{"id":4449,"date":"2023-02-26T10:43:10","date_gmt":"2023-02-26T03:43:10","guid":{"rendered":"https:\/\/thailand-real-review.com\/en\/?p=4449"},"modified":"2024-10-10T10:10:42","modified_gmt":"2024-10-10T03:10:42","slug":"review-kappo-hisa-omakase-style-japanese-restaurant-sukhumvit-soi-20","status":"publish","type":"post","link":"https:\/\/thailand-real-review.com\/en\/4449.html","title":{"rendered":"Omakase at Kappo Hisa: An Authentic Japanese Dining Experience in Sukhumvit Soi 20, Bangkok | Restaurant Review"},"content":{"rendered":"
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Hello, everyone I am Chifumi Maeda, <\/p>\n\n\n\n

a Japanese female president living in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Thank you, guys, for visiting this <\/p>\n\n\n\n

\u201cTrue comments from Japanese female presidents living in Thailand\u201d blog<\/p>\n<\/div>\n\n\n

<\/div>\n\n\n\n

Let me today talk about \u201cKappo HISA\u201d<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n

It is the best, and I mean really the best, Japanese food that <\/p>\n\n\n\n

I had in recent days that made me realize the high level of Japanese cuisine here in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The restaurant had my attention for quite some time and was a must visit restaurant in my mind.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo
Entrance of Kappo Hisa. it is located on G Floor of Mille Malle Mall.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

When you are in Japan and want to make a \u201cKappo\u201d restaurant reservation, <\/p>\n\n\n\n

it will be quite difficult and when you talking about visiting \u201cKappo\u201d restaurant,<\/p>\n\n\n\n

you will get \u201cWhat? Really?!\u201d kind of reaction but here in Bangkok, <\/p>\n\n\n\n

it is not a big deal dining in such a restaurant.<\/p>\n\n\n\n

<\/div>\n\n\n\n

And no dress-code to dine in the restaurant.<\/p>\n\n\n\n

Exploring Thailand’s Culinary Scene: Kappo Hisa, a Premier Japanese Restaurant<\/h2>\n\n\n\n

Understanding Kappo: A Unique Culinary Concept<\/h3>\n\n\n\n

What does “Kappo” mean?<\/h4>\n\n\n\n

“Kappo” means shred and cook the ingredients <\/p>\n\n\n\n

which is often how Japanese cuisines are prepared. <\/p>\n\n\n\n

It also means the restaurants that prepare their dishes in such a way. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The food is prepared in front of your very eyes on the other side of your counter table <\/p>\n\n\n\n

allowing you to see the dishes being prepared and served as they are ready.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Some of the restaurants have only the counter table <\/p>\n\n\n\n

and some of others have table seats as well but seating in total is about 10 <\/p>\n\n\n\n

if not less in such restaurants.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Depending on the catch of the day and preference and wish of diners, <\/p>\n\n\n\n

the foods are served in an a la carte style.<\/p>\n\n\n\n

<\/div>\n\n\n\n

This is where the chef shows off his skills and imagination.<\/p>\n\n\n\n

The Story of Kappo Hisa<\/h2>\n\n\n\n

History of Kappo Hisa<\/h3>\n\n\n\n

Kappo Hisa is in Mille Malle Mall on G Floor on Sukhumvit Soi 20. <\/p>\n\n\n\n

You will see the Kappo Hisa is on your lefthand side <\/p>\n\n\n\n

when coming into the Mille Malle Mall from Soi 20 side.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Kappo Hisa in Bangkok was opened by Fukushima born chef Hisa (Mr.) in June 2017.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The restaurant has its Facebook page, <\/p>\n\n\n\n

but its fame was made not by via ads but from people to people.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The restaurant has only 8 counter seats and is only on reservation.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients are seasonal sea products directly flown in from Japan <\/p>\n\n\n\n

and depending on the state of the ingredients and the catch of the day, <\/p>\n\n\n\n

the chef let\u2019s his imagination be creative and prepares the dishes offered to the diners.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Japan, as you may know, stretches from north to south <\/p>\n\n\n\n

and when we talk about \u201cfish\u201d from Japan, <\/p>\n\n\n\n

there are lots of kind depending on the season and what swims where.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo
Mr. Hisa the chef. He prepares sea urchin called Bafun-Uni in front of your very eyes.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Kappo Hisa flies ingredients that are in the best season from the production area.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Strange enough, those ingredients that I have never had a chance to taste, <\/p>\n\n\n\n

they are available here in Thailand. <\/p>\n\n\n\n

Someone up there is playing with me, and I like that very much.<\/p>\n\n\n\n

<\/div>\n\n\n\n

There basically is no menu (Omakase style) <\/p>\n\n\n\n

but plat du jour which is the creation from the chef Hisa\u2019s inspiration.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I will talk about this later, <\/p>\n\n\n\n

but I could feel Mr. Hisa\u2019s Strong commitment and pride as a professional chef in his every creation <\/p>\n\n\n\n

that comes on the plate and there is nothing that I feel <\/p>\n\n\n\n

but my respect to his professionalism.<\/p>\n\n\n\n

<\/div>\n\n\n\n

You will fall in love seeing a series of beautiful dishes being presented in front of your eyes. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Ok, I guess you heard enough from me so shall we go into the restaurant. <\/p>\n\n\n\n

[Review] Kappo Hisa – An Omakase Style Japanese Restaurant<\/h2>\n\n\n\n

A Sneak Peek into the Restaurant’s Atmosphere<\/h3>\n\n\n\n

On entering the restaurant, you will see the counter typical to a “Kappo” restaurant. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

A basic kappo restaurant has a simple and clean design with no luxurious or glittering decoration <\/p>\n\n\n\n

and the Kappo Hisa also has a clean appearance.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Seats are 10 at maximum but it normally is 8 and not more I heard.<\/p>\n\n\n\n

They had 7 seats ready on the day we came.<\/p>\n\n\n\n

<\/div>\n\n\n\n

There is enough space between your seat and the next which allows you to dine in comfort. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Fellow customers are sitting in a relaxed atmosphere <\/p>\n\n\n\n

therefore you can dine and talk if you like in a calm atmosphere.<\/p>\n\n\n\n

<\/div>\n\n\n\n

It is quite understandable that many Japanese dine here entertaining their clients.<\/p>\n\n\n\n

It is an ideal place to entertain very special people.<\/p>\n\n\n\n

Evaluating Kappo Hisa’s Menu: What Foods to Expect?<\/h3>\n\n\n\n

As I\u2019ve mentioned earlier, there is no menu here in Kappo Hisa.<\/p>\n\n\n\n

<\/div>\n\n\n\n

You will inform the restaurant beforehand <\/p>\n\n\n\n

what ingredients you prefer not to be on your plate and what ingredients <\/p>\n\n\n\n

that you want to see on your plate.<\/p>\n\n\n\n

<\/div>\n\n\n\n

And you will do that when you are in the restaurant talking to Mr. Hisa over the counter.<\/p>\n\n\n\n

<\/div>\n\n\n\n

It is basically a fish restaurant, <\/p>\n\n\n\n

and the preparation method differs depending on the catch therefore <\/p>\n\n\n\n

if and when you decide to visit every day, <\/p>\n\n\n\n

you will be served different dishes.<\/p>\n\n\n\n

<\/div>\n\n\n\n

We had 12 dishes in total when we were there.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The first item of this day was “Sea cucumber”<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Carefully processed, it has a good balance of saltiness, <\/p>\n\n\n\n

sourness and sweetness, making it a perfect starter for a meal.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Simply seasoned overall, the saltiness was suppressed, <\/p>\n\n\n\n

the seasoning was to make the best use of the ingredients.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Many Japanese restaurants in Thailand season their food with a strong salty taste, <\/p>\n\n\n\n

but this one has a much less salty taste; <\/p>\n\n\n\n

therefore, the aroma and soup stock stand out.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The second item is “Firefly squid from Toyama Prefecture dressed with vinegar miso”<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The firefly squid was small, but it had a strong sweetness,<\/p>\n\n\n\n

and the slightly sweet vinegared miso complemented the ingredients.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Some Japanese restaurants in Thailand use commercially available seasonings <\/p>\n\n\n\n

such as vinegar miso, but at Kappo Hisa, everything is homemade.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The third item is “Bafun sea urchin from Hokkaido and scallops from Miyagi prefecture”<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Bafun sea urchins are of the highest quality and have no bitterness at all. <\/p>\n\n\n\n

It has the scent of the sea and the sweetness of sea urchin.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The scallops also have a sticky sweetness,<\/p>\n\n\n\n

and the refreshing aroma of fresh wasabi spreads in your mouth.<\/p>\n\n\n\n

Wasabi is grinded right in front of your eyes.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Even those who don’t like store-bought wasabi <\/p>\n\n\n\n

can eat “Hon-wasabi” because it has a faint sweetness.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Having eaten so far, we thought sake would be the best complement to the dishes, <\/p>\n\n\n\n

we\u2019ve ordered a dry sake called \u201cHakata no Mori\u201d from Fukuoka Prefecture.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo
Drink menu<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

I don’t drink much, but I wanted to try after a long time of not drinking days.<\/p>\n\n\n\n

<\/div>\n\n\n\n

It was a \u201csuper dry\u201d sake among the dry ones, <\/p>\n\n\n\n

but the sake makes the fish fat refreshing.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The fourth item is “kinmedai and homemade sesame tofu”<\/span>.<\/p>\n\n\n\n

(Kinmedai: Red Snapper)<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The elegant broth of kombu brings out the flavor of the alfonsino,<\/p>\n\n\n\n

and the faint sweetness of the homemade sesame tofu spreads in my mouth.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I drank all the dashi soup with a spoon.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The fifth item is “Inada (Buri in the growing process)”<\/span>.<\/p>\n\n\n\n

\uff08Inada and Buri: Yellow tail)<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The item is like a fusion of Japanese and Italian cuisine.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Pepper from Madagascar is on top of the Inada, <\/p>\n\n\n\n

but it is not spicy at all, it is rather sweet and the smell is like pepper.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Inada is aged for 6 days to condense its umami even more, <\/p>\n\n\n\n

and the taste of olive oil, a little sesame oil, and soy sauce to complement it.<\/p>\n\n\n\n

<\/div>\n\n\n\n

When put it in my mouth, the refreshing scent of green laver spreads.<\/p>\n\n\n\n

<\/div>\n\n\n
\"\"<\/div>
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Oh wow, delicious\u2026.<\/p>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

<\/div>\n\n\n\n

My hubby sitting next to me is smiling as he eats, it’s really really delicious.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The sixth item is “Peony shrimp and salmon roe pickled in soy sauce”<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The peony shrimp is sweet and sweet, and it feels like it’s entwined in your mouth.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The salmon roe marinated in soy sauce is marinated by Mr. Hisa himself, so I was told. <\/p>\n\n\n\n

The balance of saltiness and sweetness is outstanding.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I don’t like it very much as it is often salted <\/p>\n\n\n\n

when I eat it in places other than the production area, <\/p>\n\n\n\n

but Kappo Hisano salmon roe is really delicious.<\/p>\n\n\n\n

<\/div>\n\n\n\n

My parents\u2019 home in Japan is by the sea, <\/p>\n\n\n\n

and I used to buy salmon and eat salmon roe that my mother pickled at home. <\/p>\n\n\n\n

It brings back memories.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The seventh item is \u201cDuck Chawanmushi with Italian Truffle\u201d<\/span>. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The truffles are sliced right in front of you. <\/p>\n\n\n\n

With the steam of chawanmushi, the scent softly spreads.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Underneath the truffle is a slice of duck. <\/p>\n\n\n\n

The heat was exquisite, the duck was soft, <\/p>\n\n\n\n

and the fat and sweetness blended into the chawanmushi, making it an excellent dish.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The chawanmushi bean paste also complemented the ingredients. <\/p>\n\n\n\n

It was quite hot. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The eighth item is “Mackerel from Nagasaki Prefecture”<\/span>. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Both my hubby and I have never had such delicious mackerel. <\/p>\n\n\n\n

<\/div>\n\n\n\n

I was actually shown the mackerel, and it was rich in fat and shiny. <\/p>\n\n\n\n

<\/div>\n\n\n\n

“Shime saba mackerel” was marinated in salt for 2 hours, <\/p>\n\n\n\n

but as there is so much fat, so much so that salt does not go inside. <\/p>\n\n\n\n

I could taste a slightly salted taste. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The mackerel is topped with grated daikon radish and plums, <\/p>\n\n\n\n

which brings out the strong flavor of the mackerel. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The ninth item is “Roasted Nodoguro fish”<\/span>. <\/p>\n\n\n\n

(Nodoguro: blackthroat seaperch)<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

This is also a delicious fatty fish that is different from mackerel. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The skin is crispy, and the meat is soft.<\/p>\n\n\n\n

An interesting texture. <\/p>\n\n\n\n

<\/div>\n\n\n\n

At this point, both my husband and I are quietly communicating with the ingredients.<\/p>\n\n\n\n

We are not having any quarrel, <\/p>\n\n\n\n

but we are just in our own world where we do not interfere with each other. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The tenth item is “Mozuku vinegar from Aomori prefecture”<\/span>. <\/p>\n\n\n\n

(Mozuku: kind of seaweed)<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

I was surprised when I ate this mozuku.<\/p>\n\n\n\n

It makes a “bubble” sound when chewed on. <\/p>\n\n\n\n

<\/div>\n\n\n\n

This is the proof that it is “raw” and the proof that it is “fresh”. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Even if I was living in Japan, <\/p>\n\n\n\n

I don’t think there is a chance to taste “raw mizuku” <\/p>\n\n\n\n

other than the production area and I was surprised that I could have it in Bangkok. <\/p>\n\n\n\n

The sourness of the vinegar was mellow and delicious. <\/p>\n\n\n\n

<\/div>\n\n\n\n

And the eleventh item, the last item is “rice”.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Chef Hisa gave us a little bit of “rice” that has been just cooked and not yet steamed one. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The rice is cooked in a clay pot. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The rice that just has been cooked is a little soft because it still is watery.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The sweet smell of rice spreads and when put it in the mouth,<\/p>\n\n\n\n

mixed with the subtle salty taste of “Karasumi (dried mullet roe)”, <\/p>\n\n\n\n

it makes you feel happy.<\/p>\n\n\n\n

<\/div>\n\n\n\n

And we also had a bowl of “tuna brain and egg yolk pickled in soy sauce”<\/span>. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

It comes with homemade NAMETAKE mushroom pickles and leaf mustard, mellowly seasoned. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The tuna brain tastes as if I am eating chicken.  <\/p>\n\n\n\n

The rice was also delicious, and when I noticed, I was eating the rice with my eyes closed. <\/p>\n\n\n\n

<\/div>\n\n\n\n

And the final dish is on its way.<\/p>\n\n\n\n

The final dish is dessert.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The day\u2019s dessert was \u201ccream cheese and strawberry\u201d<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Kappo<\/figure>\n\n\n\n
<\/div>\n\n\n\n

I am not fond of sweets, but this one was suitable for the end of the meal and was refreshing. <\/p>\n\n\n\n

<\/div>\n\n\n\n

I realized again that a delicious meal makes people happy. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Every dish was carefully created and the cooking method <\/p>\n\n\n\n

to complement ingredients was impressive. <\/p>\n\n\n\n

<\/div>\n\n\n\n

I felt that those are the dishes that one can only taste at Kappo Hisa. <\/p>\n\n\n\n

<\/div>\n\n\n\n

We made our way to back home promising myself that I will be back again.<\/p>\n\n\n\n

Planning Your Visit to Kappo Hisa<\/h2>\n\n\n\n

Dress Code at Kappo Hisa<\/h3>\n\n\n\n

There is no dress code.<\/p>\n\n\n\n

Come in clothes that you feel comfortable in.<\/p>\n\n\n\n

<\/div>\n\n\n\n

As the air conditioning is a bit on the cold side,<\/p>\n\n\n\n

it would be a good idea to bring something to keep you warm. <\/p>\n\n\n\n

Budget Considerations for Dining at Kappo Hisa<\/h3>\n\n\n\n

The course starts from 4,600 THB++.<\/p>\n\n\n\n

<\/div>\n\n\n\n

We were with 2 people.<\/p>\n\n\n\n

We paid 11,388 THB for two 4,600THB++ course dishes and 300ml sake.<\/p>\n\n\n\n

<\/div>\n\n\n\n

There will be 12 \u2013 14 items for the basic 4,600 THB course.<\/p>\n\n\n\n

It is a good idea to let the restaurant know your budget and the request.  <\/p>\n\n\n\n

Weighing the Pros and Cons of Dining at Kappo Hisa<\/h2>\n\n\n\n

Pros of Kappo Hisa<\/h3>\n\n\n\n

You can have Japanese seasonal ingredient at its best.<\/p>\n\n\n\n

Every dish is prepared one by one with sympathy. <\/p>\n\n\n\n

The only restaurant.<\/p>\n\n\n\n

The restaurant is on reservation only and you can dine in a calm atmosphere. <\/p>\n\n\n\n

Cons of Kappo Hisa<\/h3>\n\n\n\n

As it is a fish restaurant, if you are not a fish person it may not be your place.<\/p>\n\n\n\n

Some of us may not feel comfortable as there is no menu. (Omakase style)<\/p>\n\n\n