Capi is an innovative Italian-based restaurant in Kitashinchi. Although it has lost its Michelin one star rating for a while, the food is still incredibly delicious. The atmosphere may seem upscale, but the staff is friendly and welcoming. Some of the dishes we tried include: - Ikura and mountain bean eggs with sour cream and kumquat jam - Seaweed zeppole with white shrimp from Toyama - Wagyu beef brioche - Swordtip squid with caviar, spring cabbage, and a signature caviar sauce - Abalone and bamboo shoot capellini with Genovese sauce - Uni and white asparagus with sea urchin from Yura and Awaji - White sea bream with burnt onion sauce and lacto-fermented new onions with summer truffle - Duck from Kameoka with red wine sauce and liver paste - Exploding seafood, a signature dish of grilled hairy crab risotto with seafood soup - Asparagus tagliolini in a carbonara-like sauce with pecorino romano cheese - Herb tea - Strawberry ricotta cheese ice cream, yogurt espuma - Espresso and baked sweets. The total cost was 32,000 yen.

The brioche that tastes like air is incredibly delicious. The sweet mantis shrimp was also exquisite. The explosive seafood risotto is always the best. The tomato bread topped with sea urchin melted in my mouth. The chef is kind and the atmosphere is pleasant. The wine pairing was also delicious. Thank you for the wonderful meal!

This is a restaurant I've always wanted to visit. Would the genre be French? The caviar dish was beautifully presented and delicious. I remember the bread being so fluffy and delicious. Every dish was very elaborate, cute in appearance, delicious in taste, and absolutely wonderful. It didn't have the formal atmosphere typical of French restaurants, and I was able to enjoy the food in a relaxed and easygoing way. I definitely want to visit this restaurant again.

Today's gourmet adventure in Kitashinchi led me to Capis, where Chef Ogawa Daiki, a Michelin-starred chef, showcases his skills with a seasonal omakase course. Despite being located in the same gourmet building as Tempura Numata-san, Capis is relatively unknown and lacks much information. However, the lively and vibrant atmosphere at the counter, along with the energetic staff, made the dining experience enjoyable. The specialty dishes included Kenzaki squid topped with caviar, risotto, capellini, tagliolini, and other delicious offerings. The well-executed dishes were a testament to the Michelin star quality, and I highly recommend Chef Ogawa's Italian cuisine. The menu for today was priced at 38,390 yen, while the seasonal omakase course was 24,000 yen. From yamame salmon roe tart to white sea bream scale grill, the menu featured a variety of creative and delightful dishes. The meal ended on a sweet note with strawberry dessert and various confectioneries. Overall, Capis exceeded expectations, and Chef Ogawa's future endeavors are eagerly anticipated.

Terrine of Kabocha squash with Nara wild boar, Ashiura fondue, white truffle, classic red wine reduction, apple cheek meat from Saga, roasted risotto with dashi, tagliolini, hibiscus herbal tea, bitter chocolate, Italian Blacker, matcha ganache macaron, raspberry financier.

They quickly earned a Michelin one-star rating after opening! This was my second visit since my first time, and it was even more amazing. The omakase course was priced at 21,384 yen. The sweet shrimp beet tart with crispy tart crust had a cheese-like flavor and a strong blueberry taste. The black king kabocha donut was warm and crispy on the outside, moist on the inside, with delicious ham adding saltiness and flavor. The brioche with minced meat was crispy on the outside and fluffy on the inside, incredibly delicious. The squid ink bread was flavorful and the caviar added a nice touch. The scallop with pear was perfectly cooked and the hazelnuts and fruity pear complemented the dish well. The chestnut and white truffle dish was heavenly, with a delicious crust, creamy chestnut, and melted cheese. The eel and wagyu cheek meat dish was tender and flavorful, with a refreshing apple pickle. The bread from Cinq in Kyoto was crispy on the outside and soft on the inside, perfect with the sour cream and wagyu beef fat spread. The Miyazaki wagyu with burdock was incredibly tender and flavorful, a must-try dish. The exploding seafood crab dish was fragrant and flavorful, with crispy rice and a burst of umami. The porcini mushroom tagliolini was light and delicious, with a creamy sauce and autumn truffle flavors. The herb tea with lemongrass was refreshing. The mascarpone espresso dessert was rich and creamy, with a nice touch of brandy. The pistachio guimauve and raspberry macaron were delightful, and the chestnut honey financiers were crispy on the outside and moist on the inside, with a hint of honey. My top 3 favorites were the chestnut crepe dessert, the exploding seafood dish, and the brioche. The meal was delicate and each dish was meticulously prepared.

At the stylish Capi in Kita-Shinchi, you are greeted on the 6th floor of a building where famous shops are lined up. The interior is simple but chic and sophisticated with a monochrome theme. This time, we had the pairing menu, where each dish was paired with wine selected by professionals. The wines complemented the dishes perfectly without overpowering them, allowing us to enjoy each on its own. The dishes included sweet shrimp with beets, Black King brioche with minced meat, squid with caviar, scallop with pear, chestnut with white truffle, and more. Each dish was a delightful surprise, and the risotto with exploding seafood was particularly luxurious. The meal ended with porcini mushrooms, herbal tea, and tea sweets. It was a truly blissful experience!

After honing their skills at places like Ponte Vecchio, this popular Italian restaurant in Takatsuki relocated to Kita-Shinchi in January 2021 with an innovative vibe. The restaurant is named Capi, but has a logo of a bee. Despite the name, it's not related to "api" (bees), but rather something like "capo." Dinner is divided into two sessions at 18:00 and 20:45, with the allure of being able to enter alone at a late hour. The door remained closed until after 20:45. Many Italian restaurants seem to deny being Italian, but I think they are all aiming for Michelin stars. This place seems to be on track to get them quickly. The delicate and delicious dishes show skill and good balance. However, I can't help but think it would have been even more impressive if they had stayed in Takatsuki...

I was introduced to "capi," who I wanted to visit, by Chef Hattori of "U-KAI," and today was my third visit. Each time, I come to enjoy delicious meals with various chefs and sommeliers from different restaurants. The clientele consists of many industry professionals and gourmet enthusiasts. Located on the 6th floor of the Kitashinchi PLECE building next to Mr. Kikuzuki's restaurant, the entrance is greeted by a Michelin doll. The cuisine is innovative, based on Italian, and I always order the large portion of pasta. Unable to secure a reservation, Il Ciaro in Takatsuki closed and relocated to Kitashinchi in January 2021, where they can compete even with higher ingredient costs. Due to the impact of COVID-19, they operate in one session, so it is advisable to make reservations early. Chef Ogawa's attire features bee embroidery, with "apis" referring to bees. There are hidden bee decorations in several places in the restaurant. Today, I also enjoyed wine pairing. Today's menu included various dishes such as amuse-bouche, sword squid, Kawachi duck, lily root, eel, beef, and apple collaboration, Sanck's baguette, olive beef, explosive seafood, pasta, herb tea, liqueur (Cointreau) ice cream, petit fours, and three types of tea sweets. Thank you, Mr. Ogawa, for another delicious meal.

◆Excellent Dishes: Swordtip Squid with Turnip and Caviar, Eel with Wagyu Cheek and Apple I would like to talk about two exceptional dishes this time, as they were truly outstanding. The Swordtip Squid with Turnip and Caviar features a beautiful contrast of dark green and purple colors spread within a small circle. The densely packed caviar provides a sticky texture that clings to the teeth with a salty flavor, while the swordtip squid hidden beneath is sweet and creamy like mousse, complemented by the refreshing light sweetness of the turnip. It is a dish that combines a sticky umami and vividness perfectly. The Eel with Wagyu Cheek and Apple is presented beautifully in a dark blue dish, with the eel grilled over charcoal offering a firm and bouncy texture, and the red wine-braised Wagyu cheek meltingly tender with rich flavors. The apple pickles and aromatic vegetable powder gently balance the intense flavors of both, creating a dish where the deliciousness of fish and meat coexist harmoniously. As symbolized by these two dishes, all the dishes were elegant, delicate, and transparent in their flavors. The composition of the courses allowed for a full enjoyment of the intricacies and variations woven on the plates.◆Menu for this Visit - Toyama White Shrimp and Seaweed Zeppole - Carnesalata Ribollita with Foie Gras, Kumquat, and Viola Flower - Swordtip Squid with Turnip and Caviar - Long Shrimp with Cauliflower and Parmigiano - Nagasaki Cuttlefish with Mushroom and Truffle - Eel with Wagyu Cheek and Apple - Schuxler's Baguette with Beef Fat and Sour Cream - Olive Beef with Shiitake Mushroom - Explosive Seafood: Crab and Seafood Baked Risotto - Tiger Puffer with Negi Onion, Bottarga, and Cavatelli - Lemongrass Herb Tea with Dekopon Parfait and Cointreau Ice Cream - Tea Sweets: Coffee Tuile, Mascarpone Lemon Macaron, Pistachio Gi-mob - Coffee + Wine Pairing (Evening): 41,000 yen per person◆How to Enjoy this Restaurant - A innovative restaurant by Chef Daiki Ogawa, who trained at Italian restaurants like Lambrena and Ponte Vecchio, and then opened his own restaurant in Takatsuki before moving to Kitashinchi. - Opened in January 2021 and currently holds one Michelin star. - The 24,000 yen omakase course is recommended, with an additional 13,200 yen for wine pairing. - A luxurious ambiance typical of Kitashinchi, with only 8 counter seats in the restaurant.◆Source of Information Found on Instagram, thank you for the wonderful meal!

Congratulations on Michelin one-star rating! From opening in January 2021 and earning a star in the first year at La Morena, to opening Il Ciàrro in Takatsuki via Ponte Vecchio, the restaurant gained a reputation as one with unattainable reservations. Despite deciding to close and venture into the city center, Capi opened in the North Shinsaibashi PLACE building. Amid the pandemic, achieving a one-star rating with minimal operational days is truly impressive. Today, a private event was held to celebrate the Michelin star achievement. Chef Yamane's innovative and visually stunning Italian cuisine never fails to impress. I presented a star as a gift and hope to do the same next year. Keep up the great work! 🌟

【Visit Date】October 27, 2021 Dinner【Order】Course Wine PairingYesterday, I visited Capi in Kita-Shinchi, which was awarded one Michelin star for the first time in the 2022 guide. It is located on the 6th floor of that building where many famous restaurants are housed. I made a reservation for the second seating at 20:30, expecting it to be crowded with noisy patrons, but luckily I was able to leave work earlier and could have gone for the first seating at 18:00. The restaurant has a stylish atmosphere with a counter seating for eight. On this day, there was only one other party besides me, so I could relax and enjoy. I opted for the course menu and decided to go for the wine pairing as well. The dishes had innovative combinations and were quite interesting. The amuse-bouche of foie gras with onion, minced Kashiwa duck, and a combination of eel, wagyu cheek meat, and pickled pear left a lasting impression. The main course was a rare find in Osaka, my favorite olive beef loin, perfectly cooked and delicious. I had a fulfilling evening chatting with the chef in between courses. Thank you for the wonderful meal.

Located right by Kitashinchi Station, this very stylish and innovative restaurant is housed in a building with many famous shops. The chef is originally from Hirakata, which was a surprise to me as we are from the same hometown! The menu only lists the ingredients, so you can look forward to unique combinations of ingredients and exciting dishes. Each ingredient is carefully selected, allowing you to enjoy the deliciousness of the ingredients in each dish. Not only delicious, but the dishes are also visually appealing! With only 2 groups allowed per day, there is a special feeling that would make a date even more enjoyable for women! Here are some of the dishes we tried: - Yamame salmon with salmon roe and corn ice cream - Parmigiano caviar with omal shrimp - Grilled Kamo eggplant and scamorza cheese, topped with eel and wagyu tsurami (apple pickles) - San Carpoforo pasta with Oyamazaki - Naniwa black beef and crab risotto - American cherry milk ice cream - Baked sweets Overall, a great experience at Capi in Kitashinchi!

Head to Capi, a popular restaurant in Kita-Shinchi, Osaka. Located in a new building, this place is a gathering of top-notch eateries that will surely elevate your status by having an outpost here. The restaurant's interior is simple yet stylish, with only two exclusive seats available per day. Get ready for a delightful experience. The tart with salmon roe and sour cream mousse is a sight to behold, with golden eggs that are firm and bursting with flavor. Even those who are not fans of fish roe will appreciate the refined taste of these golden eggs. Next up is the 100% corn ice cream, a summer favorite with the sweetness of fruit. The Parmigiano-Reggiano cone with mousse inside is a treat, topped with kumquat jam. The caviar with octopus and sea urchin, as well as the layered eggplant and scamorza cheese from Kyoto, are also highlights. The restaurant's chef, Ogawa, formerly worked in Takatsuki before making a name for himself in Kita-Shinchi. With a focus on innovative fusion cuisine, Capi stands out as a must-try dining experience.

Yamame salmon roe, wood sorrel sour cream, carne salada, salted beef, tomato panzanella, Parmigiano Reggiano, kumquat jam, caviar, new onion, aioli squid, botan shrimp, white asparagus, bottarga, foie gras, apple pickles, eel, beef cheek, lacto-fermented homemade noodles, summer truffle, mushroom, Kyoto Oyamazaki bread, Kagawa black wagyu olive beef (loin), shishito pepper explosion, seafood hairy crab baked risotto, herb tea, lemongrass, ricotta cheese, yogurt, strawberry, hot coffee, matcha gâteau, macaron, meringue, hot coffee

Opened for a year and already won a Michelin star! The chef is from Pondebekio and his dishes, delicately decorated with tweezers, are full of innovation. My favorite part of this restaurant is the amuse-bouche ❤️ The several types of amuse-bouche that change monthly are not only cute and beautiful to look at, but also incredibly delicious. The signature dishes include caviar and squid arranged on a plate, as well as the red wine-braised beef and eel, which are specialties of the chef. One of my favorites is the Parmesan and kumquat dessert, which has a fluffy Parmesan mousse inside a Parmesan-infused dough, topped with kumquat jam. Each dish is delicately presented and lovely. The flavors are exquisite and well-balanced. Although I haven't been able to visit for about a year due to the restaurant's marketing strategies, the food is truly delicious.

The popular restaurant that was in Takatsuki has relocated to Kita-Shinchi and reopened with exquisite and refined creative cuisine limited to 2 groups per day. (Since the state of emergency, it operates in two sessions). I visited this place for my birthday dinner vol.2. The chef, originally from Ponte Vecchio in Italy, creates delicious and innovative dishes with interesting ingredient combinations. The menu for the day included Parmesan mousse with mirin, crispy crepe with salmon roe and sour cream, fresh kumquat and foie gras terrine with kumquat jam, and more. The flavors were right up my alley, and I definitely want to visit again when the seasons change.

Opened on January 18th, capi in Kitashinchi is a must-visit for those who love innovative fusion-style Italian cuisine. The chef, originally from Pondebekio, serves up incredibly delicious creative Italian dishes. Their omakase course, priced at 18,000 yen and limited to two groups per day, includes dishes such as Parmesan mousse with mirin, crispy crepe-wrapped ikura with sour cream, fresh kinkan and foie gras terrine with kinkan jam, and more. The menu also features dishes like abalone and liver Genovese with hijiki and potato paste, grilled Managatsuo with roasted new onions and lacto-fermented paste, and red wine-braised wagyu cheek meat with eel and apple pickles. For dessert, enjoy a dekopon and coriander ice cream with citrus soda foam, as well as petit fours like hazelnut gianduja, hojicha macaron, and financiers. Located at 1-10-2 Sonezaki Shinchi, Kita-ku, Osaka, capi is a must-visit for those looking for a unique and delicious dining experience in Osaka.

Innovative fusion restaurant that opened in January on the 6th floor of Kitashinchi PLACE Building✨. I was invited and went there☺️✨. @himechan8808 Thank you very much‼️. This restaurant carefully brings out the "beauty" of each ingredient, resonating them with each other to create a beautiful revolution. You can enjoy dishes that pursue and create the infinite possibilities of "ingredient x ingredient"✨. Let's start the course with excitement✨. ■ Parmigiano Mirin✨ Rich and flavorful Parmigiano Reggiano mousse and mirin aged for 4 years are delicious‼️‼️‼️‼️ The collaboration of aging is unexpectedly delicious✨. ■ Salmon roe✨ Golden salmon roe, wrapped in beautiful sour cream, is elegant and delicious. ■ Black olive Grana Padano✨ Freshly baked black olive waffle with plenty of Grana Padano is so delicious✨. ■ Squid, sea urchin, caviar✨ Seasonal sea urchin is mixed into paste and combined with squid and caviar‼️‼️ So delicious✨✨✨. ■ Duck, potato, smoked pickled radish✨ Freshly pulled duck tartare butter with potato paste that is baked is so fragrant and delicious☺️✨ The texture of smoked pickled radish is irresistible‼️ It's delicious. ■ Tilefish, spring onion✨ Tilefish marinated in 358, grilled over charcoal, and served with lacto-fermented spring onion paste is so stylish‼️‼️‼️‼️. ■ Eel, wagyu beef cheek, apple✨ Soft wagyu beef cheek stewed in red wine✨✨✨ Grilled eel and apple pickles make for a luxurious and delicious dish✨. ■ Firefly squid, butterbur, fiddlehead fern✨ Tender firefly squid on hand-made short pasta with butterbur and fiddlehead fern sauce is so delicious‼️‼️. ■ Miyagi black beef, bamboo shoot, truffle✨ Miyazaki female cow loin roast overflowing with meaty flavor✨✨✨ The bamboo shoot is sweet. ■ Explosive seafood✨ Grilled sea urchin risotto☺️ It's explosive in many ways✨ It's super delicious‼️‼️. ■ Herbal tea✨ It was soothing☺️. ■ Strawberry, ricotta✨ This was too delicious‼️ Nara's ancient capital flower with ricotta cheese ice cream, yogurt sauce, and vanilla-flavored red wine sauce is the best✨✨✨. ■ Tea snacks/After-dinner drinks✨ ①Sake lees and yuzu white chocolate✨ ②Freshly baked financiers✨ ③Roasted tea macarons✨ Delicious bite-sized sweets☺️ So delicious✨. The dinner was not only delicious but also beautifully presented and enjoyable✨✨✨. Thank you for the meal✨✨✨.

- Mousse with mirin and Parmesan cheese: Firm mousse with a surprising sweetness from aged mirin and a strong cheese flavor. - Ikura and sour cream: Crunchy ikura with a creamy sour cream topping. - Black olive with Grana Padano powder: Cheese flavor spreading in the mouth with a meat-like aroma, combining with a sweet and salty taste. - Swordtip squid and caviar: Firm and chewy squid with a wild garlic sauce that clings nicely, with a perfect balance of saltiness. - Tartare of locally sourced duck with potato chips: Fragrant and characteristic of smoked herring. - Three-five-eight pickled nodoguro: Sweet umami flavor, with sweet and tender onions. - Red wine-braised wagyu beef cheek and eel: A classic dish with a tangy flavor. - Handmade hotaruika tortellini: Soft and chewy with a slight firmness, featuring the aroma of fat firefly squid and a spicy kick from tomatoes and chili peppers. - Roast of female black wagyu beef from Miyagi Prefecture: Tender and juicy, melting in the mouth. - Grilled uni risotto: Intense seafood aroma with a fluffy yet al dente texture, topped with sea urchin. - Dessert: Sparkling foam with yogurt ice cream, refreshing with sweet strawberries.

I was completely satisfied from the delicious kumquat foie gras at the beginning to the dessert at the end! The exploding seafood dish seems to be a classic, so I'm happy to think I can eat it again. The service and the owner were both very kind. It's a restaurant I would like to visit again.