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.