This French restaurant is located in Sannomiya, Kobe. It relocated three years ago and was selected for a bronze award this year. The menu changes twice a month, and the chef boasts about wanting to change it three times! Keeping up with that must be quite a challenge. It's impressive that he thinks about the next menu while cooking. The frequency of menu changes does not affect the quality at all; everything is incredibly delicious, and the pairings are thoughtfully crafted. I found it interesting how some sauces can be used in place of others. With just the couple running the operation, they only serve six seats per rotation. The sweetfish and eel, though summer ingredients, are prepared in a French style that creates a perfectly balanced new texture. The tempura of flower zucchini was fried to perfection, surpassing even some of the top tempura restaurants. The steak was also genuinely delicious. All of this, including pairings, for just a little over JPY 30,000 is unbelievable. In Tokyo, you could easily be charged much more!
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