After a 3-year wait for a reservation, I finally visited Kitanozaka Kinoshita, ranked number one in Japan on Tabelog for Italian cuisine. I had been curious about this place for a long time, and by chance, I found an opening due to a cancellation, so I quickly made a reservation and headed to Kobe.The restaurant has only 8 counter seats, creating an intimate space where you are face-to-face with the chef. For the 12-course meal, I ordered the wine pairing, which included 12 different wines.First, I must say that the wine pairing was exceptional. Priced at just over JPY 1,000 per glass, each wine complemented the delicate Italian dishes perfectly, showcasing the sommelier's impressive expertise.The course began with caviar served on brioche. It was a delightful start that was impossible to dislike.Next was a dish featuring corn prepared in different ways. The use of not just the kernels but also the cob and husks to create a soup and ice cream was simple yet offered a depth of flavor I had never experienced before.The following dish featured grilled scallops cooked over an open flame, served with a perilla sauce. The texture of the scallops and the bitterness of the perilla harmonized beautifully.Next was a creamy clam dish, which offered a gentle yet robust flavor of the clams.The sea urchin, sourced without additives, was less impressive since I had recently tasted fresh sea urchin in Oma.I was surprised by the Zuppa di Pesce. It stood out with a pronounced seafood flavor, and the rich broth had an incredible depth that surpassed any I had tasted elsewhere.The salad with hairy crab was impeccable. If children were taught that this is what a salad should be, there would be no salad haters in the world—its deliciousness is undeniable.Next, the dish featured a seaweed sauce that filled my mouth with the fresh scent of the ocean.The main fish dish was my least favorite, the nodoguro (blackthroat seaperch), but it was prepared in a way that highlighted its umami while eliminating any greasiness, allowing me to appreciate its flavor.I ordered the pasta in a quantity suitable for three people, but the quality was so good, infused with the aroma and essence of surf clams, that I could have easily eaten ten servings.The main course featured black wagyu Chateaubriand served with a paprika sauce. The meat was perfectly cooked over charcoal, incredibly tender, and surprisingly light on the palate despite its strong flavor.The risotto made with the premium rice "Ryuu no Hitomi" included the flesh and liver of swordtip squid, making it a dish that pairs wonderfully with sake.Now, onto the desserts. First was the signature Kinoshita cheesecake. Unfortunately, the flavor of the cheese used did not suit my taste, but everyone else seemed to enjoy it, so it likely appeals to most.On the other hand, the pineapple ice cream that followed was exquisite and left me wanting more.Every dish reflected the chef's earnest dedication and curiosity in exploring the potential of ingredients, creating a dining experience that also challenged the skills of the diners themselves.