Kappou SG

Kappou SG Lunch & Dinner Omakase:
Monday to Sunday
18 Robinson Road, #03-01
Whatsapp: +65 8454 6456
(210)

Shōsho marks the gentle easing of summer’s intensity, when the air begins to cool and the appetite turns toward dishes t...
10/04/2026

Shōsho marks the gentle easing of summer’s intensity, when the air begins to cool and the appetite turns toward dishes that are both nourishing and comforting.

Risshū (立秋) marks the first breath of autumn in the Japanese microseason calendar. Though the summer heat still lingers,...
26/03/2026

Risshū (立秋) marks the first breath of autumn in the Japanese microseason calendar. Though the summer heat still lingers, the season quietly begins to shift, with ingredients and dishes gradually moving toward deeper, more balanced flavours that hint at the cooler days ahead 🍂

Risshū (立秋) marks the first breath of autumn in the Japanese microseason calendar. Though the summer heat still lingers,...
26/03/2026

Risshū (立秋) marks the first breath of autumn in the Japanese microseason calendar. Though the summer heat still lingers, the season quietly begins to shift, with ingredients and dishes gradually moving toward deeper, more balanced flavours that hint at the cooler days ahead. 🍂

A memorable evening in Jakarta with the team at , a collaboration where refined Korean flavours intertwine with the sea...
11/03/2026

A memorable evening in Jakarta with the team at , a collaboration where refined Korean flavours intertwine with the seasonal rhythm of Japanese cooking.

Our sincere thanks to the entire Jinjoo team for the warm hospitality, and to everyone who joined us for the 2 nights. It was a pleasure sharing the counter, the stories, and the table together.

Until we meet again!

Taishō is the microseason when the intense heat of midsummer reaches its peak. The days feel heavy and still, with warm ...
26/11/2025

Taishō is the microseason when the intense heat of midsummer reaches its peak. The days feel heavy and still, with warm winds and strong sunlight settling over the landscape.

This season often calls for foods that cool, strengthen, and revive the body, dishes rooted in tradition that help people endure the hottest moment of the year before the slow, gradual relief of late summer begins.

A rare Junmai Daiginjo, pasteurized only once and considered one of the hardest to find, offers a crisp clarity that cut...
26/11/2025

A rare Junmai Daiginjo, pasteurized only once and considered one of the hardest to find, offers a crisp clarity that cuts through the richness of the cultured yeast milk bun and the natural fattiness of eel fish. Its refined, clean profile mirrors the fleeting brightness of midsummer, providing both refreshment and harmony at a time when the taishō microseason itself calls for lightness amid intensity.

Shosho marks the period when the lingering heat of summer begins to ease, and the first hints of cooler air arrive. The ...
14/10/2025

Shosho marks the period when the lingering heat of summer begins to ease, and the first hints of cooler air arrive. The heavy rains start to subside, bringing clearer skies and calmer days. I

This transition inspires dishes that balance the richness of late-summer ingredients with lighter, refreshing elements, symbolizing the shift from the intense warmth of midsummer toward the gentle coolness of early autumn.

During Shōsho, when the summer heat softens and nature begins preparing for autumn, oysters embody the perfect ingredien...
14/10/2025

During Shōsho, when the summer heat softens and nature begins preparing for autumn, oysters embody the perfect ingredient to highlight this transition. Their briny freshness carries the lingering vitality of the sea, while their rich depth hints at the heartier flavors of the cooler months ahead.

Geshi, the summer solstice, is the point when daylight is at its longest and the heat begins to settle deeply into the s...
03/09/2025

Geshi, the summer solstice, is the point when daylight is at its longest and the heat begins to settle deeply into the season. Japanese cuisine during this time often emphasizes dishes that cool and restore the body, such as suppon (soft-shelled turtle) soup, prized for its collagen-rich nourishment and revitalizing qualities.

Seasonal dining in geshi is all about balance: foods that both honor the height of summer’s energy and provide the strength to endure its intensity.

Grand Seiko Asia-Pacific’s ‘Alive in Time through the Five Senses’ exhibition showcased the brand’s history, craftsmansh...
28/05/2025

Grand Seiko Asia-Pacific’s ‘Alive in Time through the Five Senses’ exhibition showcased the brand’s history, craftsmanship, and innovation through an immersive journey that celebrates Japanese culture while engaging all five senses.

The experience concluded with a special Japanese Hassun meal, curated by Chef Aeron with a menu that represents the passage of time and transition from winter to spring.

Thank you for having us!

Kokuu is the season when rainfall becomes more frequent, helping crops and plants grow. The weather warms up steadily wh...
13/05/2025

Kokuu is the season when rainfall becomes more frequent, helping crops and plants grow. The weather warms up steadily while the landscape turns more vibrant each day. It’s a time that reflects quiet growth and steady renewal—a reminder that nature flourishes with patience and care.

15/04/2025

The Porsche’s Dreamers. On. campaign beautifully celebrates those who dare to dream differently and persist through adversity, and we’re proud to be part of that story. Featuring Chef Aeron and her journey as Singapore’s first female chef-owner of a Japanese restaurant, Kappou.

Here’s to pushing boundaries and staying true to the path, no matter how unconventional.

Shunbun marks the spring equinox, a moment of perfect balance between day and night. It’s a time when spring fully takes...
08/04/2025

Shunbun marks the spring equinox, a moment of perfect balance between day and night. It’s a time when spring fully takes hold—cherry blossoms begin to bloom, fresh greens emerge, and life stirs gently in the warmth. A season that reflects a sense of renewal and equilibrium 🌸🌿✨

Make a reservation here: https://www.kappou.sg/reserve

Our claypot rice captures the essence of Keichitsu, a season where nature shakes off the cold and embraces the warmth of...
08/04/2025

Our claypot rice captures the essence of Keichitsu, a season where nature shakes off the cold and embraces the warmth of renewal. Featuring sakura ebi rising like insects from the earth, tender bamboo shoots pushing through the soil, and fragrant mountain vegetables like “kogomi” (ferns), “taranome” (Japanese angelica tree shoots), and “gyoja niniku” (garlic-like shoot) embodying nature’s revival.

A taste of spring’s first stirrings 🍃

Grand Seiko Asia-Pacific’s 'Alive in Time through the Five Senses' exhibition showcased the brand's history, craftsmansh...
02/08/2024

Grand Seiko Asia-Pacific’s 'Alive in Time through the Five Senses' exhibition showcased the brand's history, craftsmanship, and innovation through an immersive journey that celebrates Japanese culture while engaging all five senses.

The experience concluded with a special Japanese Hassun meal, curated by Chef Aeron with a menu that represents the passage of time and transition from winter to spring.

Thank you for having us!

Address

18 Robinson Road #03/01
Singapore
048547

Opening Hours

Tuesday 19:00 - 23:30
Wednesday 19:00 - 23:30
Thursday 19:00 - 23:30
Friday 19:00 - 23:59
Saturday 19:00 - 23:59

Website

Alerts

Be the first to know and let us send you an email when Kappou SG posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Kappou SG:

Shortcuts

Share

Category

About Kappou Japanese Sushi Tapas Bar

Located in the Central Business District, Kappou Japanese Sushi Tapas Bar is a hidden gem that provides affordable authentic Japanese Omakase and a wide range of Sakes, Shochus and Wines to compliment your dining experience. The cosy restaurant sits 12 diners counter-style, a reminiscence of traditional restaurants in Japan. Helmed by one of Singapore's youngest female chef who is also the first Singaporean who graduated from the prestigious Japan Sushi Instructors Association in Tokyo. Chef Aeron Choo has appeared in numerous national newspaper articles, magazine write-ups, blog reviews and social media channels.

Kappou is a reserve only restaurant due to its small seating. To fully enjoy the Omakase with Kappou, all our diners must purchase an alcoholic beverage as such, we will not be serving children under 18 years old. Please click on the ‘Book Now’ button for reservation, or click here. For parties, larger than 6 pax, please contact +65 9170 4583.

We look forward to serve you at Kappou Japanese Sushi Tapas Bar.