Kappou Hakata - Koshigaya(Japanese Cuisine)

Food Our commitment to blowfish sashimi, which uses the "double-slice" technique to create a beautiful flavor spread.

Our [Fugu sashimi] is prepared using the traditional Hakata method of ``two-piece pulling.'' After cutting the blowfish into pieces, the knife is cut into two slices, which are then opened again to create a two-piece cut.It looks beautiful, and because the pieces are wider than when sliced in one piece, the flavor of the blowfish is conveyed more clearly, and it goes great with the condiments and ponzu sauce. . Although it requires time and skill, we have been using this method since our founding in the Showa era, with the desire to enjoy the most delicious blowfish.

Food [For women] The seasonal mini-kaiseki (8 dishes in total) is perfect for a girls' night out.

In the evening, we offer a seasonal Kaiseki course featuring seasonal ingredients such as pine, bamboo, and plum. Based on the rich and nutritious Japanese-style meal soup stock, a variety of seasonal vegetables prepared using the cooking methods required by the ingredients are perfect for welcome and farewell parties and dinner parties, as well as for sunny meet-and-greets, engagement ceremonies, and anniversary celebrations. It's perfect. Furthermore, at Kappo Hakata, we also offer [Mini Kaiseki] which is great for women. Shikisai consists of eight colorful dishes, including sashimi, Fried food Simmered dish, and fried dishes.Each dish is satisfying, so it's also recommended for girls' nights out.

SpaceRelax in peace and relaxation. We have 3 private rooms with pure Japanese-style sunken kotatsu.

The interior of the restaurant is filled with the warmth of a pure Japanese style that gives you a feel of the good old days of Japan.We have 3 completely private rooms with sunken kotatsu (2 rooms for 4 people, 1 room for 8 people). The sophisticated yet relaxing atmosphere makes you feel as if you have returned to the countryside, creating a comfortable space where you can cherish the time you spend with your family and friends. There is also a banquet hall on the second floor that can accommodate up to 40 people, so please leave it to us for large parties such as company banquets and farewell parties.

ChefFor a forget/New Year's party. Traditional blowfish cuisine elaborated by the first president of the National Fugu Federation

Now accepting year-end and new year parties. Kappo Hakata is a Japanese restaurant with a long history, founded in 1971 and headed by Yutaka Kosuda, the first chairman of the National Fugu Federation and head of the Saitama Prefecture Japanese-style meal Federation. We have had a store in Koshigaya for over 40 years. We have continued to maintain the same flavors since our founding, such as blowfish dishes unique to Hakata, soft-shelled turtle, and eel, and have been loved by everyone. Please enjoy this exquisite Japanese masterpiece made by the master craftsmen of Sai no Kuni.