Kappo Toyoda

Founded in 1863 as a humble street stall at the old Nihonbashi Uogashi fish market, this kappo restaurant has been run by five generations of the same family for over 160 years at its current Muromachi location since 1961. The intimate dining room centers on a six-seat counter where chefs prepare dishes in full view of guests, alongside two private rooms seating four to eight. The kitchen follows Edomae culinary tradition, prized for its bold, robust flavors built around fresh seafood sourced in the spirit of the old fish market, with sashimi, seasonal kaiseki courses, and a milk-enriched sesame tofu with a notably sticky texture and stronger aroma than the usual version. Seasonal specialties include a hamo (pike conger) course in summer and a Wagyu A5 sirloin steak course.