Kappo Tsan
Fans of Norigami in Winter Garden can rejoice that Chef David has opened a dedicated spot in South Orlando near the attractions. Some people call that area O-Town West, some lump it into Lake Buena Vista; I call it where in the world did all this development come from. Don’t let the chain-laden streets fool you; go past the White Castle, to some other White Castle pick-up spot, and nestled there is a respite from logo’d eating at Kappo Tsan.
Kappo Tsan is a Japanese restaurant offering not just a stellar fish list, but a mixture of items from Nimono (simmer), Agemono (fry), Yakimono (grill), and Gohan (rice and noodles). You can go strictly for the Nigiri and Sashimi if you wish, but you can complement your meal with an assortment of other items, which is precisely what I did on my first visit.
The Vibe
Thankfully, once you are inside, you forget what part of Orlando you are in, and you walk into a narrow, warm corridor of seating on both sides. Counter seating overlooking the action, and tables to the right. It’s intimate, and if you sit at the counter, it will feel like you are back at Norigami, without the unfitting music playing in the background or the bustle of other vendors around you. We sat at the bar and just watched as about five different people, including Chef David, tended to everyone's meals. Our server said sitting at the counter lends itself to the “entertainment” element of the space, and he was right. We chatted, but mostly just watched everything happening in front of us. Even when thinking I was muttering to myself, wondering what a dish was aloud, a chef quickly described it to me, because you are just that close to the action. I happened to be sitting right next to their expo window, so I got to see every dish as it was completed, and it made me want to keep ordering the things that didn’t just look delectable, but smelled amazing as well. When you make a reservation, sit at the counter. There are high-tops and low-tops, depending on your preference, but the chairs all have backs and are decently comfortable.
Music played at a respectable level, so much that I could hear patrons down the counter talking about their trips to Japan, but I could still pick up on each song as the playlist went on, nothing explicit or annoying - chill vibes only.
The Food
What we ordered:
Edamame $7
Taiwanese Cabbage (spicy tobanjan soy, crispy garlic, and shallot) $7
Tempura (shrimp, mushroom, sweet potato) $16
Yan Su Ji (Taiwanese fried chicken thigh with five spice) $10
Chirashi $30
Three pieces of Nigiri (Tennen Buri, O-Toro, Hotate)
Hojicha ice cream and Kombu Soy Ice Cream $6 each
The Taiwanese Cabbage was a standout, and I was excited to see it on the menu because I had recently made a grilled cabbage dish at home and loved it, so I wanted to try theirs. Cabbage naturally takes on the flavors you add to it, so it’s a lovely light dish for a savory blend of soy and garlic without being overpowering.
The Yan Su Ji was another dish I loved. The batter was light, and the five-spice with a squeeze of lemon to lift it was addictive. I could have easily eaten another serving. Compared to Karaage, it had a bolder flavor and felt much lighter. I’m assuming due to the difference in the coating.
The pieces of Nigiri were as perfect as they are when served at Norigami. They told me as they served it that it was already lightly brushed with soy and wasabi, which worried me since I do not enjoy the powerful kick of wasabi at all; however, the light brushing gave it just enough of a pop without overwhelming me.
The Chirashi bowl was not mine, but I did nibble on a few pieces. It is a delicious portion for the price.
The Tempura was standard, but the batter was spot-on for me, and I loved that mushrooms were included in the mix.
When it came time for dessert, I opted for a scoop of the Kombu Soy Ice Cream, and I LOVED it and would buy it by the pint. I like sweet and salty together; for me, it's the ideal combination. I tried the Hojicha, and it was good, but there was just so much more flavor in the Soy. One scoop is the perfect final sweet bite to end the meal.
I also thought it was important to note that while regulars at Norigami may recognize Chef David, there’s another well-known chef behind the line. Chef Toshi, who formerly owned Hanamizuki is the Chef de Cuisine.
Should you go?
Absolutely. Our total bill before tip was $117, and we left totally full. Considering we ordered eight items (plus I got a Winter Apple soda), we both felt the price was reasonable. Service was attentive and helpful if we had questions for anyone, not just our server, and the overall feel of the place was nice and relaxed. As someone who doesn’t really love venturing to that side of Orlando for anything, I was already thinking about when I would go to Kappo Tsan again from our first visit. I saw several other items come out of the expo that I want to try, including the Donabe, a large rice dish served in a clay pot.
Kappo Tsan would make a great date-night spot, where you can go casual if you want or dress a little more formally.
What to know before you go:
They take walk-ins, but if you want to ensure counter seating, I would make a reservation.
It’s in a small strip center, so parking is plentiful.
The address is 11815 Glass House Lane, Orlando, FL 32836, which is the Darryl Carter Parkway exit off I-4.
Nothing on the menu indicates vegan or gluten-free options.
This is a small space, so while children are welcome, there isn’t much space for strollers or high chairs from what I could see.
As of January 4th, they had not yet secured their beer and wine license, so until then, you can BYOB or enjoy their teas and sodas.
This meal was paid for personally.