Photos courtesy Kobo
From a press release:
“Sushiko (5455 Wisconsin Avenue) is thrilled to announce the upcoming debut of Kōbō – a new exclusive restaurant within a restaurant – featuring an intimate multi-course kappo dining journey beginning on Thursday, December 15th from the talented team behind Sushiko including brothers and dynamic culinary duo Chefs Handry Tjan and Piter Tjan, and co-owner Daisuke Utagawa. Over a year in the making – Kōbō – is the Japanese word for “atelier” meaning artist workshop — where original art is created by hand. And although the literal translation of kappo is to cut and cook, it also means the intimate act of cooking for and in front of a guest.
Following the significant increase in the popularity of omakase experiences offered throughout the U.S., Utagawa, and Chefs Handry and Piter agreed that now is the perfect time to begin exploring the future of Japanese cuisine with the hopes of being able to introduce diners – especially Japanophiles – to perhaps the next phase or level of omakase. Chefs Handry and Piter Tjan are excited and eager to share these two new intimate and personable kappo experiences with guests featuring a 12 to 15-course tasting journey through the artisanship and collaboration that births their vision of Japanese cuisine.
Beginning on Thursday, December 15th, Kōbō will be offering 2 seating times per day for up to 4 guests per reservation, with the first seating at 6:00PM, and the second available for 8:00PM. The vegan kappo will be offered Monday through Wednesday, and the non-vegan kappo will be available Thursday through Saturday. Priced at $130 per person for the vegan kappo and $160 per person for the non-vegan kappo (tax and gratuity included), guests will be required to provide their credit card number in order to hold/confirm their reservation. (more…)
