Central Austin Edition | April 2026

Dining

BY KATLYNN FOX

Kappo Kappo blends French and Japanese avors downtown

Restaurateurs Haru and Gohei Kishi bring together French and Japanese inuence, with a little Texas are, at Kappo Kappo in Austin Proper Hotel. A family aair Twins Haru and Gohei fell in love with food family-style, over holiday hams and turkeys shared with loved ones as they grew up in Paris. The pair later started working at their mother’s Japanese restaurant, TAGAWA, as teenagers, manning the kitchen and front-of-house. “We had a family ritual to do ‘on est bien’—good food, good drinks, a cozy space,” Haru Kishi said. “That feeling is what Kappo Kappo is built on.” 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. Haru worked in Tokyo, London, Versailles and Los Angeles, before moving to Austin to continue honing his craft as a private chef. What’s special about it? Haru and Gohei then collaborated as a team to create an intimate eatery with 25 total seats. The meal is t to ow like a “conversation—unexpected, personal and rooted in place,” according to the restaurant. Kappo Kappo, meaning “cut and cook,” follows an omakase-style tasting where each course is prepared and served in front of guests. On the menu The eight savory and three dessert courses show- case A5 wagyu, hand plated dishes and seafood all prepared with French, Japanese and subtle Texan inuences—such 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. The tasting menu is not published online as the chefs rotate dishes out seasonally, evolving to accommodate available produce. The restaurant’s omakase is $195 per person for a two hour dining experience. One of the chef’s favorite dishes is the par- mesan-crusted gougère topped with a mix of A5 wagyu and o-toro and Osetra caviar. Another favorite is the wagyu beef cheek, the chef’s take

Seasonal oerings have included black cod miso, wagyu croquette, salmon mi cuit, yuzu gel and more.

PHOTOS COURTESY KAPPO KAPPO

Drink options include a spirit-free hojicha and ginger cocktail.

Twin brothers and chefs Haru and Gohei Kishi collaborated to open Kappo Kappo in late November 2025.

on a classic French bourguignon, slow-smoked with a red wine jus and served with potato foam. Kappo Kappo follows Japanese culture by extending hospitality beyond the meal with a parting gift, or omiyage. “Our omiyage reects seasonality and local craftsmanship, presented beautifully so it becomes more than a token—it’s a lasting connection to the evening and a way to carry its memory home,” Gohei Kishi said.

600 W. 2nd St., Austin www.kappokappo.com

CENTRAL AUSTIN EDITION