About
Ritual meets art
Kappou is a twenty-one-seat omakase counter on Robinson Road, a modern ode to Japanese heritage, infused with the contemporary repose of a speakeasy. Everything here is made in front of you, for you.
Origins
From humble beginnings
Kappou began in 2014 and took its name in 2016 — as two seats at Fortune Centre, where Chef Aeron Choo cooked for whoever sat down. Two became twelve at a small sushi tapas bar, and twelve became the twenty-one-seat counter on Robinson Road. 割烹, kappou, is the old Japanese word for cutting and cooking at the guest’s side: a cuisine defined not by a set menu but by the intimacy of the counter. She wanted one small enough that her hand could reach every part of the evening, and that is the restaurant we built.
The philosophy
The meal as ritual
At Kappou the meal is composed the way a room is composed, deliberately, seasonally, only for those seated before us. The season decides, down to its micro-seasons; the chef composes; you receive each course at the moment it is meant to be eaten. It is less a dinner than a sequence held together by attention.
The chef
Chef Aeron Choo
Aeron Choo is not a chef who plays by the rules. One of Singapore’s youngest female omakase chefs, she found her path early, training from the age of fourteen to become the first Singaporean to graduate from the prestigious Japan Sushi Instructors Association in Tokyo.
Her style pairs a purity of focus with a deft hand, juxtaposing the finest local and regional produce in quiet, powerful ways. Driven by precision and Japanese tradition, she builds each evening as an immersive experience: a platform to tell a story and to honour the whole ingredient.
Recognition
World Gourmet Summit
Rising Chef of the Year (Female), 2020
Certified Sake Sommelier
Kikisake-shi
WSET Wine Sommelier
Wine & Spirit Education Trust
Japan Sushi Instructors Association
First Singaporean to graduate · Tokyo
Kazari Sushi Art
Certified · Japan Sushi Instructors Association
Washoku World Challenge
1st in Asia · 3rd in the world
Japanese Tea Instructor Association
Gold award · awarded by NPO Corporation
Prestige 40 Under 40
Class of 2024
The team
A small team, one counter
The room
Seventy-two seasons
Our menu follows Japan’s seventy-two micro-seasons — the old almanac that divides the year not into four but into seventy-two near-imperceptible turns. The room, designed by Mr. Kato Yusuke, holds that same repose: warm, low-lit and quiet, a speakeasy calm on Robinson Road, where the city falls away the moment you sit.
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