Austin Proper Hotel has announced it will open Kappo Kappo, a 25-seat tasting counter that blends Japanese kappo dining with French culinary techniques later this year. The restaurant will be led by twin brothers Haru and Gohei Kishi, who ran the now-closed Proper Sandos by Kishi pop-up in the same space.
Designed by Kelly Wearstler and Proper Hotels, the downtown restaurant will feature charred cypress, stone, and warm millwork in a nod to traditional Japanese craftsmanship.
At the heart of the concept is kappo, a Japanese style of dining that translates to “cut and cook.” Guests sit at a counter while chefs prepare and serve each course in real time, a format that emphasizes seasonality, precision, and intimacy. Kappo Kappo’s 11-course menu will spotlight wagyu from both Texas and Japan, seafood sourced directly from Tokyo’s Toyosu Market, and produce from local farms. Optional beverage pairings will include sake, wine, beer, and cocktails.
The intention was to source all food locally, but the chefs say this isn’t possible for certain ingredients, considering the quality they’re aiming for.
The twin brothers in the kitchen Proper Sandos. Proper Sandos by Kishi
“Seafood from Japan is different — it’s more flavorful because the waters around the islands are so nutrient-rich,” Gohei says. “Rain carries minerals down from the mountains into the sea, and that environment gives the fish an incredible taste.” This is the sort of deep insight into the process that Kappo Kappo will offer diners. The brothers also plan to incorporate omiyage, the Japanese tradition of sending diners home with a small parting gift meant to extend the hospitality of the restaurant.
For those unfamiliar with the term, kappo may sound a lot like omakase, but the brothers note that it differs in one key way: intimacy. Rather than leaving everything completely in the chef’s hands, guests are invited into the process, able to watch, learn, and interact with chefs as each dish comes together.
“The storytelling component is important,” Haru says. “When there’s meaning behind a dish, it has more impact — it’s not just flavor, it’s memory.”
Born in France to Japanese parents, the brothers say that Kappo Kappo is a natural expression of their upbringing. Gohei pursued a career in Japanese cuisine, while Haru trained in French traditions, including time with Michelin-starred chef Gordon Ramsay. Between them, they bring decades of international experience across Paris, Tokyo, London, Los Angeles, Dubai, and Madrid. Outside of the brief Proper Sandos pop-up, this is the first time the two are cooking side-by-side, professionally at least.
While Kappo Kappo will mostly focus on Japanese food, the French element will mainly manifest on the menu in the form of classic techniques.
The inspiration for Kappo Kappo emanates from the Kishi brothers’ childhoods. “When we were kids, our parents had a ritual called ‘on est bien,’ which in French means ‘we are good’ or ‘we feel good,’” Haru says. “For us, it was about having really good food, really good drinks, and being together in a joyful place. That feeling is what we’re bringing forward here.”
Dining and Cooking