After finishing my work in Osaka, I finally made it to Kitanozaka Kinoshita in Kobe, which now has a 3-year waiting list for reservations. From the moment I tasted the caviar, I understood why it's so hard to get a reservation here. The Chateaubriand was cooked to perfection, and the flavor of the meat was incredible. To finish off, the Kinoshita cheesecake was exquisite—it's now the best cheesecake I've ever had.
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