A meeting point between Japan and the Mediterranean
The Concept
Product, rigor, quality, and elegance are the starting point of KABUKI Lisboa. The KABUKI cuisine is defined by the quality of raw materials, simplicity and elegance of preparations. Each dish is carefully prepared to express the purity and authenticity of its flavours.
Product, rigor, quality, and elegance are the starting point of KABUKI Lisboa. The KABUKI cuisine is defined by the quality of raw materials, simplicity and elegance of preparations. Each dish is carefully prepared to express the purity and authenticity of its flavours.
Authentic cuisine and pure flavours
Kabuki cuisine brings together Japanese culture and Mediterranean flavours. The restaurant also focus on the excellence of traditional Japanese haute cuisine and Portuguese flavours. Among the most iconic dishes are “à bulhão pato” usuzukuri, scarlet prawn usuzukuri, fried egg nigiri with truffle, chutoro Dijon nigiri, toro flambé nigiri, guindara no miso or “pastel de nata” mochi.
An award-winning sommelier
Filipe Wang, the dedicated sommelier responsible for elevating the Kabuki experience, has a truly unique cellar, selected with meticulous attention. This magnificent selection includes over 130 references from small producers, spanning champagnes, whites and reds from Burgundy. With a wealth of knowledge and experience, Filip is a candidate for the prestigious Master Sommelier Diploma, awarded by the Court of Master Sommeliers.
In addition to curating the exceptional wine cellar, Filipe also organises events at Kabuki such as vertical tastings, themed dinners, Bring Your Own Bottle (every Wednesday) and masterclasses, offering our customers the opportunity to deepen their knowledge of the world of wine.
Authentic cuisine and pure flavours
Let yourself be surprised by the gastronomic journey and emersive experience that Kabuki Lisboa can provide.
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