I visited Entre Nous in Kobe.Chef Takayama trained for 8 years at Shaino in Tokyo, and then honed his skills in France. He is currently serving as the coach for Team Japan at the Bocuse d'Or World Competition 2027.I had been looking forward to tasting the dishes for a long time.Upon entering the restaurant, I noticed the counter made of Awaji Island soil. The space beautifully represented Kobe, surrounded by both sea and mountains.I chose a rare non-alcoholic pairing. Starting with a refreshing red shiso juice and verbena, I enjoyed a dish inspired by southern France featuring zucchini and squid, as well as a mousse of green asparagus. Each dish was not only visually stunning but also incredibly delicate in flavor.One particularly memorable dish was the 23-layer mille-feuille that Chef Takayama presented at the 2015 Bocuse d'Or World Competition. This time, I had sushi made with sardines and summer vegetables. It was thrilling to experience a dish from the competition with my own senses.The brioche was the best bread I have ever tasted. The temperature of the freshly baked bread was crucial; when broken apart, it revealed a fluffy, beautiful golden interior. Even with plenty of butter, it was light and made me want to have another.The salt-baked Tamura beef and the eel from Aichi, paired with fermented salt lemon and two-year-aged Baron potatoes, were also remarkably light. Chef Takayama's dishes are incredibly airy.I found his statement, "Umami is released when transferring from dried to liquid form," particularly striking. Each dish had a well-thought-out story behind its composition, which was fascinating.The theme changes every two months, so I definitely want to visit again.
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