1 walking spot tagged “Kappo Cuisine”. Near 大磯駅.
A kappo restaurant opened in 1997 by owner-chef Kyoji Ozaki. Dashi-rich cooking is its strength, and the simmered wild yellowtail collar is stewed for four days until even the bones can be eaten. Omakase courses from ¥4,400. Tuesday to Thursday evenings are by reservation only.
