KAPPO — An Omakase Experience in Cascais, in the Lisbon Region
In the centre of Cascais, KAPPO offers a Japanese fine dining experience led by Chef Tiago Penão. Across several moments, seasonality, ingredients and technique shape an omakase menu prepared in front of just 12 guests at the counter.
Awarded one MICHELIN Star and one Repsol Guide Sun, KAPPO welcomes each guest into an intimate setting, where the menu unfolds in step with the seasons.
KAPPO
In Japanese, kappo means “to cut and cook”. More than a definition, the name expresses a way of working: understanding each ingredient, choosing the right technique and intervening only as much as necessary to reveal its character.
At KAPPO, Japanese tradition meets Portuguese produce. Cutting, fire, temperature and time are applied with precision, respecting the nature of each ingredient. The season guides each choice; technique seeks to reveal, never conceal.
This cuisine begins in Portugal and finds in Japan a language of rigour and sensitivity. It is an expression of its own — restrained in form and profound in intention — experienced at an intimate counter that brings Chef, team and guests into close connection.
A seasonal omakase experience
Omakase is an act of trust: the guest entrusts the choice and pace of the menu to the Chef. At KAPPO, that trust unfolds across several moments, shaped by the seasons, the finest available ingredients and a balance between tradition and contemporary interpretation.
Everything is prepared in front of the guests. Each cut, temperature and pause forms part of the experience. The closeness of the counter reveals the work of the team and the way technique, delicacy and attention transform every ingredient.
The full sequence is not revealed in advance. The menu evolves with nature and preserves the space needed for discovery — an omakase experience in Cascais, in the Lisbon region, designed to be experienced at its own pace.
Chef
Tiago Penão
Tiago Penão leads KAPPO’s kitchen and the experience of each guest at the counter. His interpretation of Japanese cuisine is rooted in respect for the ingredients, seasonality and precise technique, applied with restraint and purpose.
Between fire and silence, this vision guides a cuisine of memory and discovery: faithful to its origins, attentive to Portuguese produce and open to an expression of its own.
At KAPPO, it brings unity to the moments of the omakase menu and to the work we continue to do as a team.
Omotenashi
The art of Japanese hospitality
We believe the best kind of welcome is the one that is barely seen. It does not impose itself or ask to be explained; it is felt. Omotenashi is the name for this discreet presence: the art of caring without ostentation, of anticipating without interrupting.
It lives in the gesture that comes before the need, in the silence that listens, in the time given with attention. This is the principle that guides everything we do: from the kitchen to the dining room, from the first moment to the last.
Welcome.
KAPPO recognition
KAPPO received one MICHELIN Star and one Repsol Guide Sun in 2026. We see these distinctions as part of a journey we have shaped together as a team, with rigour, consistency and respect for Japanese cuisine, the ingredients and every guest.
A place waiting for you
The experience is limited to 12 seats per service.
We recommend booking in advance.
Sunday: Closed
Monday: Closed
Tuesday to Saturday: Dinner service
First seating
6:30 pm – 9:00 pm
Second seating
9:30 pm – midnight
We welcome our guests in two seatings, each lasting approximately two and a half hours, allowing the menu to be served at its ideal pace.
We kindly ask guests to arrive on time. A grace period of 10 minutes applies after the reservation time; beyond this, we cannot guarantee the full experience.
Cancellations or changes must be made at least 48 hours in advance.