David Tsan
Executive Chef
Chef David has spent the last three years leading Norigami, the Michelin-awarded sushi and handroll bar at Plant Street Market, where his precise cooking, warm hospitality, and creative flair earned a loyal following.
After previous years in some of the region’s most respected kitchens — including Morimoto Asia, California Grill, JW Marriott, and Kabooki —Chef David is returning to the area where he built much of his career. “I started my career on this side of town, so opening Kappo Tsan here really feels like coming full circle.”
Chef David is bringing his next vision to life in this new chapter in O-Town West.
Toshi Kishimoto
Chef de Cuisine
Chef Toshi, former owner and chef of Hanamizuki, is known for his traditional technique and dedication to authentic Japanese cuisine. After moving from New York City with his father to open Hanamizuki in 1996, he owned and operated the restaurant for over 30 years, establishing it as a cherished cornerstone of the community before closing its doors last year.
At Kappo Tsan, Chef Toshi serves as Chef de Cuisine, overseeing the kitchen while continuing his lifelong pursuit of tradition and craftsmanship. He looks forward to welcoming old friends into this new chapter—a place to reconnect, reminisce, and once again savor the familiar flavors.
Benjamin Coutts
Beverage Director
Former Beverage Director at Soseki and Bar Kada, he earned a Michelin Sommelier Award in 2023. With over 25 years of experience in the beverage and hospitality industry, he brings a rare blend of artistry and cultural depth to Kappo Tsan.
Having curated wine and sake programs for Michelin-starred establishments, he now seeks to elevate the guest experience through soulful, sensory-driven pairings that reflect both precision and passion.