{"id":834,"date":"2026-08-07T09:40:55","date_gmt":"2026-08-07T09:40:55","guid":{"rendered":"https:\/\/kappo.pt\/omakase\/"},"modified":"2026-08-12T10:22:40","modified_gmt":"2026-08-12T10:22:40","slug":"omakase","status":"publish","type":"page","link":"https:\/\/kappo.pt\/en\/omakase\/","title":{"rendered":"Omakase"},"content":{"rendered":"\n
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\n\tOmakase Experience\n<\/h1>\n\n

\nIn the centre of Cascais, in the Lisbon region, KAPPO presents an omakase experience led by Chef Tiago Pen\u00e3o at a 12-seat counter. The menu begins with trust in the Chef\u2019s choices and takes shape through the seasons, the quality of the produce and the rigour of Japanese technique.\n<\/p>\n\n

\nGuests follow the preparation and finishing of what will be served at close range. The moments unfold through a close connection between kitchen and dining room, and the menu is revealed only as it reaches the counter.\n<\/p>\n\n

\n\tBook the experience<\/a>\n\tExplore the Omakase Menu<\/a>\n<\/div> <\/div>\n<\/div>\n <\/div>\n
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\n\tWhat omakase means\n<\/h2>\n\n

\nOmakase means entrusting the Chef with the choice of what will be served. Rather than choosing dishes individually, the guest accepts a menu shaped by the available produce, the season and the judgement of the person leading the kitchen.\n<\/p>\n\n

\nThat freedom still demands rigour. Each preparation, its place within the menu and the moment it arrives at the counter are considered as parts of a whole. Intensity, temperature and rhythm seek to create continuity between moments while respecting the identity of each ingredient.\n<\/p>\n\n

\nThe full composition of the menu remains unknown before the visit. Understanding the concept matters; discovering each preparation as it is served is part of the experience itself.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n\tKAPPO\u2019s interpretation\n<\/h2>\n\n

\nAt KAPPO, we begin with Portuguese produce and the rigour of Japanese technique. Seasonality and availability guide Chef Tiago Pen\u00e3o\u2019s choices and the way we work with each ingredient, with precision and restraint.\n<\/p>\n\n

\nWe do not seek to reproduce an unchanging sequence. The menu follows the nature of the produce and gives the Chef space to decide how each element can be presented at its best, while maintaining a clear connection to Japanese fine dining.\n<\/p>\n\n

\nThis is how we shape an interpretation of our own, created in Portugal and served in Cascais, in the Lisbon region. Produce, technique and time form part of the same progression, rather than a collection of separate dishes.\n<\/p>\n\n

\n\tMeet Chef Tiago Pen\u00e3o<\/a>\n<\/div> <\/div>\n<\/div>\n <\/div>\n
\n <\/div>\n <\/div>\n <\/div>\n
\n <\/span>
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\n\tAt the counter, in front of guests\n<\/h2>\n\n

\nThe counter brings guests close to the place where each preparation takes shape. We work in front of our guests, who can follow the precision of each gesture and see how every element is finished before it is served.\n<\/p>\n\n

\nThis proximity brings kitchen and dining room into the same space. Temperature, order and the pauses between moments become visible and help define the rhythm of the experience, without turning the service into a demonstration or distracting from the menu itself.\n<\/p>\n\n

\nThe scale of the counter preserves an intimate atmosphere. We share the same space with our guests, while maintaining the concentration needed for each preparation to reach the counter as intended.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n\tOmotenashi throughout the experience\n<\/h2>\n\n

\nAt KAPPO, omotenashi lies in the continuity between what happens in the kitchen and the way we welcome each guest at the table. It is present in the rhythm of service, in discreet attention and in the way we accompany each guest without becoming the centre of the experience.\n<\/p>\n\n

\nWe do not see it as something added to the menu. It is part of how we prepare the space, the time we give to service and the relationship between Chef, team and guests. Technique structures what we serve; omotenashi guides the way we welcome.\n<\/p> <\/div>\n<\/div>\n <\/div>\n

\n <\/div>\n <\/div>\n <\/div>\n
\n <\/span>
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\n\t\tA recognised experience\n\t<\/h2>\n\n

\nThe omakase experience is part of KAPPO\u2019s journey, recognised with one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a> in 2026. We see these distinctions as part of the work we have shaped together as a team, and of a journey that continues with every service.\n<\/p>\n\n\t

\n\t\t\"KAPPO\n\t\t\"KAPPO\n\t<\/div>\n<\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n\tBook your experience at KAPPO\n<\/h2>\n\n

\nIn the centre of Cascais, in the Lisbon region, we welcome each guest to an experience shaped at the counter and experienced at the pace of the menu. Book in advance or explore the Omakase Menu first.\n<\/p>\n\n

\n\tBook the experience<\/a>\n\tExplore the Omakase Menu<\/a>\n<\/div>\n\n<\/div>\n\n
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Opening hours<\/h2>\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\t\n\t\n

Avenida Em\u00eddio Navarro 23A, 2750-337 Cascais<\/address>Directions \u2197<\/span><\/a>\n<\/div>\n\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","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-834","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":"

Omakase Experience <\/h1>\n

In the centre of Cascais, in the Lisbon region, KAPPO presents an omakase experience led by Chef Tiago Pen\u00e3o at a 12-seat counter. The menu begins with trust in the Chef\u2019s choices and takes shape through the seasons, the quality of the produce and the rigour of Japanese technique. <\/p>\n

Guests follow the preparation and finishing of what will be served at close range. The moments unfold through a close connection between kitchen and dining room, and the menu is revealed only as it reaches the counter. <\/p>\n Book the experience<\/a> Explore the Omakase Menu<\/a>\n

What omakase means <\/h2>\n

Omakase means entrusting the Chef with the choice of what will be served. Rather than choosing dishes individually, the guest accepts a menu shaped by the available produce, the season and the judgement of the person leading the kitchen. <\/p>\n

That freedom still demands rigour. Each preparation, its place within the menu and the moment it arrives at the counter are considered as parts of a whole. Intensity, temperature and rhythm seek to create continuity between moments while respecting the identity of each ingredient. <\/p>\n

The full composition of the menu remains unknown before the visit. Understanding the concept matters; discovering each preparation as it is served is part of the experience itself. <\/p>\n

KAPPO\u2019s interpretation <\/h2>\n

At KAPPO, we begin with Portuguese produce and the rigour of Japanese technique. Seasonality and availability guide Chef Tiago Pen\u00e3o\u2019s choices and the way we work with each ingredient, with precision and restraint. <\/p>\n

We do not seek to reproduce an unchanging sequence. The menu follows the nature of the produce and gives the Chef space to decide how each element can be presented at its best, while maintaining a clear connection to Japanese fine dining. <\/p>\n

This is how we shape an interpretation of our own, created in Portugal and served in Cascais, in the Lisbon region. Produce, technique and time form part of the same progression, rather than a collection of separate dishes. <\/p>\n Meet Chef Tiago Pen\u00e3o<\/a>\n

At the counter, in front of guests <\/h2>\n

The counter brings guests close to the place where each preparation takes shape. We work in front of our guests, who can follow the precision of each gesture and see how every element is finished before it is served. <\/p>\n

This proximity brings kitchen and dining room into the same space. Temperature, order and the pauses between moments become visible and help define the rhythm of the experience, without turning the service into a demonstration or distracting from the menu itself. <\/p>\n

The scale of the counter preserves an intimate atmosphere. We share the same space with our guests, while maintaining the concentration needed for each preparation to reach the counter as intended. <\/p>\n

Omotenashi throughout the experience <\/h2>\n

At KAPPO, omotenashi lies in the continuity between what happens in the kitchen and the way we welcome each guest at the table. It is present in the rhythm of service, in discreet attention and in the way we accompany each guest without becoming the centre of the experience. <\/p>\n

We do not see it as something added to the menu. It is part of how we prepare the space, the time we give to service and the relationship between Chef, team and guests. Technique structures what we serve; omotenashi guides the way we welcome. <\/p>\n

A recognised experience <\/h2>\n

The omakase experience is part of KAPPO\u2019s journey, recognised with one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a> in 2026. We see these distinctions as part of the work we have shaped together as a team, and of a journey that continues with every service. <\/p>\n \"KAPPO \"KAPPO\n

Book your experience at KAPPO <\/h2>\n

In the centre of Cascais, in the Lisbon region, we welcome each guest to an experience shaped at the counter and experienced at the pace of the menu. Book in advance or explore the Omakase Menu first. <\/p>\n Book the experience<\/a> Explore the Omakase Menu<\/a>\n

Opening hours<\/h2> [themify_layout_part slug=\"horarios\"]

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