Part 7/10:
At Kappou, Aeron adheres to the authentic omakase philosophy—serving the season’s best produce with minimal fuss, emphasizing freshness and seasonality. Guests can observe the meticulous preparation and interact with her directly, creating a genuine connection and a comprehensive sensory experience.
Her sourcing process is meticulous; she communicates extensively with brokers about the origin and size of the fish, prioritizing freshness and traceability. While her ingredients predominantly come from Japan, she incorporates local elements in her competitions to showcase Singapore’s agriculture, surprising judges with mustard leaves that have a profile akin to Japanese wasabi.