The morning delivery — sea bream, a block of tuna, scallops and botan shrimp on ice in a cedar box.

The counter at night — a single slab of hinoki, one dish, one chopstick rest.

Sea urchin in the shell beside a live-cut platter of abalone, red clam, white fish and sweet shrimp.

Ebisu, Tokyo — Kappo

Kappo Shishikura Ebisu

The fish, bought this morning.
The finish, hegi soba.

Reserve by phone See the courses

I / Counter

Eighteen seats, after six.

Eighteen seats. Ten at the counter, private rooms in back for four to eight. Evenings from six. The restaurant moved to Ebisu in October 2022.

Ten counter seats; private rooms for four, six or eight. Up to twenty for a full buyout.

II / The catch

Flown in each morning.

Fish and shellfish arrive by air each morning from the markets of Toyosu and Kagoshima — only what is in season. The sake list is drawn from breweries across the country.

A block of tuna loin and a whole sea bream on dark slate.

III / Courses

A kaiseki that changes monthly.

A monthly kaiseki, its contents shifting with the market. When you reserve, it helps to name your course.

Kagoshima black beef A5 grade 12 sirloin, 160g — shabu-shabu or sukiyaki

Appetiser, three small starters, a short sashimi plate, the beef as shabu-shabu or sukiyaki, rice from the clay pot with pickles, and seasonal fruit.

¥18,000
Line-caught kue (longtooth grouper) course

A hot pot of line-caught Tsushima kue with Okinawan Agu pork belly, house ponzu and sesame sauce, closing with rice porridge.

¥20,000
Kagoshima black beef A5 grade 12 sirloin shabu-shabu course

Through appetiser, starters, a clear soup, sashimi and a middle course, then the sirloin as shabu-shabu; finished with rice in dashi.

¥22,000
Kagoshima black beef A5 grade 12 sirloin sukiyaki course

The same progression with sukiyaki in place of the hot pot, closing with rice bound in egg and sukiyaki tare.

¥22,000
“Number 12” — Kagoshima black beef A5 grade 12 fillet over charcoal, with wild tiger fugu

Wild tiger fugu sliced thin, chutoro tuna, the sirloin as shabu-shabu or sukiyaki, then fillet and seasonal vegetables over charcoal. The fillet can be changed to châteaubriand for ¥10,000 more.

¥22,000
Wild tiger fugu course, with charcoal-grilled milt

Tessa sashimi, fried fugu, milt over charcoal, the tecchiri hot pot, and rice porridge to close.

¥27,000

The kaiseki changes monthly and with the morning's buying. The list below is the January 2026 lineup — please call for the current month.

See the courses

Hegi soba — coils of buckwheat laid one by one across the wooden hegi tray.

IV / The finish

It ends with hegi soba.

The final course: hegi soba. A technique from the Uonuma region of Niigata, bound with funori seaweed for a smooth, slippery passage. Hokkaido buckwheat. Served on the wooden tray called a hegi, eaten with dashi.

Kagoshima black beef, A5 grade 12 sirloin, beside the charcoal.

V / Kagoshima

Black beef, A5, cut twelve.

Kagoshima black beef, A5 grade, cut 12 — served shabu-shabu, sukiyaki, or over charcoal. The prefecture has taken overall victory at the National Wagyu Ability Competition twice in a row.

VI / Visit

Come by.

A five-minute walk from the east exit of JR Ebisu Station. Reservations by phone. Book your next visit while you are here and take ten percent off that day’s course or the next.

03-6277-3866

Address: Levé de Printemps 1F, 1-25-3 Ebisu, Shibuya-ku, Tokyo
Access: 5 min walk from JR Ebisu Station, East Exit
Hours: Evenings 18:00–24:00 (last order 22:00) — Closed: Sundays and public holidays
Phone: 03-6277-3866

Hours follow the restaurant's own website. Please call to confirm before visiting.