Restaurant in Copenhagen, Denmark
Serious Japanese cooking, one tier below flagship prices.
Kappo Andō is Copenhagen's most compelling case for Japanese contemporary cooking at €€€, with consecutive Michelin Plate recognition (2024–2025) and back-to-back Opinionated About Dining Europe rankings. The kappo counter format keeps things calm and focused — a clear contrast to the city's theatrical €€€€ tasting menu rooms. Book two to three weeks out for weekends; Saturday lunch is the easiest slot to secure.
Yes — if you are looking for serious Japanese contemporary cooking at a price point that sits one tier below Copenhagen's €€€€ flagship restaurants, Kappo Andō is the right call. Chef Henrik Ando Levinsen's kappo-format restaurant on Øster Farimagsgade has held a Michelin Plate in both 2024 and 2025 and landed on Opinionated About Dining's Europe top 500 in consecutive years (ranked #432 in 2024, #435 in 2025). For a city dominated by New Nordic tasting menus, a Japanese restaurant earning that kind of repeat recognition is a clear signal that this is not a novelty booking — it is a serious one.
Kappo Andō sits at €€€, which in Copenhagen terms means meaningfully less expensive than Geranium, Alchemist, or Koan, while still delivering the kind of sourcing focus and technical attention you would associate with that higher tier. The kappo format , a counter-driven, chef-led style where dishes are prepared and served in sequence in view of the guest , creates a quieter, more attentive atmosphere than a large tasting-menu dining room. This is not a high-energy venue. Expect a measured pace and a room that rewards presence over performance. For diners who find the theatrics of somewhere like Alchemist exhausting, Kappo Andō's register will feel like a relief.
The sensory tone here is calm and focused. Kappo dining is by design intimate, and the format means sound levels stay low even on busy evenings. This makes it a strong choice for a date or a conversation-heavy dinner with someone you actually want to talk to , unlike the more performance-oriented rooms in Copenhagen's top tier. If you are arriving on a Friday, service begins at 5 pm, giving you an earlier window than the Thursday and Wednesday openings at 6 pm. Saturday runs both a lunch sitting (12–2 pm) and evening service, while Sunday opens at 5 pm. Monday and Tuesday are closed.
The kappo format is, at its core, a sourcing format. Unlike kaiseki's strict seasonal progression or omakase's chef-dictated sequence, kappo allows for direct response to what is available and what is good on a given day. For a Japanese restaurant in Copenhagen, that means working within two distinct sourcing realities: Danish and Scandinavian produce on one side, imported Japanese ingredients and techniques on the other. This intersection is where Kappo Andō justifies its price tier. You are not paying for a European approximation of something you could eat more authentically in Tokyo , you are paying for a kitchen that has built a genuine point of view about what Japanese contemporary cooking looks like when it is grounded in Northern European ingredient availability. That is a harder case to make than it sounds, and the OAD rankings suggest Levinsen is making it convincingly. For context, Koan occupies adjacent territory (New Nordic meets kaiseki, at €€€€) but at a higher price and with a different structural format. Kappo Andō is the better entry point if you want to explore this culinary intersection without committing to the full €€€€ spend.
Star Wine List awarded the restaurant a White Star recognition in July 2023, which signals a wine and drinks program that has been taken seriously. For a Japanese contemporary restaurant, that credential is relevant , it means the pairing options have depth and have been curated with intent, rather than assembled as an afterthought to the food. Copenhagen has no shortage of serious wine programs, but a White Star at this price tier is worth noting when you are weighing whether to go all-in on a drinks pairing.
Booking at Kappo Andō is rated Easy. Given the OAD ranking and the Michelin Plate recognition, this is a genuine advantage over Copenhagen's more pressured reservations , Noma's booking windows, for example, are in a different category of difficulty. That said, Easy does not mean same-week. For a Friday or Saturday evening, plan at least two to three weeks ahead. The Saturday lunch sitting at 12 pm is the most accessible time slot if your schedule is flexible, and it is the format that works leading for visitors building a full Copenhagen day around the meal. The restaurant is at Øster Farimagsgade 93 in the 2100 postcode, north-east of the city centre, accessible by public transport.
For broader Copenhagen dining context, see our full Copenhagen restaurants guide. If you are planning a trip around the meal, our Copenhagen hotels guide, bars guide, and experiences guide cover the rest of the city. Denmark's broader fine dining scene extends well beyond the capital , Jordnær in Gentofte and Henne Kirkeby Kro are worth the trip if you are spending more than a few days in the country. For Japanese contemporary cooking in other European contexts, The Japanese Restaurant in Andermatt and Eika in Taipei are points of comparison worth knowing.
Quick reference: €€€ | Wed–Thu from 6 pm, Fri from 5 pm, Sat lunch 12–2 pm + evening from 5 pm, Sun from 5 pm | Mon–Tue closed | Øster Farimagsgade 93, Copenhagen | Booking: Easy, book 2–3 weeks ahead for weekends.
For Japanese contemporary cooking at a similar or adjacent level, Koan is the closest comparison , it blends New Nordic and kaiseki formats but sits at €€€€, so expect a higher spend. If you want to stay within Copenhagen's broader creative fine dining scene, Geranium and Alchemist are both harder to book and more expensive. Kadeau offers a strong New Nordic alternative at a comparable seriousness level. For value-per-point-of-recognition, Kappo Andō is the better pick than any of those if Japanese technique is specifically what you are after.
Saturday lunch (12–2 pm) is the more accessible format and suits visitors who want to build a full afternoon around the meal. Dinner gives you the full evening service window (up to midnight on weekends) and the atmosphere that comes with a later, more settled room. If you have flexibility, dinner on a Friday , when service opens at 5 pm , gives you the earliest evening sitting of the week and a slightly less pressured booking. First-timers without a strong preference should book Saturday lunch: it is the easiest to secure and gives a clean entry into the kappo format without the commitment of a long evening.
No dress code is specified, but at €€€ with Michelin Plate recognition in Copenhagen, smart casual is the right read. Copenhagen's fine dining culture tends toward understated and well-considered rather than formally dressed , a jacket is not required but trainers and sportswear would feel out of place at a counter of this calibre. Think of it as the same register you would apply to a serious wine bar dinner: put-together without being ceremonial.
The kappo format means dishes come from the kitchen in sequence, often with the chef visible and involved in service at the counter. It is a more interactive and quieter format than a standard tasting menu room , conversation with the kitchen is part of the experience, not an interruption to it. At €€€, the price point is serious but not at the level of Copenhagen's €€€€ heavyweights. The OAD ranking and Michelin Plate signal consistent, high-level execution. Come with an interest in Japanese technique applied to Northern European ingredients , that intersection is the point of the restaurant, and you will get more out of it if you engage with it on those terms.
Booking is rated Easy relative to Copenhagen's top tier, but that does not mean last-minute. For a Friday or Saturday evening, two to three weeks ahead is a safe window. Saturday lunch is the most available slot and can often be secured closer to the date. If you are planning around a specific travel window, book as soon as your dates are confirmed , the OAD ranking and consistent Michelin recognition mean the restaurant has an audience beyond local regulars, and weekend slots will fill.
Koan is the closest comparison — also Japanese-influenced and OAD-listed, but pushes into €€€€ territory and is harder to book. a|o|c offers a different register entirely (French-leaning, wine-focused) but sits at a similar price point and books more easily. If you want to spend more for a flagship experience, Geranium or Alchemist are the ceiling; Kappo Andō is the better entry point for Japanese contemporary specifically.
Saturday lunch (12–2 pm) is the only midday service, making it the exception rather than the norm. Dinner runs Wednesday through Sunday from 5 or 6 pm. For a first visit, the Saturday lunch slot can be a practical lower-commitment option, though the full dinner format across a longer evening service is the intended experience for this kappo format.
The venue data does not specify a dress code, but at €€€ pricing with OAD recognition and a kappo counter format, Copenhagen norms apply: put-together but not formal. Think neat, considered clothing rather than a suit. Copenhagen's fine dining culture skews relaxed on dress; you will not be turned away for the absence of a tie, but visibly casual wear would feel out of place.
Kappo is an interactive counter format — chef Henrik Ando Levinsen cooks directly in front of you, and the pace and sequence are shaped by the kitchen rather than a fixed menu card. It sits between omakase (fully chef-dictated) and à la carte in terms of guest control. The OAD Top 435 Europe ranking (2025) and consecutive Michelin Plate recognitions signal this is a considered operation, not a novelty concept.
Booking is rated Easy relative to Copenhagen's more pressurised restaurants, which is a genuine advantage given the OAD ranking. That said, weekend dinner slots at a recognised counter will fill, so two to three weeks ahead is a reasonable target. Saturday lunch is worth checking if you have a narrow window in the city — it is a shorter booking horizon than a Friday or Saturday dinner.
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