Kappo DC occupies a Palisades address with a long history in Tokyo-style kappo dining, first as Sakedoro Makoto under Chef Yoshiaki Itoh and later run by his son, Gene Itoh. Chef Minoru Ogawa has revived and reimagined the space as Kappo DC, continuing the kappo tradition — literally "to cut and cook" — behind a 21-seat counter.
The format is an eight-course, wagyu-centric tasting menu, left entirely to the chef's direction in the kaiseki and izakaya tradition. Guests sit close to the counter where Ogawa works, in a room built around the intimacy and repeat clientele that kappo dining has traditionally relied on. Ari Wilder curates an extensive sake and wine program alongside the tasting menu.
Michelin selected Kappo DC in its 2025 Washington DC guide.
The format is an eight-course, wagyu-centric tasting menu, left entirely to the chef's direction in the kaiseki and izakaya tradition. Guests sit close to the counter where Ogawa works, in a room built around the intimacy and repeat clientele that kappo dining has traditionally relied on. Ari Wilder curates an extensive sake and wine program alongside the tasting menu.
Michelin selected Kappo DC in its 2025 Washington DC guide.