Cà sento Kobe

I visited "Ca’ sento" in Kitano, Kobe.Chef Nobuya Fukumoto honed his skills in Italy and gained experience at the renowned Basque restaurant "Mugaritz" and the famous Valencia establishment "Ca sento," where he served as a chef. After returning to Japan, he opened his own restaurant under the same name, "Ca’ sento," in Kobe to pay homage to his mentor.While based on free-thinking and high-level techniques, the star of the dishes is always the seasonal ingredients of Japan. I was excited to experience this unique culinary perspective.■ LocationLocated in the Kitano area of Kobe, within walking distance from Sannomiya Station. The restaurant is nestled in a calm neighborhood, featuring a warm interior with a wooden theme. At the counter seats, you can enjoy your meal while watching the chefs prepare the dishes.■ ReservationReservations are required through OMAKASE.■ Order Details- Omakase Course - Wine Pairing■ DishesThe first dish, featuring yam, ricotta cheese, finger lime, and anchovy, showcases a delightful texture from the yam, the richness of the ricotta, and the refreshing acidity of the finger lime, heightening my anticipation for the course.The chorizo and tomato tart with black truffle, though small, is packed with aroma and umami. The fried tiger puffer fish has a light texture, complemented by the summer accents of molokhia and island chili.The tomato mousse dish highlights the natural sweetness and acidity of the ingredients. I was amazed at how the impression of familiar ingredients can change so dramatically based on presentation.The soft-shelled turtle consomme was particularly memorable. The clear broth has a deep umami flavor, with somen noodles and white leeks blending seamlessly. It was a dish that conveyed the accumulation of skill rather than flashiness.The flounder is wrapped in rice flour, with young ginger and wasabi enhancing the delicate white fish.The best dish of the day was the horse mackerel. The rich flavor of the fish combined beautifully with the refreshing aroma of yuzu pepper, the sweetness and slight bitterness of the Manganji pepper, and the richness of the oil. This dish exemplified the restaurant's unique expression and had a high level of completion.The pike eel tart features a perfect balance of sweetness from figs, saltiness from prosciutto, and the aroma of wasabi, capturing the essence of summer.The grouper was cooked to perfection, with moist flesh accompanied by celery root, okra, and marsala wine sauce, delicately enhancing the fish's umami.The main dish, pigeon, had a crispy skin and moist interior, allowing for a direct experience of its concentrated flavor.The finale was a risotto infused with the umami of seafood, served in a clay pot, adding a fun element to the already satisfying course.Desserts included peach mousse, watermelon jelly with cream cheese, plum with mascarpone, and milk ice cream with cocoa. Each dessert was subtly sweet, leaving a light, summery aftertaste.■ Service, Atmosphere, and ClienteleThe explanations of the dishes and wines were thorough, and the service felt natural. The staff prioritized creating a comfortable dining experience.As I was leaving, Chef Fukumoto personally came to greet me, providing an opportunity to chat. I learned that the kitchen operates with just three people, which was surprising given the high quality of the dishes produced by such a small team.Many guests visit primarily for the food, allowing for a relaxed dining experience in a calm atmosphere.■ Overall ImpressionThe course beautifully fused Chef Fukumoto's creativity developed in Spain with his sensitivity to Japan's seasons and ingredients.While the dishes contain elements of surprise, they are not merely for shock value. Each ingredient combination has a purpose, and the flavors expand as you progress through the meal.The horse mackerel dish particularly stood out to me. The technique and creativity that elevate the ingredients into new expressions are unique to this restaurant.Upon leaving, I recalled Chef mentioning that the kitchen is run by just three people. This insight made me appreciate the high level of completion in each dish and the remarkable teamwork involved.This restaurant is undoubtedly a representative of Kobe and a must-visit for anyone discussing Japanese gastronomy. Less

Ca sentoMichelin 3-starTabelog Bronze 2026Selected as one of the top 100 innovative restaurants, I had the pleasure of dining here with an investor.We enjoyed a dinner course priced at JPY 31,000, featuring truly modern and innovative dishes. Each dish was complex yet beautifully crafted, maintaining a strong foundation in flavor, resembling artistic masterpieces. I engaged all my senses while savoring the meal.This was my second visit to a three-star restaurant in Spain, and it has become my favorite due to its high level of execution.It was a great meal.I learned a lot, and I will work hard to incorporate these insights into my own repertoire starting tomorrow. Less

I visited this restaurant to celebrate my wife's birthday.It was one of the places I had wanted to go for a long time.Experiencing innovative cuisine was a first for me, and every dish was a delightful surprise.The flavors were incredibly delicate, and the temperature control was exquisite.It felt more like enjoying a magnificent work of art than just a meal.Each dish was a small portion, but there were so many that I lost count, and every one was exceptional.Since neither of us drinks much, we requested a pairing with Taiwanese tea, which was also fantastic.Although I can't come here often, I would consider making a trip to Kobe just to dine at this restaurant.The service was impeccable as well. Less

I visited this place again after more than 7 years. I remember it was quite difficult to make a reservation back then, as you had to start planning six months in advance. The deliciousness from that time left a strong impression on me.This time, I came with a friend. From the service to the ambiance, tableware, and ingredients, the attention to aesthetics was impeccable, and the flavors matched our preferences. However, I felt that the "shock to the palate" I experienced previously was somewhat diminished this time.My friend mentioned, "Maybe they are too focused on Michelin standards."Additionally, I found the Kobe beef to be a bit too fatty.Since there was no menu, I was unsure of the prices and opted for tea. During the meal, we were served four different types of tea, each with distinct flavors.Overall, it was a wonderful experience, but the impact on my taste buds wasn't quite as strong as it was seven years ago. The bill came to JPY 26,000 for one person, and considering the significant price increase, I felt a bit unsatisfied. Less

A three-star modern Spanish restaurant in Kobe.I used this place for a celebration.There were many dishes, and I had a wonderful time.The lunch course is around JPY 16,000, which I think is a great value.There were plenty of fresh seafood, and each was prepared beautifully with delightful flavors.They used representative ingredients from Hyogo, such as sea bream from Akashi and Kobe beef, which greatly enhanced my satisfaction.However, the final dish, the Hōrō chicken porridge, was a bit too salty, which was a shame.I also ordered the pairing, but at JPY 13,000, I felt it was a bit pricey considering the selection.This time, I was served two cups of Japanese sake, but they mentioned that wine is also available.Next time, I would like to order a bottle for dinner.It was a great meal. Less

This was my second visit since the renovation, and it felt refreshing to come back for lunch after a long time.I opted for the wine pairing course, which includes two types of Japanese sake among the seven selections, perfectly matched to the dishes.The meal started with finger foods featuring seasonal seafood and a consomme of pheasant served with somen noodles. The bonito was layered with three different sauces, showcasing the chef's creativity, and it paired wonderfully with both champagne and sake.I particularly enjoyed the dish with Hokkaido asparagus simply paired with cheese from Yuge Farm, complemented by a white wine from Portugal.The classic risotto at the end featured seafood, and surprisingly, it was also paired with sake. The sake was brewed using three times the usual amount of koji, creating a unique aroma that was a delightful discovery.The dishes have evolved to highlight the ingredients even more, giving a more Japanese culinary impression while allowing us to enjoy the seasonal changes. However, I found myself nostalgic for the more Spanish-influenced dishes from before, and I'm curious about how dinner is currently being served. Less