"Kappo, which means "cut and cook," refers to a multi-course meal where the menu is up to the chef. Think omakase-style, but with dishes that go beyond sushi. It's often considered less formal than other omakase formats, with the chef passing dishes to diners over the counter. Behind the counter you'll find Chef "Taka" Takashi Sega, the former head sushi chef at Nobu Palo Alto, who also has experience at the Michelin-starred Omakase in San Francisco."
"During the soft opening, 2.5-hour dinner experiences start at 6 p.m., with seatings Tuesday through Sunday. Reservations are required two days in advance. The dinner prix fixe menu is $200 during the soft opening and will be $250 regularly, according to Resy, and includes a welcome bite, sashimi, tofu course, two flights of nigiri, dobin mushi (a clay pot broth dish), nimono (a braised seasonal dish), handroll, soup and dessert, plus optional enhancements, like uni or A5 wagyu nigiri."
Hibari in Portola Valley offers kappo-style dining, a chef-driven multi-course experience that extends beyond sushi and includes counter service. Chef "Taka" Takashi Sega, formerly head sushi chef at Nobu Palo Alto with experience at Michelin-starred Omakase in San Francisco, co-owns the restaurant with Jesse Sun. Lunch sets range $18–$66 with walk-ins accepted, featuring items like Yurinchi fried chicken and seafood donburi with premium sashimi. Dinner is a 2.5-hour prix fixe tasting (soft-opening $200, regular $250) with multiple courses and optional enhancements such as uni and A5 wagyu. Hours are Tuesday–Sunday with reservations required two days ahead for dinner.
Read at The Mercury News
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