Move over, sushi and sashimi

SINGAPORE'S FINE DINING Japanese scene has largely been dominated by sushi restaurants, with only scant attention paid to kappo cuisine - the loosely described 'cut and cook' style that in Japan is a fine culinary art of its own.

Revered as much as the most sought-after sushi joints and described in various ways including modern kaiseki, these chef-driven restaurants put out exquisite menus covering a range of courses from sashimi to soup, grilled, deep-fried and hot pot items, culminating in a luxurious rice dish cooked in a traditional clay pot or donabe.

In Singapore, kappo has yet to catch on in a big way but a growing number of recent openings is set to add a new dimension to how we enjoy Japanese food.