CHEVY CHASE: The Team Behind Sushiko Prepares to Debut Kōbō on December 15th - An Elegant & Enlightening New Vegan & Non-Vegan Kappo Experience - A Restaurant Within a Restaurant
12-15 Course Vegan & Non-Vegan Kappo Tasting Journeys Branching Out Beyond Omakase
Following the significant increase in the popularity of omakase experiences offered throughout the U.S., Utagawa, and Chefs Handry and Piter agreed that now is the perfect time to begin exploring the future of Japanese cuisine with the hopes of being able to introduce diners – especially Japanophiles – to perhaps the next phase or level of omakase. Chefs Handry and Piter Tjan are excited and eager to share these two new intimate and personable kappo experiences with guests featuring a 12 to 15-course tasting journey through the artisanship and collaboration that births their vision of Japanese cuisine.
“We wanted to create an intimate space that is both warm and comfortable”, said Chef Piter Tjan. “Every seat at Kōbō has an unobstructed view of us preparing all the different dishes and we encourage our guests to interact with us throughout their kappo experience”, added Chef Handry Tjan. “We are using color and textures in our plateware, which took thought and time to curate in order to enhance the look and feel of every dish. We want to excite all the senses, starting with sight, then smell, sound, touch/feel and finally taste.”
“Kōbō means atelier or workshop in Japanese”, says Daisuke Utagawa, co-owner of Sushiko Chevy Chase and soon-to-open Kōbō. “This is where craftsmen hone their skills and realize the passion for their work in a tangible form; products. At Sushiko, we have been serving kappo-style course meals to a select group of customers for quite some time now. It began as a very low-key service as we did not have the correct setup to offer this to a wider audience just yet. After hearing and receiving a significant amount of encouragement from our loyal customers, we finally decided to renovate our sushi bar and officially launch our kappo offerings. At Kōbō, we will be serving dishes that are even more focused and intimate. Our sushi will be closer to true edomae sushi, using red vinegar from Yokoi Jozo. Both our vegan and non-vegan dishes will reflect the seasons and we wish to tell “stories” to our guests through our dishes.”
Kobo is located at
5455 Wisconsin Avenue, Chevy Chase, Maryland, 20815;
For additional information on Kōbō, or to make a reservation please email Paloma@SushikoRestaurants.com or call (301) 961-1644.