AppointmentTrader FAQ - Kappo Rin - Buy Reservations
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Kappo Rin Reviews from The Last Year
Well deserved its Michelin star!
This Japanese restaurant is located in The Landmark Mandarin Oriental, just adjacent to Sushi Shikon. Led by Chef Masaru Furukawa, it has been awarded Michelin one-star status in 2023. The word ‘kappo’ means ‘cut and cook’, highlighting this style of Japanese cuisine with the chef cooking in front of customers and interact. Dinner service has two periods, one starting at 6pm and the other 8:30pm. We had reserved the earlier slot and were seated at the end of the beautiful hinoki counter, which could accommodate 8 customers. The décor was nice, having an elegant and traditional ambience as if one was in Japan. The Dinner Menu cost $2,500 each and I also ordered a bottle of sake: 東洋美人 純米大吟醸 プリンセスミチコ ($1,700). The yeast used in this sake came from a rose variety known as ‘Princess Michiko’, which was presented from England when the current Empress was the crown princess. It had an elegant nose with a nice sweetness, good pairing with the food on the night. The first course already drew a gasp of wonder when it was presented. On a fresh green lotus leaf was an orange lantern flower, or Alkekengi. Opening inside was a piece of nicely grilled Eel, with crispy skin and great umami flavours of the unagi sauce, and with a bit of wasabi and sancho leaves to add a hint of spicy notes. Underneath was some shredded Cucumber with a crunchy texture to contrast, and also helped to freshen the palate. A wonderful appetizer. The second course featured Straw Smoked Bonito, with the chef marinated the skipjack tuna in soy sauce briefly, giving it an extra layer of savoury flavour, which also brought forward the umami taste, in addition to the fragrant straw smoky note. Everything was so balanced and harmonized. Instead of having wasabi, it was paired with seaweed paste which got radish mixed in. Truly delicious sashimi. The third course showcased how the chef paid attention to all details. While the chef prepared the dashi in front of us, the sous chef poured hot water to heat up the serving bowl. When everything was ready, the Hairy Crab Dumpling was taken out from the steamer to the bowl, together with Abalone and Green Yuzu. Pouring the dashi in and then covered with lid, the sous chef sprayed some clean water on the bowl, as a tradition to show that the bowl had not been opened or tampered. The hot clear soup was amazing in taste, with the crab meat dumpling sweet and delicate. The abalone offered a good bite, but I did not think it was truly necessary to add that given the dish was so good already. Amazing soup. Originally in the menu the fourth course featured Taichio, but since there were some incredible Kinmedai available the chef decided to use them instead. He also perfectly grilled the Matsutake Mushroom on hibachi, cooking through but not drying. These prized matsutake was called ‘early matsu’ as they were harvested before the normal season. Paired with Sudachi Lime to give some refreshing acidity, the radish and yam paste together with yuzu shavings helped to complement the flavours. A wonderful grilled dish. The fifth course was Seasonal Sushi. The chef toasted the nori sheet on hibachi to make them crisp, and then put the shari, abundance of minced maguro with takuan, and Bafun-uni in to make the sushi. The rich and fantastic flavours from the fish oil of the tuna, the umami taste of the sea urchin, the creamy and soft texture of both contrasting with the crunchy bite of takuan, all wrapping up in the crisp nori, created a symphony of taste and texture. I had to resist the temptation to immediately ask for an encore of this sushi. The sixth course showcased the tempura technique, with the chef cutting the Swordtip Squid in thin strips and put inside the bowl, on top was deep-fried Aoyagi Clam in a seaweed batter, with also Ginger and Okra. The batter was very thin and virtually non-existent. Mixing everything together was a feast, allowing us to enjoy different texture and flavours at the same time. Very good fried dish. The seventh course again brought a wow to all of us, a cocktail glass with a bubble containing white fumes inside. Using the spoon to poke the bubble, the tomato water got Sea Urchin, Whelk, Mozuku Sea Moss, Water Shield, Spaghetti Squash, and Japanese Cantaloupe Melon. Refreshing and serving as a palate cleanser, the different ingredients offered contrasts in texture to make this dish interesting, with the delicate taste harmonized and not over-shadowing each other in flavours. Thoughtful and a creative refreshment deviating from traditional Japanese cuisine. The eighth course featured Matsusaka Wagyu Beef Sukiyaki, with Onion and Crown Daisy. The beef was flavourful and great in taste, and again the attention in steaming the plate beforehand to keep it warm on serving, the half-poached egg with runny yolk to add to the sukiyaki sauce, and the careful timing of blanching the crown daisy to avoid over-cooking the delicate vegetable, were all meticulous. I also liked the onion which added a sweetness to the dish. Very delicious seasonal course. The ninth course was kamameshi, with the rice cooked in clay pot, then added a large amount of spring onion, and then grilled Tile Fish on top. Together with Pickles and Miso Soup, the rice was really fantastic, not too soft nor too hard, fragrant with the spring onion, and the seasoning of tile fish was also spot on. Both of us ended up having three servings as it was so good. While the other diners might feel we were too hungry, we were not shy to ask for more of this really delicious rice. I was puzzled earlier when seeing the ice shaving equipment at the counter, but then the chef brought out a slab of natural ice and then laboriously turning the wheel to shave off the ice, making our tenth course of Summer Limited Shaved Ice. The texture was very powdery, ethereal, and dissolving in the mouth in no time which reminded me of soft snow. There were layers of red beans, matcha, milk, sake foam and a sour plum to add colours and flavours to the shaved ice. It totally revolutionized my perception of this type of dessert. Must try if you got the chance! The eleventh and last course was Amazake with Grilled Mochi. The amazake was a traditional sweet low-alcohol beverage made from fermented rice. Serving it hot, with a piece of grilled mochi having chewy bite, this in my opinion was a much better dessert than the typical slice of melon, grapes or strawberries. The effort and how the chef was able to balance the earlier shaved ice using this wagashi to warm our stomach was thoughtful. Service was very good, with the staff friendly and attentive, able to introduce the cuisine to us in details. The bill on the night was $7,370 and while it was not cheap, I would certainly like to come back again, especially knowing that the chef would regularly change the menu to match with the season and highlight the best ingredients at the time.
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I will give you 50% of ALL of my PROFITS if you teach me how to make profits? |
LOL. Thank you The New Yorker.
Appointment |
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerCancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answer