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Kappo

Restaurant

About

Kappo offers an intimate 12-seat chef’s counter experience at Stanford Shopping Center, where Executive Chef Nikolas Neuwirt reinterprets Japanese cuisine through a modern Californian lens. The tasting menu highlights local, foraged ingredients and ancient fermentation techniques, served with stories that connect you to the land and sea.

This small, focused venue is ideal for business dinners that value thoughtful, seasonal food and personal engagement with the chef. Its discreet location and counter setup foster an immersive dining experience that’s both exclusive and approachable.

Best for

  • Intimate client dinners with chef interaction
  • Exclusive team celebrations around tasting menus
  • Focused small-group culinary experiences

Request a Package

Tell the venue what you're planning and they'll respond with a custom proposal within 1–2 business days.

Group Dining Event

Custom request

Perfect for team dinners, client lunches, and celebration meals. Reserve a private or semi-private space for your group with food, drinks, and AV if needed.

What's typically included

  • Private or semi-private space
  • Food & beverage
  • AV & technology

Happy Hour

Custom request

Host a relaxed evening reception for your team or clients. Reserve a space for drinks and light bites in a social, low-key setting.

What's typically included

  • Private or semi-private space
  • Food & beverage

Full Buyout

Custom request

Take over the entire restaurant for your event. Full control of the space, menu, and atmosphere — ideal for large celebrations or exclusive corporate events.

What's typically included

  • Full venue layout
  • Food & beverage
  • AV & technology

Venue Details

Standout features

Intimate Setting
12-seat chef’s counter
An intimate dining experience centered around a chef’s counter where guests can engage directly with the chef and watch each course crafted. This setup fosters a personal and immersive tasting journey.
Culinary Style
California-inspired modern Japanese tasting menu
Chef Nikolas Neuwirt blends traditional Japanese techniques with California’s seasonal and foraged ingredients, resulting in a tasting menu that highlights local produce, ancient fermentation, and live-fire cooking.
Ingredient Sourcing
Locally foraged and seasonal ingredients
The menu features ingredients sourced from local and nearby areas, such as seaweed from Carmel and wild foraged nasturtium, emphasizing freshness and regional terroir.

At a glance