Mario Payán is well known among sushi fans in Madrid, as Ricardo Sanz’s first collaborator in the two Kabuki restaurants and the person responsible for the restaurant at Presidente Carmona when the latter equalled the Michelin star he had already earned at Wellington.
Kappo, which simply means cooking, is the generic name for a type of Japanese restaurant that is booming, which practise kaiseki or traditional cuisine, combined with raw fish, and with a little more refinement than the well-known izakayas or traditional taverns. In this case, the restaurant is bare of all decoration, as the canons want.
From the bar, Mario officiates, practising a live show cooking, without a menu and with the only option of the tasting menu in kaiseki format, that is, traditional and quite orthodox bites with raw fish of maximum freshness. A business model close to that of the izakayas or traditional Japanese taverns.
