“Kappo” refers to a traditional Japanese culinary style where ingredients are meticulously prepared by skilled chefs. In a Kappo restaurant, the chef ( “Itamae”) usually serves customers at the counter or table. They demonstrate cooking techniques like cutting, simmering, grilling, and artistic plating. Customers can observe the entire cooking process while waiting for the ordered dishes. It’s a delightful way to experience authentic Japanese cuisine!

Our chefs (“Itamae”) at Shomon have honed their skills primarily in top Japanese restaurants. Taka spent 10 years perfecting his craft at a Michelin-starred Kappo restaurant in Kyoto, mastering traditional Japanese culinary techniques. Shimi gained experience working at a Japanese-style steakhouse run by his father and learned the art of Kaiseki cuisine at one of Kyoto’s premier Ryokans (Japanese Inn’s). Shimi excels at preparing meat, especially Beef, in the Japanese style. Tak, with extensive training at Kyoto’s renowned “Nakamura-ro”, further enhanced his skills through international experiences in places like Hong Kong. Brian, having worked for 14 years at Seattle’s iconic “I Love Sushi,” has mastered the city’s Sushi trends. Our team of chefs will deliver outstanding performances, combining local perspectives Brian has had.

Leading this team is Masaki, who served as head chef at Shiro’s, known as the Sushi Institute of Seattle. Masaki brings a unique twist to the table, having trained at prestigious London establishments, infusing European sensibilities not found in other chefs. His strength lies in leadership, ensuring our four chefs perform at their best before your eyes.