I finally had the chance to visit Kitanozaka Kinoshita, a place I had been curious about for a long time. Thank you for the precious seating. They use a variety of ingredients primarily from Hyogo and the Setouchi region, maximizing the natural flavors of the ingredients. The dishes are prepared using both wood and charcoal fire.The caviar had a strong smoky aroma, making the first dish truly impressive. The seasonal corn, shellfish, and sea urchin all conveyed their flavors beautifully. Combining eggplant with nuts was a brilliant touch. The crab offered multiple textures on one plate, and the roasted abalone had a delightful aroma, while the crispy eel was a highlight as we moved into the second half of the meal.The seafood-rich pasta and risotto, along with the incredibly tender Chateaubriand, were all outstanding. The cheesecake dessert melted in my mouth, offering a unique flavor that can only be found here. It's no surprise that reservations take three years, and I can understand why many consider this place to be the best in Japan. I hope to have the opportunity to return.
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