[Shanghai] Kappo Yu 割烹遊 (2)
Kappo Yu 割烹遊 | Dianping
Address: 吴兴路33号(近淮海中路) – 33 Wuxing Lu near Huaihai Zhong Lu (徐汇区 Xuhui District)
Date visited: 2014.11 for dinner
Price: RMB¥690 set per person + extra for drinks
Will return: Yes
Sometimes it pays off to try something again. A successful second meal at Kappo Yu after an average first visit (see post). Kappo Yu’s menu changes monthly and this month’s menu and experience fared much better than my previous meal here.
Here is the November 2014 menu, which runs until December 6, 2014. Uni, toro, truffle, and even chestnut in one sitting. Please note some of the fish may vary slightly day-to-day depending on availability (for example: yellowtail was substituted for mackerel during my visit in one of the courses). Current price is RMB¥690 per person.
We paired our meal with Masumi Niigata sake (RMB390 for 300mL), which was just enough for two girls in moderation. Larger size recommended for not-so-moderate drinking.
Cheer with scallop: scallop, uni, spinach, lily bulb
Changes of the season’s colour: tuna, yellowtail, octopus
The instructions are to eat from right to left, following the colors of the leaves or seasons from light to dark. The green indicates the lightest of flavor (octopus), then yellow (yellowtail), and finally the red for the most intense (toro).
Toro rolls in between courses
The mountains of autumn: eel, soft-boiled egg, avocado, eggplant, ginkgo nut
A bowl of eel with sweet crispy skin, vegetables, and runny egg. Combine together and scoop by the mouthful or eat on toast.
Two prickly ingredients: sea urchin, chestnut
My favorite of the night was this combination of uni and chestnut, which was introduced by a short video clip. Sort of a visual add-on to the dinner experience, if you will.
Sweet uni sitting inside a cloud of chestnut foam tastes like a dream.
Before sex: kiss, taro
The visuals got even more intense with a “kissing” clip that materialized on the plate in the form of tempura fish as lips and tempura taro as eyes. Cute.
Fish are getting ready for winter: red sea bass, monkfish liver, mushroom
Grilled sea bass with a sweet glaze (possibly miso) and mushroom stuffed with monkfish liver.
The fragrance of truffle: choice of stewed beef with white miso or stewed lobster with white miso (additional +60)
Neither of us were interested in lobster so we both got the beef with truffles cooked in creamy miso broth, which was also permeated with truffle flavor.
Kappo Yu meals usually end with hand rolls with a choice of fillings; today’s were toro, tempura shrimp, or mackerel hand rolls. I got toro of course.
Taro chip and ice cream for dessert.