Shanghai Cookhouse

Located in Shanghai’s vibrant Bund quarter, newly unveiled Capo restaurant is a modern take on the rustic Italian cookhouse concept. Launched by Yenn Wong of JIA Boutique Hotels and celebrated chef Enzo Carbone, the restaurant is the first in Asia to grill meat and seafood dishes over pure, high-quality Binchotan charcoal imported from Japan, within two custom-designed Italian ovens. In another first, Capo is the only restaurant in Shanghai to offer 600-day old grain-fed Wagyu beef cuts, each with a marble score of 9+. An adjacent lounge-bar tempered with accents of colour, quirky classical art, brick and vintage wood floors creates a cozy environment for pre-dinner drinks or late-night tipples, concocted by a team of expert mixologists.

© 2004 Jetsetter Copyright
Jetsetter Ltd