The yakitori program showcases the kitchen's precision and understanding of technique. Different cuts of chicken are grilled over charcoal with minimal seasoning to let the quality of the meat and cooking method shine. These skewers appear frequently in reviews as a standout element of the meal.
Tips from diners
Sit at the counter to watch the yakitori being grilled — the skill and timing involved in charring the meat while keeping it tender is visible and impressive.
The sashimi course showcases the quality of fish sourced carefully by the team. The use of fresh wasabi and simple presentation lets the quality of the seafood speak for itself. This opening course sets the tone for the precision and respect for ingredient quality that follows.
Tips from diners
The sashimi selection changes based on what's available — ask the chef which fish was most recently sourced and get their recommendation on how to enjoy it.
The set menu format is the heart of the Kappo Andō experience. The 11-course provides a complete exploration through the kitchen's technique, while the 15-course adds more variety and allows for deeper exploration of different cooking methods and flavor profiles. Each course is timed and presented individually.
Tips from diners
The 15-course is worth the extra investment if you have time — it provides a more complete experience of what the kitchen is capable of.
The vegetable courses demonstrate that Kappo Andō's excellence extends beyond seafood and meat. The blue oyster mushrooms are treated with the same respect and technique as protein courses. Reviewers note this as a highlight that shows the kitchen's versatility.
Tips from diners
Inform the restaurant if you have dietary restrictions — they can adjust the menu to focus on vegetable and seafood courses while maintaining the philosophy of the experience.
A delicate preparation that allows the subtle flavors of sea bass to emerge. The ponzu provides bright acidity, while the daikon adds a fresh, slightly spicy note. This represents the lighter side of the Kappo Andō menu, showcasing Japanese technique applied to seafood.
Tips from diners
Ask the sommelier Henrik for a sake pairing — he has an extensive knowledge of how different sake styles complement lighter fish courses.
Kappo Andō opened in 2022 with sommelier Henrik Andō Levinsen, his wife chef Akiko Andō Levinsen, and Mads Battefeld from Sushi Anaba. The concept sits between casual izakaya and formal kaiseki. Henrik earned his master sake sommelier certification while working at a sake distillery in Japan, which reflects in Scandinavia's largest sake selection at the restaurant. The menu showcases seasonal seafood, vegetable dishes, and unique cuts of poultry and meat. Two set menus are offered at the counter, with à la carte available on Sundays.
Reservations are essential — the counter has limited seats and this is one of Copenhagen's most sought-after experiences. Book well in advance.
Request counter seating when you book — it's the only way to experience the full menu and watch the chefs work. Sitting at tables means you get the menu but miss the theater.
The sommelier Henrik is a master sake sommelier — even if you typically prefer wine, consider the sake pairing. He can explain the philosophy behind each selection and why it pairs with each course.
Call the restaurant directly if your original reservation falls through — they sometimes have last-minute cancellations that free up counter seats.
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