Currently on a business trip in Kobe!Ranked 7th in the Hyogo Prefecture Tabelog category and 24th in the national French cuisine rankings.I try to visit restaurants that have been recommended by fellow food enthusiasts at least twice! This place came up in conversation more than three times, so even though there were higher-ranked restaurants available for reservation, I chose to visit here instead!A course inspired by early summer:- Zucchini Ratatouille with Squid: exquisite.- Sansho Pepper Chiffon Cake with Asparagus Tips: exquisite.- Lemon with Junsai and Micro Tomatoes: exquisite.- Vegetable Sushi with Water Eggplant, Red Cabbage, Lettuce, Vinegared Rice, Kiwi, and 23-layer Sushi: a rare find, exquisite.- Loire Steamed White Asparagus with Velouté, Cappellini, and Caviar: absolutely divine.- New Burdock and Onion Stir-fry with Milk and Coarsely Strained Cappuccino Chips: exquisite.- Gazpacho with Green Vegetables, Ikkyou, Lime, Basil, Surf Clam, Sea Grapes, Dill, and Okra: a rare find, exquisite.- Hokkaido Hairy Crab Soft Serve Ice Cream with Estragon and Caramelized Sugar: absolutely divine.- Brioche: absolutely divine.- Aichi Prefecture Eel with Pibarts, Baron Potato, Shallots, Capers, Porcini Powder, and Fermented Lemon: exquisite.- Fried Eggplant with Asparagus, Fava Beans, Artichoke, and Kombu Katsuobushi Broth with Celery Feather, Dried Tomatoes, and Herb Siphon: Clam: absolutely divine.- Meringue with Chartreuse, Orange, Yellow Carrot, Origami Scallop, Cauliflower, Yuzu, Saffron, Beurre Blanc, Banjo, and White Miso Matcha: a rare find, exquisite.- Olein 55 Chateaubriand with Lemongrass, Young Corn, Viennoiserie, Red Wine Sauce, and Cumin: absolutely divine.- Higo Green Almond Blancmange with Melon Juice and Granita: absolutely divine.- Mango Mille-Feuille with Verbena: extraordinarily divine.- Dacquoise with Lemon Tartness and Florentines with Star Anise.Using the techniques honed at Chez Ino, Chef Takayama has created a unique culinary world!!! Yesterday, I praised an Italian restaurant in Kyoto as a future Tabelog Gold and three-star candidate, and I believe entre nous is undoubtedly a contender as well!!Every dish emphasizes visual beauty, enjoyment, and the fragrant aroma of herbs. Currently, I feel it leans more towards innovative cuisine rather than modern French, but the chef mentioned wanting to eventually return to classic French cuisine.The beautiful presentation and aroma are the strengths of this restaurant, but the texture of the white asparagus, enhanced with hidden knife techniques, was remarkable! The delightful texture that melds with the cappellini is simply outstanding!!The crab soft serve ice cream has an intense crab flavor, yet no unpleasant odor, making it a masterpiece of innovative cuisine!!!The vegetable and clam dashi soup is an innovative dish that maximizes umami extraction, leaning towards Japanese flavors!!The Olein 55 Chateaubriand is incredibly flavorful, and the accompanying young corn seasoned with butter and soy sauce reaches a level of addiction!!Notably, the final mille-feuille deserves special mention!! It was a light dessert with just the right amount of sweetness, perfectly suited to conclude a rich course, and it was extraordinarily divine!!High-level Italian and French restaurants are proliferating in Kansai!!!Ranked 14th out of 30 in the Hyogo Prefecture Tabelog category.Ranked 28th out of 30 in the national French cuisine rankings.I visited this restaurant!!
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