割烹(かっぽう)

かっぽう
noun
Japanese haute cuisine, traditional cooking
food
1. Japanese haute cuisine, traditional Japanese cooking
High-end traditional Japanese cooking, or a restaurant specializing in such cuisine. Originally meant 'cutting and boiling' — the two fundamental techniques of Japanese cooking. Now refers to upscale Japanese restaurants where the chef prepares dishes at a counter or in a refined setting.
割烹(かっぽう)料理(りょうり)を食(た)べに行(い)った。
We went to eat traditional Japanese haute cuisine.
駅前(えきまえ)に老舗(しにせ)の割烹(かっぽう)がある。
There's a long-established Japanese fine dining restaurant in front of the station.
カウンターで職人(しょくにん)の技(わざ)を見(み)ながら食(た)べるのが割烹(かっぽう)の醍醐味(だいごみ)だ。
The true appeal of kappou dining is eating at the counter while watching the chef's craftsmanship.

Literally means "cutting (割(か)つ) and cooking (烹(ほう)じる)" — the two fundamental Japanese culinary techniques. 割烹(かっぽう) restaurants are typically upscale establishments where seasonal ingredients are prepared with refined technique. Often features counter seating where diners watch the chef at work.

Compounds

Related Words

Compare: 料亭(りょうてい) (high-class Japanese restaurant)
Compare: 高級(こうきゅう)料亭(りょうてい) (high-class Japanese restaurant)
Compare: 会席料理(かいせきりょうり) (kaiseki cuisine)
Compare: 和食屋(わしょくや) (Japanese food restaurant)
Compare: 料理屋(りょうりや) (Japanese restaurant (traditional))
general
Added 2026.2.18 23:17 · Revised 2026.9.2 13:01
11500/11922_kappou