Sushi Kappo Kozushi

Sushi Kappo Kozushi in Shirahama is built around ikizukuri, the technique of serving sashimi from a fish or shellfish while still alive, prepared here with longtooth grouper, sea bream, and abalone drawn from the Kii Channel's warm coastal waters. The kitchen sets the seafood in a multi-course kaiseki format, moving from the live-prepared sashimi through cooked courses that use the remainder of the fish, a style of dining that treats the catch with minimal waste and maximum freshness. The dining room carries the quiet formality expected of a kaiseki-oriented restaurant -- low noise, attentive counter or table service, and a setting geared toward a full evening rather than a quick meal. Beverage service centers on sake selections chosen to complement the delicate raw and lightly cooked seafood rather than a Western wine list. Given the technical demands of ikizukuri preparation and the multi-course format, reservations are required for the full kaiseki course, and booking a few days ahead is advisable, particularly for weekend dinners when the counter fills with diners specifically seeking the live-preparation experience.