The name is an homage to the chef’s father, who ran a kappo before him. As an apprentice, the chef studied venerable techniques in Kyoto before being in initiated into more advanced approaches at a restaurant in Tokyo. Rice served at the perfect moment of steaming and the soup-based dishes attests to the chef’s respect for the classics. Desiring freedom and novelty, he does not offer sashimi. New and old alternate on the menu, creating an expression that is Kappo Muroi’s own. Temperature and aroma are prized above all, and careful attention is paid to alternation between cold and hot. Fragrant oolong tea draws the meal to a close.