The first-generation chef learned the sushi trade in Tokyo; his son apprenticed in general Japanese cuisine in Kanazawa. Today many restaurants feature both sushi and general Japanese, but this was one of the first. In Kyoto, where new endeavours take a long time to catch on, Sushi Kappo Nakaichi was an immediate hit with the city’s arbiters of taste. Come for the Kyoto cuisine served on elegant vessels collected by father and son and for fish from the Seto Inland Sea.