What originally opened as Sakedokoro Makoto in 1994 by Chef Yoshiaki Itoh and later taken over by his son, Gene Itoh, has now been resurrected by the late chef’s colleague, Chef Minoru Ogawa as Kappo DC. Kappo DC is a 21-seat restaurant showcasing an eight course wagyu-centric tasting menu. As with Kaiseki or Izakaya styles of Japanese cuisine, Kappo is a multi-course meal left entirely up to the chef. With Kappo literally meaning “to cut and cook” that is exactly what you’ll find behind Chef Ogawa’s counter at Kappo. Traditionally, Kappo dining experiences are small, intimate and rely on word of mouth business and repeat clientele which is what the team at Kappo hopes to succeed in capturing with a playful dinner party vibe. Kappo will be by reservation only with two seatings available Tuesday through Thursday, and three seatings on Friday, Saturday and Sunday. In addition to an extensive sake and wine program curated by Ari Wilder, there will also be a cocktail program created by Corey Landolt of Zeppelin.