kappo

Kappō (割烹) is a Japanese culinary style characterized by the preparation and presentation of dishes directly in front of guests. The name, meaning “cutting and cooking,” reflects an emphasis on knife work and live cooking. Traditionally, kappō occupies a middle ground between the formal multi-course kaiseki and the more casual izakaya, highlighting the chef’s skill, seasonal ingredients, and a flexible dining experience.

A kappō meal typically features a sequence of small, meticulously prepared courses that showcase seasonal ingredients. Dishes may include sashimi, charcoal-grilled items, simmered or fried preparations, and a concluding dessert. In many kappō settings, the chef cooks and plates at a counter, engaging with guests and adjusting seasoning or portions as appropriate. The approach stresses precise timing, balance of flavors and textures, and a coherent progression from course to course.

Origins and practice: Kappō developed in Japan as a more informal counterpoint to formal kaiseki, with notable presence in Edo-period establishments. Today, kappō can be found in both high-end and more casual venues, including international restaurants that adopt the counter-style format. While sharing kaiseki’s emphasis on seasonal ingredients and refined technique, kappō tends to be more flexible in course structure and pacing and often involves greater interaction between the chef and diners.