Course from JPY 33,000 Pairing of 11 types Service charge 10% Total: JPY 51,780 Located a 7-minute walk from Sannomiya Station, this Italian restaurant is on the second floor of a building. I made a reservation during my previous visit. ◯ Caviar Crostini topped with caviar smoked over straw, served on toast spread with aromatic vegetables. ◯ Corn A soup made from sweet corn with a sugar content of 25. This dish features a soup steamed for 10 hours since morning, topped with corn ice cream. ◯ Surf Clam with Shiso Carpaccio of surf clam. This dish combines grilled surf clam with a green herb sauce and bagna cauda. ◯ Red Sea Urchin Capellini made with red sea urchin from Amakusa, tossed in fish broth. ◯ Eggplant with Nuts Grilled eggplant paired with a nut sauce made from roasted almonds cooked in homemade consomme. ◯ Hairy Crab A three-layer dish featuring hairy crab: 1) Claws and legs of hairy crab tossed in virgin oil 2) Hairy crab mixed with crab miso 3) Italian rice tossed with balsamic vinegar This dish is meticulously calculated in terms of ingredient pairing and balance. ◯ Zuppa di Pesce A soup simmered with hairy crab, red shrimp, celery, and more. ◯ Abalone with Water Shield Abalone simmered with seafood broth, paired with a water shield sauce. ◯ Eel with Walnuts A dish featuring sea eel from Amakusa, grilled while brushed with Sicilian wine, served on a salad of roasted walnuts and cucumber. ◯ White Squid, Squid Ink, Turban Shell, and Fruit Tomato Pasta with squid ink, paired with a sauce made from turban shell, white squid, surf clam, and surf clam. ◯ Black Wagyu Chateaubriand Palermo Chateaubriand tenderloin grilled over wood for two hours, served with roasted Italian peppers. ◯ Dragon's Eye, Akashi Octopus, Beans Akashi octopus simmered in carbonated water until tender, served with risotto and beans. ◯ Kinoshita Cheesecake Kinoshita's famous gluten-free cheesecake. ◯ Pineapple A dish featuring a soup made from pureed pineapple, enhanced with passion fruit and topped with basil gelato. Kinoshita's concept is "to bring out the flavors of the ingredients." While the dishes are quite elaborate, this concept is definitely realized. I am always impressed and feel the evolution with each visit. It was a great meal.
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