Teppan Kappou Kenji

A mixture of different Japanese rice was cooked in a stock of bonito and assorted Japanese vegetable in the claypot, before adding in slices of A5 Ohmi Wagyu tenderloin and sea urchin (additional) into the kettle rice. The rice got much of its flavour from the bonito stock, with sweetness from the carrots, and those right underneath the tenderloin was rich with fats and juice from the Wagyu. I love the mushrooms in there too, which added lots of crunch and texture to the rice.
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Find out more at https://www.sgfoodonfoot.com/2019/06/teppan-kappou-kenji-tanjong-pagar-road.html
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Teppan Kappou Kenji
99 Tanjong Pagar Road
#01-01
Singapore 088520
Tel: +65 91523118
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 1130am - 230pm, 6pm - 1030pm

It was mesmerising. There were a total of eight courses, but each and every 'mini' course was distinct from one another and so intricate that they all intrigued and excited my senses. There is no specific sequence on how you should consume it, but I started the journey with the crunchy tempura of seasonal Japanese Sweet Corn and Edamame, followed by the Japanese Eggplant Rikyu-ni in a housemade sesame-based sauce. I like how the soft eggplant got a more luxurious texture from the creamy, nutty sauce. Another of my favourite is "Ishikawa Ko Imo Nopperi Ae" a type of Japanese small mountain yam. It is steamed and then cooked in a mix of katsuobushi, dashi, salt, sugar, shoyu, mirin before cutting into serving size, with the remaining portion being grated into a sticky paste (Nopperi-style) and mix with special white miso.
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Find out more at https://www.sgfoodonfoot.com/2019/06/teppan-kappou-kenji-tanjong-pagar-road.html
.
Teppan Kappou Kenji
99 Tanjong Pagar Road
#01-01
Singapore 088520
Tel: +65 91523118
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 1130am - 230pm, 6pm - 1030pm

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The 8th and last course is a seasonal fruit dish.
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Rounded off the omakase kappo set meal with this Fruit Platter.
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Served in a bowl resembling a dinosaur egg, you lift the lid to reveal the fresh, colourful vibrant fruits within, all having juicy tender textures.
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There's bright honeyed sweet musk melon, fruity sweet figs, sweet sour sato nishiki cherry (also called the 'king of cherries'), and earthy mellow persimmon.
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Plated over ice, this is a beautiful finish.
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Part of the omakase kappo set, at SGD $150++ per person.
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Invited tasting kindly hosted by Executive Chef Kenji Okumura and team.
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Teppan Kappou Kenji
More details in profile & blog

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The 7th course is the rice dish.
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It arrives in a large, communal iron kettle, featuring a variety of white rice from Japan as the base, carefully cooked till sticky soft starchy in texture using a broth of katsuobushi / bonito fish flakes, dashi seaweed stock.
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Garnished with green peas, carrots, shiitake mushrooms, and white onions. This gives the base a bold, earthy vegetal grainy sweet flavour, which is rather an acquired taste.
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The base is layered with tender succulent strips of A5 ohmi wagyu beef tenderloin with bold fatty meaty savoury flavour, a perfect poached egg which lends silky texture and eggy sweet flavour, as well as luxurious fresh uni / sea urchin with a creamy texture and robust briny salty flavour.
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A bowl of miso soup with nori / seaweed accompanies, having a warm earthy savoury flavour.
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Part of the omakase kappo set, at SGD $150++ per person.
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Invited tasting kindly hosted by Executive Chef Kenji Okumura and team.
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Teppan Kappou Kenji
More details in profile & blog

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The 6th course is the simmered dish. With Satoimo, Ikihamo, Gobou, Onsen Tamago.
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A Yanagawa style nasu nibitashi / braised eggplant stew.
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It has chunks of nasu / eggplant / aubergine / brinjal, which are tender soft and vegetal earthy sweet in flavour; braised in a thin clear broth of shoyu / light soy sauce and onsen tamago / soft boiled egg, which has a lovely eggy sweet salty flavour.
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Completed with chunks of tender mushy satoimo / yam / taro which are nicely earthy sweet in flavour, small cuts of ikihamo / pike conger eel fillets which are bouncy chewy with delicate savoury sweet flavour, fresh crisp bok choy / Chinese cabbage with vegetal sweet flavour, and strips of chewy gobou / burdock root with pronounced vegetal earthy flavour.
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A warm and soulful dish to settle the palate.
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Part of the omakase kappo set, at SGD $150++ per person.
.
Invited tasting kindly hosted by Executive Chef Kenji Okumura and team.
.
.
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Teppan Kappou Kenji
More details in profile & blog

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The 5th course is the grilled dish.
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Features a whole teppanyaki grilled ayu / sweetfish, which has a moist tender flaky texture, with bold smoky savoury salty sweet flavour.
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The fish is grilled over aromatic hoba / magnolia leaf, which locks in moisture and imparts an earthy note.
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Accompanied by crunchy modern futomaki sushi rolls, of rice vermicelli noodles, carrots, avocado, and lettuce, which have good vegetal earthy sweet flavour.
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The filleted ayu / sweetfish spine doesn't go to waste either, fried till edible and super crunchy, then dressed with shio / salt.
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Completed with a shoyu / light soy sauce and wasabi dressing, which lends good salty spice flavour.
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Part of the omakase kappo set, at SGD $150++ per person.
.
Invited tasting kindly hosted by Executive Chef Kenji Okumura and team.
.
.
.
Teppan Kappou Kenji
More details in profile & blog