Kabuki enters a new phase: the chef has changed and there will be a gastronomic program until 2027
Kabuki begins a new life with a strategy aimed at repositioning the space beyond the image associated with Japanese cuisine.
The arrival of chef Diego Garcia to the kitchen is one of the main new features of the Fall/Winter 2026 season at Kabuki, a restaurant located in the galleries of the Ritz Hotel in Lisbon. In this new phase, the restaurant will also have a program focused on cocktails, events, and experiences.
Victor Jardim, the restaurant's director, who has been "with Kabuki since its opening," now assumes responsibility for this new phase: "I helped create this space from day one, we experienced the achievement of a Michelin Star in the first year, we trained people who are now leading other kitchens, and we created a very strong relationship with our customers," he recalls.
The goal now is to make the space more dynamic and open to different audiences. The change aims, above all, to "alter the perception" of Kabuki as a restaurant exclusively associated with Japanese cuisine. "Sushi and Asian gastronomy remain in our DNA, but Kabuki is now much more than that. It's a space where you can have dinner, a cocktail, watch an experience, participate in an event, or simply be," explains Victor Jardim.
In the kitchen, Diego Garcia will oversee the new Fall/Winter menu and the "different gastronomic experiences" planned for this season. Meanwhile, the bar will take on "greater importance in the concept" and will host "guest bartenders," while the Sala Experience will host "events, collaborations with brands, and other moments designed to bring the space closer to the city." This program runs until February 2027.