Kappo

The story

Kappo Madrid – Pure Omakase Japanese Dining by Chef Mario Payán

Kappo: Honest Japanese Omakase in Madrid

On Calle de Bretón de los Herreros, Kappo brings the essence of a traditional Japanese izakaya to Madrid. Chef Mario Payán, a shokunin (master craftsman) of the nigiri, opened this intimate space in August 2016 after immersing himself in the kappo tradition in Japan. His 14 years of experience and deep knowledge of Japanese culture are distilled into every dish.

The restaurant is built around a custom-made counter for 12 guests, designed to the chef’s exact specifications. This setup allows for direct dialogue between Payán and his diners, who become part of the meal’s preparation. The atmosphere is clean, close, and welcoming – a pure expression of the chef’s philosophy.

The Omakase Experience

There is no set menu at Kappo. Instead, the experience is entirely omakase – “I leave it up to you.” The chef selects and serves between 15 and 20 courses, guided by the season’s finest ingredients. The kitchen’s secret weapon is its aging process: between 18 and 20 types of fish, sourced with care for the date of catch, are aged for 3 to 26 days to deepen flavor and texture.

This dedication to technique and seasonality, applied to a single, evolving menu, is the essence of what Kappo calls “honest cooking.” The result is a balanced interplay of form, color, and taste that feels both traditional and personal.

A Recognized Destination

This approach has earned Kappo a place in the Michelin guide, recognized for its purity and skill. For those seeking authentic Japanese cuisine in Madrid, it offers a rare, unfiltered connection to the craft.