Sukiyaki at Chiso Kappo

March 22nd, 2009 by Eric

Earlier this year, our friends Eric and Kye were telling us about the Japanese dish called sukiyaki, and how it’s difficult to find at restaurants in Seattle.  Eric’s description of it sounded so good – cooking sliced meat, noodles, and vegetables in a rich, bubbling broth of soy and sake, then dipping the hot food in raw egg just before eating, for an extra touch of flavor.  When he mentioned the possibility that Chef Taichi Kitamura of Chiso Kappo might be able to prepare a special sukiyaki dinner, our immediate response was “Sign us up!”  Eric twisted a few more people’s arms, and before long the anticipated day arrived and nine friends sat at a long communal table to enjoy this unique dinner.

Appetizers at Chiso Kappo
Top: bluefin tuna in yuzu juice, served atop Chinese mustard greens. 
Bottom left: our waitress describes the appetizers. 
Bottom right: Highly-sought-after Shigoku oysters from Taylor Farms.

Sukiyaki dinner
Left: Taichi explains to his captive audience how to prepare sukiyaki. 
Top right: udon noodles, crysanthemum leaves, baked tofu, shirataki noodles, and thinly-sliced rib eye steak.
Bottom right: almond pudding with lychee fruits and goji berries.

Sukiyaki
Lifting shiitake and enoki mushrooms out of the delicious, bubbling  soy/sake/kombu/sugar broth.  On the right, cracked egg and dipping bowl.


David demonstrates eating sukiyaki at Chiso Kappo.

Chiso Kappo
701 N 36th St, Seattle
(206) 547-0937

Chiso Kappo on Urbanspoon

This entry was posted on Sunday, March 22nd, 2009 at 3:10 pm and is filed under Restaurants.

10 Responses to “Sukiyaki at Chiso Kappo”

  1. Michael Murray says:
    March 22nd, 2009 at 3:49 pm

    Looks great! Would love to try that someday. Thanks for blog and nice pictures and video, too :) .

  2. Kathy says:
    March 22nd, 2009 at 4:06 pm

    This looks so great I also crawled into the screen! YUM!

  3. Eric Vigesaa says:
    March 22nd, 2009 at 8:14 pm

    I thought Taichi did a very nice job with the dinner. The udon noodles (put in at the end of the meal) were one of the highlights for me. They absorbed the sauce which was very thick and flavored with beef and veggies by that time. Delicious.

  4. Kye says:
    March 22nd, 2009 at 8:25 pm

    It ended up being a very fun event. Your photos and video captured the evening incredibly well. What are we doing next?

  5. Dawn says:
    March 22nd, 2009 at 8:47 pm

    Croissants! We need to get properly prepared for France.

  6. Laurent says:
    March 23rd, 2009 at 3:04 am

    Hey Dawn, you and Eric are coming to France? Give us a call if you’re in our area!

  7. Lauren says:
    March 23rd, 2009 at 1:10 pm

    This looks fabulous. I’ve only had it once, years ago, at the now defunct Nikko, which used to be in the Westin Hotel. It was amazing and I have thought about it off an on ever since.

  8. Lizzy says:
    March 23rd, 2009 at 7:29 pm

    This looks so fun and amazing!

  9. ts says:
    March 24th, 2009 at 5:52 pm

    Daimonji Japanese Restauran in Georgetown has it (near Starbucks and Herfy’s) Not quite what you arranged, but available for lunch!

  10. Carrie Oliver says:
    March 27th, 2009 at 1:07 pm

    Eric and Dawn, these photos are amazing (esp. those thinly sliced rib-eye steaks!). This makes me want to experiment with Sukiyaki.

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