Kappo (割烹) means “cut and cook” — a traditional Japanese style where chefs prepare seasonal, ingredient-driven dishes right before your eyes. Each course unfolds before you — knife work, heat, aroma, and plating coming together in real time. Similar to omakase, but in a more relaxed setting, kappo is a tasting journey that celebrates the connection between guest and chef.

Our name pays homage to both the art of kappo and the chef behind the vision, David Tsan.