Daiki Ogawa’s innovative ingredient pairings make every meal at this spectacular Kita-Shinchi fusion restaurant a parade of surprises. The Italian-trained chef emphasises seasonality and interdisciplinarity, pairing Japanese ingredients with Western techniques and vice versa.
Though seating is limited to eight chairs placed along the central counter, Capi isn’t the kind of place where you’re expected to dine under tension – Ogawa is adept at making his guests feel at home and wants you to let your guard down for the duration of the roughly two-hour meal.
In addition to two nightly dinner sittings, lunch is served from noon on Saturdays only. Reservations essential.