I came to Kobe with this as my main goal.I made a reservation for Tuesday lunch.I received a recommendation for this Italian restaurant, which has a 3-year waiting list.After a month of whirlwind trips, I hesitated due to it being a weekday, but I’m glad I managed to take a break and visit.The night before, I had yakitori at 8:30 PM for the second seating, so I arrived with a bit of a nervous stomach.Here, you ring the intercom and wait on a wooden bench on the first floor until you are guided in.The building is home to many famous restaurants.I was guided to the elevator and went up to the second floor.There are only counter seats available.I ordered the course with an additional 5 + 2 wine pairings, totaling 7 glasses.The combination of ingredients in the course, the cooking techniques, and the melt-in-your-mouth desserts were all genius.The sauces and soups were surprisingly delicious.I was truly moved by the Italian cuisine after a long time.The price for the wine pairings was incredibly reasonable.Although the wines were on the cheaper side, they paired perfectly with this genius course.The chef and sommelier make an unbeatable team.- Smoked caviar with crostini- Clam cappuccino- Fried white asparagus with almond and garlic sauce- Scallop carpaccio with perilla sauce- Capellini with additive-free sea urchin- Hairy crab- Abalone with wild asparagus and aonori sauce- Zuppa di Pesce- Managatsuo with new onions- Pasta with surf clam and fruit tomato sauce- Wagyu Chateaubriand with snap peas- Dragon's Eye risotto with sakura shrimp- Kinoshita cheesecake- Strawberry with basil ice cream- Chamomile tea**Drinks**- Henriot Brut Souverain- Domaine Heimburger Burgundy- Koshu wine from the brand Schoneberger Bruemlein- Cermonette Traminer Trio 2023- NOTO Junmai Daiginjo 2026 Unfiltered- Vesle Garenne 2023 Domaine Montagne-Todan- Central Coast Pinot Noir
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