Introducing Kappo Cuisine, the Hidden Gem of Omakase with True Japanese Hospitality

Japan is renowned for its diverse regional and traditional dishes — many of which gained international acclaim. While these culinary treasures are sometimes found residing in intimidating high-end restaurants and tucked-away, cosy local spots, kappo cuisine uniquely bridges the gap between the two — offering an exceptional dining experience that combines the best of both worlds.

Understanding the Basics of Kappo Cuisine

Kappo, meaning “to cut and to cook”, is a chef-driven traditional Japanese dining style that consists of multiple courses, selected based on seasonal ingredients. In Japan, it’s known as kappo ryori.

This cuisine emphasises meaningful interaction between the chef and guests, who share a counter where the dishes are prepared, cooked and served. Some consider kappo more of a culinary philosophy, blending the seasonality of omakase with a more intimate and informal setting. 

Kappo chefs are known for engaging with their guests, adapting the menu to their preferences, and even introducing new dishes tailored to their tastes.

Distinguishing Kappo from Omakase

Those who are familiar with Japanese cuisine often wonder about the differences between kappo and omakase. After all, both share notable similarities: the chef takes full control of the meal, showcases artistic presentations, offers counter dining, highlights seasonal specialties, and interacts with diners.

Omakase, which means “I’ll leave the details to you”, places more focus on the chef curating a special sequence of dishes for the guests. While it doesn’t solely refer to raw fish and rice, sushi often plays a central role in omakase. Known for its formal and upscale atmosphere, omakase is both highly coveted and, at times, daunting. 

On the other hand, kappo cuisine offers a more interactive and informal dining experience compared to omakase. Beyond the conversations that connect guests to the chef, kappo invites people to witness the careful construction of dishes, from cutting to various cooking methods. It can be said that kappo encompasses a wider range of dishes, with fewer formalities and barriers.

The Essence of Japanese Hospitality in Kappo

A core element of kappo cuisine is the profound sense of hospitality extended from the chef to the guests. This is captured by the Japanese term omotenashi, which refers to wholehearted hospitality characterised by warmth, graciousness and mindfulness.

Embedded in many Japanese traditions, such as the tea ceremony and other dining customs, omotenashi is a defining aspect of kappo cuisine. More than just a dining value, it serves as a crucial reflection of Japan’s cultural ethos as a whole.

Why Kappo is a Hidden Gem

While kappo cuisine might seem to dwell in the shadow of omakase, this is far from the case. Its authentic and personal dining experience is held in high regard by discerning foodies in Japan and worldwide. For those in the know, discovering the more understated charm of kappo cuisine feels like chancing upon something special.

This appreciation is largely due to the bite-sized exclusivity of kappo cuisine. With its smaller-scale settings and quieter locations, kappo restaurants often offer a more intimate atmosphere. The highly personalised and attentive service from chefs and the less mainstream nature of kappo cuisine adds an extra layer of immersion and closeness to each dining experience. 

Kappo provides a unique glimpse into time-honoured Japanese practices, offering a deeper understanding of cultural traditions and beliefs in a relaxed and inviting setting. 

Where to Experience Kappo Cuisine in Singapore

Originating from Japan, kappo cuisine captures the heart of the country’s cyclical harvest from spring through winter, and transforms it into exquisite creations. However, this dining experience is not confined to Japan alone. A handful of skilled chefs, adept in seasonality, flavour balance, and culinary innovation, have taken their expertise beyond Japan’s borders to share its rich bounty with the world. 

Crowned as one of Singapore’s top kappo omakase restaurants, Takayama is one such destination to indulge in a lavish lineup of seasonality-oriented dishes, taking shape in the gifted hands of Chef Taro Takayama. Specialising in kappo cuisine, Takayama pays tribute to Osaka’s culturally rich and diverse food scene — known during the Edo period as “the kitchen of the world” — with special respect to the four seasons of Japan. At Takayama by Chef Taro Takayama, guests are treated to more than a meal, but a masterful display of culinary artistry and theatre. 

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