Kappo Hassun (4 
Tabelog/1 Michelin)
A traditional kaiseki restaurant helmed by second generation Chef Kanji Kabota. He was inspired to take his father’s mantel and continues to create items inspired by the season celebrating the restraint of Japanese cuisine. The food is beautiful in it’s simplicity.
We spent a wonderful afternoon with Chef and his team of talented assistants. We were guided by the terrific @chef.lesterbong who has been studying the with Kabota-san for about 2 years. There is so much attention to detail in each dish.
The team honored us with an anniversary Hassun platter of house specialties: whole grilled Tai, corn fritters, simmered local waygu, local sweet potato, sanma bozushi, smoked salmon, and gobo.
Everything was just spectacular. From the opening yubu soup to the sashimi course to the celebration of matsutake mushrooms to the excellent tempura to the salad of local greens to the grilled fish with specifically selected local rice that chef cooks just a touch over because he prefers it that way. Photos are in a random order.
We had a great time getting to know him and asking about what inspires him as a chef…he likes chatting with the ladies 
…who doesn’t love a good cook?
What a splendid meal!
It’s been over 2 weeks and we didn’t receive a copy of the menu. This is as much as I can remember considering I didn’t take any notes. We just wanted to enjoy the experience.
Special thanks to @Bagel for the rec!