Shinagawa City, Tokyo, Japan｜Kappo MAKINO

We usually have family dinners here when visiting Japan. This place is superb for fresh sashimi! They keep the fish in the tank which you can see from out front of the restaurant. There are bigger upstairs rooms that are great for a group gathering. This most recent trip we had some fresh anago and tako off grilled. That was great as well as everything else we had. If you dine upstairs be careful as the stairs are quite steep.

Because it is a difficult reservation store, I made a reservation for a friend. Anyway, the freshness of the seafood was outstanding, and the sashimi platter, as well as the charcoal-grilled octopus and conger eel, went perfectly with sake. There was a wide selection of Japanese sake, and the recommended brands were lined up one after another, and everyone was in a good mood by the time they left the store. lol It's been a long time since I ate sea squirts, but it doesn't have an amazing smell, so I think it's rare to be able to eat something so fresh in Tokyo. The charcoal fire can get pretty smoky, so it is recommended that you wear clothes that don't easily stick to odors.

I visited Kappo Makino, which is a 1-minute walk from the north exit of Shinbaba Station on the Keikyu Line. It is difficult to make reservations at this restaurant, so early reservations are essential. Kappo Makino, founded in 1934, was awarded a Bib Gourmand in the Michelin Guide Tokyo 2018. A variety of fish are swimming in the fish tank that can be seen from outside the store. The specialty here is ``live conger eel odoriyaki'', which uses fresh conger eel from Edomae and Nagasaki. The conger eel is carefully prepared in a rice bran using Bincho charcoal and is pulsating as it is freshly cooked. If you roast it until the meat begins to curl, it will be fragrant. There is no smell at all, and the fluffy flesh is elastic and melts in your mouth. I will go again!