In Chef Ota’s cuisine, which builds on his learning at Masuda, flavor is paramount: use only the best ingredients and do very little to them. The omakase course has a distinct seafood focus with many simple creations and unique ingredients like soft shell turtle and wild duck. It typically includes three to four types each of sashimi and tempura, a grilled dish, a refreshing vinegar dish, mackerel sushi, and Masuda-style curry. Guests are sometimes even lucky enough to choose their closing dish, which is often some delectable noodle creation. Ota approaches each seafood item and searches for its sweet spot in determining preparation, with some sashimi served fresh and others aged, but always only sliced immediately before service. Be the dishes fried or grilled; all are served like at a sushi restaurant, straight from the chef’s hands to your plate the instant they are ready.

Kobakogani crabs arrive direct from Echizen and other ports on the Japan Sea and, after being briefly boiled, are broken down into easy-to-eat pieces. Sashimi of yaitogatsuo bonito from the Goto Islands archipelago of Nagasaki has beautiful, sumptuous fat that helps the fish earn its place right behind honmaguro bluefin tuna in the exquisite fish rankings. White tilefish sashimi, also from the Goto Islands, is rested for ten days after delivery, aged to perfection, then sliced and served. Different parts of Nagasaki or Shizuoka soft shell turtle can be devoured in hot pot, deep-fried, or chargrilled creations – one specialty being soft-shell turtle in a glossy teriyaki sauce made from soy sauce, mirin, and sake. Kisu Japanese whiting fish arrives super fresh because of the restaurant's proximity to Mikawa Bay, where it is caught. It is served as tempura along with tempura of skin-on amadai tilefish.

INGREDIENTS
At Kappo Shinsuke, no effort is spared to obtain the best ingredients at peak freshness to cook up simply delicious cuisine. Egg cockles; kurumaebi prawns; mehikari fish, sometimes called big-eyed greeneye in English; and the tempura favorite kisu, or Japanese whiting, are supplied fresh to the restaurant from Mikawa Bay in Aichi Prefecture. Bonito, sea bream, and other excellent fish varieties come from the Goto Islands in Nagasaki Prefecture. The chef uses seasonal vegetables from the best region at each moment in time and flavors them with carefully selected seasonings and oils from around Japan. He is incredibly proud of the water and wild mountain vegetables from his native Takayama. To complement the cuisine, local Japanese beverages include sake and whiskey, and the drinks collection extends into champagnes and wines, mainly from France.