Tranquil Traditional Japanese Dining Haven KAPPOU MU

Welcomes Spring with Exquisite New Seasonal Creations Evoking Glory of Cherry Blossom in Full Bloom

5 harmonious principles of Japanese cuisine present a symphony of colours, tastes and varied preparations to ignite the senses at the dining counter

Opened in January 2023 and operated by dynamic hospitality management company Dining Art Group, KAPPOU MU attracts Japanese dining purists who relish the simplicity of kappou (‘to cut and to cook’) cuisine based upon the quality of the freshest seasonal ingredients from Japan and the world over. Following time-honoured rituals, the restaurant’s artistry is shaped by the 5 guiding principles of Japanese cuisine, which include incorporating the 5 key cooking methods (simmered, steamed, grilled/roasted, fried and raw), 5 colours (red, green, yellow, white and black) and 5 tastes (sweet, sour, salty, bitter and the all-important umami or savoury).

Kappou Mu’s

KAPPOU MU’s sakura-inspired spring dishes are particularly radiant manifestations of its kappou prowess, which flows seamlessly from appetiser sampler and sashimi selection to a succession of dishes highlighting the different cooking techniques, followed by tempura, a rice course and dessert.

This omakase adventure spans a lunchtime set menu priced at HK$780 per person for 9 courses or HK$1,080 for 12 courses, and a dinnertime parade of 15 courses at HK$2,180 per person.

KAPPPOU MU is located at Shop UG01-03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong.  This haven of kappou occupies one-third of a dual-concept Japanese dining-and-imbibing destination located within the stylish H Zentre, sharing an elegant entrance and reception area with lively contemporary gastrobar room 3.

Hanami festival colours grace Ezo Abalone, Spanish Red Prawn, Asparagus, Taro, a creative dish highlighting the best catches from Eastern and Western seas. Succulent abalone from Hokkaido is served in a sauce made with its liver, while the taro is cooked variously in wine, sugar and salt. Both provide delightful contrast to the famed vibrant carabineros – those large native Spanish crustaceans that retain their bite and texture when pan-fried. A brilliant rose hue reminiscent of cherry blossom makes Hokkaido Tokachi Wagyu teamed with Eggplant and Spring Bamboo Shoots the perfect seasonal dish. The tender meat, a product of Tokachi cattle’s high-quality, vitamin-enriched feed of pasture grass and straw, pairs beautifully with the crisp, juicy, strong-flavoured bamboo shoots and spring onions of Kyoto. Auspicious takenoko (young bamboo) heralds the arrival of spring in Japan since it sprouts around the same time as the sakura open.

Kappou Mu Room 3

Two sought-after spring fish from Japan show their resplendent cherry colours. A popular fish for celebrations, the rich and luminous light-pink meat of Sakuradai (red bream) is served as sashimi, while Sakura-masu (cherry trout) joins two types of premium rice – Sakaguchi Niigata Koshihikari and Hokkaido Nanatsuboshi cooked in French mineral water – in the Kamameshi rice claypot that concludes the procession of savoury dishes. This trout reaches fresh water just as spring breaks, and is prized for its pretty pink scales and refined yet fatty flavour.

Other prized seasonal seafood that diners can expect to savour are Noresore (conger eel) sashimi, distinguished by a white noodle-like appearance and fresh, smooth taste as they slip down; briny Hotaru Ika (firefly squid), which glow blue in the water as a signal of springtime spawning; and Mirugai(geoduck). Refreshingly sweet Oomizogai (large razor clam) from Hokkaido and firm, umami Tairagai (pen shell) complete the contingent of rare but beloved shellfish.

Kappou Mu Room 3

Sea urchin is a staple of the best omakase menus, and KAPPOU MU doubles this delicacy by preparing both Murasaki Uni and Bafun Uni. The large, mildly flavoured and exceptionally creamy Murasaki (purple) variety brings lovely pale yellow and mustard colours to the counter, while the smaller, more intense and dark orange shades of Bafun Uni impart bold umami and slightly bitter notes to fine textural pairings.

It opens from 12 noon to 3 p.m. and 6:30 p.m. to 10:30 p.m. on Tuesday to Sunday (closed on Monday). Last booking for lunch is 1:45 p.m. and dinner begins promptly at 7 p.m. Diners are requested to arrive within 15 minutes of their reservation time, or their booking will have to be rescheduled.

For reservations, please call (852) 6617-6602 or visit https://inline.app/booking/kappou-mu/kappou-tst.

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