We had such a great experience at Kappo. We came on a Thursday evening and sat at the counter which made the whole meal even more fun because we could watch the chefs prepare and plate everything right in front of us! The tasting menu was creative. Some of my favorites were the halibut, duck broth with miso noodles, taco dorado, and the Liberty Farms duck. The dessert with fig brulee was also such a good ending. Everything felt thoughtful, beautifully presented with interesting flavors. What I really liked was how intimate and relaxed the experience felt. The passionate chefs (executive chef Nik and sous chef Gryphon) were warm and engaging so it felt less like a formal tasting menu and more like being invited into their kitchen. Definitely a special addition to Palo Alto and a place I come back to for a date night or celebration! Yummmm! thank you Nik, Gryphon and Nick for a wonderful evening read more

See all

This place is a gem with a Michelin pedigree and a more relaxed attitude. You can just feel how much this team enjoys what they do, and they're flexible and having fun with it all. A small team of 3 leads this intimate chef's counter experience, and everything is delicious and beautiful. Everything was wonderful, but my favorites were the homemade miso tagliatelle, yellowtail, and the proteins (lamb/wagyu). I don't even generally like lamb but I enjoyed it :) The ingredients are locally sourced and of the highest quality, and they're excited to tell you all about them! I learned something new about several of the dishes I had, which made the experience all the more memorable. One of my guests wasn't feeling well, and they were so thoughtful and accommodating of them. The food, the non-alcoholic beverages, the service, the conversation, and the vibes were all on point. I wish I had more time to stay and chat, so we'll have to return soon! read more

See all

Mussel: 5/10 Gazpacho: 5/10 Melon: 2/10. Melon too big for bite size, need to be cut smaller. Skin was left on and bitter Halibut: 9/10. Fish was incredibly fresh. Dehydrated watermelon was so good but imo overwhelmed the dish. Chawanmushi: 5/10. Squid was nice and tender. Soup overwhelmed the chawanmushi though - too strong for the dish Tagliolini: 2/10. Overly salty and needed some more complexity Spot prawn: 6/10. Cooked well Lamb: 9/10. Cooked to perfection. I do think it needs some acid to brighten it up White chocolate: 7/10 read more

Absolutely incredible experience. Setting, ambiance, service, food. Truly exceptional. Can't wait to go back. read more

See all

Been here 3 times now and the Big 3 never disappoint. Nik, Gryphon, and Nick always come with more energy, more knowledge and more creativity! Service is always top notch and the music sets the tone for the evening. Everything is delicious but the 2 things that stood out the most this time around were the Lamb Tagliolini & the caviar add on with a walnut cream sauce. Happy we can have such an amazing dining experience so close to home (It gets tiring having to go into SF all the time)! See you for the fall menu!!! read more

See all

We had such a great experience here! The menu is a Japanese-inspired tasting menu that changes regularly based on what's available at the market, which makes it feel really unique and seasonal. Every dish was creative, beautifully presented, and clearly put together with a lot of thought and care. They mentioned they had some hiccups with opening due to logistics but should be open for good now. One of my favorite parts was getting to chat with Chef Nik while he was preparing the food. He's incredibly friendly and happy to talk about the dishes, ingredients, and his process, which made the meal feel much more personal. He even picked certain ingredients because they were his favorite (oysters) or because they elicited childhood memories (fiddle leaf fern). The whole team was welcoming and down-to-earth. The service was attentive without being overly formal or stuffy, and everyone genuinely seemed happy to be there. It's the kind of place that delivers an amazing dining experience while still feeling relaxed and comfortable. We'll definitely be back to see what they're serving next! read more

See all

Stanford Shopping Center just welcomed a 12 seat culinary experience that feels more like a private chef's table than a mall restaurant. It's right beside dumpling time. Kappo is an intimate Kappo-style tasting menu, blending chef Nik's time at two Michelin-starred Birdsong and Michelin-starred Niku Steakhouse into a seasonal Japanese/ California-driven menu. Think ocean, forest, and farmers market, all plated up close right infront of you. At $140 for 9 courses, the experience feels thoughtfully curated and approachable for the quality. Highlights for me: Ink Noodles with Monterey squid, which has a deep, savory complexity, especially with generous truffle shavings added on. Seaweed soup: nice ocean sweetness mixed with savory dash and meaty notes. Luna Koshihikari Rice and melt-in-your-mouth black cod with optional caviar add-on, although I prefer the original with ikura. Umpqua Valley Lamb that absolutely stole the show with Mole sauce Cast-iron dumpling, a fun and elevated take on takoyaki (Japanese street food). Optional: You can elevate the dishes like I did, with caviar, truffle or wagyu, if you're feeling fncy. It's communal, cozy and a unique Bay Area dining experience well worth your time! I had an awesome birthday meal here, celebrating with a chocolate cake from the Kappo team. Thank you for a special meal! read more

See all

Had a chance to try this new place by the dumpling time/niku steakhouse team. Setting is intimate counter seating only which is a great way to have dinner and a show. Chef Nick and his team were great and it was fun to watch them at work. I appreciated the thorough explanations and informal discussions about his background, training, and inspiration for the food. I also love that they focus on local sources with much of his ingredients from the California Avenue weekend farmers market. Some of these dishes were amazing (I loved the pasta dish and truly reflects chef Nicks training in northern Italy), some were ok. There were 3 supplements available- we tried the spot prawn, which was delicious , but with tax/tip, came out to ~ $38 for a single prawn. The portion sizes were reasonable and I was pleasantly surprised with two slices of the lamb, which while a bit fatty, was cooked perfectly. The pace of the dinner service could be improved. Two guests were late, so the entire dinner service had to wait, which for us that arrived a few minutes early, meant we sat for about 20+ min before the first course. I also appreciate that chef Nick individually explained the supplements to each party personally, but that meant he was repeating the same thing about 6 times. Overall, good experience and nice addition to Stanford mall. read more

See all

Kappo is the newest chef tasting restaurant at the Stanford Shopping Center, offering an intimate counter experience where Chef Nik highlights local, foraged ingredients. The menu even tracks the "miles" each ingredient traveled to get to your plate. The full progression was impressive: * Kohlrabi Crudité and Pickled Daikon * Shigoku Oyster with Douglas fir oil and pine ponzu * Seaweed Soup (dashi base with wild foraged nasturtium) * Ink Noodles with Monterey squid (we added the Perigord black truffles, so incredible!) * Luna Koshihikari Rice with Black Cod (highly recommend adding the caviar) * Cast-Iron Dumplings with A5 wagyu short rib * Umpqua Valley Lamb with artichoke * Eton Mess with citrus and locally grown pistachio Everything course was 10/10. The Ink Noodles and Black Cod Rice were my favorites of the night. Great service, thoughtful, high-end, and exactly what the Palo Alto food scene needed. read more

See all

Lovely concept - Japanese style counter top where the chef socialize and serve you but with local ingredients and dishes Perfect atmosphere for a lively but elegant meal. All the food was delicious though the rice bowl was a bit too rich. The service was good though they did spill some sake when pouring and I was surprised they didn't replace it so they must not have realized I also wish they were more tactful about the supplements. In Japan they would lay out the ingredients in a wooden box and mention in before taking it away rather than shout asking who wants each time which i found a little tacky Hope they make some adjustments cause this place could be a real game changer for the area read more

See all

What's going on with the Stanford Mall? Like 4-5 places have opened while I was out of the country. Someone told me there was a tasting menu place here and I was a bit surprised .the mall is getting uber fancy! This place is not easy to find. It looks like actually pet of dumpling time but it is it's own space. You might be walking around the mall for a bit as even the internets is not clear on the exact locale But hood luck! A Japanese named place with a Japanese sensibility mixed with the best of what comes from local producers or what can be obtained/foraged. It's possibly the best place to ope in Palo Alto for a while. After only a handful of services, they're firing almost on all cylinders. I wouldn't have know if you told be they'd only had a handful of days in the books. What's super interesting is they have the Japanese sensibilities with all sorts of things California and places like Mexico all thrown into the mix. I guess the term New American maybe insulting as a catchall but it is also kinda accurate. Regardless if you're an adventurous eater and you want to know progressive cuisine even in a mall, you should do yourself a favor and check this place out. It is refreshing to see a place swinging for the fences to do a chef driven restaurant in a place where safety the norm read more

Had an amazing dinner at Kappo last night. Every bite was A+ and the intimate setting means you're having a dialogue with the chefs and learning about the techniques and provenance of everything you're eating. I also recommend the wine pairing--the thoughtfully crafted options really complement the food. I bet this place will get a Michelin star soon so get in while you can. read more

See all

Kappo had closed temporarily but is now back open for good. Their Japanese inspired menu is meant to be a tribute to California, so I had to bring a friend here as her final meal before moving out of the country. On the menu, they even say how many miles away each food source is. Reservations shifted from Tock to Open Table (prepaid), and they just reopened this past week. They're located next door to Dumpling Time (same restaurant group), and they have two nightly seatings. All seats face the open kitchen, which is really nice. Drinks: beer, wine, sake. I went with their Nocino Spritz, which was the more interesting option, and it ended up tying in nicely with the menu. The spritz (non alcoholic available) seemed to be the most popular drink among the 6 diners during our seating. To start: 1. Gazpacho: clarified tomato and cucumber, sauerkraut and togarashi salt rim, and a drizzle of olio nuovo from Frog Hollow Farm 2. Charentais melon: compressed with shiso and sake, mirin caramel, caviar  3. Shigoku oyster with ponzu ice, pine oil  More Substantial Dishes: 1. Forager's salad: zucchini, miner's lettuce, nasturtium and leaf, ice plant, on a base of foraged geranium vinaigrette and a green goddess made of herbs - beautifully arranged 2. California rice: local Chinook salmon cooked with a walnut miso, ikura washed in citrus and sake. This sat on rice with katsuoboshi, an egg yolk jam, and walnut sauce. This had lots of depth of flavor, and the rice texture was great  3. Lamb tagliatelle with a classic San Marzano tomato sauce, garlic, house made lamb sausage, and a generous amount of grated cheese. I would normally decline lamb sausage, but theirs had no gaminess and tasted rich and complex 4. Umpqua Valley Lamb: slow cooked, with a nice gradient of doneness from the outside in. This sat on a mole coloradito, with sauce from the lamb bones and lamb schmaltz To Finish: 1. White chocolate and stone fruit: caramelized white chocolate, leaves, nectarine jam, and winter walnuts to close out the dish  2. Strawberry chocolate ganache with elderflower: a final bite  It was great to watch the chefs in action in their open kitchen. It's impressive how well they can simultaneously create plates of art while conversing with the diners about the food sources and the inspiration behind each dish.  Of note, the serving dishes themselves were specifically chosen and hand carried back by chef Nik. Kappo is a unique addition to the peninsula dining scene, and I can't wait to see what they do with their next menu! read more

"fine dining" I suppose it was just that. Fine. Few components of dishes were tasty. Other than that, very mid. plating elementary. Dishes scream "help i'm a wanna be replica of dishes from restaurants i was a line cook at" Undercooked proteins. Culinary school level desserts. Unrefined. Unoriginal. Unfocused. Not hard to figure out that these cocky cooks are still pretty green. Being line a line cook / stage at michelin rated restaurant does not an executive chef make. Restaurant fitting for a shopping center. read more

Came here for a bridal shower party and had a fantastic experience. The service was excellent from the moment we walked in. The fish soup and lamb were outstanding, and getting to watch the chef cook the lamb right in front of us created such a special, intimate vibe for our celebration. Thank you to the team at Kappo for a memorable time--we will definitely be back! read more

Stanford Shopping Center has become a proving ground for ambition lately, a glossy corridor where new restaurants arrive with confidence and--often--crowds. Kappo, which opened quietly last December, has already lived a small drama of anticipation: reservations made, then abruptly canceled when the restaurant shuttered just as quickly as it appeared. When it finally reopened last week, curiosity demanded a visit. Tucked discreetly between Dumpling Time and Zaytinya, Kappo is an intimate, high-stakes stage. It feels like a traditional Japanese omakase experience but with a playful California soul. Executive Chef Nikolas Neuwirt is right there behind the counter, making the whole meal feel like a private performance. The standout dish was a meat dumpling cooked in a takoyaki-style pan. Crispy on the outside, juicy inside, with a house-made ketchup that adds just the right touch of sweetness. Familiar flavors, but done in a smart, slightly unexpected way. The main hiccup wasn't the food but the pacing. With such a small counter, timing matters, and a few late arrivals (thanks to the notoriously difficult parking situation at Stanford Shopping Center) threw off the rhythm between dishes. Once things fell out of sync, the meal felt a bit stop-and-go. Overall, a very solid experience with a lot of potential. The food is thoughtful, the vibe is intimate, and I'd definitely come back. Pro tip: arrive early--parking at Stanford Shopping Center during dinner hours is no joke. read more

See all

This new gem of fine dining at Stanford Mall, only recently opened, delivered a memorable dining experience. The team, led by Chef Nik and manager Nick, delivered an innovative delicious tasting menu with local ingredients, many foraged by the Chef. The wine pairings were also wonderful. We will be back many times I expect. read more

See all

Great experience all around. Food and service were both excellent. We had the beverage pairing and our entire party enjoyed it very much with a mix of wines and sake. A fun fact is that they believe in cooking local foods, therefore each menu item has a "miles" indicator which shows the maximum distance items in the dish traveled. Look for that distance measurement on your menu when you come! My personal favorite dish was the ink noodles followed closely by the Eton Mess. A big thanks to Nick and Ben for the great service and Chef Nik and Chef Griffen for the great food. Note: it is all counter style seating, so for parties larger than 4, you might think about how that would affect your experience. There are pictures of the seating layout on the website. read more

See all

A new Omakase Group restaurant that brings the art of foraging to Japanese-inspired Californian cuisine. Connected directly to their Dumpling Time restaurant. One of the best dining experiences ever! Chef Nik with Chef Griffin have truly brought the magic of foraged local ingredients, allowing the quality of the ingredients to speak for themselves. They creatively pair the ingredients with flavors and textures that bring out the essence. Love that the menu will be ever changing and evolving with the seasonal availability. Both chefs and their GM Nick have such personable and charming personalities. For such a small intimate setting, they genuinely care about the experience for their guests. They have such an easy rapport with everyone at the table and they run a tight but smooth ship despite it only being their third pop-up weekend. Their warm, friendly and attentive demeanor truly elevated the experience. Overall, AMAZING! From the food to the service, what an incredible journey. Cannot wait to return! read more

so nice to have a 10 seat kappo (means informal kaiseki and affordable price point currently), located adjacent to Dumpling Time (find the door on the right side facing RH), sourcing local ingredients and fusing elements of Italian, Japanese, some Mexican, New American, Cal cuisine. chef team really enjoys their craft and present a strong culinary background with some inventive dishes. breakfast radish with matsutake butter was bold, asparagus and salt spring mussel nice. English pea consommé with daikon radish seaweed salad with Monterrey Squid and foam tasty California Rice with local Black Cod with crunchy peas and roe and nutty sauce delivered a nice dish mix of flavors and textures beef dumpling (more like a takoyaki but with wagyu cube inside, pluot sauce, and guac outside) was creative lamb agnolotti with crispy chili, a bit too much going on with the curry sauce also but still good umpqua valley lamb -- anyone afraid of lamb gaminess won't taste that here, presented similar to duck, with crispy skin and side of pea fondue winter's Eton mess with diced fruit and whipped cream and meringue read more

The food and wine at Kappo are exceptional! Chef Nik, Chef Griffen, wine steward Ben and manager Nick provided great, personalized service without the experience being too stuffy/ pretentious. A lovely addition to the fine dining scene in Palo Alto/ Menlo Park. read more

Have had many dining experiences around the globe and our dinner at Kappo was a stand out! To have this meal locally, tucked away at the Stanford Mall, makes it even more special - you don't have to get on a plane or drive up to SF for a refined, distinctive foodie adventure. Chef Nik and the team showed us a great time - excellent hosts. The fresh, locally sourced, ingredients were so thoughtfully prepared and presented. The wine pairings were spot on. Secure a spot at the Kappo counter; I'll bet you won't be disappointed. read more

Have been to many tasting menu restaurants and this has been the best tasting menu experience to date. Fun to watch them prepare the food and love that they source locally, and all of the menu items were thoughtfully prepared and tasted great! read more

We tried to find this place twice , and for both time we failed to find it :). It must hidden some where between 9 3/4 The pictures of their food look very tempting read more