KAPPO | Japanese Cuisine
Lisbon
Consider booking well in advance due to the limited seating and high demand.
KAPPO | Japanese Cuisine offers a refined dining experience in Cascais, where Japanese culinary traditions meet Portuguese ingredients. This intimate venue is designed for those who appreciate the art of Omakase, a dining style where the chef curates a multi-course menu based on seasonal availability and the finest products. The restaurant's setting is intimate, with only 12 seats available at the counter, allowing guests to observe the meticulous preparation of each dish.
The atmosphere at KAPPO is serene and focused, providing a space where diners can fully engage with the culinary journey. The chef's approach emphasizes precision and respect for each ingredient, ensuring that the natural flavors are highlighted rather than overshadowed. This dedication to technique and quality has earned KAPPO recognition in the culinary world, making it a noteworthy destination for those seeking an authentic and thoughtful Japanese dining experience.
Guests are encouraged to make reservations in advance due to the limited seating and the structured nature of the dining experience. The restaurant operates with two dinner services each evening, allowing diners to enjoy their meal at a relaxed pace. KAPPO is an excellent choice for those looking to explore the nuances of Japanese cuisine in a setting that values both tradition and innovation.
Reviews
Kappo is a restaurant where I would and could always return to. The service, food and drinks are amazing and when you think that you have had the best dish of the day they are able to exceed this expectation. The experience is also amazing, being able to see the time and work that goes into these dishes is super interesting. I think that this is a restaurant you should definitely visit when you are in the area of Cascais and has an amazing future ahead!
€50 corkage fee Zensai. The opening act. A selection of small, meticulously crafted appetizers designed to set the seasonal theme of the meal. Waffle, sweet shrimp from south of Portugal, creme fraiche Nori cannellone, tuna tartare Otsukuri. The seasonal sashimi course. Giant squid from Azores, very sweet, great texture. Shaved karasumi (cured fish roe) Otsukuri: Chutoro, miso Owan. A warm, dish in a bowl—typically a clear soup. Sea eel ball, myoga. Weakest dish. Doesn't taste like anything. Mealy texture Mushimono. A steamed dish. Chawanmushi of crab from Cascais, white asparagus. Exquisite, best chawanmushi of the year Yakimono. Grilled course. Black cod marinated in sake miso Shiizakana. The chef's signature "substantial dish." Kimizu egg sauce, red shrimp from southern Portugal, grilled on charcoal very smoky, with sauce made from its coral Hyashi mono. A chilled dish: somen cold noodles with tomato, shiso flowes Edomae sushi: rice uses no sugar, 4 types of vinegar Nigiri Gold bream cured in kombu Nigiri Golden eye snapper (hamadai). Grilled on skin Nigiri Hamachi aged for one week Nigiri Akami, seared Nigiri Chutoro, aged for 1 week Nigiri Sardine cured in seawater and vinegar. Incredible Nigiri Sweet prawn Miso soup with all the bones and heads of the fish Mizugashi. Literally translating to "water confectionery," this is the traditional Japanese dessert course. Hojicha ice cream on puffed rice Yogashi: Western-style dessert. Mochi with local strawberry, chocolate
Every human that works here is exceptional. Daniel, Inez, Rose, of course chef Tiago — all are amazing people and dedicated to making my experience an incredible one. I eat here way too often :-)
This was my third visit to KAPPO Omakase in Cascais. The food and atmosphere were still excellent, but unfortunately the service has declined significantly since my last visit about a year ago. Despite our genuine enthusiasm and engagement throughout the meal, we felt rushed out to accommodate the second seating — yet we observed well into that seating that the restaurant remained completely empty. For a dinner approaching €1000 for three people, I expected a far more polished and welcoming experience. We asked thoughtful questions, showed real interest in the ingredients and Japanese culture, and were met with cold, robotic responses. More surprisingly, the staff seemed unable to answer fairly basic questions about the fish being served or even simple geography-related questions about Japan. It all felt oddly disconnected from the level of hospitality and expertise one expects from a Michelin-starred restaurant. To be clear: the food remains very good. But once a restaurant earns a Michelin star, expectations naturally rise — especially around service, warmth, knowledge, and the overall guest experience. On this visit, that side of the experience simply was not there. Surprisingly, all three of us also left hungry, which has never happened to me at this level of omakase before. I truly hope this was an off night, because this is not the experience I had here previously. Do better.
This should be a multi-Michelin Star restaurant. I have eaten Michelin-starred omakase. I’ve eaten at many one and two star restaurants. With all of that: This is the best sushi, and the best meal, I have had in my life, so much so that I’m making it a point to review it almost a year later. Do not miss this if you’re anywhere near it. Perfect food, perfect service, everything.
