Kappo Toshi

Nagasaki has 230 to 240 species of fish caught each year. The fish caught at Nagasaki Fish Market adorns the dining table of Nagasaki throughout the seasons. Our restaurant directly sources the highest quality natural fish from Nagasaki Fish Market, providing only seasonal fish. We primarily procure vegetables from the Shimabara Peninsula, known for its fertile land and clear streams, and we use only contract rice from a farm in Omura, which is known for its flatland cultivation in Nagasaki Prefecture, as the staple food for Japanese people. We use 'Nagasaki Wagyu' beef and pork from Shimabara, one of the leading production areas in the country.

In Nagasaki, there are many delicious sakes that utilize the characteristics of the region. Representative sakes include 'Barley Shochu' made in Iki and sake made from rice grown in the clear streams and fertile land of Shimabara. These sakes pair excellently with dishes made from local ingredients at our restaurant.

In Japanese cuisine, utensils are considered to hold an important position, often referred to as the 'kimono of the dish.' The tableware used in our restaurant includes ceramics made by famous kilns such as Arita-yaki (Nigoshide/Seiji), Hasami-yaki (Gosu), and Imari-yaki (Ko-Imari). Among these, the utensils known as 'Nigoshide' (commonly referred to as Kakiemon patterns) and the symbolic 'Peony Design' plates, which use similar techniques, have been permitted for use from the renowned traditional restaurant 'Ryotei Fukiro' (closed in 2017). Additionally, we use 'Nishiki-e' symbolized by Ko-Imari, 'Aka-e' produced by high-end Arita kilns, and 'Seiji' which has been transmitted from ancient China.

Nagasaki, which was a cutting-edge city and a hub of information since the Edo period, has various items that have been passed down from overseas and spread throughout the country. These products have been exported to 13 countries, mainly in Europe, and due to these achievements, the second generation in charge of our overall cuisine has been invited to and participated in receptions held in Europe.

This is a seasonal artisan kamaboko served as an appetizer in Nagasaki's traditional banquet cuisine.

This dish features whale 'Oba' (tail feather), which has been cherished in Nagasaki, famous for whaling, and is marinated in plum paste.

Seasonal local fish from Nagasaki marinated in a Nanban sauce based on Nagasaki citrus 'Yukou' juice.

This is a sashimi platter made only with seasonal natural fish caught at Nagasaki Fish Market. Please note that due to weather conditions (rough seas) or lunar phases (full moon), it may not be available. For more details, please contact us.

Nagasaki Prefecture has been famous for whaling since ancient times, and whale is considered a particularly luxurious ingredient. Among them, we are committed to providing the highest quality 'Blue Whale'.

A platter of ham and sausage made from pork raised in the fertile soil of Shimabara.

Using only pork raised in Shimabara, this Kakuni is a Nagasaki dish that has been carefully prepared over three nights. Our Kakuni has won the first three-star rating in Japan at the highest culinary competition in Europe (iTQi) for three consecutive years and has also received the permanent title 'Crystal Award'.

A seasonal stew served as a dish of Nagasaki's traditional local cuisine 'Nagasaki Chabana Ryori' (Large Bowl).

We use Matsuura's horse mackerel, renowned as the holy land of Aji Fry.

This is a luxurious original croquette from our restaurant, made with potatoes and onions from Shimabara, which boasts the third highest production in the country, mixed with kakuni meat (Michelin three-star awarded).

Hatoshi is a dish that was brought to Nagasaki from Qing China during the Meiji era. As written in Chinese as 'Shrimp Toast', it consists of shrimp paste sandwiched between slices of bread, which is then deep-fried. Initially, it was one of the dishes served at a round table in a Shippoku meal. Nowadays, this style of making Hatoshi is only offered at traditional Japanese restaurants.

The seasoned fried chicken that is currently popular nationwide originated from Southeast Asia and spread throughout Japan, being served in high-end restaurants as 'Goren (seasoned fried chicken)' within the Nagasaki Shippoku cuisine. At our restaurant, we offer this 'Goren (seasoned fried chicken)' using the luxurious ingredient 'Ago (flying fish)', which is one of the representative high-quality dashi ingredients of Nagasaki, marinated in our original dashi to deliver the authentic taste of a high-end restaurant.

This is a cutlet made using pork loin carefully raised in the fertile land of Shimabara.

This is fried pufferfish made from the highest production of farmed pufferfish in Japan, sourced from Nagasaki.

This dish features our original 'Grilled Fish Broth' and 'Nagasaki Chabana Cuisine' using shiitake mushrooms from Nagasaki Prefecture and chicken marinated in fish broth. It is a warm noodle dish served with seasonal vegetables, using cold noodles from the famous noodle shop 'Jingawa' in Shimabara.

Our original 'Grilled Fish Broth' is marinated with seasonal fresh fish. The finishing touch is completed by pouring the broth by the customer.

This seafood bowl is made using only seasonal natural fish selected by the owner himself at Nagasaki Fish Market.

Officially known as salted boiled peanuts. It is said that in Omura, the birthplace of peanuts, farmers began boiling them as a way to deal with immature peanuts that could not be shipped to the market.

Kabayaki is a region in Nagasaki Prefecture famous for squid processing, and we used squid produced there to make this salted dish.

The most popular item, Kamaboko, is one of Nagasaki's specialties and has been loved as a seasonal delicacy that incorporates ingredients according to the seasons.

The whale tail, known as 'Oba', which has been cherished in Nagasaki, famous for whaling, has been marinated in plum sauce.

Seasonal local fish from Nagasaki marinated in a Nanban sauce based on Nagasaki citrus 'Yuko' juice.

This is a sashimi platter made only with seasonal natural fish caught at Nagasaki Fish Market. Please note that due to weather conditions (rough seas) or lunar phases (full moon), it may not be available. For more details, please contact us.

This is a sashimi platter made only with seasonal natural fish caught at Nagasaki Fish Market. Please note that it may not be available due to weather conditions (rough seas) or lunar phases (full moon). For more details, please contact us.

Most Popular: A sashimi platter made only with seasonal natural fish caught at Nagasaki Fish Market. Please note that due to weather conditions (rough seas) or lunar phases (full moon), it may not be available. For more details, please contact us.

The body length is about 10 cm for adult fish. It is a small fish characterized by a silver stripe and a single black line running along its side. It can only live in clean water, and freshness is crucial for this fish; if it is out of the water for even a moment, it will die. Due to its small size and susceptibility to spoilage, it is often only eaten in the region where it is caught. The transparency of the flesh is a key factor in determining its freshness. When served as sashimi, each fish is hand-prepared (filleted) for presentation.

[Proud Dish] Nagasaki Prefecture has been famous for whaling since ancient times, and whale is considered a particularly luxurious ingredient. Among them, we are committed to providing the highest quality 'Balaenoptera musculus'.

A sashimi platter made only with seasonal natural fish caught at Nagasaki Fish Market. *There may be times when we cannot provide this due to weather (rough seas) or lunar phases (full moon). Please contact us for more details.

Recommended: A platter of ham and sausages made from pork raised in the fertile soil of Shimabara.

We grill the freshest seasonal wild fish, known for its rich fat content, caught at Nagasaki Fish Market.

Nagasaki Wagyu is a high-quality black-haired Wagyu beef raised in the warm and naturally rich Nagasaki Prefecture. It won the Prime Minister's Award (the best in Japan) at the 'Wagyu Olympics' in 2012, and is characterized by the balance of the umami of the lean meat and the mellow fat, as well as its tender texture. It is known as one of the top brand beefs in the country, perfect for steak, grilled meat, and sukiyaki.

Made only with pork from Mexico, this is a convenient way to enjoy our proud 'Kakuni', which is simmered slowly for three hours, sandwiched in a Chinese bun.

Using only pork raised in Shimabara, this Kakuni is a Nagasaki dish that has been carefully prepared over three nights. Our Kakuni has won the first three-star rating in Japan at the highest culinary competition in Europe (iTQi) for three consecutive years and has also received the permanent title 'Crystal Award'.

(5 types) A dish served in Nagasaki's local cuisine 'Nagasaki Chabana' featuring a variety of steamed and stewed dishes known as 'large bowl'.

[Most Popular] We use horse mackerel from Matsuura, renowned as the holy land of horse mackerel fry.

[Proud Dish] An original croquette made with Nagasaki potatoes, slowly roasted Nagasaki onions, and our special kakuni blended in.

[Proud Dish] 'Hatoshi' is a dish that was brought to Nagasaki from Qing Dynasty China during the Meiji era. As written in Chinese as 'Shrimp Toast', it consists of shrimp paste sandwiched between slices of bread, which is then deep-fried. Initially, it was one of the dishes served at a round table in a Shippoku meal. Nowadays, this style of Hatoshi is only offered in traditional Japanese restaurants.

Recommended: The seasoned fried chicken that is currently trending nationwide originated from Southeast Asia and spread throughout Japan. It has been served exclusively in high-end restaurants as 'Goren (seasoned fried chicken)' within the Nagasaki traditional cuisine. At our restaurant, we offer this 'Goren (seasoned fried chicken)' using the luxurious ingredient 'Ago (flying fish)', which is one of the key components of Nagasaki's premium broth, marinated in our original broth to deliver the authentic taste of a high-end restaurant.

A new sensation salad using Nagasaki's specialty 'Sara Udon (crispy noodles)'.

Our pride dish. *Using our original broth 'Grilled Dried Fish'. This dish features our original 'Grilled Dried Fish Broth' combined with shiitake mushrooms from Nagasaki Prefecture, which are used in Nagasaki's traditional 'Chabana' cuisine, and chicken marinated in the dried fish broth. Served with warm noodles made from the famous cold wheat noodles of Shimabara's 'Jingawa' and seasonal vegetables.

[Most Popular] Our original 'Grilled Fish Broth' is marinated with seasonal fresh fish. The finishing touch is completed by having the customer pour the broth over it.

[Recommended] This seafood bowl is made using only seasonal natural fish selected by the owner himself at Nagasaki Fish Market.

The fruit known as 'Zabon', originating from Southeast Asia (Java), was brought to Nagasaki by the captain of a Chinese ship, Zhou Kuniang, in 1667, and has since spread throughout the country. It is truly a romantic fruit that crossed the sea, and the 'Zabon (Ben Madoka)' we use is a different variety from pomelo and Shiranui, registered as a variety in 1993. It is characterized by its refreshing aroma, soft flesh, low bitterness, and cold resistance, and is recognized as a traditional fruit of Nagasaki. ★★2013, ★★2014, ★★2015 Three consecutive 2-star awards. 320ml...1,296 yen, 180ml...756 yen. [Ingredients] Brewed vinegar (domestic), sake (domestic), Zabon juice (Nagasaki Prefecture), light soy sauce (domestic), bonito flakes (Spain), kelp (Hokkaido). [Nutritional Information] Energy: 41Kcal, Fat: 0.0g, Saturated Fatty Acids: less than 10mg, Trans Fatty Acids: less than 10mg, Carbohydrates: 2.2g, Dietary Fiber: 0.0g, Sugars: 4.0g, Protein: 1.2g, Sodium: 782mg, Salt Equivalent: 2.0g, Moisture: 87.8g. [Product Features] The ponzu originating from Nagasaki was spread throughout the country as ponzu after the Dutch national liquor, Jenever, was introduced to Nagasaki during the Edo period, gradually incorporating water and sugar. This product maximizes the flavor of the ingredients by not using any sugar or mirin, enhancing the acidity of the 'Zabon' and bringing out the sharpness and sweetness through long-term aging.

Are you familiar with the citrus fruit called 'Yukou' among the many citrus varieties in Japan? 'Yukou' is a citrus fruit produced only by a limited number of producers in specific areas of Nagasaki City (Sotome, Doinokubi, Nishiyama). These areas were once home to settlements of 'Hidden Christians' before the Edo period, making this citrus fruit truly hidden. In 2010, it was recognized as a new species of citrus, and since then, local volunteers and companies sympathetic to its preservation have been actively working to sustain it. ★★★2013, ★★2014, ★★★2015, ★★2016, ★★2017 Five consecutive years of awards, with the highest three-star award in 2013 and 2015. 320ml...1,296 yen, 180ml...756 yen. [Ingredients] Brewing vinegar (Nagasaki Prefecture), Yukou juice (Nagasaki Prefecture), sake (domestic), light soy sauce (domestic), bonito flakes (Spain), kelp (Hokkaido), (contains wheat and soybeans). [Nutritional Information] Energy: 36Kcal, Fat: 0.0g, Saturated Fatty Acids: less than 10mg, Trans Fatty Acids: less than 10mg, Carbohydrates: 3.8g, Dietary Fiber: 0.0g, Protein: 1.3g, Salt Equivalent: 2.0g, Sodium: 794mg, Moisture: 88.6g. [Product Features] The ponzu originating from Nagasaki spread throughout the country after the Dutch national liquor, Jenever, was introduced to Nagasaki during the Edo period, gradually incorporating water and sugar. This product maximizes the flavor of the ingredients by not using any sugar or mirin, and through long-term aging that enhances the acidity of 'Yukou', it brings out smoothness and sweetness to the fullest.

Please make a reservation in advance.

Please make a reservation in advance.

In commemoration of our 10th anniversary, we have carefully selected ingredients such as three times the juice of the rare Nagasaki citrus 'Yukou' compared to the regular 'Dragon's Tear (Nagasaki Yukou, Yukou)', along with organic pure rice vinegar, organic soy sauce, and cane sugar, to create a premium ponzu. 150ml [Export product to 7 European countries / Made to order only] [Ingredients] Organic pure rice vinegar, Yukou juice (produced in Nagasaki City), sake, organic light soy sauce, sugar (cane sugar), bonito flakes, kelp [Nutritional Information] Energy: 35Kcal, Protein: 1.4g, Fat: 0.0g, Trans Fat: g, Saturated Fat: less than 1mg, Carbohydrates: 2.2g, Dietary Fiber: 0.0g, Salt Equivalent: 2.7g [Product Features] The ponzu originating from Nagasaki spread throughout the country as a result of the Dutch national liquor Jenever being introduced to Nagasaki during the Edo period, gradually incorporating water and sugar. This additive-free ponzu, made exclusively with organic ingredients and abundant Yukou juice, offers a refreshing citrus flavor and a sharp yet mellow acidity that is unexpected from its appearance.

This is a preservative-free dressing that luxuriously uses the traditional Nagasaki citrus 'Yuko', developed in collaboration with top European chef David Martin, and exported to seven countries worldwide. 150ml

A familiar condiment from Kyushu, 'Yuzu Pepper', made with the peel of the traditional Nagasaki citrus 'Yuko', organically grown green chili peppers, and salt from the rough waves of Goto, enhancing the spiciness while allowing the aroma of 'Yuko' to waft through. Limited annual production of 3,000 units, 50g.

"Cool in summer!! Hot in winter!!" This syrup luxuriously uses Nagasaki citrus "Yuko" juice, with a subtle sweetness of honey. Its simple flavor has been recognized and exported to two countries overseas. 200ml [Ingredients] Fructose glucose syrup (domestic), Yuko juice (Nagasaki Prefecture), honey (domestic) [Nutritional Information] Energy: 249kcal, Protein: 0.2g, Fat: 0.0g, Carbohydrates: 62.0g, Sodium: 9mg, Salt equivalent: 0.02g [Caution] This product contains honey, so please refrain from using it for infants and young children. [Product Features] The traditional Nagasaki citrus "Yuko" is positioned as a rare agricultural product that we want to preserve for the future, and since 2013, we have been developing products and expanding sales channels under the concept of "Agricultural Products for the Future: Yuko," exporting to countries around the world. We have now developed a syrup using "Yuko juice" and "domestic honey" that is enjoyed by people of all ages.

Based on the idea of 'Anyone can easily enjoy the taste of a traditional restaurant!!', this is a dipping sauce based on 'dark soy sauce' that can recreate the flavors of Japanese cuisine without being limited to noodle dishes. It also features a long shelf life of 365 days. 200ml

This is a luxurious broth made with one whole piece of 'grilled dried fish' from Hirado, using organic soy sauce from Nagasaki's traditional brewery 'usukuchi shoyu', crafted to preserve the flavors of carefully selected kelp and shiitake mushrooms. It can be used in various dishes such as clear soup, ohitashi, and as a base for simmered dishes. 200ml

This is an essential dish in the traditional local cuisine of Nagasaki, known as 'Nagasaki Chabana Cuisine.' It is a gem of a dish that has been carefully prepared by artisans over three days, allowing you to enjoy our pride, the world-renowned 'Nagasaki Braised Pork,' at home. 1 piece (60g)

Transformed into a 'Kakuni Manju' praised as one of Nagasaki's B-class gourmet dishes, maintaining the flavor of 'Ryotei Shikomi no Nagasaki Kakuni Kohaku' by replacing the pork with Mexican-sourced ingredients. You can enjoy the exquisite taste of our gem, 'Ryotei Shikomi no Nagasaki Kakuni Kohaku' in a convenient form, one piece.