Deena S.

Kappo Tsan is a lovely restaurant with fabulous food. We ordered the Taiwanese cabbage, Chawanmushi, and a 10 piece nigiri moriawase . All were delicious. The fish were so fresh they melted in my mouth. The chawanmushi was so good I'll be dreaming about it tonight. I have not had chawanmushi since Hanamizuki closed and I was delighted that Kappo Tsan is continuing to have it on the menu. Our server Nicole was wonderful. The minute we looked her way she would come to our table to see if we wanted anything.i I can't wait to go back there and try some other menu items.

Nancy L.

Got to see Chef David in action at his new place!! this was a Perfect date night spot! Got reservations for valentines weekend and was seated all the way at the end, close to the bathroom but it was still kinda intimate! Plenty of parking spot! We ordered the Kappo Tasting 5-Course Chawanmushi, Crudo, Nigiri or Sashimi 5 pcs, Tempura, & A5 wagyu , $120 Taiwanese Cabbage spicy tobanjan soy, crispy garlic & shallot $7. My favorite: Crudo* shiromi,onion miso jam, grilled pear vinaigrette $18 and the Oyster 1/2 dozen* ponzu, ikura, cucumber $25. Crab Croquette taro cream, yuzu mayo $12 Donabe (Creekstone short-rib & mushroom) shiro dashi, napa cabbage, carrots, gobo, shirataki $32 Norigami Nigiri 10pc. Chef's selection, fresh wasabi, house soy, assorted topping for $60 Everything was delicious and up to par! I definitely recommend coming here for any occasion.

Steve A.

In recent years, Orlando has been blessed with so many omakase restaurants that I'd be surprised if it isn't among the top locations nationally or even internationally for this refined form of dining. There are stellar, Michelin-deserving entries on the list that I've already enjoyed, but I think this latest one may be the greatest of them all. Kappo Tsan's space is relatively small, and it isn't exclusively omakase. There is a sushi bar where you can indulge in their nine-course kaiseki-style dining, but there are also tables where you can order a la carte. Everything from the ingredients to the recipes to the skillful work of the chefs behind the counter is as great as I have seen anywhere. We had the nine-course kaiseki-style omakase, and we're quite awed by every single course, so much so that it is hard to pick a favorite. The menu changes seasonally and, in fact, every two weeks, according to Chef David, because that's how the season changes are calculated in Japan. So I'll just share the phenomenal menu we had and let you enjoy the pictures, as I'm sure your experience will be different but equally stellar. Service was definitely Michelin quality from all the servers and the sommelier. There's a thoughtful wine list with a delightful Rosé Grand Cru Champagne if you're looking for the perfect match for this nine-course feast. I do need to call out one dessert, because although neither my wife nor I are particularly dessert people, this was one of the most delightful, fun, and refreshing that I've ever had. Based on fluffy, light Taiwanese-style shaved ice, it was as delightful to eat as it was to watch Chef David making it.

Simran B.

We got a reservation and visited Kappo Tsan on a Friday night. Pulling into the lot, it immediately struck me that this place doesn't necessarily fit into that plaza, like it's next to a White Castle, but stepping inside is like going to a different world. It's a really small space but they've made the most of it, and the decor is beautiful. We started with a Taiwanese cabbage and the kakuni (pork belly). The cabbage was really tasty, but I'm not sure I'd order it again. I loved the flavor profile, but I almost wanted it spicier. The pork belly is probably the best pork belly I've had in the Orlando area. It's tender and flavorful and a spiritual experience. My companion and I both got the 10-piece nigiri moriawase. I enjoyed this because it pushed me to eat some fish I wouldn't have picked super obviously. The nigiri came with all of the fixings of the nigiri on the next page. It was honestly a really good value for money, especially considering it came with fresh wasabi. The fish was all super fresh. I think our favorites of the moriawase were the striped jack, scallop, and lean tuna. Next time, I would probably pick my own 10 pieces, but I'm glad I got to try all the chef's favorites. Our server also recommended that we try a Parmesan nigiri with a bump of caviar on top and honestly . . . I'm so mad I didn't come up with that. We got dessert as well which was really good. I also got a sake. I was impressed with their sake collection. I'm actually really excited to go back to this place. I think this will end up being one of those places where you've gotta book as soon as reservations drop. Their fish is on par with that of edoboy, but their cooked bites honestly take everything to the next level. I'm psyched about this place, and I wish them all the success they can find!

Matt M.

Sometimes you find a restaurant with great food, then there are restaurants you go just for the experience. Kappo Tsan is both and it has FANTASTIC FOOD and an otherworldly dining experience. Let's get the particulars out of the way. Parking is plentiful, in a large strip center parking lot. Also, the restaurant is small, only 30 seats and about a third of those are at the sushi bar. And due to the size, I encourage you to make RESERVAYIONS. Service is both professional and personal. Our server was Marques, he helped us figure out the menu and every recommendation he made was spot on. He also did an amazing job of insuring my daughter's allergy issues were addressed. I wanted to nickname him "Q", but I felt that would have been too familiar, so maybe next visit. But you want to here about the food: Ordering - I would encourage you to share plates. Food comes out as it is finished and sharing makes more sense, but also lets you try dishes you might not have ordered and honestly, it is fun to share good food. Tea Service - multiple options, but a great start. Cucumber Salad - sweet/savory with a hint of heat. Fresh, light and delicious. Grilled Cabbage - I don't like cabbage, but I could eat this every day, it was soooo good. Tuna Carpaccio - another show stoppe, delicate flavors, meant to be shared. Black Cod - on my last day on earth, I will dream of this dish. It was so good, I recommend getting two (or even three) servings. Don't sleep on the skin, it should be savored by itself, Crab and Ikura - this dish was good, but I felt something was missing, maybe more ikura (personal preference), maybe a little more citrus. Our maybe my palette needs to be more refined. Tuna Tuna - a clear winner, 10/10. Truffle Salmon - another clear winner 10/10, I really loved this roll, Tomago - perfectly prepared, one of my favorites. Nothing special, but I enjoyed it. We passed on dessert, but it was a very special dinner that will not soon be forgotten. Every dish was well thought out, flavors were delicate and well balanced. It is a very special restaurant.

Natalie E.

Kappo Tsan is great new spot in O-Town West. We stopped by for their New happy hour and tried a hunch of dishes on the Happy Hour and the regular menu. I definitely recommend the Spicy Tuna Roll, Pork Belly, and Tofu!

Taylor T.

Kappo Tsan has amazingly fresh fish and pairs them with delicious toppings to create interesting flavor combinations! I really like the thought that goes into enhancing the nigiri experience. I fell in love with the tuna carpaccio from Norigami and had to have it again! I absolutely love the texture that the mustard seed gives in the bite along with the gorgeous tuna and fluffy parmesan. The kakuni was reminiscent of thit kho for me, so it was not worth it, in my opinion. The truffle salmon makimono was actually my favorite bite of the night! It's everythingggg I want in a roll and they definitely didn't skimp on the real crab! I didn't care much for the yuzu cheesecake, and wish it came with some kind of crust, but the brown sugar ice cream was very tasty. The restaurant was nice and clean and the service was professional and accommodating.

Amy W.

Another exquisite restaurant by Chef David Tsan, where Japanese and Taiwanese flavors come together effortlessly. The menu is thoughtful and beautifully executed, perfect whether you're stopping in for a few bites or committing to the nine course, chef-selected journey. Add Ben, the house sommelier, for seamless sake and wine pairings, and the experience truly shines. Highlights for me were the caramelized cabbage, king salmon sushi, and shima aji. This is the kind of meal you rearrange your week for.

Stephany S.

I had to try Kappo because I love Norigami in Winter Garden, and this place did not disappoint. The restaurant is small, so definitely make a reservation, but the intimate setting is part of the charm. You get a front-row view of the chefs preparing each dish right in front of you, which makes the whole experience feel special and immersive. The menu is set up tapas-style, which made it easy (and fun) to try a little bit of everything. We ordered the crudo--my absolute favorite of the night--along with the pork belly, tuna carpaccio, short ribs, and of course the chef-selected Norigami. Every dish was incredibly fresh and surprisingly reasonable compared to other à la carte sushi spots. The staff was super knowledgeable, attentive, and added to the overall experience. It ended up being a wonderful date night, and I'm already looking forward to coming back.

Michelle L.

I was able to get early seating and enjoyed the experience First off, love that there is accessible parking, since they share a lot with other businesses. One less thing to worry about before enjoying dinner. The space is tasteful and leans into the Japandi vibes. As for the food, my favorites are what you see, the Chicken karaage, Kobucha rice porridge and the selection of Nigiri. Service was great, we weren't in a rush and food came out timely. David's innovative expertise deserves the brick and mortar he's wanted. Congrats!

Jackie S.

Amazing happy hour, came in without a reservation and lucky to be seated at the hot counter. Sushi counter separate for an intimate experience. Watched the chefs make everything, and fantastic service all around. Really friendly and professional. Sushi is top tier. Black cod, cabbage, crab Donabe, and oysters absolutely delicious. Highly recommended.

Arun K.

I am very happy I received the news of the opening. I made an OpenTable reservation for a Saturday night. The place was a bit crowded when I arrived, but was greeted by the hostess who remembered me when I called to change the name of the reservation. I was seated in the sushi bar, which had amazing views of the chef and cooking stations. I first thought they were still getting their alcohol license, but was happy to see they already received it after seeing their drink menu. When at a Japanese restaurant, sake would always be a good choice. I tried one of their more premium brands for 15 dollars. I forgot the name of it, but it was creamy with earthy tones. It sure tasted premium and enjoyable. It was also strong enough of the buzz needed. For my main plate, I took the suggested chirashi (31 dollars). I was told there would be a small wait, with the sushi chefs being busy with other orders. No problem at all while I was sipping my sake while watching the mastery skills of the chefs. I also watched the chef prepare my chirashi, and it looked like a nice work of art. There were various of assorted fish, including tuna, ikura, hamachi, and salmon. Small slices of cucumber and radish were included, as well as the usual ginger and wasabi. All the fishes were fresh and buttery, giving the melt in your mouth feel. Adding the great quality soy sauce enhanced the flavor more. I think the fatty tuna was my favorite, as it had a bit of a smoky flavor to it. The rice was seasoned well, giving the umami flavor I need. Even the ginger was fresh, refreshing my palate when needed. I only wished the ikura had a bit more briny flavor, and the wasabi used the real one like they do for the sushi plates. Though, if you do want real wasabi, you can get it for an extra 9 bucks. I couldn't leave without dessert, so I took the yuzu cheesecake (8 dollars), and the soy ice cream (6 dollars). The cheesecake was light with the right hint of citrus flavor, and the ice cream tasted homemade with earthiness flavor from the soy. Let's just say I had the drooling and yummy face almost the whole time like those guests at Hippocampus' restaurant from Krapololis. I taste some Michelin recognition or stars coming to this restaurant. The service is like what others mentioned, prompt, caring, and professional. Glasses were poured professionally, waters were refilled quickly, and plates were cleared immediately when you were done. The chefs were very friendly, making sure the customers were enjoying their meal. They cared so much about their quality that one of the chefs showed the certificate of wagyu authenticity to a diner when she was eating wagyu steak. The restaurant is small and crowded, but that adds the vibe to the atmosphere. It is definitely upscale with executive lounge music in the background. Gender neutral bathrooms were clean and had upscale soap products. Parking was free and easy as it is located in a strip mall close to the gated Glasshouse apartment complex. This restaurant is definitely premium quality and almost in the same level of Kabooki Sushi and Seitos. The fish is fresh, the drinks are great, and the desserts are wonderful. I wish they had cocktails as well, but I am going to try the donabe bowl next time I visit. It's quite expensive as I paid 75 dollars after tips, but it's indeed a premium restaurant delivering a great experience. Overall: A

Rahim L.

From beginning to end. WOW Presentation, flavor, and ambiance. Definitely coming back, we enjoyed every dish! Also noticed the chemistry and teamwork with the crew, great job to a well oil machine!