Team
Chikara Sono
Executive Chef | Kappo Sono
Born and raised in Sapporo, Hokkaido, Chef Chikara Sono has dedicated his career to the art of Japanese cuisine.
From 2007 to 2019, he led the kitchen at Kyo Ya in New York's East Village, one of the city's pioneering kaiseki restaurants, which earned three stars from The New York Times and a Michelin star under his leadership.
In 2022, Chef Sono opened Kappo Sono, creating an intimate dining experience centered on seasonal ingredients, thoughtful preparation, and the traditions of Japanese kappo cuisine.
Known for his meticulous attention to detail and warm hospitality, Chef Sono brings decades of experience to the counter, where each dish reflects his respect for ingredients, craftsmanship, and the changing seasons.
Leo Lê
General Manager | Sommelier
A lifelong New Yorker, Leo Lê grew up in a family of restaurateurs. His grandaunt founded Vietnam Village, one of the first Vietnamese restaurants in the United States, while his mother operated several Vietnamese restaurants in Rochester, New York. Surrounded by restaurant life from an early age, Lê developed a natural connection to hospitality.
While studying art history, he worked at Japanese restaurants throughout New York, discovering his passion for sake and French wine. His career eventually led him to Uchu, Chef Eiji Ichimura’s intimate omakase restaurant, where he served as sommelier during its two-Michelin-star tenure.
Today, as Beverage Director for Listen & Feel, Lê oversees the beverage programs at Momoya Upper West Side, Momoya SoHo, Happy Tuna, Kappo Sono, and One Bryant Park. Drawing on over two decades of experience, he curates selections of sake, Champagne, and Burgundy, sharing their traditions and craftsmanship with guests.
An avid lover of art, literature, cinema, and fine dining, Lê believes the most memorable restaurants leave lasting impressions through thoughtful beverages, warm hospitality, and beautifully considered environments.
Norie Uematsu
Executive Pastry Chef
Born and raised in Sapporo, Hokkaido, Chef Chikara Sono has dedicated his career to the art of Japanese cuisine.
From 2007 to 2019, he led the kitchen at Kyo Ya in New York's East Village, one of the city's pioneering kaiseki restaurants, which earned three stars from The New York Times and a Michelin star under his leadership.
In 2022, Chef Sono opened Kappo Sono, creating an intimate dining experience centered on seasonal ingredients, thoughtful preparation, and the traditions of Japanese kappo cuisine.
Known for his meticulous attention to detail and warm hospitality, Chef Sono brings decades of experience to the counter, where each dish reflects his respect for ingredients, craftsmanship, and the changing seasons.
Mariko Hosokawa
Pastry Chef
Born and raised in Sapporo, Hokkaido, Chef Chikara Sono has dedicated his career to the art of Japanese cuisine.
From 2007 to 2019, he led the kitchen at Kyo Ya in New York's East Village, one of the city's pioneering kaiseki restaurants, which earned three stars from The New York Times and a Michelin star under his leadership.
In 2022, Chef Sono opened Kappo Sono, creating an intimate dining experience centered on seasonal ingredients, thoughtful preparation, and the traditions of Japanese kappo cuisine.
Known for his meticulous attention to detail and warm hospitality, Chef Sono brings decades of experience to the counter, where each dish reflects his respect for ingredients, craftsmanship, and the changing seasons.
