Yoshi Ito, the owner and head chef at Kappa Restaurant, has been in the kitchen for
over 35 years. As a traditional Japanese shokunin, Yoshi has many principles which
he firmly adheres to when cooking. These principles have become the foundation
for the all the dishes that are prepared and served at Kappa.
over 35 years. As a traditional Japanese shokunin, Yoshi has many principles which
he firmly adheres to when cooking. These principles have become the foundation
for the all the dishes that are prepared and served at Kappa.
1. Always use ingredients that are very fresh and of high quality.
At Kappa, a great deal of care goes into choosing the ingredients for every dish.
This goes for not only all the meats, seafood and vegetables but also for all other
ingredients. Everything from the soy sauce and wasabi to the tempura flour and
olive oil is carefully selected for quality and flavour. We don't always carry certain
fish such as Hamachi, Ahi Tuna or Uni because Yoshi only wants the seafood when
its really fresh and good. Please be sure to check our Daily Specials Board as it will
reflect many seasonal specialties.
At Kappa, a great deal of care goes into choosing the ingredients for every dish.
This goes for not only all the meats, seafood and vegetables but also for all other
ingredients. Everything from the soy sauce and wasabi to the tempura flour and
olive oil is carefully selected for quality and flavour. We don't always carry certain
fish such as Hamachi, Ahi Tuna or Uni because Yoshi only wants the seafood when
its really fresh and good. Please be sure to check our Daily Specials Board as it will
reflect many seasonal specialties.
2. Create your own sauces that best complements the ingredients.
Our sauces are originals. We spend hours making our sauces:
grinding roasted sesame seeds for our fresh goma ae sauce, mixing
different oils and spices for our spicy sauce. Even our soy sauce is
our special blend. It is a little lighter and lower in sodium than regular
sauce to better bring out the flavours of our sashimi and sushi.
Our sauces are originals. We spend hours making our sauces:
grinding roasted sesame seeds for our fresh goma ae sauce, mixing
different oils and spices for our spicy sauce. Even our soy sauce is
our special blend. It is a little lighter and lower in sodium than regular
sauce to better bring out the flavours of our sashimi and sushi.
3. Everything must come together in harmony.
Yoshi is very strict about food combinations and flavours. Just
like co-ordinating colour schemes, some things don't go with
others. This is true for cooking as well. Taking every fresh fish
and putting them into one sushi roll is not going to create a
harmonized flavour. The ingredients and sauces of each of our
dishes have been carefully chosen to complement each other
and as Yoshi puts it, "Create one dominant flavour in harmony
without totally losing the individuality of each ingredient."
Yoshi is very strict about food combinations and flavours. Just
like co-ordinating colour schemes, some things don't go with
others. This is true for cooking as well. Taking every fresh fish
and putting them into one sushi roll is not going to create a
harmonized flavour. The ingredients and sauces of each of our
dishes have been carefully chosen to complement each other
and as Yoshi puts it, "Create one dominant flavour in harmony
without totally losing the individuality of each ingredient."
| Yoshi's Philosophy |
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