The story
Akasaka Kappo Washi opened in 2025, the realization of a vision Chef Takanori Hamano had since his teens. The name itself carries his intent: “Wa” for Japanese harmony, “Shi” for history. He wants to weave a new story while honoring the techniques and culture of traditional Japanese cuisine.
Hamano began his culinary training at Michelin one-star restaurants in Tokyo, including Nogizaka Kamiya and Akasaka Takegami. He later worked at Tsukiji Kamemoto, spent time in Melbourne at a Japanese restaurant, and became sous-chef at Azabu-Juban KAfuka. For eight years he served as head chef at Ebisu Imaichi and Kagurazaka WASHI. Returning to Akasaka—where his career began—he opened his own kappo restaurant.
The restaurant offers counter seating where guests can watch dishes finished before them, as well as two private rooms for business dinners or special gatherings. The philosophy is to preserve tradition while creating new value. That means careful sourcing of seasonal ingredients, minimizing waste, and presenting a modern expression of washoku.
Several tasting menus are available. The Chef’s Tasting Menu (12 courses, ¥35,000) highlights the finest seasonal ingredients. A 10-course Ostrich Tasting Menu (¥25,000) features high-protein, low-fat ostrich meat from Ibaraki Prefecture, served even as sashimi. The Seasonal Chef’s Choice Course (12 dishes, ¥50,000) includes winter crab and fugu, autumn matsutake mushrooms. A 10-course Chef’s Tasting Menu (¥20,000) is suitable for business dinners. All courses incorporate traditional elements like Edo-mae sashimi, hand-made soba, and seasonal clay pot rice.
In the Michelin Guide Tokyo 2026, Akasaka Kappo Washi was listed as a Selected Restaurant. The team expressed gratitude for the recognition of their commitment to seasonal ingredients and craftsmanship.
For those seeking Japanese cuisine that respects the past while embracing the new, Akasaka Kappo Washi offers a quiet, refined evening in the heart of Tokyo.
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