Located in an alley in Minami Asagaya, kappo is difficult to come across by chance. For lunch, the restaurant is famous for its conger eel and shrimp tempura bowls, which have apparently been featured on TV. The interior of the restaurant is a relaxed Japanese-style kukan with a spacious layout with both counter and table seating. Prices are higher than izakaya (Japanese-style pub) restaurants, but the food is definitely good. The otoshi (appetizers) are all delicious, including milk tofu, sashimi, deep-fried eggplant in cold broth, and grilled chicken dumplings.

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●The restaurant Although 「にしぶち 南阿佐ヶ谷」 specializes in ふぐ dishes, it also serves particularly well-regarded 穴子天丼 at lunch. ●穴子天丼 The defining feature of 穴子天丼 is a piece of 穴子 so large it extends beyond the bowl, with a superb combination of fluffy flesh and crispy batter. Served with shrimp tempura and vegetable tempura such as eggplant, it is a generously portioned dish. The separately served bowl sauce lets you adjust the flavor, another secret to its popularity. Lunch also includes pickles and miso soup, earning it a reputation for being highly satisfying.

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Above all, the 穴子 is huge! I usually eat quite a lot of rice, but this one bowl filled me right up. It was crispy and absolutely delicious!

A place with delicious food and attentive staff. It is old-fashioned,,, but the food is delicious. Every dish in the course meal was good, and the 天丼 was outstanding too. The final dish was green pea rice.

For lunch. I was meeting a former coworker for the first time in ages, so we chose this place I had long wanted to visit. I ordered the signature 穴子天丼. It arrived after about 10 minutes. The magnificent 穴子 tempura extending beyond the bowl sent my excitement soaring. The accompanying miso soup and pickles had just the right saltiness, without overshadowing the main attraction. The star, the 穴子 tempura, was exceptional, with crispy batter and a fluffy interior. The lingering, toasty aroma of sesame oil drifted through my nose, and strangely, every bite increased my appetite. Yet it was not heavy at all, and I polished it off in no time. Hidden beneath the 穴子 were pumpkin and root-vegetable tempura. When the bowl first arrived, I thought the portion looked surprisingly small, but by the time I finished, I was thoroughly satisfied. I would also like to visit the second location in 一番街. (Return visit 2026/2/21) I returned for a ふぐ course at dinner rather than lunch. We were shown to a private room on the 2nd floor, and the head chef came especially to greet us, raising our expectations. The ふぐ exceeded those expectations. From 煮凝り and skin with ponzu to てっさ, ちり鍋, and 雑炊, everything let us savor every bit of the ふぐ’s flavor, leaving us completely satisfied. The homemade citrus ponzu was absolutely outstanding. The kimono-clad staff were attentive without being overly formal and maintained just the right distance, making it very comfortable. Next time, I would definitely like to try 白子焼き and 唐揚げ too.

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