Kappo Sato

Chawanmushi

The steamed egg custard course is a kappo benchmark — silky and barely set, typically adorned with seasonal garnishes and served in lacquerware that signals the care taken throughout

Seasonal Sashimi Progression

Sourced from Japanese and Pacific suppliers, the sashimi course shifts weekly in species and cut, showcasing the chef's access to premium fish rarely seen at Toronto's broader restaurant scene

Closing Rice Course

The shokuji course — typically a composed rice dish with pickles and miso — lands with quiet precision and signals the end of the progression without fanfare