In a silent revolution, Kappou has emerged as the beacon of a new era, gracing the heart of the Central Business District at 18 Robinson. Kappou, once a hidden gem with a tiny 12-seat sushi tapas bar at Fortune Centre, has now changed into a sophisticated refuge, delivering an upscale fine dining experience for 20 diners.
The renovated interiors are a testament to Chef Aeron Choo's skill, with ikebana arrangements, artisanal tableware, and earthen elements highlighted by modern lighting.
Chef Aeron, Singapore's first female Japanese restaurant owner and chef, offers a distinct touch to Kappou. Her culinary experience began at the age of 14, and at the age of 22, she opened her first restaurant in Fortune Centre. Breaking traditions, she continued to improve through monthly training in Japan and a collaboration with Porsche, curating a menu based on the historic tradition of 72 micro seasons.
The zenith of Chef Aeron's culinary ability is mirrored in Kappou at 18 Robinson, a journey that began when she travelled to Japan for culinary training at the age of 16. A graduate of the prestigious Japan Sushi Instructors Association in Tokyo, she holds a diploma from the Tokyo Sushi Academy, is a certified sake sommelier, and was honored with the Welbilt Rising Chef of the Year (Female) title at the World Gourmet Summit 2020 Awards. Her recent victory at the Washoku World Challenge cemented her place as a global culinary force.
Chef Aeron, aided by a professional crew, executes each course with painstaking attention to detail, adhering to the ideals of washoku. The weekly-refreshed "The Tale of Four Seasons" menu pays homage to Chef Aeron's monthly trips to Japan, where she studies ingredients and conducts marine research. Dining at Kappou is like taking a shinkansen voyage around Japan, with seasonal fare coupled with rare wines, sakes, and teas.
Among Kappou's hallmarks is the legendary Ice Block Tuna, a monument to Chef Aeron's commitment to sustainability. Negitoro is carved from a large slab of bluefin tuna and served with warm rice and seaweed. The smokiness injected into each grain of sushi rice from tuna's omega-3 is created through a careful process of torching tuna fat onto the base. This hot-meets-cold meal is a symphony of mouthfeels and flavours that captures the essence of sustainable gastronomy.
Chef Aeron's culinary concept combines modern and centuries-old traditions, resulting in dishes that are meticulously sourced and prepared. Every ingredient, from wood barrel-fermented Kioke-Miso to aged wagyu from Tochigi prefecture, exemplifies the pursuit of quality. Sake is served in the best crystalware, heightening the epicurean experience.
Despite her modern approach, Chef Aeron has a profound respect for Japanese culture, as evidenced by her concentration on Japan's 72 micro-seasons. Her works glorify impermanence, highlighting the ever-changing beauty of nature's bounty.
At Kappou, Chef Aeron Choo's artistry and passion to quality provide an exceptional dining experience.
a. 18 Robinson Rd, #03-01, Singapore 048547
fb. www.facebook.com/Kappou.sg
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