Kappo literally means “cut and cook,” a style of traditional elite Japanese cuisine similar to kaiseki style, but less formal. Here, customers and cooks are face to face, separated only by the counter. It is this interaction between the two that makes Kappo cooking experiences unforgettable.

At KAPPO in Cascais, reminiscent of traditional Japanese settings, the focal point is the counter where every culinary action unfolds. This serves as the stage for a meticulously choreographed performance, where precision, rigor, and an acute attention to detail are paramount.

On this gastronomic stage, a symphony of senses is orchestrated to perfection. The immersive experience stimulates all five senses, ensuring that every detail is etched into memory, creating an indelible and unforgettable culinary journey.

Trust forms the foundation of the OMAKASE concept, signifying the act of entrusting oneself to the chef. At KAPPO, this trust is placed in the capable hands of Tiago Penão and the harmonious Kappo team. The team embodies the essence of hospitality (known as OMOTENASHI in Japan) where courtesy and delicacy are held in equal regard to the culinary offerings. Our aim is to ensure that every guest feels consistently special when dining with us.

Respect for Japanese cuisine and its rich traditions remains a steadfast principle in Tiago Penão's culinary endeavors, yet his focus extends beyond exclusivity. Seamlessly blending tradition with modernity, Tiago draws inspiration from diverse gastronomic experiences, be it the time-honored techniques of classic French cuisine or the avant-garde creations of Albert Adriá.

Within this nuanced and creative framework, maintaining reverence for the classical forms, Tiago Penão boldly moves forward, crafting a culinary identity that stands out. Embracing a modern and minimalist approach, his cuisine innovates while upholding the foundational principles of Japanese haute cuisine, skillfully weaving influences from European culinary roots.