Shared from Honolulu Magazine
ANGELO PIETRO MEETS THE OLIVE GARDEN—JAPANESE-ITALIAN CUISINE WITH AN UNLIMITED SALAD BAR.

Kapispa, short for Kapi‘olani Spaghetti House, is not an Italian restaurant. Our server told us that the pasta dishes are not like Italian spaghetti at all—rather, the chef, Keigo Yoshimoto, applies a similar technique used by sushi chefs: He soaks noodles in kombu water to impart umami flavor. The result is sort of Angelo Pietro meets the Olive Garden—Japanese-Italian with an unlimited salad bar.

The Japanese spaghetti dishes cater to two types of eaters. One type: lovers of unusual and unique pairings, such as tarako (salted pollock roe) or natto and bacon. Two: less adventurous eaters who prefer sticking with “traditional” dishes like mushroom and bacon or garlic shrimp. Kapispa’s seafood garlic butter pasta includes shrimp, squid and clam coated in a surprisingly mild and somewhat thin cream sauce ($17). We ordered the regular size, although upgrading to the large comes at no cost, and the portion was more than enough for lunch (pastas range from $12 to $17 without additional toppings).

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