"Kappo Kappo embraces the kappo technique, emphasizing cooked, seasonal dishes that transition from fresh seafood to richer preparations like A5 wagyu, illustrating a dialogue between place and memory."
"The incorporation of seasonal ingredients not only highlights the flavors of Texas but also reinforces the Kishi brothers' commitment to sustainability, creating dishes that resonate with the local community."
"At its core, Kappo Kappo is about storytelling and hospitality as much as it is about technique, allowing the dining experience to unfold like a conversation."
Kappo Kappo, located in the Austin Proper Hotel, is a unique dining experience created by twin chefs Haru and Gohei Kishi. The restaurant emphasizes the kappo technique, focusing on cooked, seasonal dishes rather than sushi. The Kishis' diverse culinary background allows them to blend influences from their Japanese heritage and training in Europe and Asia. The menu, which changes nightly, showcases local Texas ingredients and reflects a commitment to sustainability and storytelling in dining.
Read at Food & Beverage Magazine
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