Kappo Kappo sits inside the Austin Proper Hotel on West 2nd Street in Downtown Austin, built around an intimate chef's counter. Twin chefs Gohei and Haru Kishi, born in Paris to Japanese parents, lead the kitchen after training in kitchens around the world, running a menu that treats kappo technique and French technique as two halves of the same meal.
The tasting menu opens with 11 courses, primarily savory, rooted in kappo technique and shaped nightly by what's moving through the kitchen — A5 wagyu, pristine seafood, dishes plated by hand moments before they reach the counter. Courses have included French cheese puffs with nori emulsion, toro tartare with osetra caviar, a chawanmushi finished with uni, a brief nigiri turn, and a smoked beef cheek bourguignon under potato foam. The menu isn't published and changes nightly, paired with a list built around sake, wine, Japanese spirits, and a small beer selection.
Michelin awarded Kappo Kappo one star in 2026.
The tasting menu opens with 11 courses, primarily savory, rooted in kappo technique and shaped nightly by what's moving through the kitchen — A5 wagyu, pristine seafood, dishes plated by hand moments before they reach the counter. Courses have included French cheese puffs with nori emulsion, toro tartare with osetra caviar, a chawanmushi finished with uni, a brief nigiri turn, and a smoked beef cheek bourguignon under potato foam. The menu isn't published and changes nightly, paired with a list built around sake, wine, Japanese spirits, and a small beer selection.
Michelin awarded Kappo Kappo one star in 2026.