capi

The concept is ‘conversations between ingredients’. Pairings of complementary ingredients include Pacific saury with tomatoes, potatoes with cheese and duck with figs. The signature dish of caviar, squid and aubergine brings out a unique flavour profile through the contrast of salt and sweet. The numbers of ingredients on each plate are kept to a minimum, so patrons retain a clear impression of what they ate.

• Counter dining with limited seating (eight chairs).
• Set-course service with fixed start times, 18:00 and 20:45 at dinner.
• Age policy, guests must be 12+.
• Allergy policy, reservations are not accepted for guests allergic to fish, clams, shrimp, or scallops.
• Chef Daiki Ogawa reopened the restaurant as capi and relocated to Kitashinchi in 2021.

Signature Ingredients

• Caviar
• Squid
• Aubergine
• Fish and shellfish
• Seasonal ingredients

Tasting Menu

• Single course menu, ¥24,000 (tax included), plus 10% service charge.
• Dinner has two fixed start times, 18:00 and 20:45.
• Lunch is Saturdays only, with service starting at 12:00.

What to expect

• Ingredient-led, innovative cooking built around seasonal produce and seafood.
• Dishes called out by the guide include Caviar, Squid and Aubergine, and a baked risotto served with a fish-and-shellfish soup ("Bakuretsu Gyokai").