Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kappou Shintaku
(割烹 新多久)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Brothers Shinsuke and Ryota Yamagai - also focusing on sourcing natural ingredients
Food
Cherishing the unique characteristics of each ingredient
Space
A space filled with the atmosphere of Taisho era romance
Set menu
Review
-
Review 1,207casesFollower 966PeoplePick-up reviews
やっぱり、新多久さんは素晴らしい(๑˃̵ᴗ˂̵)
一昨年は1人でランチ、昨年は家内と2人でディナーで利用させていただきました。 今回は3回目、1人でランチ利用させていただいのは、村上の『割烹 新多久』さんであります。 黒塀の風情がある「黒壁通り」の一角にあるお店で、ミシュラン1つ星、完全予約制になっていますね！ まずはご主人と女将さん...Find out more
2023/09 Visitation
3times
-
Review 3,122casesFollower 1,957People山菜狙い+猪の小鍋で爆上がり...
初訪 前年のGWに訪問出来なかった店舗... 新発田の鮨屋で常連様にオススメされて訪問してみました。 入店1820。超カチョエエ造り...流石に満席。 頂いたのは、...Find out more
2024/05 Visitation
1times
-
Review 607casesFollower 1,123PeopleDelicious cherry salmon, 13 kinds of...
This was my second visit, having booked a seasonal course at 12 o'clock on a weekday durin...Find out more
2024/04 Visitation
2times
Restaurant information
Details
| Restaurant name |
Kappou Shintaku（Kappou Shintaku）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
0254-53-2107 |
| Reservation Availability |
Reservations available
営業中のお電話は繋がりにくい場合がございますのでご了承下さい。 |
| Address |
新潟県村上市小町3-38 |
| Transportation |
20 minutes walk from JR Murakami Station (bicycle rentals available from April to November) Bus: 3 minutes walk from Aramachi bus stop 6 minutes walk from Kosukejima bus stop 1,329 meters from Murakami. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、JCB、AMEX、Diners、Master） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
個室席料有り 席料¥1100 |
Seats/facilities
| Number of seats |
20 Seats （ 6 seats at the counter, 8 seats at the tables, private rooms available） |
|---|---|
| Maximum party size | 20people（Seating） |
| Private dining rooms |
OK For 4 people、For 10-20 people |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| Website | |
| Remarks |
Please place the same order |
閉じる
ChefBrothers Shinsuke and Ryota Yamagai - also focusing on sourcing natural ingredients
The cooking is handled by brothers Yamagai Shinsuke (right) and Ryota (left), who work together in perfect harmony. After graduating from culinary school, each trained at a Japanese Cuisine restaurant before taking over the family business, Kappo Shintaku, about 15 years ago. Ryota, who is also a hunter, uses a trap to kill wild boar and butchers it himself at the processing plant attached to the restaurant. He also goes out to sea to fish for high-quality fish such as grouper, blackthroat seaperch, and red spotted grouper. They don't skimp on anything, starting with sourcing the best natural ingredients.
Food Cherishing the unique characteristics of each ingredient
The fascinating Murakami ingredients used are too numerous to mention. Red turnips grown without pesticides, mallard ducks caught in nets by hunters, tilefish delivered directly from fishermen, eggs from free-range chickens... The water used for the soup stock and rice comes from Kissho-shimizu, a famous spring 30km away. In cooking, it is important to bring out the best in the ingredients' natural flavors. For example, instead of including sashimi in the dishes, each type of seafood is prepared into a dish best suited to the season. The photo shows an example of white fish sashimi.
SpaceA space filled with the atmosphere of Taisho era romance
The interior of the heavy black-walled building is a space that exudes the atmosphere of Taisho-era romance, where traditional Japanese architecture is fused with the charm of a Western-style building. The seating area is neat and tidy, with attention paid to every detail, including built-in shelves reminiscent of a stepped chest of drawers and furnishings. There are also private rooms built in the sukiya style.
The charm of Murakami, a treasure trove of ingredients, is condensed into the cuisine. A long-established Japanese restaurant where brothers break new ground.
Kappo Shintaku, founded in 1868, burned down in 2005. The Yamagai brothers then rebuilt it and have made a major shift in the direction of their cuisine. They asked themselves, "What's the point of do
...ing this here instead of in Tokyo, where the finest products from all over the country are gathered?" and began digging up produce from Murakami, known as a treasure trove of ingredients. Now, over 90% of the ingredients they use are from Murakami. As for the seasonings, only sugar is sourced from outside the prefecture, while mirin and light soy sauce are from other regions in the prefecture, and everything Other is from Murakami. This is the kind of deliciousness that can only be achieved in Murakami.