I revisited Kitanozaka Kinoshita for the first time since last October!This year, they have won the Tabelog GOLD award for the second consecutive year! Making a reservation is incredibly challenging, but it’s wonderful to see a place I love shining so brightly!■ Tabelog Award 2026 Gold Winner ■ Selected as one of the Top 100 Italian Restaurants in WEST 2025 by Tabelog ■ Tabelog Rating at the time of visit: 4.55*Location: 1-24-14 Nakayamatedori, Chuo Ward, Kobe City, Hyogo Prefecture, 2F Pencil Building *Access: 7-minute walk from JR Sannomiya Station and Hankyu Kobe Line Sannomiya StationToday’s course (with pairing): *Cheers with COEDO beer● Caviar Infused with the aroma of binchotan charcoal, simply exquisite.● Corn A soup made by simmering only the husks and cores of Okayama corn for 12 hours, with corn ice cream in the center.● Scallop and Shiso Grilled and served as carpaccio, with Japan's oldest seaweed and herbs.● Red Sea Urchin Kumamoto Amakusa red sea urchin served with capellini cooked in fish broth.● Kamo Eggplant and Nuts Braised in consomme sauce, with almond sauce and green yuzu.● Hairy Crab Tossed with oil, featuring legs and claws.● Zuppa di Pesce A soup with hairy crab from Hokkaido and Aka-za shrimp, with no added salt or sugar.● Abalone and Junzai Served with seaweed and junzai sauce.● Eel and Walnut Crispy-skinned eel grilled over firewood and binchotan charcoal.● White Squid, Turban Shell, and Fruit Tomato Handmade pasta made only with Italian durum wheat and hard water, served with a seafood sauce featuring white squid, turban shell, and fruit tomato.● Mita Wagyu Chateaubriand and Bell Pepper Slowly grilled for an hour, served with thick bell pepper, fresh pepper, and pepper oil pickled with Western wasabi.● Dragon's Eye Rice, Akashi Octopus, and Beans Risotto made with Akashi octopus and Dragon's Eye rice, served with Contrex sparkling water.● Kinoshita Cheesecake Their specialty cheesecake.● Pineapple Served with pineapple sauce, basil ice cream, and passion fruit.*CoffeeHere are my thoughts after finishing the meal! It feels like Chef Kinoshita is still evolving! He is incredibly dedicated to his research and truly passionate about his cooking.I am always moved by the experience! I can’t wait for the next visit. Thank you for the wonderful meal!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you enjoyed this, please consider giving a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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