Kappo - Adelaide

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Located next door to Kazumi Ramen's Chinatown branch , Kappo is where you can enjoy teppanyaki, okonomiyaki and tamagoyaki. Diners can cook the dishes themselves on the hot plate at each table, with guidance provided by the staff, or let the staff do the cooking.

Their Okonomiyaki was prepared by mixing up the cabbage and batter mixture, then pouring it onto the flat plate. If you pick an option that features a topping, it is added to the Okonomiyaki partway during the cooking process. The cabbage gave the dish a firm and slightly crisp texture, and the batter was light and fluffy. Pickled ginger and spring onion made the dish more flavoursome.

For one of our Okonomiyaki, we chose bacon topping. Its salty and smoky taste complemented the other ingredients and was not too tough.


Bacon Okonomiyaki (Photographed by Jonathan Phoon)



Bacon Okonomiyaki Ingredients (Photographed by Jonathan Phoon)


Okonomiyaki, Cooking in Progress (Photographed by Jonathan Phoon)

For our other Okonomiyaki, we chose a topping of wagyu beef. The wagyu beef had a more savoury flavour and was not chewy. The batter mixture included tenkasu (scraps of batter from cooking tempura) for extra texture. To complete the dish, okonomiyaki sauce, Japanese mayonnaise and bonito flakes are provided at each table to garnish the cooked Okonomiyaki.


Wagyu Okonomiyaki Ingredients (Photographed by Jonathan Phoon)


Wagyu Okonomiyaki (Photographed by Jonathan Phoon)

Tamagoyaki is a rolled omelette in which the layers are progressively added during cooking. The omelette was firm and light, with the slightly sweet flavour that we expected. We liked that the interior remained moist. A light scattering of spring onions completed the dish.




Tamagoyaki (Photographed by Jonathan Phoon)

Their Yakisoba was prepared by cooking the ingredients first before mixing in the noodles. The seafood that we chose for our dish did not taste fishy, and the vegetables retained their texture. The soba noodles had a slight chewy texture, and the use of okonomiyaki sauce gave the dish a delectable sweet-savoury flavour. Diners may want to add a small amount first to ensure that the flavour is not overwhelming.


Yakisoba and Veggie Plate Ingredients (Photographed by Jonathan Phoon)



Yakisoba (Photographed by Jonathan Phoon)

During our visit, their Veggie Plate dish consisted of zucchini, enoki mushrooms and shiitake mushrooms. The zucchini and shiitake mushrooms had a nice firmness, which was contrasted by the slightly chewy enoki mushrooms. The process of cooking the vegetables on the hot plate gave them a delightful charred flavour.


Veggie Plate (Photographed by Jonathan Phoon)

One of their starter dishes, the flesh of their Chicken Karaage was juicy with a lovely crisp coating. It had the slight gingery taste that we expected from the dish. Extra flavour was provided by a dusting of seasoning on the surface. For those who want to add more flavour, a lemon wedge and Japanese mayonnaise dipping sauce comes with the dish.


Chicken Karaage (Photographed by Jonathan Phoon)

For those who want something fresh, there is their Edamame. The beans retained their bite, and it is not hard to squeeze them from their pods using your teeth. They were topped with crystals of sea salt to impart a hint of saltiness when eating them.


Edamame (Photographed by Jonathan Phoon)

The restaurant had a Japanese feel and had a good amount of seating space. Larger groups sit in special booth-style seating that requires diners to remove their shoes. If you are looking for a place to enjoy Okonomiyaki in Chinatown, be sure to give Kappo a visit.


(Photographed by Jonathan Phoon)


(Photographed by Jonathan Phoon)

Website: https://kappo.au/
Phone no: 08 7084 5931
Address: 33 Wright Court, Adelaide, SA
Opening hours: Mon – Sat: 5 pm – 9.30 pm (closed public holidays)

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