Kappo Tsan

We visited Kappo Tsan for dinner after hearing that Chef David Tsan opened this new concept, and as loyal customers of his at Norigami in Winter Garden, we had high expectations. He absolutely exceeded them. Kappo Tsan is truly on another level. The restaurant has an intimate vibe with dimmed lighting, making it perfect for a date night. You can choose between countertop seating or traditional table seating. I especially loved the open-concept kitchen, watching the chefs prepare each dish from almost anywhere in the restaurant adds such a special and authentic touch. The space is small, yet warm, welcoming, and thoughtfully designed. The food was absolutely amazing, incredibly fresh sushi paired with innovative creations that showcase the chef’s unique touch. There are multiple tasting o

Kappo Tsan is an incredible new addition to O-Town West and an absolute must-visit. Watching Executive Chef David Tsan and Chef de Cuisine Toshi Kishimoto prepare seasonal, ingredient-driven dishes right in front of you in the open kitchen makes the entire experience feel intimate and special. Dining out with a young toddler isn’t always easy, but Chef David and his amazing staff (Anna and Jessi) went above and beyond to make our family feel genuinely welcome. Within a few minutes of being seated, Chef David came over to say hello and even brought my toddler some sushi rice and bubu arare (he would always get this at Norigami). The atmosphere was warm and inviting, never stuffy, and we were constantly checked on. From wiping the table to refilling water, the level of care and attentiveness

Kappo Tsan emerges as a destination of its own amongst the other Orlando attractions. By uniting the Michelin vetted technicality of Chef David (of Norigami) with the seasoned, storied heritage of Chef Toshi (Hanamizuki), this establishment has quietly shifted Orlando’s culinary center of gravity. The experience is a choreographed study in omotenashi, where exquisite preparation meets a curated wine program that feels both intentional and inspired. We started with a bracing opening act. The Oyster. It arrived bathed in a sharp, citrus-forward ponzu, crowned with a shimmering nest of ikura. The salinity of the roe provided the perfect counterpoint to the oyster's creamy finish. The Crudo & Sashimi: Here, the chefs display a masterful restraint. The fish is undeniably fresh, yet it is the

We had an amazing experience on Valentine's Day here! We're already huge fans of Chef David Tsan's Norigami, so I booked the Valentine's Day experience within the first hours of openings being available. Everything was delicious, no notes. Service was wonderful, and prices were very reasonable. We're even happier that Chef Toshi from Hanamizuki is on the team because Hanamizuki was one of our favorite restaurants for traditional Japanese kitchen dishes before it closed. We can't wait to come back!!

My husband and I have been regulars of Norigami - I had no idea David was opening up his own standalone space; I only saw it via social media a few days ago and was really excited to visit. We managed to get reservations for New Year’s Eve and though still in their soft opening phase, the service & food were absolutely on par with the standards we expected from David. We tried a decent amount of dishes on the menu - the Tuna Carpaccio is always a favorite and one we always order when at Norigami, definitely one not to skip. We also tried the Shima-Aji which was incredible. The Caramelized Cabbage, was the most surprisingly tasty dish; I was obsessed. We also tried the Creekstone Short-Rib, Chicken Karaage, Kakuni (braised pork belly) & Chawanmushi (a savory egg custard). All of which wer