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Kappo Sono: An Intimate Kaiseki Experience in New York

Chef Chikara Sono shares the beauty and complexity of kaiseki in a 12-seat restaurant in Union Square.

Por: Rubén Carrillo July 9, 2024

Kappo Sono: An Intimate Kaiseki Experience in New York / Photo via Kappo Sono

Chef Chikara Sono shares the beauty and complexity of kaiseki in a 12-seat restaurant in Union Square.

Acclaimed chef Chikara Sono returns to the New York dining scene with Kappo Sono, a new 12-seat kaiseki restaurant located near Union Square.

Here, Sono offers a multi-course menu celebrating seasonality with luxurious ingredients like Wagyu, truffles, and more.

Following the success of Michelin-starred Kyo Ya, Sono presents an intimate and exclusive proposal. Kappo Sono has only 12 seats and a single nightly seating starting at 6:30 p.m. (5:30 p.m. on Sundays), which could quickly make it a highly sought-after reservation. Indeed, a restaurant spokesperson confirmed that it is already fully booked for the coming weeks.

Behind the counter, Sono and his team prepare a multi-course culinary experience ($350 per person) that honors seasonal freshness.

The inaugural menu includes delicacies like yellowtail prosciutto, fried abalone croquettes with truffles, and miso saikyo marinated Wagyu tongue.

“My style has been to prepare several classic dishes,” Sono recently explained, “but this time I will serve more dishes with smaller portions.” The gastronomic opulence concludes with three desserts created by pastry chef Norie Uematsu.

For his part, beverage director Leo Lê has curated pairings for the dishes. For an additional cost of $175, the sake and wine option includes European and Japanese bottles from producers like Aruga and Mie Ikeno.

For those who prefer not to drink alcohol, there is a special pairing with mocktails and tea for $100.

The intimate design of the space, by Philip Wu Architects, ensures an exceptional evening, with the possibility of conversing with the chef and taking home memories. Additionally, an outdoor terrace on the building’s sixth floor offers an ideal setting for private events.

Sono is known for his tenure at Kyo Ya, which earned Michelin stars for a decade.

However, his culinary journey in New York began in 1986 after moving from his native Hokkaido, Japan.

Similarly, Lê has extensive experience in New York’s culinary world. The New York Times describes him as the beverage director of Momoya restaurants, where he has similarly highlighted Japanese wines.

Chikara Sono: A Master of Kaiseki in New York

Chikara Sono is a Japanese chef renowned for his mastery of kaiseki, a traditional form of high Japanese cuisine characterized by the exquisite quality of its ingredients, the precision of its techniques, and the artistic presentation of its dishes.

Sono has dedicated his career to sharing the beauty and complexity of kaiseki with audiences worldwide, and his talent has earned him numerous accolades, including Michelin stars.

Born in Hokkaido, Japan, Sono moved to New York in 1986, where he began working in the city’s culinary scene.

He quickly earned a reputation as a talented and dedicated chef, and in 2007 he opened his own restaurant, Kyo Ya, which specialized in kaiseki.

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Kappo Sono: An Intimate Kaiseki Experience in New York

Chikara Sono: A Master of Kaiseki in New York

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Chikara Sono: A Master of Kaiseki in New York

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