Akabane Kappo Omochi Opens in Akabane, Tokyo — A New-Style Kappo Dining Experience Born from the Ashes

Akabane Kappo Omochi opened on April 4, 2026, in Kita Ward's Akabane neighborhood, inside the Nonbee Shiawase Building along the Silk Road shopping street. The restaurant is the latest project from General Manager and Head Chef Hiroshi Hamada, the culinary force behind the well-known Izakaya Moeta Urameshiya Akabane.

Head Chef Hiroshi Hamada

A Name That Carries a Second Chance

The name "o mo ti (おもち)" is drawn from the first letters of "One More Time," reflecting a spirit of rebirth and the desire for guests to visit again. It is a nod to hardship overcome and a promise to start fresh.

The Story Behind the Restaurant

On December 25, 2023, New Akabane Nikumareya — a restaurant located in Akabane's Silk Road shopping street in Kita Ward, Tokyo — was completely destroyed by fire originating from a neighboring shop, less than a year after opening.

With the support of many people, crowdfunding efforts, and social media attention (reaching over 16 million views), the team relaunched as Izakaya Moeta Urameshiya Akabane. Rebranded around the concept of "a popular izakaya one step above the rest," the restaurant attracted both longtime regulars and new guests who had heard about the fire, eventually earning the Tabelog HOT Restaurant 2026 award.

Two and a Half Years After the Fire

Now, with construction completed on the original fire site, Akabane Kappo Omochi has opened at the same location. Head Chef Hamada personally oversaw both the cuisine and the interior design, creating a sophisticated, upscale space that stands in contrast to the typical Akabane bar scene.

The first floor features a 14-seat counter surrounding an open kitchen, with a generous counter depth of approximately 1 meter for a lively, immersive dining experience

Using seasonal ingredients at their peak, the restaurant serves a contemporary kappo menu prepared with refined technique. The space is designed to elevate the dining experience above expectations, with a luxurious atmosphere that is rare for Akabane.

Three Signature Dishes

Yakitori (Grilled Chicken Without Skewers)

Yakitori served without skewers

Each piece is carefully prepared using only premium cuts from free-range domestic chicken, then slowly grilled over charcoal. The skewer-free style allows the natural umami and fat of the chicken to be preserved, with the fragrant aroma of charcoal enhancing every bite.

Hassun Appetizer Assortment (Chef's Selection)

A vibrant plate featuring Japanese, Western, and Chinese-inspired dishes

A seasonal appetizer assortment centered on dashi-based flavors, bringing together small dishes from Japanese, Western, and Chinese culinary traditions. The selection changes with the seasons, making it a highlight for those who appreciate fresh, seasonal ingredients.

Sashimi Assortment

Sashimi assortment featuring seasonal fresh fish

Head Chef Hamada personally selects the fish, which is delivered directly from the fishing port for guaranteed freshness. The assortment is both a visual and culinary delight, and the restaurant also offers a curated selection of sake to complement the sashimi.

Additional Menu Highlights

Other items on the menu include:

Seared Mackerel Sushi (one piece) — ¥528 (tax included)
Kimino Niku Gohan — ¥1,518 (tax included)
Seasonal Fruit and Cream Cheese Prosciutto Wrap — ¥858 (tax included)
Seafood Kakiage Tempura — ¥946 (tax included)

Seating Options

The restaurant offers a variety of seating arrangements to suit different occasions:

Counter seats (1F, 14 seats): Surrounding an open kitchen with approximately 1-meter-deep counters made from a single solid wood slab, ideal for dates, business entertaining, or celebrations.
Table seats: Spacious seating for small groups to larger parties, suitable for casual gatherings, girls' nights out, reunions, or corporate banquets.
Private rooms: Fully enclosed private rooms that offer a calm, intimate atmosphere — a rare offering in Akabane.