Niku Kappou Yoshida - Sakaisuji Hommachi(Meat dishes)

Food Specialty Nikuka Sushi. A course that never gets old, incorporating seasonal vegetables and fish.

Niku Kappo Yoshida is a Japanese Cuisine restaurant that specializes in Japanese Black Beef, but the owner's experience as an Italian chef has allowed him to offer a Japanese-Western fusion course menu that goes beyond the traditional framework. In addition to Meat Dishes, the course menu also includes the day's delicious seafood and vegetables, and is served in a way that only a Niku Kappo restaurant can offer. The specially made clay pot rice is Koshihikari rice from Ikeda-cho, Fukui Prefecture, and the water is also sourced from the same town, making this restaurant's signature silver rice.

DrinkWe have a selection of wines that complement the dishes. There is also a wide selection of local sake from the owner's hometown of Fukui.

We offer not only local sake from Fukui, where the owner is from, but also wine, champagne, whiskey, plum wine, soft drinks, and, unusually for a traditional Japanese restaurant, draft beer. We have a wine cellar that can store 400 bottles of champagne, and we have a wide selection ranging from affordable bottles to rare bottles that are hard to find. Please enjoy the pairing of the champagne with the food.

SpaceEnjoy fine food and drinks at the traditional Japanese counter. Private rooms available in the basement.

A pure Japanese-style, calm restaurant designed to allow you to enjoy Nikukappo Yoshida's cuisine in a high-quality space. The counter, which is over 6 meters long and made from a single piece of the highest quality straight-grained Japanese cypress, and the interior with clay walls create a tranquil atmosphere. There are power outlets under the seats, one for each two-person seat. A private room with a special atmosphere and a wine cellar is perfect for entertaining, dinner parties, anniversaries, and even guests with children. Enjoy a meal with your loved ones that stimulates your senses.

ChefThe owner is from Fukui and is a former Italian chef.

Owner Daisuke Yoshida: Born in Osaka and raised in Fukui. After graduating from culinary school, he honed his skills at a members-only Italian restaurant in Osaka and became head chef in his 20s. I was drawn to the appeal of meat, which has been studied in particular in Italian cuisine, and decided to step into the world of Meat Dishes. After that, he worked as a head chef at a Meat Dishes restaurant in Kitashinchi, started Teppan-yaki restaurant at a foreign-affiliated hotel, and then became independent. Using the optimal cooking method to suit each ingredient, we will deliver courses that incorporate any genre, from pure Japanese to Western Western Cuisine.