Kappo Andō

Kappo Andō Andō is a Japanese kappo-inspired eatery in Østerbro, Copenhagen.

We are looking for a chef to join our small team at the next chapter of Kappo Andō - AOTORI & AKATON - from mid-January....
17/12/2025

We are looking for a chef to join our small team at the next chapter of Kappo Andō - AOTORI & AKATON - from mid-January.

You will be part of a small and energetic team serving Japanese dishes centered around yakitori at our 8-seat counter and tonkatsu teishoku in our casual dining room.

If you value good, attentive service and enjoy working closely with guests, we would love to hear from you.

Please send a short cover letter and CV to [email protected]!

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A new chapter is taking shape on Øster Farimagsgade 93 - and yes, there will still be yakitori! 🧡As we prepare for the t...
05/12/2025

A new chapter is taking shape on Øster Farimagsgade 93 - and yes, there will still be yakitori! 🧡

As we prepare for the transition announced last month, we are grateful for the journey so far and for everyone who has supported Kappo Andō since the beginning.

When we reopen in the end of January 2026, the restaurant will continue in the same space, but with two distinct experiences under one roof.

In the front room, we will introduce AOTORI: an intimate 8-seat yakitori counter led by Daichi-san, who has been with us since day one, and is our true master of the yakitori grill. Here, the focus will be on selected cuts of organic chicken, grilled carefully over binchotan coal.

In the dining room at the back, we will open AKATON: a casual tonkatsu space serving tonkatsu teishoku, the traditional Japanese set meal consisting of deep-fried, breaded organic pork cutlet with all the traditional sides. Guests will be welcome with a booking or as walk-ins, depending on the day.

We are super excited about the new chapter! We look forward to sharing more in the coming weeks, including information about opening date and bookings! 🧡

RENKON MANJŪ - a steamed fish cake made with squid legs, lotus root, chanterelles and corn. Served with a thickened dash...
23/10/2025

RENKON MANJŪ - a steamed fish cake made with squid legs, lotus root, chanterelles and corn. Served with a thickened dashi, shredded daikon and ginger

New dish on the menu tonight

Another year, another sign by the door…and a lot has happened, both to the restaurant, the area and to Ayano-chanThanks ...
09/10/2025

Another year, another sign by the door…and a lot has happened, both to the restaurant, the area and to Ayano-chan

Thanks for the recognition 🙏🙇‍♂️

We did make it a yearly tradition…let’s see about next year

💪👼🎌

Happy International Sake Day - 1st of October 🍶🎌📸
01/10/2025

Happy International Sake Day - 1st of October 🍶🎌

📸

Happy International Sake Day - 1st of October 🍶🎌
01/10/2025

Happy International Sake Day - 1st of October 🍶🎌

We’re still looking for someone to be ’s wing(wo-)man with the guests and help him keeping track of our wine cellar at K...
26/09/2025

We’re still looking for someone to be ’s wing(wo-)man with the guests and help him keeping track of our wine cellar at Kappo Andō. Someone who got experience within the restaurant industry, who can work independently but also as a team.

Someone who is able to guide our guests to the right beverages (with knowledge of both conventional and low-intervention wine…sake isn’t a necessity, basics can be taught). Someone who isn’t just pushing her/his interests and allocated wines upon our guests, but are able to listen and understand our guests wishes.

Someone with an eye for the detail and are calm, polite and composed.

If that someone is you…please don’t hesitate to write an email for [email protected] for further information about the job.

Danish working permit is a necessity

GYUDON - Wagyu from and onion cooked in a traditional way, served with shichimi and beni shoga on top of Japanese rice ...
12/09/2025

GYUDON - Wagyu from and onion cooked in a traditional way, served with shichimi and beni shoga on top of Japanese rice cooked in a donabe. Optional to be topped with an ōnsen tamago 🐮🍚

Served as the rice element of our shokuji with a chicken broth and tsukemono

We’re still looking for the right chef to join our team. Entry date is as soon as possible, so you got an EU working per...
08/09/2025

We’re still looking for the right chef to join our team. Entry date is as soon as possible, so you got an EU working permit and dream about cooking tasty Japanese food, please don’t hesitate to write us an email at [email protected]

TŌMOROKOSHI KUDZU TOFU - Tofu based on corn and kudzu, served with grilled baby corn, chanterelle mushroom and a thicken...
23/08/2025

TŌMOROKOSHI KUDZU TOFU - Tofu based on corn and kudzu, served with grilled baby corn, chanterelle mushroom and a thickened dashi made with the cob of the corn.

On top there’s the two options of pickled wasabi stems for crunch and spicyness or Gold Selection caviar from for a salty, creamy, rich nuttiness.

Great to be paired with a rich Chardonnay or Taruzake preferably aged in oak barrels like this amazing 2018 Private Reserve from Masuizumi / Masuda Shuzō in Toyama Prefecture aged in used oak barrels from Domaine Ramonet in Bourgogne.

Come and find what you prefer 🌽

Adresse

Øster Farimagsgade 93
Copenhagen
2100

Hvad er åbningstiderne?

Onsdag 17:00 - 00:00
Torsdag 17:00 - 00:00
Fredag 17:00 - 00:00
Lørdag 17:00 - 00:00

Telefon

+4542433380

Internet side

Underretninger

Vær den første til at vide, og lad os sende dig en email, når Kappo Andō sender nyheder og tilbud. Din e-mail-adresse vil ikke blive brugt til andre formål, og du kan til enhver tid afmelde dig.

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