Served at
Kappo SonoChef Chikara Sono's current restaurant, highly anticipated and known for its Omakase and sushi, currently relocating to One Bryant Park in New York City.
Mayo is a thick, creamy condiment made primarily from egg yolk, oil, and vinegar or lemon juice. Japanese mayonnaise often features a richer, tangier, and slightly sweeter flavor profile compared to its Western counterparts.
A condiment is a preparation or sauce added to food, often after cooking, to enhance its flavor, complement the dish, or impart a specific taste. These additions typically introduce sweetness, pungency, or sharp and piquant flavors. Condiments can be incorporated during cooking, added before serving, or provided tableside for individual taste.
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Chef Chikara Sono's current restaurant, highly anticipated and known for its Omakase and sushi, currently relocating to One Bryant Park in New York City.
Master chef of Kaiseki, formerly at Kyo Ya, known for his authentic Japanese cuisine.
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