Kappō cuisine

Kappo, which became an established style of Japanese cuisine in the late 1910s, is said to have originated in Osaka.It arose as the high-end Japanese restaurants that previously flourished began to disappear, and people wanted a more casual style of dining. The chef stands in front of the chopping board, encircled by the counter. Meanwhile, customers delight in watching the deft action of the knife as the fish is prepared, taking in the scents and sounds of the simmering vegetables.Prior to that, food had been prepared prior to customers' arrival, but this meant that the meal was past it's best by the time those customers came. With kappō cuisine, orders were cooked before the customer’s eyes, allowing food to be consumed when freshly prepared.In the old fancy establishments, the kitchen was hidden and dishes brought out by restaurant staff. The Kappō style featured an open kitchen, allowing diners to enjoy watching the actual cooking, as well as banter with the chef.
“What’s good today?”
“The sea bream is spectacular.”
“Well then, let’s have some sashimi.”
“Right. And how about I stew the head, too?”
In this way, chefs’ ability to judge what the diner wanted based on the conversation and offer something suitable became a measure of their skill.
Kappō cuisine became much-loved by Osakans as symbolizing a new era, In Osaka today, kappō-style restaurants feature sit-down course meals in addition to counter-style seating, as well as both large and small establishments. Patrons can chat with the chef while freely selecting from among the fresh ingredients on offer, and repeat customers can enjoy eating customized menus prepared by a chef who has taken the time to learn their individual tastes.and restaurants of this style flourished accordingly. Now, such restaurants may be found overseas in addition to Japan.