entre nous (entre nous) Kobe

I had the opportunity to meet the chef and visited for the first time.The restaurant's sophisticated atmosphere, the chef's passion and dedication to the cuisine, and the meticulous attention to detail in the service all left me deeply impressed. It truly deserves the word "perfect."Each dish allowed me to experience the essence of the season, and the way the ingredients were showcased completely transformed my previous notions of French cuisine in a positive way.The course menu changes with the seasons, and I learned that new dishes are typically introduced every two months. This time, I enjoyed the summer course, and I am already looking forward to trying the autumn course starting in mid-September.I am sincerely grateful for the chance to discover such an amazing restaurant and for the connection made by the chef.I can't wait to visit again in the fall! Less

2026/06/18# Dinner TonightI had dinner at 'entre nous', located on the 2nd floor of a building along Kitano-zaka and Yamate Expressway.■Special Menu■Fresh GreenThe Vitality of SummerA Connection of Flavors☻Squid RatatouilleAsparagus, Sansho, Chiffon CakeTomato Drops, Mint, Junsai☻SpecialtyMille-Feuille of Horse Mackerel and Seasonal Vegetables☻Extract of New BurdockBurdock Chips☻Green GazpachoAkagai (Red Clam)The Arrival of Early Summer☻Hairy Crab Soft Serve Ice CreamCaramel SauceNew GingerTarragon☻EelFermented Salt LemonPepperAged Potatoes☻SiphonNodoguro (Blackthroat Seaperch)SearedUMAMIEarly Summer Vegetables☻Olein 55Château PrienSalt Crust, LemongrassYoung Corn☻Pearl MelonGranita, BasilAlmond, Blancmanger☻Small Tea Sweets☻Early Summer Mille-FeuilleMangoVerveineAOP Butter, Montégut☻CoffeeThis menu was filled with incredibly delicious dishes! ♡Each dish was a perfect representation of what 'entre nous' is all about. ☺︎The course was vibrant and refreshing, featuring seasonal vegetables and seafood in abundance.The cute appetizer, a cold ratatouille, was delightful! ♡The white asparagus from the Loire was finely cut and paired with capellini, showcasing great technique. Topped with caviar, it was simply exquisite! ♡The burdock soup accompanied by chips was also wonderful.The cold gazpacho, served with various shellfish and herbs, was aromatic and delicious.The hairy crab soft serve ice cream is a seasonal delight.My favorite dish this time was the eel, which paired perfectly with the homemade lemon salt and was very satisfying. ◎From appetizers to dessert, this course was thoroughly satisfying! ♡It's a wonderful restaurant that makes me look forward to the next course! ♡Thank you for the meal! ☺︎@entre_nous.jp#DinnerWithGako #GakoAndFrench #entrenous #VitalityTowardsFreshGreen Less

Menu Saison JPY 18,500-Wine Pairing JPY 15,000-On May 31st, enjoy the early summer course.As soon as you enter the restaurant, you are greeted by a stunning large U-shaped counter, crafted from a single slab by a plasterer from Oita.- Finger Food Squid Ratatouille A chiffon cake infused with freeze-dried sansho pepper, served with asparagus mousse. Each tip of the asparagus is carefully reinserted, showcasing true artistry. It was so delicious that I couldn’t help but exclaim, "This would make a perfect birthday cake!" Lemon water with junsai (water shield). Underneath is a jelly with tomato droplets.- Specialty Sushi in a Mille-Feuille Style This dish was also featured when I participated in the world competition. Served with celery sauce and Hokkigai (surf clam), sea grapes, dill, and okra.- Hairy Crab Soft Serve Ice Cream This is a winner! I could eat 100 of these! It’s just too delicious!- Eel This was my first time eating eel with salt and lemon! Served with Pipa pepper from Ishigaki Island.- Calpis Butter and Brioche The ever-popular brioche. What is this brioche?! It’s so delicious that I can understand why customers come just for this!- Starting with dashi made using a siphon Feather Greens Elderflower Celery Umami Drenched in dashi over summer vegetables, it’s a luxurious dish.- Tottori Prefecture Olein 55 Top Sirloin Baked in a salt crust, cracked open right in front of you, releasing a fragrant aroma of lemongrass, served with red wine sauce.- Kumamoto Higo Green Melon Almond Grand Marnier With a high sugar content of 16 degrees, the sauce is made solely from the flesh.- Tea Sweets Dacquoise and Florentines.- Mille-Feuille With delicate layers, it should be eaten immediately! Best within 5 minutes.Everything I ate was delicious. It was a joyful experience. The chef's warm and gentle personality created a cozy and happy atmosphere in the restaurant.I made my next reservation before leaving. Looking forward to the special white truffle course in November.This is a beloved restaurant I want to visit every season. Less

Currently on a business trip in Kobe!Ranked 7th in the Hyogo Prefecture Tabelog category and 24th in the national French cuisine rankings.I try to visit restaurants that have been recommended by fellow food enthusiasts at least twice! This place came up in conversation more than three times, so even though there were higher-ranked restaurants available for reservation, I chose to visit here instead!A course inspired by early summer:- Zucchini Ratatouille with Squid: exquisite.- Sansho Pepper Chiffon Cake with Asparagus Tips: exquisite.- Lemon with Junsai and Micro Tomatoes: exquisite.- Vegetable Sushi with Water Eggplant, Red Cabbage, Lettuce, Vinegared Rice, Kiwi, and 23-layer Sushi: a rare find, exquisite.- Loire Steamed White Asparagus with Velouté, Cappellini, and Caviar: absolutely divine.- New Burdock and Onion Stir-fry with Milk and Coarsely Strained Cappuccino Chips: exquisite.- Gazpacho with Green Vegetables, Ikkyou, Lime, Basil, Surf Clam, Sea Grapes, Dill, and Okra: a rare find, exquisite.- Hokkaido Hairy Crab Soft Serve Ice Cream with Estragon and Caramelized Sugar: absolutely divine.- Brioche: absolutely divine.- Aichi Prefecture Eel with Pibarts, Baron Potato, Shallots, Capers, Porcini Powder, and Fermented Lemon: exquisite.- Fried Eggplant with Asparagus, Fava Beans, Artichoke, and Kombu Katsuobushi Broth with Celery Feather, Dried Tomatoes, and Herb Siphon: Clam: absolutely divine.- Meringue with Chartreuse, Orange, Yellow Carrot, Origami Scallop, Cauliflower, Yuzu, Saffron, Beurre Blanc, Banjo, and White Miso Matcha: a rare find, exquisite.- Olein 55 Chateaubriand with Lemongrass, Young Corn, Viennoiserie, Red Wine Sauce, and Cumin: absolutely divine.- Higo Green Almond Blancmange with Melon Juice and Granita: absolutely divine.- Mango Mille-Feuille with Verbena: extraordinarily divine.- Dacquoise with Lemon Tartness and Florentines with Star Anise.Using the techniques honed at Chez Ino, Chef Takayama has created a unique culinary world!!! Yesterday, I praised an Italian restaurant in Kyoto as a future Tabelog Gold and three-star candidate, and I believe entre nous is undoubtedly a contender as well!!Every dish emphasizes visual beauty, enjoyment, and the fragrant aroma of herbs. Currently, I feel it leans more towards innovative cuisine rather than modern French, but the chef mentioned wanting to eventually return to classic French cuisine.The beautiful presentation and aroma are the strengths of this restaurant, but the texture of the white asparagus, enhanced with hidden knife techniques, was remarkable! The delightful texture that melds with the cappellini is simply outstanding!!The crab soft serve ice cream has an intense crab flavor, yet no unpleasant odor, making it a masterpiece of innovative cuisine!!!The vegetable and clam dashi soup is an innovative dish that maximizes umami extraction, leaning towards Japanese flavors!!The Olein 55 Chateaubriand is incredibly flavorful, and the accompanying young corn seasoned with butter and soy sauce reaches a level of addiction!!Notably, the final mille-feuille deserves special mention!! It was a light dessert with just the right amount of sweetness, perfectly suited to conclude a rich course, and it was extraordinarily divine!!High-level Italian and French restaurants are proliferating in Kansai!!!Ranked 14th out of 30 in the Hyogo Prefecture Tabelog category.Ranked 28th out of 30 in the national French cuisine rankings.I visited this restaurant!! Less

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. Less

I was taken here by my company’s representative. Since I was treated, I’m not sure of the exact cost, but I can only guess it was around this much.The atmosphere, tableware, cutlery, and flowers, the chef's smile, and the professionalism of the staff, not to mention the dishes and the paired wines, every detail reflects their commitment to delighting customers.Yet, it never felt overly formal.I had a wonderful experience.As it was my first visit, I enjoyed the chef's specialties, all of which were beautifully presented and delicious.The balance of skill, personality, aesthetic sense, sensitivity, playfulness, and the atmosphere created by the team makes this a truly remarkable restaurant.It was a dinner that allowed me to engage with beauty.Thank you for the wonderful meal. Less

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. Less

I visited this restaurant in Kitano, Kobe with three friends. Since it’s a popular spot, we made a reservation about three months in advance through a booking site.Upon entering, the first thing that catches your eye is the elegant U-shaped counter. The interior, inspired by the beauty of the sea and mountains, is truly captivating.The course was not only delicious but also full of surprises. It started with an amuse-bouche of tomato droplets, followed by a milk crepe with sardines and seasonal vegetables, and a soft serve ice cream made from hairy crab—each dish was enticing just by its name.The standout for me was the hairy crab soft serve. The rich flavor of the crab combined with the sweet and fragrant caramel sauce and the refreshing touch of young ginger created a unique taste that you can only find here. Each bite revealed a different nuance, making it a delightful experience where we couldn’t help but share our thoughts with each other.Following that, we enjoyed visually stunning siphon dishes and plates infused with the essence of new burdock, each carefully crafted to engage the senses of smell and temperature, keeping the excitement alive until the very end.Particularly noteworthy was the specialty dish, scallops with carrot mousseline "Chartreuse," which was exquisite. The two types of carrots seemed to represent traditional Japanese patterns and gardens, showcasing the chef's dedication to his craft.The presentation of the dish explanation cards was lovely, enhancing the overall theme of the course. It felt more like experiencing "delicious entertainment" rather than just a meal.Before we knew it, nearly three hours had passed, but it felt like no time at all. I naturally thought, "I want to come back in a different season," making this a memorable grand maison.Thank you very much! Less

A Thoughtfully Crafted Exquisite CourseThe seasonal menu features a delightful range of flavors from fresh greenery to bitterness, umami, and texture. I visited again towards the end of the season when the dishes have been refined even further. Here are a few highlights, but I’ll leave the rest for you to enjoy.The second dish, a chiffon cake, combines fukinoto (butterbur sprouts) and Pando Ebis. An unexpected pairing, but delicious!The third dish features a siphon soup made with wild vegetables and clams. I’m still fascinated by the siphon technique.The fifth dish consists of green asparagus topped with black truffle ice cream. So tasty!The main course was a baked dish of kinmedai (golden eye snapper) and lamb wrapped in bread.As always, I left the restaurant feeling grateful for the happiness brought by such thoughtfully created dishes.I’m looking forward to the summer menu! Less