Experience the artistry of traditional Japanese cuisine at Kappo Miyanaga in Shinagawa-ku, Tokyo. Indulge in seasonal dishes created by Chef Kenichi Miyanaga, known for his innovative style. Just a short walk from JR Gotanda Station, this restaurant offers a unique dining experience with counter and private tatami seating. Don't miss the signature Japanese-style roast beef!
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Overview
"Kappo Miyanaga" is a restaurant located in Nishigotanda, Shinagawa-ku, Tokyo.
It is just a 3-minute walk from JR Gotanda Station and also a 3-minute walk from Tokyu Ikegami Line Ohsakihirokoji Station.
The restaurant has a seating capacity of 16, including 8 counter seats and a maximum of 8 private tatami seats.
At this restaurant, you can enjoy seasonal dishes created by Chef Kenichi Miyanaga.
Using fresh ingredients, you can directly experience the delicious flavors.
Chef Miyanaga, who has served as the head chef at "Iron Chef," brings his expertise and innovative style to the table.
However, some customers felt that the dishes were slightly lacking considering the price.
In particular, the counter seats allow you to enjoy the sound and aroma of the cooking.
The seasonal seiko-gani crab is highly recommended, as you can savor all parts of the crab, including the meat, innards, and roe.
The palate-cleansing namasu (pickled vegetables) is also praised for its deliciousness.
Many customers expressed their desire to revisit during different seasons due to the changing menu.
"Kappo Miyanaga" is a traditional Japanese restaurant in Gotanda, led by Chef Kenichi Miyanaga, who trained under the renowned Rokusan-Tei and the legendary Japanese chef, Rokusaburo Michiba.
With his extensive experience, Chef Miyanaga presents exquisite Japanese cuisine with a touch of his creativity.
The signature dish inherited from Rokusan-Tei, the Japanese-style roast beef, is particularly delicious, enhanced by the addition of new onions and crispy chips.
The restaurant offers a seasonal omakase course, allowing guests to enjoy a variety of dishes from appetizers to dessert.
The menu features dishes such as clam and softshell turtle soup and steamed new onions with clams, all made with seasonal ingredients.
"Kappo Miyanaga" is the independent venture of Chef Miyanaga, a beloved disciple of Rokusaburo Michiba, who served as the head chef at the famous Rokusan-Tei for many years.
In the peaceful ambiance of the restaurant, you can indulge in creative and delectable dishes.
We highly recommend visiting "Kappo Miyanaga" to experience the artistry and flavors of Japanese cuisine.
Map
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