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.
Origins and practice: Kappō developed in Japan as a more informal counterpoint to formal kaiseki, with notable