Kappo restaurant Kion serves classic Japanese dishes in Nishiazabu. While the melt-in-the-mouth kakuni simmered pork (¥1,300), wagyu roll topped with uni (¥1,200) and grilled nodoguro fish (from ¥1,900) are notable dishes, the uni hotpot is the speciality here. For ¥4,000, you get a simmering pot of delicious seafood broth with shrimp, crab, and scallop, topped with glistening uni (sea urchin roe) all to yourself. And for an additional ¥500 you can even get a sea urchin porridge, so your leftover soup won’t go to waste.
Kion is also open during lunch, offering five different options which cost no more than ¥2,000. We recommend the beautiful seafood ‘jewellery box’ hitsumabushi (¥1,200) which lives up to its name with beautifully cut sashimi, ikura salmon roe and sea urchin on a bed of rice, or the golden sea urchin ramen (¥1,800), which features a creamy golden seafood broth packed with sea urchin.