NIKU KAPPŌ JŌ

Niku Kappou Jo, discreetly tucked away in Tokyo’s elegant Nishiazabu district, is an extraordinary showcase of Japan’s finest wagyu, brought to life through the precision and philosophy of kappo cuisine. Helmed by acclaimed Chef Jotaro Okubo, this intimate counter restaurant has become a destination for serious meat connoisseurs seeking depth, refinement and purity of flavour.

At the heart of Niku Kappou Jo lies a reverence for beef in all its nuanced forms. The chef’s background in traditional kappo - a style of Japanese cooking that emphasises seasonal ingredients, knife skill and balance - is brilliantly applied to the world of wagyu. Here, meat is treated with the same delicacy and care typically reserved for the most prized fish in omakase-style dining.

The omakase menu is a journey through texture, temperature and terroir. Diners might begin with a whisper-thin slice of sirloin shabu-shabu, blanched tableside in a rich dashi, followed by dry-aged wagyu tartare delicately seasoned with soy, egg yolk and citrus zest. A standout dish is the aitchbone steak, grilled over binchotan charcoal to a perfect medium rare - its outer crust subtly crisp, its interior meltingly tender.

The restaurant’s signature lies in its ability to express the full potential of wagyu, not merely its richness or marbling, but its umami depth, subtle sweetness and clean finish. Every cut is expertly selected, often from top-grade Japanese Black cattle such as Kagoshima or Omi beef, with some dishes aged in-house to develop complexity and aroma.

Complementing the meat are precisely balanced side dishes that elevate but never distract – such as steamed Koshihikari rice, seasonal pickles and house-made ponzu. The curated sake list and refined Japanese whisky collection provide ideal pairings, enhancing the umami profile of the beef without overwhelming it.

The dining room itself is restrained and elegant, centred around a pristine counter where guests are drawn into a quiet theatre of precision and hospitality. With seating limited to just a handful of diners, the experience is as personal as it is profound - a direct conversation between chef, ingredient and guest.

Niku Kappou Jo is not just a steakhouse - it is a philosophy of meat expressed with the soul of Japanese craftsmanship. For those who believe wagyu should be appreciated with the same care as fine wine or aged cheese, this is one of Tokyo’s most essential reservations.

Niku Kappou Jo - where wagyu becomes art.