{"id":244748,"date":"2026-04-11T05:55:26","date_gmt":"2026-04-11T05:55:26","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/244748\/"},"modified":"2026-04-11T05:55:26","modified_gmt":"2026-04-11T05:55:26","slug":"kappo-kappo-blends-french-and-japanese-flavors-at-omakase-dining-experience-in-downtown-austin","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/244748\/","title":{"rendered":"Kappo Kappo blends French and Japanese flavors at omakase dining experience in downtown Austin"},"content":{"rendered":"

\t\t\t\t\t\t\tSecond generation restaurateurs Haru and Gohei Kishi bring together French and Japanese influence, with a little Texas flare, at Kappo Kappo<\/a> in Austin Proper Hotel<\/a>.<\/p>\n

A family affair<\/p>\n

Twins Haru and Gohei fell in love with food family-style, over extravagant holiday hams and turkeys shared with loved ones as they grew up in Paris. The pair later started working at their mother\u2019s Japanese restaurant, TAGAWA, as teenagers, manning the kitchen and front-of-house.<\/p>\n

\u201cWe had a family ritual to do \u2018on est bien\u2019\u2014good food, good drinks, a cozy space,\u201d Haru Kishi said. \u201cThat feeling is what Kappo Kappo is built on,” Haru said in a news release.<\/p>\n

After experiencing restaurant culture at their family-owned spot in France, culinary passion took each chef all over the world. Gohei worked in Tokyo, London, Madrid, Dubai and Saudi Arabia before coming to Austin to meet his brother. Haru worked in Tokyo, London, Versailles and Los Angeles, before moving to Austin to continue honing his craft as a private chef.<\/p>\n

\"TwinTwin brothers and chefs Haru and Gohei Kishi collaborated to open Kappo Kappo in late November 2025. (Courtesy Kappo Kappo)What\u2019s special about it?<\/p>\n

Haru and Gohei then collaborated as a team to create an intimate eatery with 25 total seats. The meal is fit to flow like a \u201cconversation\u2014unexpected, personal and rooted in place,\u201d according to the restaurant.<\/p>\n

Kappo Kappo, meaning \u201ccut and cook,\u201d follows an omakase-style tasting where each course is prepared and served in front of guests.<\/p>\n

On the menu<\/p>\n

The eight savory and three dessert courses showcase A5 wagyu, hand plated dishes and seafood all prepared with French, Japanese and subtle Texan influences\u2014such as smoking instead of steaming certain plates. The fresh ingredients are coupled with optional sake and wine pairings, as well as a selection of beers and cocktails with Japanese spirits.<\/p>\n

The tasting menu is not published online as the chefs rotate dishes out seasonally, evolving to accommodate available produce. The restaurant\u2019s omakase is $195 per person for a two hour dining experience.<\/p>\n

One of the chef\u2019s favorite dishes is the parmesan-crusted goug\u00e8re topped with a mix of A5 wagyu and o-toro and Osetra caviar. Another favorite is the wagyu beef cheek, the chef\u2019s take on a classic French bourguignon, slow-smoked with a red wine jus and served with potato foam.<\/p>\n

\"DrinkDrink options at the resturant include a spirit-free hojicha and ginger cocktail made with hojicha, pear, ginger and champagne vinegar. (Courtesy Kappo Kappo)One more thing<\/p>\n

Kappo Kappo follows Japanese culture by extending hospitality beyond the meal with a parting gift, or omiyage.<\/p>\n

\u201cOur omiyage reflects seasonality and local craftsmanship, presented beautifully so it becomes more than a token\u2014it\u2019s a lasting connection to the evening and a<\/p>\n

way to carry its memory home,\u201d Gohei Kishi said in a news release.<\/p>\n

“><\/p>\n","protected":false},"excerpt":{"rendered":"Second generation restaurateurs Haru and Gohei Kishi bring together French and Japanese influence, with a little Texas flare,…\n","protected":false},"author":2,"featured_media":244749,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[132,134,133,93430,9259,5459,18279,10466,16044,93429,22129],"class_list":{"0":"post-244748","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-austin","8":"tag-austin","9":"tag-austin-headlines","10":"tag-austin-news","11":"tag-austin-proper-hotel","12":"tag-downtown-austin","13":"tag-fine-dining","14":"tag-french-food","15":"tag-fusion","16":"tag-japanese-food","17":"tag-kappo-kappo","18":"tag-omakase"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/244748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=244748"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/244748\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/244749"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=244748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=244748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=244748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}