{"id":371,"date":"2025-07-04T10:18:51","date_gmt":"2025-07-04T10:18:51","guid":{"rendered":"https:\/\/kappo.pt\/?page_id=371"},"modified":"2026-08-13T08:19:45","modified_gmt":"2026-08-13T08:19:45","slug":"home","status":"publish","type":"page","link":"https:\/\/kappo.pt\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\n
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\nKAPPO \u2014 An Omakase Experience in Cascais, in the Lisbon Region\n<\/h1> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\nIn the centre of Cascais, KAPPO offers a Japanese fine dining experience led by Chef Tiago Pen\u00e3o. Across several moments, seasonality, ingredients and technique shape an omakase menu prepared in front of just 12 guests at the counter.\n<\/p>\n\n

\nAwarded 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.\n<\/p>\n\n\n

\n\tBook a table<\/a>\n<\/div>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n\tKAPPO\n<\/h2>\n\n

\nIn Japanese, kappo means \u201cto cut and cook\u201d. 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.\n<\/p>\n\n

\nAt 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.\n<\/p>\n\n

\nThis cuisine begins in Portugal and finds in Japan a language of rigour and sensitivity. It is an expression of its own \u2014 restrained in form and profound in intention \u2014 experienced at an intimate counter that brings Chef, team and guests into close connection.\n<\/p> <\/div>\n<\/div>\n <\/div>\n

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\nA seasonal omakase experience\n<\/h2>\n\n

\nOmakase 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.\n<\/p>\n\n

\nEverything 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.\n<\/p>\n\n

\nThe full sequence is not revealed in advance. The menu evolves with nature and preserves the space needed for discovery \u2014 an omakase experience in Cascais<\/a>, in the Lisbon region, designed to be experienced at its own pace.\n<\/p>\n\n

\nOmakase Menu<\/a>\n<\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n\tChef
Tiago Pen\u00e3o\n<\/h2>\n\n

\nTiago Pen\u00e3o<\/a> leads KAPPO\u2019s 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.\n<\/p>\n\n

\nBetween 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.\n<\/p>\n\n

\nAt KAPPO, it brings unity to the moments of the omakase menu and to the work we continue to do as a team.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Omotenashi
\nThe art of Japanese hospitality\n<\/h2>\n\n

\nWe 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.\n<\/p>\n\n

\nIt 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.\n<\/p>\n\n

\nWelcome.\n<\/p> <\/div>\n<\/div>\n <\/div>\n

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\n\t\tKAPPO recognition\n\t<\/h2>\n\n

\nKAPPO received one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a> 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.\n<\/p>\n\n

\n\t\t\"KAPPO\n\t\t\"KAPPO\n\t<\/div>\n<\/div>\t <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n\tA place waiting for you\n<\/h2>\n\n

\nThe experience is limited to 12 seats per service.
\nWe recommend booking in advance.\n<\/p>\n\n\n

\n\tReservations<\/a>\n<\/div>\n\n
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Sunday: Closed
\nMonday: Closed<\/p>\n\n

Tuesday to Saturday: Dinner service<\/p>\n\n

First seating
\n6:30 pm \u2013 9:00 pm<\/p>\n\n

Second seating
\n9:30 pm \u2013 midnight<\/p>\n\n

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.<\/p>\n\n

\nWe 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.<\/p>\n\t\n

\t\nCancellations or changes must be made at least 48 hours in advance.\n<\/p>\n\n\t\n<\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

Avenida Em\u00eddio Navarro 23A, 2750-337 Cascais<\/address>Directions \u2197<\/span><\/a> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-371","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"

KAPPO \u2014 An Omakase Experience in Cascais, in the Lisbon Region <\/h1>\n\"kappo\"\n

In the centre of Cascais, KAPPO offers a Japanese fine dining experience led by Chef Tiago Pen\u00e3o. Across several moments, seasonality, ingredients and technique shape an omakase menu prepared in front of just 12 guests at the counter. <\/p>\n

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. <\/p>\n Book a table<\/a>\n

KAPPO <\/h2>\n

In Japanese, kappo means \u201cto cut and cook\u201d. 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. <\/p>\n

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. <\/p>\n

This cuisine begins in Portugal and finds in Japan a language of rigour and sensitivity. It is an expression of its own \u2014 restrained in form and profound in intention \u2014 experienced at an intimate counter that brings Chef, team and guests into close connection. <\/p>\n\"A\n

A seasonal omakase experience <\/h2>\n

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. <\/p>\n

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. <\/p>\n

The full sequence is not revealed in advance. The menu evolves with nature and preserves the space needed for discovery \u2014 an omakase experience in Cascais<\/a>, in the Lisbon region, designed to be experienced at its own pace. <\/p>\nOmakase Menu<\/a>\n

Chef
Tiago Pen\u00e3o <\/h2>\n

Tiago Pen\u00e3o<\/a> leads KAPPO\u2019s 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. <\/p>\n

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. <\/p>\n

At KAPPO, it brings unity to the moments of the omakase menu and to the work we continue to do as a team. <\/p>\n

Omotenashi
The art of Japanese hospitality <\/h2>\n

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. <\/p>\n

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. <\/p>\n

Welcome. <\/p>\n\"onze-momentos-min-min\"\n

KAPPO recognition <\/h2>\n

KAPPO received one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a> 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. <\/p>\n \"KAPPO \"KAPPO\n

A place waiting for you <\/h2>\n

The experience is limited to 12 seats per service.
We recommend booking in advance. <\/p>\n Reservations<\/a>\n[themify_layout_part slug=\"horarios\"]\n

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