Kappo

Kappo is the newest chef tasting restaurant at the Stanford Shopping Center, offering an intimate counter experience where Chef Nik highlights local, foraged ingredients. The menu even tracks the "miles" each ingredient traveled to get to your plate. The full progression was impressive: • Kohlrabi Crudité and Pickled Daikon • Shigoku Oyster with Douglas fir oil and pine ponzu • Seaweed Soup (dashi base with wild foraged nasturtium) • Ink Noodles with Monterey squid (we added the Perigord black truffles, so incredible!) • Luna Koshihikari Rice with Black Cod (highly recommend adding the caviar) • Cast-Iron Dumplings with A5 wagyu short rib • Umpqua Valley Lamb with artichoke • Eton Mess with citrus and locally grown pistachio Everything course was 10/10. The Ink Noodles and Black Cod Rice

Small chef’s counter in the middle of a shopping mall. The focus is on locally sourced ingredients. At most shopping mall eateries, “locally sourced” means the napkins came from the office supply store next door. Here, the chef has seaweed from Carmel. It’s a small operation, but one worthy of a night out. It’s a little tough to find, it’s a side entrance, sandwiched between Dumpling Time and RH.

I visited this restaurant with a friend, and it reminded me of small Japanese eateries with only 12 seats, where chefs take the time to explain the dishes and engage with diners. The experience was truly amazing. I would rate the food an 8.5 out of 10, and I am quite particular about food quality. Most of the dishes were excellent, especially considering this was only their second week of operation. Overall, I'm looking forward to returning.

Excellent experience, seasonal tasting menu with locally sourced ingredients. Every dish was different and impressive, especially the seaweed soup and the curry agnolotti. Had great time taking with chef and GM too!

Amazing tasting menu. Got to be the first taster of the spring vegetarian menu and it was excellent. Will definitely be coming back for the summer menu. Also very fun staff. The executive chef Nik was incredibly friendly and really enjoyed his great stories about food.