Kappo Kappo sits inside the Austin Proper Hotel on West 2nd Street, its dining room an intimate chef's counter set within a Kelly Wearstler-designed space. The restaurant describes its own approach as one of conviviality — dissolving the usual distance between guest and chef so each night plays out like a conversation rather than a service.
Twin chefs Gohei and Haru Kishi, born in Paris to Japanese parents, lead the kitchen after training in kitchens around the world. Their tasting menu draws on kappo technique, opening with 11 courses that are primarily savory and shaped by what's moving in the kitchen that night — A5 wagyu, pristine seafood, dishes plated by hand moments before they reach the counter. The menu isn't published and changes nightly, paired with a list built around sake, wine, Japanese spirits, and a small, intentional beer selection.
The Infatuation rated Kappo Kappo 8.5 out of 10.
Twin chefs Gohei and Haru Kishi, born in Paris to Japanese parents, lead the kitchen after training in kitchens around the world. Their tasting menu draws on kappo technique, opening with 11 courses that are primarily savory and shaped by what's moving in the kitchen that night — A5 wagyu, pristine seafood, dishes plated by hand moments before they reach the counter. The menu isn't published and changes nightly, paired with a list built around sake, wine, Japanese spirits, and a small, intentional beer selection.
The Infatuation rated Kappo Kappo 8.5 out of 10.