The meaning of Kappo comes from traditional Japanese cooking methods; "to cut, boil, stew & fry" Different from sushi chefs who mainly cut fish & make sushi like a omakase style sushi, a Kappo chef is trained to master numerous ways of cooking and to understand the seasonality of food, the quality of ingredients and the presentation. In order to gain extensive skills as a master Kappo chef,usually, more than10 to 15 years of persistent training is required. This is one of the reasons why it is very difficult to find many skillful Kappo chefs here in the states, compared the growing numbers of sushi chefs and sushi restaurants.