional kaiseki style requires precision in sourcing seasonal ingredients and cooking techniques to ensure that each ingredient is elevated. The result of our hard work and dedication to Japanese cuisine can be tasted in every bite.
Do you have a signature dish or menu?
Since our menu is constantly changing to honor seasonal ingredients, we don't really have a "popular dish" per se. Each month, we introduce new courses that complement the freshest ingredients during that time. We also host a pop-up a la carte evening every Saturday; however, this is typically an exclusive event that we do not announce publicly. Some of the most popular items on the a la carte menu include beef tongue ham, abalone croquettes, and seasonal vegetables.
What inspired you to start using rice from the Rice Factory?
As a member of the New York Japanese Restaurant Association, one of our activities is to promote Japanese food, as well as Japanese ingredients, all over the United States. As soon as I learned that the Rice Factory produces freshly milled rice imported from Japan, we had to try it ourselves. As a Hokkaido native, I use their Yumepirika rice, which is from Hokkaido. It’s an entirely different rice experience!
How are Kappo Sono's customers responding to the Yumepirika rice from the Rice Factory?
So far, almost all of our customers—Japanese and non-Japanese alike—have reported that our rice is delicious.
Does Kappo Sono have any news or upcoming events to share with NY residents?
We just had one, actually. On February 6, we held a collaborative event called "Japanese Tea and Food", where we served a sample menu of Japanese classics, including ochazuke and Yumepirika rice. We hope to offer similar events in the future.
As an active member of New York’s culinary scene, I frequently collaborate with other well-known chefs, so readers can keep an eye out for future collaborations.
Do you have a parting message to share with our readers?
The delicious taste of the rice factory's rice is made possible by the super fast process of fresh milling and delivery after each order is placed. We believe that the rice factory NEW YORK is the only company that offers the true pleasure of eating Japanese rice in its peak state. I can confirm that it is the highest quality of rice in NY, comparable to even the best quality of rice you can find in Japan!
Kappo Sono: A dining experience to remember
From the moment you step into Kappo Sono, you are welcomed into a world of aromas and flavors that transport diners across the Pacific an ocean away. Enjoy a one-of-a-kind authentic Japanese dining experience and discover why so many have claimed Kappo Sono to be the hidden gem of NYC's Japanese fine-dining scene.
