Rokkan

“Suppon,” or soft-shelled turtle, is the central ingredient at this refined kappo restaurant in Tokyo. You’re unlikely to find such variety anywhere else in the city, with suppon served deep-fried, in a hot pot, in steamed egg custard, pickled turtle eggs, and a plethora of other styles. Kyoto-style vegetables reinforce the flavors of the turtle and the other dishes served in the omakase (chef’s choice) course meal which lasts for several hours. Drink pairings are recommended by the chef, chosen from a range of sake and other traditional alcohols, such as umeshu plum liqueur. If you’ve been searching for a place to try this unique ingredient, look no further than Rokkan, one of the best and most comprehensive suppon restaurants in Japan.