Kappo DC

Originally opened in 1994 as Sakedoro Makoto by Chef Yoshiaki Itoh and later run by his son Gene, the room was reimagined by Chef Minoru Ogawa around kappo dining, literally “to cut and cook.” From behind the counter, the kitchen balances the beef progression with pristine seafood, seasonal produce, and traditional Japanese techniques. The format is designed to feel less like a rigid tasting menu and more like an unhurried gathering around the chef’s counter, rounded out by an extensive sake and wine program curated by Ari Wilder.