Kappou Nishimura

The sukiya-style space that’s designed with the Kyoto aesthetics in mind is a unique setting for a kappo restaurant, but that’s not the only thing that sets Kappo Nishimura apart from the rest. The chef-owner of this restaurant has trained in Hyogo as well as Osaka City (which was known as “Naniwa” in ancient times). He strives to convey the “Naniwa energy” in his kappo cuisine. Despite being at such a young age for a chef, he has acquired enough skills from his training years that is now the basis of his successful kappo cuisine craft. Kappo Nishimura has an extensive menu of various ingredients suited for the changing seasons. Summer calls for chargrilled wild-caught unagi while winter is the time for fugu. The ingredients used are of the highest quality, which is reflected in the prices. However, the chef is kind enough to curate a course meal based on your budget if he’s been informed beforehand. This is possible as he sources for these ingredients in the morning of each day for the guests he’s expecting that day. A customized approach like this adds on to the exceptional service and ultimately warm hospitality of Kappo Nishimura.