SoNoMa Opens as New Fine-Dining Restaurant at Capella Kyoto

SoNoMa opened in late March 2026 as part of the newly opened Capella Kyoto hotel. The 12-seat counter restaurant is led by chef Kyle Connaughton, who previously worked at SingleThread in California. A seasonal hassun platter begins each meal.

It includes firefly squid in shungiku and chimichurri sauce, kasugodai sushi, and cherry blossom mochi with duck liver pate. Akaushi beef from Kumamoto Prefecture is served in shabu-shabu broth in place of a traditional clear soup. Kinmedai and aji sashimi are accompanied by housemade ponzu, shiranui mandarin, and Sonoma County olive oil.

Charcoal-grilled bamboo shoots brushed with chicken stock reduction form the nimono course. The dish is served with pickled nobiru and tempura of koshiabura leaves. The menu continues the kaiseki sequence while adding California elements such as chimichurri and Sonoma olive oil.