Kappo Hassun

Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation.

Showa-era counter theatre, without modern gloss

White smock, wooden clogs, and a compact counter that leans into old Kyoto rather than contemporary minimalism.

A family line of recipes

The menu deliberately preserves dishes inherited from the first-generation chef, with seasonal festival foods kept in rotation.

Old recipes, refreshed through reading

The chef draws ideas from recipes found in literature, a quiet way of updating tradition without breaking it.

Signature Ingredients

• Egg, in multiple forms: sweet, steamed, and layered egg cakes appear as a recurring speciality.
• Burdock root: rolled preparations that read as Kyoto comfort with fine knife work.
• Hamo (pike conger): used as a binding protein in a tofu-and-vegetable dish, a classic Kyoto ingredient.
• Seasonal grilled fish: simple, seasoned grilling used to mark the calendar and keep the meal grounded.

Overview

• One MICHELIN Star kappo, counter dining with a Showa-era feel in Higashiyama, Kyoto.
• A second-generation chef keeps Kyoto classics alive, dishes inherited from his father and foods tied to seasonal celebrations.

Dish DNA (examples)

• Assortments of sweet, steamed, layered egg cakes.
• Burdock-root rolls.
• Deep-fried tofu bound with thinly sliced vegetables and hamo.
• Seasoned grilled fish.