Portola Valley has a new kappo-style Japanese restaurant

"Getting your Trinity Audio player ready... Portola Valley is now home to a new Japanese restaurant, Hibari, offering kappo-style dining. Kappo, which means cut and cook, refers to a multi-course meal where the menu is up to the chef. Think omakase-style, but with dishes that go beyond sushi. It's often considered less formal than other omakase formats, with the chef passing dishes to diners over the counter."

"Behind the counter you'll find Chef Taka Takashi Sega, the former head sushi chef at Nobu Palo Alto, who also has experience at the Michelin-starred Omakase in San Francisco. Sega and longtime friend Jesse Sun opened the restaurant with a soft opening beginning Nov. 17, according to Peninsula Foodist. Lunch sets range from $18-$66, with walk-ins accepted, and feature items like fried chicken with soy vinaigrette, called the Yurinchi set ($18), and seafood donburi sets with salmon, bluefin tuna, amberjack or other premium sashimi options."

"Reservations are required two days in advance. The dinner prix fixe menu is $200 during the soft opening and will be $250 regularly, according to Resy, and includes a welcome bite, sashimi, tofu course, two flights of nigiri, dobin mushi (a clay pot broth dish), nimono (a braised seasonal dish), handroll, soup and dessert, plus optional enhancements, like uni or A5 wagyu nigiri. A smaller tasting menu is also available, as is a kids' menu."

Kappo dining at Hibari features chef-driven, multi-course meals where the menu is determined by the chef. Chef Taka Takashi Sega, formerly head sushi chef at Nobu Palo Alto with experience at Michelin-starred Omakase in San Francisco, leads service alongside co-owner Jesse Sun. Lunch offers sets priced $18–$66 with walk-ins and dishes such as Yurinchi fried chicken and seafood donburi with premium sashimi. Dinner is a 2.5-hour prix fixe experience (soft-opening $200, regular $250) with courses including sashimi, nigiri flights, dobin mushi, nimono, handroll and optional enhancements like uni and A5 wagyu. Hours and location: Tuesdays–Sundays, 11:30–2 and 5–9 p.m., 3130 Alpine Road, Suite 240, Portola Valley.

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