【A dish that can only be eaten at Kinoshita, which brings out the best of the ingredients.】
Since returning to Japan from Italy, I have been deepening my knowledge of traditional cuisine while also pursuing modern cooking techniques and theories, using the latest equipment to create dishes with new textures and flavors, and paying attention to every detail. At Kitanozaka Kinoshita, the theme of the cuisine is to "bring out the best of what the ingredients have to offer. While taking into account my experience in Italy, I was born a Japanese and traveled around Japan, and through the producers and the best ingredients I met there, as well as the thoughts and works of the artists, I will express what I feel in each dish with all my heart. Daily devotion, daily gratitude
Owner Chef Noriyuki Kinoshita
【Technology cannot surpass ingredients.】
Matsuba crab, mosasa shrimp, white squid, natural wild vegetables, sea bream from Akashi and Awaji, hamo (pike), natural eel, Awaji Okuda tomatoes, Yamada Nishiki from Himeji, gibier from Tamba, etc. The best ingredients that are not available in the market arrive directly from producers in Hyogo Prefecture from north to south to the kitchen of Kitanozaka Kinoshita.
While keeping in mind the unknown flavors and aromas that come from the combination of ingredients, which I learned at a ristorante in Italy, I create each dish by eliminating unnecessary ingredients.
To further enhance the taste of meat and fish, he uses fully sun-dried salt, which is custom-made by Tanoya Shiojiro, and a variety of umami dashi (soup stock) to bring out the best in the ingredients.
*In addition, we take service charge.
*Please note that the price may vary depending on market conditions.
*If you have a wide range of allergies and foods you do not like, we might refuse your reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
12 years old or older (must be able to eat an adult course)
Cash, Credit Card
|Address||2F, 1-24-14, Nakayamayamate dori, Chuo-ku , Kobe city, Hyogo|
|Current reservation period||until Mon Oct 31 2022|
|Maximum frequency||1 time(s) per month|
|7 days prior to the day||30%|
|3 days prior to the day||50%|
|2 days prior to the day||100%|