By good fortune, CAPI had its star renewed the night before, and celebration was in the air.
The restaurant caters to eight at a counter, and the star guide lists the restaurant as "innovative" cuisine. I would say it's a nod to highly seasonal global cuisine with an Italian influence based on the Chef's cooking background. He could have finished the savoury courses with the Waygu (a very kind substitution for his signature crab rice). Instead, we got the in-season firefly squid tossed in pasta with the perfect amount of heat to get us to the sweet side of the menu.
Chef was a great host, exhibited excellent technique and the tasting menu was considerate and a great progression for a spring meal.
Brioche served with beef fat and sour cream butter.
A nod to DEN...
caviar, spring cabbage, squid
Uni and spring white asparagus.
Longtooth grouper and seasonal onion. The onion sauce hit the perfect amount of sweetness and the fish skin provided needed texture. Possibly my favourite dish of the night.
morel, egg, truffle chanwanmushi
"nanatami" duck.
firefly squid, bit of a kick to this dish.
In-season strawberry to cool the palate
Some treats before a lovely take-home surprise. The restaurant also sells cheesecakes, the description of which looks quite delicious. Unfortunately, I was on a plane the next day.
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