No.: 201601004940 (1175866-K)
Kappo
The meaning of Kappo comes from traditional Japanese cooking methods; to cut, boil, stew & fry. Different from sushi chefs who mainly cut fish & make sushi, a Kappo chef is trained to master numerous ways of cooking and to understand the seasonality of food, the quality of ingredients and the presentation. In order to gain extensive skills as a master Kappo ch
ef, usually, more than 10 to 15 years of persistent training is required. This is one of the reasons why it is very difficult to find many skillful Kappo chefs. In general Kappo Restaurants do not have sushi bars and Sushi restaurants should not use the title “KAPPO”. Traditional Japanese apron that use for Kimono, Japanese clothes, is called Kappo-wear. People use Kappo-wear even on Western clothes. What is Kappo cuisine? Actually, there is no clear definition of Kappo cuisine. It includes traditional Japanese meal brought in courses( both simple and gorgeous one) and Buddhist vegetarian cuisine. Kappo is an all-embracing word of traditional Japanese prix-fixe menu. In most cases, you can enjoy sliced raw fish and shellfish, deep-fried fish and vegetables, fish and vegetables boiled with soy sauce, baked fish and vegetables. Using seasonal and fresh ingredient distinguish Kappo cuisine. Ingredient changes even seasoning, much more fish and vegetables. The Kappo style of restaurant dining - which involves customers sitting at a counter while watching chefs opposite them prepare their food - was started in Osaka in the Meiji era. Special feature of Kappo restaurant is that you can watch the chef cooking right in front of you! You can watch how to dress a fish and browning it nicely, using typically Japanese tools. If you are interested in cooking Japanese food, it will be a great experience. You can even talk with chef! If you want to enjoy delicious traditional Japanese cuisine with your tongue and eyes, Kappo restaurant is the place.
