CHEF AERON
Founder
Aeron Choo is not a chef who plays by the rules. Whether it is changing up her Omakase menu or seeking new ways to interpret the season’s freshest catch and produce. As one of Singapore’s youngest female chefs—when most chefs are still coming into their own, this culinary dynamo is establishing her very own take on Japanese fine dining at Kappou.
While her culinary beginnings since the age of 14 led her to be the first Singaporean to graduate from the prestigious Japan Sushi Instructors Association in Tokyo, Japan, Chef Aeron’s developing personal style exhibits a purity of focus as well as a deft hand at juxtaposing simple elements—great local products grown and bred in Japan and around the region—in powerful ways.
Today, Chef Aeron remains inspired by Japanese culture, driven by precision, and executes every single creation with lots of heart. This allows her to invite each guest to embark on an immersive dining experience that is also a platform for her to tell a story, honour the whole ingredient, apply a mastery of techniques and challenge tradition.
Accolades
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Top 3 of Washoku World Challenge (10th)
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Winner of the Washoku World Challenge Asian Regional Qualifying Tournament
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International Kikisake-shi (Certified Sake Sommelier)
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WGS 2020 Awards: Welbilt Rising Chef of the Year (Female)
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WSET 2 (Wine)
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Kazari Sushi Art, JSIA
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Diploma TSA
RUI SHIMOKODA
Head Chef
Born in Hyogo, Chef Shimokoda has dedicated over a decade to the culinary arts, developing a distinctive style rooted in Japanese tradition yet ever open to innovation. She honed her craft as an apprentice at Kitchisen under the guidance of Executive Chef Yoshimi Tanigawa, renowned from the television series *Iron Chef* and the recipient of two and three Michelin stars. Under Chef Tanigawa’s mentorship, she cultivated an exceptionally refined aesthetic sensibility through deep engagement with classical cultural disciplines, including the tea ceremony, flower arrangement, incense ceremony, calligraphy and poetry.
In recent years, Chef Shimokoda has expanded her repertoire, exploring new frontiers in Japanese cuisine. Her work includes popularizing yūsoku-ryōri, the elegant cuisine of the imperial court, along with its intricate knife techniques of ikama-ryū. She has also pioneered the development of special low-calorie kaiseki menus tailored for individuals managing diabetes, merging nutritional science with the artistry of traditional cuisine. Passionate about sharing Kyoto-style culinary culture with the world, she frequently promotes Japanese gastronomy on the international stage.
Chef Shimokoda is a certified dietitian and holds official certification to prepare and serve puffer fish (fugu), underscoring her commitment to both safety and excellence.
CHIO NISHIMURA
Front of House Manager
Born in Tokyo, Nishimura brings a unique blend of precision, warmth, and cross-cultural fluency to her role as Front of House Manager. A graduate with a double degree in both Accounting and Japanese Culinary Arts, she is a certified Japanese chef who originally began her professional journey in the world of finance. Nine years ago, however, she chose to devote herself fully to the food and beverage industry, driven by a passion to deliver authentic Japanese hospitality on the global stage.
Having spent considerable time in the United States, Nishimura is fluent in American English, a rare asset that allows her to connect effortlessly with guests and share the depth of Japanese food culture in a way that is both engaging and accessible. She delights in introducing guests to the nuances of sake and wine, finding joy in each opportunity to broaden their appreciation of Japan’s rich culinary traditions.
With her meticulous attention to detail, genuine care, and the ability to bridge cultures seamlessly, Nishimura ensures that every guest experiences the spirit of omotenashi — the heartfelt, anticipatory hospitality that lies at the core of Japanese dining.