How does some steamed, fried, simmered, raw, and grilled dishes sound all served up in an American like diner
If that sounds good, you just might be down for some kappo style cuisine.
First of all, this is not your typical joint because they primarily cater to Japanese clientele although they are non-Japanese who patronize the business. Just don’t expect the menu to cater to Americanized tastes with crunchy-orgasm-spicy-rolls.
This spot has catered to a primarily Japanese clientele which is apparently obvious because of the specials menu on the walls are strictly written in Japanese versus a more decipherable version done in romaji. Don’t worry though, they do have an eigo (English) menu which has what looks to be everything on either menu, Japanese or English, so don’t worry, you’re not missing out on anything.
On the opposite side of the world in… ok, well you don’t have to go that far, but down in Orange County, in Costa Mesa, a bunch of Japanese diners are eating at kappo style restaurant.
The menu at Kappo Sui consists of kappo or traditional Japanese style cuisine. This style originated out of Osaka and it consists of steaming, frying, simmering, grilling, and raw dishes.
These dishes are also served kappo style which means you’ll see a long counter with some old school looking chairs on one side, and on the other end you’ll find the Japanese kitchen staff kind of like an old school American diner.
When your order goes in you’ll hear your order getting called out to the kitchen staff in which you’ll also be able to see your order being prepared directly in front of you (something sushi bars have made commonplace). Once your order is prepared, you’ll see it quickly go from the hands of the chef to…. okay the owner here is getting older, so he may fumble around with which table or spot it may go to, but eventually it’ll end up in front of you. When it does, you’ll be in for something that no sushi bar does.
If by this point, traditional kappo style food still confuses you, feel free to gravitate back to your training wheels of beef teriyaki and California roll combos because you just can’t fight us Muuuricans and our love for teriyaki (yea I ordered the beef teriyaki at a kappo restaurant…don’t judge).
Koimo inakani (simmered in sweet soy sauce glazed taro root), $6.00
Grilled Chicken Wings
Shirasu oroshi (baby whitefish with grated radish), $6.50
Baby Fish with Japanese (myoga) ginger
One of 3 people behind the counter
Ikura (salmon roe)… if you think the picture is blurry, it’s due to the tears in your eyes blurring your vision from how tasty this looks
If you have seen any my posts, I have a thing for fishy taste and fish eggs.
I think this was the deep-fried shrimp with shiitake tempura (ebi kaki-age), $8.50.
I love me some Korean, Taiwanse, Chinese, and Japanese chicken wings because neither of the aforementioned wings are ever overcooked. Although you go any American chicken wing joint, and the wings are always hard/dry, and overcooked.
Good ole beef teriyaki. One of the better ones in the area.
If you only have eaten fresh water eel (unagi), you have to try anago which is sea eel. The taste is more subtle and when done right, a freshly grilled anago is amazing.