While traditional Kappo restaurants are hard to find in Singapore, but not wholly non-existent, there are quite a number of modern establishments that offer their own renditions which are equally impressive. Here are three to check out.
Kappo, which means “to cut and to cook”, is an all-encompassing word for a type of Japanese cuisine that emphasises a proximity between the diner and the chef, who typically stands behind an open bar or kitchen counter to cook, serve and introduce the dishes.
Falling somewhere between casual izakaya and more formal kaiseki, Kappo is believed to have origins in Osaka in the early 1900s. It gained prominence when the high-end dining scene started to wane and people were looking for a more casual style of dining. Unlike Kaiseki’s focus on cooking techniques and presentation, Kappo is an approach and philosophy more than a cooking style. It is about savouring the flavour and freshness of the seasons; the quality of the ingredients; and the skill of the chef.
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