Kappo Hiroki Arakawa

At the center of the restaurant is a 10-seat omakase counter, where chef Hiroki Arakawa prepares course dinners almost like a personal dialogue. The kappo format in Japan rests on close contact between guest and chef: dishes are assembled right before serving, sequence matters as much as individual ingredients, and the menu depends on the season and the chef's choice.

In the view of our restaurant guide's team, this is a place for connoisseurs: expensive, but the visual gastronomic experience and the chef's omakase are memorable for a long time.

Hiroki Arakawa has worked with Japanese cuisine for almost 35 years. He began training in Osaka as a teenager, then worked in Japan, Singapore, Kuala Lumpur, and Moscow. In the restaurant's kitchen this shows in the attention to the pure taste of each ingredient: the menu includes salmon belly, blood clams, wagyu beef, classic sushi and rolls, while the omakase course may feature gyu hohoniku yawarakani, edomae nigiri, vongole soup, and ohitashi.

Omakase here takes about an hour and a half to two hours and consists of 8-9 courses: appetizers, seasonal sashimi, soup, a hot dish, sushi, and dessert. The restaurant serves two formats — Omakase Sushi and Omakase Kaiseki — and the dinner lineup changes from day to day. One particular detail is the rice: according to the project's team, the chef prepares it every day taking the weather and humidity into account.

The interior was designed by the Japanese studio Kawauchi Keisuke Design Office. The space turned out minimalist, with light floral accents and no excess decoration: the main visual focus remains on the counter, the chef's hands, and the sequence of courses. The wine list for the restaurant was put together by Vlada Lesnichenko, and seating is split between the main dining room and the atrium of the shopping gallery.