Capi

Chopped wagyu kneaded into brioche and cauliflower mousse topped with caviar — there is nothing nostalgic about Capi. In fact, stepping into this Osaka restaurant, with its Nordic-influenced polished surfaces and eight seats braced against the counter, there’s no guessing what’s to come. And yet, it’s been something of a game-changer. After years in prominent Italian restaurants in Osaka, Ogawa Daiki founded Capi in Kitashinchi with a vision to "create a conversation between ingredients." Instead of overwhelming plates with numerous items, Ogawa focuses on a few core ingredients, allowing diners to fully appreciate each flavor. His use of truffles and caviar adds palpable depth, and contrasting flavors work together delightfully. It’s evident in dishes like black truffle ravioli with log-grown shiitake mushrooms and nanatani duck consomme, or eel and black wagyu beef cheek braised with pickled apples in red wine. Italian influences appear in olive oil tagliolini with rape blossom and cucumber-flavored capellini with shellfish and bottarga. Rumor has it that his signature dish, bigfin reef squid with cauliflower mousse covered in a thick layer of caviar, clinched him a Michelin star. Come with an open mind — Ogawa’s creativity knows no bounds. Michelin Guide accolades: 2022 - 2024 - 1 Michelin Star