Latest news with #Izakaya
Time Out
a day ago
- Entertainment
- Time Out
Kappo reopened more refined, more ambitious (and closer to the star)
The light wood tones and red lights have vanished, along with the tables behind the counter and some of the informal charm. A new light contrasts with the black that now dominates the space, there's a new counter — even closer to the kitchen — and a fresh energy. Tiago Penão's Kappo has reopened in Cascais after two months of renovations. It's more elegant, refined, and hopefully closer to its goal: a Michelin star. 'I'm like a kid in a toy shop,' laughs Tiago Penão after another fully booked service — 12 seats at the counter. 'The feedback we've received has been great. People say we're really in a Kappo 2.0. It was a pretty cool upgrade. That was our goal and we're happy with it,' the chef proudly says, for whom two months were more than enough to develop a 'new restaurant'. 'This is the restaurant I've always imagined, with the concept I always envisioned, served exactly as I imagined.' Unlike before, this new Kappo only offers one seating. The aim is to serve all 12 guests at the same time, without rush or pressure to turn tables, as could happen since opening in 2021 — and even before Izakaya launched a year later, not far from here. 'That was always the plan, and now was the right time to implement it,' explains Tiago Penão. This was also made possible by Izakaya's success, which will open a second location in Príncipe Real later this year, and the addition of both restaurants to the Cook Book group portfolio, led by chef José Avillez and the Arié family. 'We believe we should bring something new every year, and this transformation had been planned for a year because we felt the restaurant was a bit tired, so to speak. We wanted to do an extreme makeover, almost,' he adds. The transformation was entrusted to architect João Tiago Aguiar, who also designed LOCO, Alexandre Silva's Michelin-starred restaurant. 'Our idea was for the kitchen to be the stage so that people focus on what they're eating and what we're preparing. That's why everything around is dark,' explains the chef, comparing it to the audience sitting in the shadows at the theatre while the show takes place. 'I don't like to say the space feels more luxurious, but it is certainly more comfortable and nicer to be in. As for the gastronomy, we haven't changed our concept or our offerings, only the way we serve. Gastronomically, we maintain our identity, but now we really have a bit more room to do a little more and better,' he sums up. 'That's always been the goal from the start, and now was the right time to put it into practice.' Guests are invited to arrive a little before 8pm (or 1pm on Saturdays and Sundays when they also serve lunch) so that, even if service happens simultaneously, the personalised attention doesn't disappear. Sometimes from outside the counter, sometimes from inside, where front-of-house and kitchen intersect so often. 'The idea is to serve everyone at the same time, but we can also adapt a bit to each person's pace, and we have tricks within the menu in case there's any timing mismatch,' Penão explains confidently in this new phase. 'We really like trying to practice Omotenashi, which is the Japanese art of impeccable hospitality – anticipating unspoken wishes. Now we have time for that, and increasingly, we'll be focusing on it and improving in this area,' he adds. The menu (€135) is slightly larger and follows the same line that has defined Kappo so far, drawing inspiration from the Japanese omakase tradition, where trust in the chef and their team is absolutely essential. The dishes aren't announced, only the techniques. 'Kappo cuisine in Japan is always divided by several cooking techniques – raw, grilled, fried, boiled, marinated… That's the structure of the menu and it will never change,' he assures. With 11 courses, there are classics that cannot disappear, such as the toro roll (tuna belly) wrapped in nori seaweed with caviar right at the start, or the Edomae-style nigiris towards the end. But there are also surprising new additions, like the crunchy snack made with mochi dough combining caviar and monkfish liver, or the traditional shabu-shabu where thin slices of wagyu are cooked with vegetables in a kombu dashi broth. 'I don't think it's more difficult [to serve the whole counter at once], I think it's more interesting for us and more challenging in the way we prepare things. There are dishes we can make individually, and others that are made for everyone at the same time, like the shabu-shabu. It's also more rewarding because we have time to talk to people, ask if they liked it or not, and that's where the front-of-house team really comes into its own. It's always been the goal to do things this way. We couldn't at first, but now we can,' Tiago Penão reflects. Without rushing, but with a very clear goal, and while avoiding the pressure that comes with it, the chef feels free and with more space to create. 'I've always had complete freedom to create, I've always been comfortable, but now we simply have more time,' he explains. He adds: 'With the kind of service we're doing, it's easier to introduce things that are more complex.' Does that mean Kappo is better today? Tiago Penão has no doubts. 'We've managed to raise the quality of what we deliver a bit, and we can offer Japanese cooking techniques that aren't seen very often.' At the end of the meal, another new touch: coffee is also a moment in itself – or matcha for those who prefer – served alongside petit fours and a poem, in true Japanese style. 'We wanted to improve the final moment, so people could relax and linger in the restaurant afterwards,' explains the head chef. 'We thought of many things we could give guests to take home as a keepsake, and we felt a poem was the nicest and most original way to do that. I also really love matcha – I drink it every day. We wouldn't claim to perform a full matcha ceremony because that's highly complex, but we like to serve it with quality,' he adds, highlighting the 'greater effort to bring Kappo even closer to Japan.' 'Always keeping our identity because none of us are Japanese, and we like to bring a bit of our own experiences and backgrounds, while never disrespecting Japanese cuisine.' Back in March, when announcing the restaurant's temporary closure, the chef wasn't shy with his warning: '[Kappo] is really going to level up, both gastronomically and in terms of the customer experience.' Two months on, the results are clear. 'The goal from day one – and it's always been clear on our part – is the Michelin star. We're putting everything on the line. It's all or nothing,' he jokes, with the lightness of someone who knows the only way to achieve it is through focused, respectful teamwork, as has been the case. 'I owe a lot to my team as well, so I'm living the dream.' Avenida Emídio Navarro 23A (Cascais). 21 484 4122. Wed-Fri 20.00, Sat-Sun 13.00, 20.00
The Hindu
30-05-2025
- Entertainment
- The Hindu
under the hood of 5 cocktail dens in India
You might consider going all the way to JSan in Goa to get Chef Vishesh Jawarani's take on Japanese Izakaya (literally stay-drink-place), or to Crackle Kitchen in Bengaluru to explore omakase. But you cannot get into Chennai's MadCo. unless you pass the test, and likewise at Zorawar Kalra's Mamma Killa, Delhi's first Aztec-themed members-only bar. Chef-steered experiences and curated menus fundamental to the 2025 resto bar, as well as the small plates with drinks typical of Tokyo's Izakaya culture, have evolved unique bar themes and hospitality design. Aiming for visitors to slow down, mingle, and be indulged, from cosy 22-seaters to bustling 400-plus, designers fuse global and Indian trends for an audience desiring elevated experiences. Architect Ashiesh Shah elaborates, 'Bars today are experiential spaces. Five years ago, the focus may have been more on functionality and glamour; today, it's storytelling, mood-building, and emotional connection. They're no longer taboo but rather cultural venues. There's a shift towards creating bespoke, curated environments where design plays a central role in how the space feels, not just looks. It's also about inclusivity — welcoming different people into a space that respects craft, context, and community.' MOAI, Hyderabad Architect: Vikram Singh Minhas Spread across a sprawling 24,000 sq. ft. in Hyderabad's Financial District, MOAI is a 450-seater resto-bar designed by Vikram Singh Minhas to deliver dual experiences: refined fine dining by day and a high-energy bar by night. The theme, inspired by the boulders in the natural landscape of the region in the city's outskirts, draws from the monumental Moai statues of Easter Island, lending to the larger-than-life aura of the space. Catering to the rapidly growing hospitality scene in the neighbourhood, the design by Minhas is a 450-seater crowd pleaser. While the target audience is above the age of 21, people of all ages land up at MOAI, where carefully crafted culinary journeys and a vibrant ambience come together. Most of all, it's the return to nature that evocatively unfolds in the organic layout. Natural elements like quarry-cut stone walls, granite flooring, and a 150-foot-long glass facade connect guests to the lush outdoors, while a tranquil koi pond and inbuilt brick seating that allows natural airflow, evoke serenity — a response to post-pandemic cravings for open, breathable environments. Varied zones break down the vast space into intimate retreats. Discreet grey drop-down cylindrical lights focus on the food. Towering above are Moai sculpture heads, some up to 15 feet. Made of FRP by local artist Ranga, they mimic stone faithfully — right to the sumptuous textures and hues — creating visual drama. Minhas attributes the main factors contributing to the evolving space of fine dining and drinks as the desire for immersive experiences. And both clients and the audience are willing to pay for it. Clients have also become more exploratory, which gives designers a free rein to experiment. Further, the typical visitor today is a global traveller, and they come with a wider sense of appreciation for extravagant detailing. As Minhas puts it, 'Most people come in and remark — I don't feel like I'm in Hyderabad.' This is the very spirit behind the drink and dine destination — to be transported elsewhere. MADCo., Chennai Madras Cocktail Company, popularly known as 'MadCo.', opened last year with the idea of a speakeasy bar with restricted access. Managing Partner Santhosh Zachariah Abraham wanted to disrupt the stodgy image of Chennai with a convivial watering hole where young and old can come together for a fine dining and drinking experience. The afternoon I meet Zachariah, he is enthusiastically planning a Singles Social Mixer for ages 27 to 40, something he says no one in Chennai has ever done. 'This is a community space, not a commercial bar.' Zachariah's 15 years at Bacardi inspired him to create a cosy hang-out for regulars fastidious about the quality and balance of their drinks. A carefully curated group of well-travelled folks with discerning taste, a yen for experimental cocktails and artful menus make MadCo. what it is — a premium and exclusive cocktail bar. Zachariah credits his Founding Partner RVS Kiran for the once-neglected space transformed into a lively hub. The 1,000 sq. ft. space is a cleverly refurbished ground floor with an obscure entrance. The wow factor is a dimmable 'starry sky' made of thousands of fairy lights set into wooden tubes of varying heights that effortlessly conceal unbecoming beams. Mirror and glass vie with sensibly tiled floors to make a splash. The corner bar has a fluted wood front and a countertop of concrete and epoxy that can take any spill. The experience of mixology is core to the design. Under a shiny curved ceiling, a vacuum-sealed pouch with fruit and spices simmer in a sous vide process for a banana oleo-saccharum (a syrup extract) for MadCo.'s custom cocktails. Copper-clad table tops marry chairs covered with svelte pale yellows, duns and leaf green lending to a smart and functional dining space, with cosy tables and chairs for two, benches across couch-seaters paired for four, and bar-style high-chair set-ups for six. Touch lamps complete the intimate feel at tables. Designed for 65, the bar can take up to 75. MadCo. stands as a bold, nuanced reminder of the curious mix of old Madras and modern Chennai — in spirit, taste, and style. Ru, Hyderabad Architect: The Linespace Studio When The Linespace Studio was commissioned to design a resto-bar for up to 300 in Jubilee Hills, architects Mithul Sanghi and Disha Bhansali embraced an approach that honoured the awe-inspiring natural landscape. 'In our firm, we believe each project should be true to its intent,' Sanghi explains. At Ru — an extract of the word 'ruin' — that intent became an architectural homage to the site's rugged boulders, evocative of how monuments age. Spanning 14,000 sq. ft., Ru draws inspiration from the Japanese philosophy of Wabi Sabi, which finds beauty in imperfections. Designed across five levels, the structure wraps around the existing rock formations, with the lower three levels discreetly housing service areas. At the pinnacle — 50 feet above ground — guests experience panoramic views of the adjacent government park from both indoor and semi-outdoor seating areas. Material choices reinforce the narrative of natural ageing: sustainable fly-ash bricks and lime plaster lend the façade a distressed, earthy character, further accentuated by wood-slat windows and the lattice-style wooden door. The interplay of light and shadow is central to the spatial experience, with interiors by Essajees Atelier complementing the architectural language through custom bamboo lighting that casts a warm, organic glow. Departing from the earlier low-light environs of bars, the designers envisioned an inviting, light-filled environment with the bar on the fourth floor evoking a woodsy Zen aesthetic. While the client initially sought a Goa beach shack vibe, the concept evolved into a refined, minimalist Indo-Japanese blend that seamlessly connects inside and outside, embracing the rockface and lush landscaping, a testament to the ancient and the future. One8 Commune, Noida Architect: Sanjana Singh With the shout-out 'Noida is officially Kohlified!' on Instagram, one8 Commune Noida officially opened its doors in November 2024. Part of the growing chain of resto-bars by Virat Kohli, it's named after his jersey number and built around the ethos of 'artful living, soulful dining'. This outpost designed by Saaz Designs Studio continues the brand's narrative of community and inclusivity — welcoming families, couples, and corporate diners alike for shared experiences of leisurely fine dining. Spread across 5,817 with seating for 165, the venue draws on the relaxed sophistication of Mexican Tulum lounges and global cafés. The bohemian chic aesthetic comes alive in an eclectic yet elegant blend of wood, rattan, and linen in warm, earthy tones. Layered lighting — from sculptural pendants to intimate spotlights — enhances the ambience across the venue's zoned layout: a central dining area, vibrant bar and lounge, alfresco patio, and private dining room. Speaking on the broader evolution of resto-bars, Sanjana Singh, founder and principal architect at Saaz, notes: 'Open bar concepts, curated bottle displays, and immersive mixology stations are now focal points celebrating the craft. Evolving norms around drinking have enabled architects to design spaces that foster openness, interaction, and elevated leisure without stigma.' This shift informs Singh's creative approach to lighting and spatial design — emphasizing transparency, mood-setting, and visual storytelling. The bar isn't tucked away; it's lit to invite curiosity. Pendant lamps become art. A mosaic on the floor spells out 'Communing', echoing Kohli's vision for food and drink as immersive, thematic experiences — where ambience is as much a part of the menu as the cuisine or cocktails. Paradox, Mumbai Designer: Ashiesh Shah Commissioned by restaurateur Aditya Dugar, Bar Paradox in Mumbai's Shakti Mills unfolds as a multi-layered narrative across a compact 2,500 sq. ft. vertically-defined space across two levels. In a city beloved for cinema, designer Ashiesh Shah has visualised a space of drama, right from the narrow entrance door that surprises you with a double-height volume 'like stepping into an old elevator'. Dugar's brief to create an immersive experience, more than just a bar, which spoke with nostalgia to reflect both memory and modernity sparked it off. Shah elaborates, 'He wanted a space that felt intimate yet cinematic, luxurious but not loud — a place that celebrated craft, storytelling, and personal history. It wasn't just about designing a bar, it was about creating a narrative that people could walk into.' Paradox plays with contrasts — old and new, nostalgic and contemporary, intimate and dramatic. Spatial treatments for zones — the vitrines, the mezzanine, the formal dining room and the fumoir (salon) — unfold as distinct narratives. Shah navigates the challenges of low ceilings, awkward beams and low light, turning them into opportunities. 'You're constantly discovering whether it's a Chamba Rumal (a form of embroidery), a Dhokra fish in the bathroom, or a bar that feels like a tent on a midnight safari.' Collaborating closely with Peter d'Ascoli, a common love for textiles and storytelling came to fruition in the Fumoir, as Shah describes, 'something that felt both royal and secretive'. The bar on the upper level has a counter of black marble with brass inlay and the front face finished in walnut burl. A levitating Dhokra egg sculpture suspended in the double-height volume acts as a spiritual and visual anchor, capturing the soul of the space. 2024-25's winning features Embracing nature and bringing inside and outside closer Warm and light-filled over dark shady interiors Minimalist yet unique experiential themes merging global and Indian Large bars that welcome family and community settings Exclusive club-style bars for regulars creating known community
Time Out
07-05-2025
- Entertainment
- Time Out
Six chefs to watch out for in Cascais
Since 2021, Tiago Penão, a local from the area, has been a rising star in Cascais' culinary scene. That was when he opened Kappo in the heart of the town, a name that translates to "cut and cook." Ambitious yet laid-back, it's a high-end Japanese restaurant that centres on the intimate connection between the chef and those seated at the counter. While you can choose à la carte, the ideal experience is to surrender to the omakase menu, where the chef takes you on an authentic journey to Japan with the finest ingredients. And it's not a cliché – each course is accompanied by a perfect blend of explanation and storytelling. Every dish is served in bespoke crockery, like a custom-made frame designed to surround a work of art. Although the Japanese tradition is woven throughout Kappo's concept – which has been such a success that it quickly led to a younger sibling, the Japanese tavern Izakaya, run by Tiago's older brother – the stories and experiences of the team who work there daily also shine through on the plate. For instance, Manu prepares a Venezuelan dessert that she used to share with her grandmother – a three-milk cake that's then charred with Japanese charcoal. At Christmas, they make rabanadas. While Japan is always the focus, they also leave room for other explorations, further enriching the personality of the restaurant. Before Kappo, Tiago Penão worked at Midori, at the Penha Longa Resort in Sintra, the first Japanese restaurant in Portugal to earn a Michelin star – many believe he will soon be joining the list of Michelin-awarded chefs himself.
Yahoo
04-04-2025
- Entertainment
- Yahoo
From 5pm, this new CBD makan spot serves authentic Taiwanese izakaya from $3.80
Work life can be stressful and tense, and sometimes we just want to unwind and relax after a long day. For the CBD peeps who knock off in the evening, why not swing by Jiak Bar by Jiak Ba Food Heaven at 22 China Street for small plates and booze? Opened in mid Mar 2025, this Taiwanese makan spot serves main meals like Braised Pork Belly Rice (S$9.50) and Oyster (S$7.50) during the day. But once the clock strikes 5pm, the place transforms into an Izakaya spot serving a lineup of small dishes, soups, and hot food. Kickstart your appetite with the Golden (S$5.80), a tangy, sweet fermented cabbage starter flavoured with pumpkin. If you're adventurous, try the delicious Braised Pig's Ears (S$5.80) tossed in aromatic seasonings, basil leaves and chilli. There are also lighter options like Chilled Cucumber (S$3.80) and Garlic (S$4.80). You can slurp on a variety of hearty soups such as the hot, spicy Claypot Tofu Stew (S$12.80), boasting pig's intestines and 24-hour braised tofu cubes marinated in Taiwanese Jin Xuan tea. My favourite was the Naked Pepper Chicken Soup (S$12.80), filled with chicken chunks, lala, and naked pepper. It was full-bodied and appetite-inducing. Even when the soup turned cold, it remained tasty — which says a lot. The Three Cup Century Egg (S$7.80) was a great twist to the usual chicken and mushroom renditions that I've tried at other Taiwanese eateries. The pi dan are deep fried and tossed together in a piquant soy-wine concoction, served with fragrant garlic cloves, ginger, basil leaves, peanuts, onions, and chilli. Looking for something with a little more heft? The Hsinchu Fried Vermicelli Meal (S$7.80) is a flavourful noodle dish stir-fried with ngoh hiang slices, braised pork, bean sprouts, and topped with a sunny side-up. For mini scrumptious flavour bombs, get the Oyster Popcorn (S$9.80) fried in the same savoury batter as the popular Taiwanese fried chicken, served with mini keropok. Sip on their range of cocktails, like the refreshing Apple (S$9.80), a fizzy mixture of plum liqueur and apple juice. The Drunken (S$9.80) is a 'fun' version of bubble tea with rum. If you like warm booze, give the Warm Red Date Wine (S$9.80) a go. It was a unique beverage of plum wine, En vodka and red dates. If you're looking for a new place to hang out with your work mates, visit Jiak Bar by Jiak Ba Food Heaven. Taiwan Fan Bao: Taiwanese-style cai fan with saba fish, chicken thigh & $3.50 pork belly buns The post From 5pm, this new CBD makan spot serves authentic Taiwanese izakaya from $3.80 appeared first on
Web Release
22-03-2025
- Entertainment
- Web Release
TANG Downtown Dubai Launches New ‘Izakaya' Brunch Experience
Web Release Selection Entertainment By Editor_wr Last updated Mar 21, 2025 Asian restaurant, TANG, located in Downtown Dubai, is unveiling a sumptuous new Saturday brunch experience, 'Izakaya' that starts on April 5, post Ramadan. This exceptional offering promises a pairing of the finest pan-Asian delicacies with expertly crafted cocktails, flowing Moët & Chandon, and unrivaled views of the iconic Burj Khalifa and the breathtaking Dubai Fountain. Guests will be immersed in a lively atmosphere, accompanied by the electrifying beats of DJ DNK. The brunch features an impressive array of live stations, including a Sushi and Seafood Station where guests can savor Oysters, Rainbow Reloaded Sushi, Veggie Rolls, Nigiri, Sashimi, and Tuna Tacos. A Dim Sum & Duck Station offers delicacies like Duck and Truffle, Vegan Gyoza, Siu Mai Chicken, and Peking Duck. In true 'Izakaya' style, the menu also brings delectable items straight to the table. Diners will indulge in the likes of Salt and Pepper Calamari, Portobello Anticucho, Wagyu Robatayaki, Dynamite Shrimp, Softshell Crab, Tofu Avocado Salad, and Yakitori Chicken – each dish prepared with the highest level of finesse and flavor. For the main course, a diverse array of dishes awaits, including Spicy Beef Tenderloin with spicy sesame sauce, Salmon Teriyaki accompanied by wasabi mashed potatoes and shimeji mushrooms, Barley Miso Deboned Baby Chicken with a rich barley miso sauce, Chili Battered Cantonese Crispy Fried Prawns, and Cauliflower Kung Pao with cashew nuts and chili beans. No meal is complete without a sweet finish, and guests will be treated to an indulgent selection of signature desserts, which will be showcased at a live dessert station. TANG offers three exclusive beverage packages to complement the brunch experience: the Soft Beverage Package at AED 475 per person, featuring refreshing mocktails such as the Ikigai (passion fruit, orange, pineapple), Virgin Colada, and Slushy Margarita; the House Beverage Package at AED 595 per person, which includes a selection of white, red, and rosé wines, curated cocktails like the Frozen Paloma and Passion Fruit Martini, along with spirits, beers, and mocktails; and the Champagne Package at AED 695 per person, offering Moët & Chandon Imperial Brut champagne alongside the full range of beverages. Spend your Saturdays right and indulge in a world-class brunch experience at TANG Downtown where exquisite flavors, vibrant beats, and stunning views come together for a robust luxury Asian culinary experience. TANG Downtown Dubai Launches New 'Izakaya' Brunch Experience Prev Post Driving to Oman? Now Get Your Orange Card Instantly via GIG Gulf Comments are closed.
