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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.
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.
On the menu: 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.
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