Kappo Sato

Excellent excellent excellent. We had a wonderful experience, every dish was exceptional as were the sake pairings. Thank you Chef Takeshi!

The food was simply amazing and the staff really know how to make you feel special and welcome! I would definitely visit again for a special occasion. Chef Sato-san and his team (both assistant chefs and the service staff) work seamlessly together in delivering a truly special experience for the diner. My favourite dish was the special seafood pot rice cooked in their custom copper pot but overall every dish was well prepared and presented.

Amazing and thoughtful dishes! The flavour, quality and service was perfection.I look forward to coming back!

I'm really glad there's a kappo in Toronto, it shows that we value cultures in depth and have the demand for it.Sato team delivers everything well, and bring the magic of Dashi in full throttle.If you are looking to explore more of Japanese cuisine on the finer side, this is your new stop.

Kappo Sato serves an omakase menu offered at two price points, $260 and $320, the later includes an additional sashimi platter and sake steamed fish. Both courses, while delicious, weren’t the highlight of my meal, so if you have a dainty appetite the $260 option will leave you satisfied.With sixteen courses, the $320 omakase left me pleasantly full. To start, pieces of skinless fried eggplant that were nice and creamy. Although, it would be even better served warm, especially when topped with cold uni and caviar. Paired with cubes of sweet poached lobster, the “small” seasonal dish was wonderfully decadent, just a taste of the things to come.More uni followed in the appetizer platter. In this case, the sea urchin mixed with yuba or thin sheets of soy that’s formed in the tofu making process. The two are a good combination, the silkiness of the tofu skin glides across the tongue capturing the flavourful savoury gelee while mixed with the creamy uni. The wasabi adds a spike of spice that’s surprisingly powerful for the miniscule portion of the condiment.The cool yuba complimented the hot fried tile fish, a bite of meaty whitefish with crunchy deep-fried scales. The fish is cooled down with grated radish and a carefully split snap pea garnishes the dish for colour.Sato’s sashimi course is very different, the fish adorned with other ingredients rather than leaving the seafood plain. The sea eel was topped with plum paste and tangy sisho flower and the lean 10-day aged tuna with Japanese mountain yam and egg yolk. Some of it works - like the plum paste and sisho flower – adding a refreshing element to the fish, others don’t - like the whipped mountain yam and egg yolk – creating something with the consistency of slime.The nyumen or soup course features a bowl of dashi filled with silky delicious somen noodles. The slice of sea bream was good, but I found its softness too close to the texture of the noodles and would have liked a protein that had some bite or crunch.Kappo Sato sets up the meal with a host of video worthy shots, the first being the broiled smoked dish where a gleaming dome was filled with smoke and the cover removed table side. Despite all the fume, the flavours just singed the fish with a smoky essence, the centre of bonito and tuna still tasted neutral.This is a long review head to Gastro World for the rest.

We came here for a birthday celebration at Kappo Sato, and it was such an incredible Japanese kappo-styled omakase experience by Chef Sato and team♡ It was amazing from beginning to end!Everything was fresh and delicious, and we absolutely enjoyed watching how each dish was meticulously prepared! Also, thank you for the amazing service from Ken and staff ^^ I recognize Ken from Aoyama Sushi!I love that this style of cuisine focuses more on the cooked items as compared to just raw seafood! Definitely give them a try :)...Kappo Omakase $260(There is a $320 with one extra dish)• Savoury Egg Custard• Appetizer Platter• Soup (Nyumen)• Sashimi Platter• Tempura• Broil Smoked Dish• Seasonal Sushi• Grilled Dish• Vinegared Dish• Wagyu Dish• Seafood Pot-cooked Rice & Miso Soup• Fruit from Japan• Homemade Ice Cream• Matcha Mousse & Matcha Tea...What is Kappo?(This is taken from their website!)The meaning of Kappo comes from the traditional Japanese-style cooking method consisting of cutting and boiling. Kappo chefs have mastered various cooking methods limited to not only the seasonality and quality of ingredients and Japanese food culture but also have a deep understanding of the tea ceremony and flower arrangement culture.Acquiring a wide range of skills as a master of Kappo usually requires 10 to 15 years of steady training. This is one of the reasons why it is difficult to find skilled Kappo chefs and Kappo restaurants in North America. At our restaurant, we offer the best ingredients from all over the world with the best cooking methods using our skills and experience to our advantage.

top3 my loverrrrrrrrrrrrr

Amazing food and service. Highly recommend and will go back again

We ordered the $320 kappo omakase and $120 sake pairing. For starters before you get scared of the price tag, I firmly believe as a food lover it wad worth it. They offer not just sushi but a huge variety of cooking styles. It's different because you are not just enjoying raw sushi - but different elements like sous vide, broiled, smoked, fried and etc. Each dish was very unique and amazing. What stood out to me the most was the chef and everyone preparing the food. You could see the JOY the chef had when I told him I enjoyed the food. The service was impeccable. Everyone was very sweet, friendly nd paid attention to detail. They change their menu every two months and I cannot be more excited to come back. Thank you so much for having us.

The overall experience was equally excellent and flawless. Taste, Presentation and every single staff member exceed expectations. Will be visiting again as the season changes.