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Kappo Miyanaga

Name: Kappo Miyanaga
Telephone: +81364203868
Price range: JPY 26 000
Rating: 3.11

割烹みやなが

3.11

（1avis）

JPY 26 000

Kaiseki

Shinagawa-ku, Tokyo, Japan

0

message

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 26 000

Horaires d'ouverture

dimanche

Fermé

lundi

17:00~22:30

(L.O.22:00)

Réservation possible

mardi

17:00~22:30

(L.O.22:00)

Réservation possible

mercredi

17:00~22:30

(L.O.22:00)

Réservation possible

jeudi

17:00~22:30

(L.O.22:00)

Réservation possible

vendredi

17:00~22:30

(L.O.22:00)

Réservation possible

samedi

17:00~22:30

(L.O.22:00)

Réservation possible

Jour férié

Fermé

Adresse

Gare la plus proche

Gare de Oosakihirokoujià0.19 kmGare de Gotandaà0.25 kmGare de Oosakià0.66 kmGare de Fudoumaeà0.82 kmGare de Takanawadaià1.09 kmGare de Togoshiginnzaà1.15 kmGare de Togoshià1.18 km

Type de place

Comptoir Table Salle privée

Équipements

Pas de parking

Mode de paiement

Cartes acceptées(VISA, Maître, JCB, AMEX et Diners)

6 juillet à 2 août 2026

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6	7	8	9	10	11	12
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20	21	22	23	24	25	26
27	28	29	30	31	8/1	2

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

A kappo restaurant where you can enjoy authentic Japanese cuisine

Kappo Miyanaga is a hidden gem in Gotanda, run by the master of Japanese cuisine, Kenichi Miyanaga. Here, you can enjoy dishes that highlight seasonal ingredients, and the counter seats offer a luxurious experience where you can watch the chef's skills up close while dining. The focus is on the dishes, which feature carefully selected ingredients of the day, served with delicious dashi, providing fresh surprises with each visit.

Évaluation

3.11（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

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Japan Évaluations des utilisateurs3.15(1 avis)

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

hiroko

@hiroko-880988

Japon

2025年10月14日

4.2

You can see the skillfulness over the counter, which is exciting. A small plate that can be enjoyed one bite at a time is served first, filled with the fragrance of the season. The smooth soup and the platter of seared sea bream and bonito are delicious. The tempura of wild vegetables has a light texture, and the aroma spreads with every bite. The handling of sake is meticulous, and each one can be enjoyed in good condition. Even the soba at the end is well-prepared, and I was satisfied until the very last moment.

1