On my last night in Kobe, I went to a French restaurant with a former colleague. This was the highlight of my business trip to Kobe, and I was excited to visit entre nous.Despite some unexpected troubles, the staff handled everything with great care, and I am truly grateful for that. From the moment I stepped inside, I could feel an extraordinary atmosphere. My expectations were high.For those who could drink, we opted for wine pairings, while the non-drinkers chose tea pairings.We started with a toast over champagne. As the appetizers arrived, we were all in awe of their beauty and concept.The specialty dish was a mille-feuille of sardines and vegetables. The umami of the sardines combined with the layers of vegetables created a symphony of flavors. To our surprise, the recommended pairing was Japanese sake—Daiginjo "Taka Yuu." ...I have no words.Next came a soup made with new burdock, paired with a white wine from Valdeorras, Spain. After savoring the creaminess of the burdock, the impression of the wine transformed.The dish of surf clams with green gazpacho was paired with Sancerre. It instantly evoked the scenery of spring.Then, an unexpected "assassin" appeared—the restaurant's most popular brioche.I thought, "Is bread really the most popular item at a French restaurant?" but I was completely won over. I now understand why it’s so beloved even in the competitive bread scene of Sannomiya. It might be the best brioche I’ve ever had, or perhaps the best bread overall. I was truly impressed.Next came a dish that looked like soft serve ice cream, but its true identity was hairy crab. Everything was hairy crab. When enjoyed with young ginger and tarragon, it became an experience of "feeling the hairy crab" rather than just "eating it." It was paired with a red from Burgundy.At this point, I started to lose track of which country I was in.Next was eel, paired with a white from Saumur. Though the dish was French, it had a certain chargrilled essence reminiscent of "shirayaki." The crispness of the skin was remarkable.Then, right before us, a siphon was used to finish a broth made from early summer vegetables. Paired with a white from Cassis, it truly felt like "tasting the broth." It was quiet yet overwhelmingly profound.The main course featured Tamura beef top sirloin and young corn, presented with a salt crust. It was seasoned with cumin and enjoyed with a red from Saint-Émilion.For dessert, we had melon ice cream and mango mille-feuille, along with tea sweets and specialty coffee.After the meal, I felt a sense of exhilaration as if I had just finished a concert.The wine pairings were particularly exceptional. Each combination had a convincing argument for being the best.I want to return to Kobe just to visit this restaurant again. It was a night that left me wanting more.It was a great meal.
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