Restaurants
Kappo Risuke
                            
                                498-5 Kuzumotocho, Kashihara, Nara, 634-0007, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
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                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
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                                        Solo dining
                                    
                                
                            
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Find bookable restaurants near meKappo Risuke
                            
                                498-5 Kuzumotocho, Kashihara, Nara, 634-0007, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        The colourful Japanese paintings and fusuma paintings are by owner-chef Toshiyuki Fukui himself. He likes fish, thus the paintings of tai, tilefish and other varieties. Most of the seating is in private rooms, so he puts much effort into kaiseki. The first highlight is the hassun and he includes more than 10 shuko for a good match with the sake. In summer, he catches the ayu himself. Having trained in Kyoto and Osaka, he also specialises in hamo dishes.
 
                                        