Second generation restaurateurs Haru and Gohei Kishi bring together French and Japanese influence, with a little Texas flare, at Kappo Kappo in Austin Proper Hotel.
A family affair
Twins Haru and Gohei fell in love with food family-style, over extravagant holiday hams and turkeys shared with loved ones as they grew up in Paris. The pair later started working at their mother’s Japanese restaurant, TAGAWA, as teenagers, manning the kitchen and front-of-house.
“We had a family ritual to do ‘on est bien’—good food, good drinks, a cozy space,” Haru Kishi said. “That feeling is what Kappo Kappo is built on,” Haru said in a news release.
After experiencing restaurant culture at their family-owned spot in France, culinary passion took each chef all over the world. Gohei worked in Tokyo, London, Madrid, Dubai and Saudi Arabia before coming to Austin to meet his brother. Haru worked in Tokyo, London, Versailles and Los Angeles, before moving to Austin to continue honing his craft as a private chef.
Twin brothers and chefs Haru and Gohei Kishi collaborated to open Kappo Kappo in late November 2025. (Courtesy Kappo Kappo)What’s special about it?
Haru and Gohei then collaborated as a team to create an intimate eatery with 25 total seats. The meal is fit to flow like a “conversation—unexpected, personal and rooted in place,” according to the restaurant.
Kappo Kappo, meaning “cut and cook,” follows an omakase-style tasting where each course is prepared and served in front of guests.
On the menu
The eight savory and three dessert courses showcase A5 wagyu, hand plated dishes and seafood all prepared with French, Japanese and subtle Texan influences—such as smoking instead of steaming certain plates. The fresh ingredients are coupled with optional sake and wine pairings, as well as a selection of beers and cocktails with Japanese spirits.
The tasting menu is not published online as the chefs rotate dishes out seasonally, evolving to accommodate available produce. The restaurant’s omakase is $195 per person for a two hour dining experience.
One of the chef’s favorite dishes is the parmesan-crusted gougère topped with a mix of A5 wagyu and o-toro and Osetra caviar. Another favorite is the wagyu beef cheek, the chef’s take on a classic French bourguignon, slow-smoked with a red wine jus and served with potato foam.
Drink options at the resturant include a spirit-free hojicha and ginger cocktail made with hojicha, pear, ginger and champagne vinegar. (Courtesy Kappo Kappo)One more thing
Kappo Kappo follows Japanese culture by extending hospitality beyond the meal with a parting gift, or omiyage.
“Our omiyage reflects seasonality and local craftsmanship, presented beautifully so it becomes more than a token—it’s a lasting connection to the evening and a
way to carry its memory home,” Gohei Kishi said in a news release.
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Dining and Cooking