JUST IN: Chef Minoru Ogawa teams up with Zeppelin's owners for Kappo Makoto opening Wednesday.
co-owners Ari Wilder and Adrian Williams for the venture . Though diners can expect seafood flown in regularly from Japan, the
focus here is on wagyu beef—particularly the buttery A5 Miyazakigyu beef imported from Miyazaki Prefecture, considered the king of the premium breed. Two-to-three seatings will be available each evening for an eight-course tasting , available by reservation only. The 21-seat dining room is flanked by an open kitchen for omakase tasting. Photograph by Kimberly Kong
The new restaurant is, in some ways, a passing of the torch. Years after Makoto’s chef/owner Yoshiaki Itoh passed away, his son reached out to Ogawa—who was a colleague of the late Itoh—to carry on a traditional Japanese restaurant on MacArthur Boulevard. The new owners were given the family’s blessing to keep the Makoto name, adding “Kappo,” which designates more casual restaurants in Japan where there’s personal interaction between the chef and diners.
. 4822 MacArthur Blvd., NW. Early opening hours: Wednesday through Sunday, for seatings at 5:30 PM and 8 PM. Reservations are available via Resy.
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