Located in Kobe's Sannomiya area, Kitanozaka Kinoshita is an Italian restaurant that opened in May 2020, led by Chef Noriyuki Kinoshita.Chef Kinoshita began his culinary journey at an Italian restaurant in Osaka and moved to Italy at the age of 25. He gained experience at four restaurants, including Michelin-starred establishments such as "Dolce Still Novo," "Frosio," "Osteria Veglio," and "LA Peca," before returning to Japan and eventually becoming independent after serving as the chef at "Ristorante Due."The restaurant's theme is to "maximize the potential of ingredients."Utilizing precise cooking techniques that calculate temperatures to the nearest 0.1°C, the focus remains on the ingredients themselves. This philosophy was consistently reflected throughout the course I experienced.Currently, the restaurant is receiving remarkable accolades.After winning the Silver award at The Tabelog Award for 2023 and 2024, it has achieved Gold for two consecutive years in 2025 and 2026. It was also selected as one of the "Top 100 Italian Restaurants in the West" in 2025.I visited for lunch.We started with finger foods.Caviar with cabbage and a wheat-based dough.The caviar had a pleasant saltiness, and the dough showcased the rich flavor of the wheat itself. The aroma and taste of the wheat left a strong impression right from the first dish.Next was corn.A soup made from corn with a sugar content of 25 degrees, accompanied by grilled corn gelato.The corn was astonishingly sweet.Rather than just emphasizing sweetness, the dish retained the essence of the ingredient, making it genuinely delicious.The surf clam was prepared as a carpaccio with chopped pieces.It was paired with a green sauce, garlic, and bottarga.As I chewed, the aroma and umami of the surf clam expanded, perfectly complemented by the tangy sauce and the saltiness and richness of the bottarga.The fragrant sauce was delightful, making this one of my favorite dishes.Next came the red sea urchin.Served with capellini, it had a refreshing aroma.The first thing I noticed was the rich umami of the sea urchin. However, it didn’t end there; the capellini also absorbed the umami beautifully.It was impressive that the dish was not just about serving sea urchin but was a complete pasta dish.The fruit eggplant was served with a consomme and roasted almond sauce, along with yuzu.The eggplant was tender and free of any off-flavors, showcasing its natural sweetness.The refreshing sweetness of the fruit eggplant combined with the umami of the consomme and the nuttiness of the almonds, while the aroma of yuzu added a complex yet harmonious touch.The hairy crab was generously mixed with tartar sauce.Simply put, it was delicious.The flavor of the crab filled my mouth, beautifully balanced by the richness of the tartar sauce.Additionally, there was a soup made from hairy crab and other seafood.This was rich and creamy, with layers of seafood umami that lingered deeply.The abalone was boiled and prepared with a sauce made from various seafood.The more I chewed, the more umami was released, along with a strong ocean aroma.The sauce made with junsei (water shield) was gentle in flavor, supporting the abalone without overpowering it.Then came the eel.Grilled over wood and charcoal, it was served with roasted walnuts, herbs, and cucumber.The skin was crispy and fragrant, while the flesh was plump.The balance between the eel's fat and the sweetness of the sauce was excellent, enhanced by the aromas of charcoal and wood. The walnuts and herbs added depth, and despite being reimagined as Italian cuisine, the deliciousness of the eel remained at the center.At Kitanozaka Kinoshita, the use of charcoal and wood in cooking is a crucial element. It’s not just about adding aroma; it’s used to bring out the ingredients' natural flavors, which is quite impressive.The pasta was made with squid ink.It was served with a rich seafood sauce that included turban shell, white squid, and surf clam.With the first bite, the sweetness of the seafood burst forth.The aroma of herbs entered, beautifully tying together the rich umami of the seafood. The pasta itself had a delightful texture, making it another delicious dish.For the main course, I had the Chateaubriand made from Hyogo Wagyu.The meat, cooked for about an hour, had a beautifully charred exterior while being astonishingly tender inside.The salt was just right.I could taste the umami of the meat directly, and the sweetness emerged with each bite.Moreover, the accompanying bell pepper was incredibly sweet.It was impressive how the vegetables were delicious enough to stand up to the meat.To finish, we had a risotto made with octopus from Akashi.The rice was "Ryuu no Hitomi."The octopus was cut into larger pieces, providing a chewy texture that released seafood umami with each bite.The rice was well infused with octopus broth, giving each grain a burst of flavor. It appeared simple but was a dish I truly enjoyed.For dessert, we had Kinoshita cheesecake.Gluten-free, it had a dense texture that felt like eating rich, sweet cheese, and it was delicious.Finally, we had a pineapple soup.Combined with passion fruit and basil, it was surprisingly refreshing.The sweetness and acidity of the fruit, along with the fresh aroma of basil, created a clean finish to the course.Reflecting on the meal, I realized that the dishes at Kitanozaka Kinoshita showcase incredible technical skill, yet they do not overwhelm with complexity.Charcoal, wood, precise cooking, broth, sauces, and herbs.Using various techniques, what remains in memory are the remarkably simple sensations: "the corn was sweet," "the seafood was delicious," and "the meat was tender and flavorful."The restaurant's theme of "maximizing the potential of ingredients" is embodied in the dishes.Despite the extensive preparation, the flavors of the ingredients are remarkably vivid.It was a wonderful Italian experience worth traveling to Kobe for.