Kappo Garyu — Japanese Omakase Experience

At Kuza Niku Kappo and Kappo Garyu, you’re not just paying for a meal—you’re stepping into a world of craftsmanship and luxury that makes every cent of the $388 price tag feel worth it. Tucked away in a charming conservatory shophouse on Telok Ayer Street, these two newly opened Japanese restaurants take modern Kaiseki dining to a whole new level.

Kuza Niku Kappo is a meat lover’s dream. Specializing in meat-centric omakase, it serves up some of the finest cuts of Wagyu, Kurobuta pork, and even pigeon from France. The real magic happens with the preparation—think 28-day Macallan-aged Kagoshima Wagyu and a smoky, buttery tomahawk steak that’s smoked to perfection. Each dish is a showstopper, from the Wagyu & Caviar to the indulgent Chateaubriand Sando, every bite is a journey in texture and flavor.

Upstairs, Kappo Garyu is reimagining traditional Kaiseki with a fresh, modern twist. Chef Max’s interpretation of Japanese flavors is evident in dishes like the uni and caviar croissant, which combines buttery perfection with the rich umami of truffle, uni and caviar. The seasonal claypot rice, featuring a selection of fresh, handpicked ingredients, is another standout—cooked to tender, smoky perfection, it balances the natural sweetness of the rice with the rich, savory flavors of the season, creating a dish that feels both refined and comforting.

Both restaurants, under the direction of Chef Raymond Tan, offer a truly immersive experience—elegant, luxurious and expertly crafted. From the sophisticated ambiance to the carefully curated sake and wine list, every detail enhances the meal.

If you’re looking for an authentic taste of Japanese fine dining that’s innovative yet deeply rooted in tradition, Kuza and Kappo Garyu deliver it in spades.

.

.

.

📍 Kappo Garyu | Originally posted on Instagram