This newly reimagined Japanese fine dining spot fuses quiet luxury, sublime flavors, and a masterclass in Japanese culinary precision
Recently, Ms. Butch C. Bonsol, Expat’s President & Managing Director, and I had the privilege of attending an intimate media preview dinner at the newly opened Kappou Yoshi, now welcoming guests at Okada Manila. Formerly known as Kappou Imamura, the restaurant has reemerged with a renewed Kyoto soul and an understated yet confident elegance. This is where sublime meets sinfully scrumptious.
Our gracious host for the evening was none other than Ms. Takako Okada, who truly embodies Japan’s famed omotenashi hospitality. She not only received us warmly but also personally poured our welcome sake, served in beautifully curated artisanal sake cups. A simple gesture, yet profoundly meaningful. Talk about setting the tone.
Zen meets zest
Stepping into Kappou Yoshi is stepping into Japan’s renowned zen aesthetic. Anchored by a dramatic central open kitchen framed in deep charcoal stone, the space immediately envelops you in subdued sophistication. The kappou counter—crafted in luxurious granite—invites guests to witness culinary artistry up close, while pendant lights cascade from the ceiling, adding a decidedly glamorous touch.
The space radiates a sense of deliberateness that is typical of the Japanese penchant for straightforward simplicity. Every detail—from the woven textures above to the curved wooden chairs with their Kyoto-inspired silhouette—has been meticulously selected to speak the same design language: one of refinement, restraint, and reverence for craft.
This is a place that invites you to appreciate good food created with skill and care, in equal measure.
Kyoto calling
Helming the kitchen is Chef Yoshihiro Sugiyama, whose kappou-style philosophy (think elegant precision with a human touch) is a nod to Kyoto’s understated culinary grace—where flavor, form, and feeling are flawlessly fused. Unlike the flashier Tokyo-style kappou, Kyoto kappou is more about seasonality, subtlety, and zen-like balance.
Translation: every bite is intentional. Every plate is pleasurable poetry on the palate—and oh-so pretty.
Inspired by the principle of Onko Chishin—learning from the past to enlighten the present—Chef Sugiyama delivers a modern yet soulful interpretation of Kyoto’s gastronomic heritage. Dishes are assembled with quiet flair, using ingredients flown in from all over Japan—from Hokkaido’s cold waters to Okinawa’s sun-drenched fields.
The sumptuous showstoppers
When I think back on my meal at Kappou Yoshi, a few dishes still live rent-free in my head. These aren’t just menu items—they’re moments. The kind that make you pause, grin, and seriously consider coming back the next night.
Truffle Rice. This is a MUST. TRUST.
Claypot-cooked for 40 glorious minutes. Every tender grain soaked in deep, earthy umami. The kind of dish that makes you stop mid-convo and stare at your spoon like, did you just feel that too? This is definitely one downright delish donabe dish.
Pro tip: Order this in advance. Yes, good things do come to those who wait. But preordering is better, still.
Daikon Salad
A crisp revelation. Julienned daikon radish tossed with a zesty dressing and teeny dried shrimp—light, clean, and unexpectedly addictive.
Matsu Assorted Tempura
Golden. Feather-light. And nowhere near greasy. Shrimp, seven kinds of seasonal vegetables—each coated in the kind of flaky batter that delivers a shatter-crisp crunch. Tempura done right is a thing of beauty. This is beauty.
Salmon Sashimi
Silken, pristine, and confident enough to go naked. No soy, no wasabi needed—but try Kappou Yoshi’s freshly handmade wasabi anyway. Gated fresh at the counter—no packet, no powder, no apologies.
A5 Wagyu and Kyoto-Style Sukiyaki
Grilled and simmered to a state of melt. While I don’t eat meat, the silent gasps and happy moans from around the table told me everything I needed to know. Shoulder dance-level satisfaction for the carnivores in the house.
Red Lobster Tail Topped with Uni
This was the scene-stealer for the seafood lovers. Perfectly poached lobster tail wearing a velvet robe of uni—oceanic indulgence, plated.
Hoji Tea Pudding + Homemade Ice Cream
A smooth, roasted revelation. Think smoky caramel meets satiny custard. Pair it with the homemade soymilk ice cream (my pick) and you get a quiet dessert crescendo.
Pro tip: They’re listed separately, but order them together. Whether you believe me or not—just do it.
An auspicious rebirth
Overall, the evening was a cheerful celebration of culinary artistry, conscious care, and camaraderie.
Fittingly, “Yoshi” doesn’t just reference the chef’s name—it also means good fortune in Japanese. An auspicious sign not just for diners, but for those drawn to the energy and elegance of Okada Manila. Good fortune, indeed—for guests, gourmands, and yes, even gamers.
With Kappou Yoshi now open at the Restaurant Promenade, Pearl Wing, UG Floor, Okada Manila continues to raise the bar for elevated dining. This is more than just a meal. It’s a moment. A mood. A memory waiting to be made.
Reserve a seat. Savor the subtleties. Let the flavors speak.
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