Located in Kobe, the Spanish restaurant "Ca sento" is an innovative dining establishment that has earned three Michelin stars.Chef Nobuya Fukumoto creates dishes that showcase the rich local ingredients from Hyogo while incorporating cutting-edge techniques from Spain and Italy, resulting in a unique culinary experience.The owner and chef, Nobuya Fukumoto, began his culinary journey at the age of 15, learning the basics at local Western-style restaurants and hotels. In 1999, he moved to Italy, gaining experience at renowned restaurants such as "Da Lorenzo" in Piedmont and "Sadler" in Naples and Milan. He then traveled to Spain, honing his skills at the famous Basque restaurant "Mugaritz" and the Valencia location of "Ca sento." At the age of 26, he became the chef at "Ca sento" in Valencia. In 2008, he returned to Kobe to open his own restaurant, "Ca sento."I visited with a friend who is stationed in Osaka.~Lunch~【Cheers】"Edible Flower Soda"【Ginkgo】Ginkgo nuts adorned with pear and filled with fromage blanc.【Whey】From Rokko Yuge Farm.Whey produced during the cheese-making process.【Anchovy】Spanish Cantabrian anchovies wrapped in ricotta cheese with yam, garnished with finger lime.【Caviar】Caviar tart topped with freshly baked tart, filled with roasted eggplant and fresh goat cheese.【Egg Mushroom】Flan with added egg mushroom, layered with cheese emulsion.【Bread】"Homemade Bread"【Needle Squid】Needle squid combined with garlic, ginger, and wasabi, wrapped in rice flour dough.【Horse Mackerel】The dish features a tomato foam on the surface, with horse mackerel and citrus sauce inside. The acidity was just right, making it dramatically delicious.【Pike Conger】Pike conger tart topped with French prosciutto and filled with figs. Enjoy the pairing together.【Bonito】Bonito served with a sauce made from Spanish dried paprika, thick slices of bonito, and a tomato and paprika sauce, garnished with clover leaves.Another preparation of bonito was paired with almond gazpacho sauce, served with onions and citrus underneath.I enjoyed the contrast of two different ways to savor bonito.【Duck】Roasted Aichi duck, moist and perfectly cooked.It appeared rare but was cooked thoroughly, served with garlic puree, red wine and port sauce, and sansho oil.To ensure you enjoy it at its best, they advised to use the restroom beforehand. Indeed, the cooking was exquisitely precise.【Rice】Spanish Valencia-style oja.A rich bisque sauce with plenty of shellfish.Wow! It was so delicious that I asked for a second helping.【Butternut Squash】Butternut squash ice cream sprinkled with pumpkin seeds.【Black Beans】Black beans with white chocolate.【Post-Meal Beverage】"Iced Coffee"I was truly impressed by the unique combinations of dishes, the delightful flavors, and the exceptional hospitality from the staff.
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