Aspirant Kobe

Upon looking at the menu, I was immediately excited by the variety of dishes and the delicious-sounding ingredients. Each plate showcases a diverse selection of seasonal ingredients, all presented at an impressively high level, which was truly surprising. It's remarkable that this quality continues all the way to the desserts. I can only imagine how challenging it must be to come up with such a range of dishes using seasonal ingredients twice a month, from sourcing to preparation. I have great respect for the hard work involved. The service and conversation were enjoyable, making for a very comfortable atmosphere. Less

This French restaurant is located in Sannomiya, Kobe. It relocated three years ago and was selected for a bronze award this year. The menu changes twice a month, and the chef boasts about wanting to change it three times! Keeping up with that must be quite a challenge. It's impressive that he thinks about the next menu while cooking. The frequency of menu changes does not affect the quality at all; everything is incredibly delicious, and the pairings are thoughtfully crafted. I found it interesting how some sauces can be used in place of others. With just the couple running the operation, they only serve six seats per rotation. The sweetfish and eel, though summer ingredients, are prepared in a French style that creates a perfectly balanced new texture. The tempura of flower zucchini was fried to perfection, surpassing even some of the top tempura restaurants. The steak was also genuinely delicious. All of this, including pairings, for just a little over JPY 30,000 is unbelievable. In Tokyo, you could easily be charged much more! Less

Let me be clear: I recently encountered an extraordinary restaurant after a long time. I had wanted to visit since I first heard its name, but securing a reservation was nearly impossible. I’ve heard that the next available booking is four years from now? I can’t believe such a place exists right here in Sannomiya...Somehow, I managed to snag a reservation and went with high expectations.As I headed underground, I realized I had stumbled upon a secret garden with no cell reception.The stylish interior welcomed me, along with a friendly hostess and a quiet chef whose smile was endearing. The pairing options were quite reasonable, and you could feel the care put into each dish.The course felt like it flew by in an instant. Everything was delicious—such an experience is rare.This was not just a typical menu; it was a full course that conveyed a strong sense of intention. I thought the bread could use a bit of improvement, but it was so good that it hardly mattered.The comfort of the atmosphere, the service, and the food—all were of high quality, which explains why reservations are so hard to come by.I would definitely love to visit this place again. Less

【Visit Date】Dinner on July 10, 2026【Order Details】Full CourseKomorebi Pale AleKujukuri Beer PilsnerKi no Bi Gin with SodaOn this day, I fortuitously managed to secure a reservation at an extremely hard-to-book restaurant, so I left my part-time job an hour early and rushed to Sannomiya.After navigating through the bustling crowd for a 10-minute walk, I arrived at Aspirant, located in the renowned Kitano-zaka area filled with famous eateries. I just made it in time for my reservation at 6 PM.Entering the lively restaurant, I settled at the far left of the 7-seat counter, which was occupied by 1 (me), 2, 2, and 2.Since I was short on cash and hair, I gracefully skipped the pairing and ordered a craft beer from my hometown, Miyagi.As soon as the drinks arrived, the course began all at once.Here’s what I had, and I apologize if I got anything wrong:● Yuzu Blancmange with lightly kombu-cured sweet shrimp, water shield, and gooseberry● Marinated grilled eggplant with fried eggplant ice cream, white leek cream, jelly made from Wagyu consomme, and chips made from grilled eggplant skin● Tart with oregano aroma, North Sweet semi-dry, mozzarella cheese cream, and three types of oil (chorizo, binchotan charcoal, fennel)● Kanpachi (nerve-stunned from Goto Islands) with fresh Nobechi turnip (raw, pureed with senmaizuke, thinly sliced seasoned with salt and olive oil), turnip leaf sauce, and olive oil powder with lemon aroma● Bread infused with pain d'épices, mascarpone mousse, paste made from young sweetfish and foie gras, cocoa and spice sauce, golden fruits, and truffle● Smoked Kenken bonito (Wakayama) with gorgonzola sauce, fregola (granular pasta), smoked paprika sauce, tsurumurasaki, zucchini (Ichiro Farm), walnut oil, and sour cream● Hamo wrapped in mousse made from fresh porcini mushrooms and deep-fried, with consomme soup infused with the aroma of dried porcini mushroom scraps, and a paste of yuzu pepper combined with tortilla● Risotto with dragon's eye and grilled edamame, sliced Akashi octopus, and sauce made from lemon thyme, lime, myoga, yellow garlic chives, and burnt butter● Chawanmushi made with pureed Loran pumpkin, sauce braised with Shinshu premium beef in red wine and olives, lightly smoked stracciatella, pickled colinqui, deep-fried baby pumpkin, and marinated spaghetti squash in citrus oil● Managatsuo fried with aori seaweed batter, sauce of winter melon puree, sauce of Jurokushima (Shimane) seaweed, and okra with herbs● Natural black abalone with girolle mushroom puree sauce, abalone broth/abalone liver/moromiyaki sauce, and large nameko mushrooms grilled over charcoal● Summer venison loin (from Minato in Wakkanai) with root celery sauce, sauce made from reduced venison broth combined with 15-year aged Shaoxing wine, and garlic paste● A single strand (somen) with Oscietra premium, cream sauce with sour cream-like acidity, and freshly boiled shirasu from Yamari● Craft cola blancmange, white peach, bergamot ice cream, red shiso mojito with alcohol removed, and red shiso chips● Mango and coconut mousse from Miyazaki, marcona almond cream, mango Amazon ice cream, caramelized pie crust, passion fruit, and goji berries soaked in lychee syrup● CoffeeThe variety and attention to detail in the menu, which changes approximately every two weeks, were impressive. While some dishes had too many elements that made them hard to decipher, I absolutely loved the kanpachi dish, risotto, managatsuo dish, and the somen dish!Thanks to the lively atmosphere created by the charming madam, the entire experience was warm and friendly.Around 9 PM, we finished, and the bill came to JPY 27,140.On my way out, I enjoyed a delightful financier shaped like Akashi sea bream, which was surprisingly good. Indeed.As usual, I took the affordable Hanshin train back home.It was a great meal. Less

A Stunning Creative French ExperienceAfter making a reservation a long time ago, I finally visited this restaurant for the first time. It was a wonderful place that exceeded my expectations in many ways.Enjoying a total of 13 dishes and 2 desserts while facing the chef behind the counter, I was captivated by the one-man operation. The chef skillfully incorporated Japanese elements and used delicious ingredients from across the country.There are also pairing options with Japanese sake.The photos include:10th dish: Managatsuo (Japanese mackerel) with Jurokushima seaweed and winter melon.11th dish: Black abalone with girolle mushrooms and molokhia.12th dish: Summer venison with sesame and Takamine chili.The cooking of the venison was perfect.I spent a delightful three and a half hours without feeling the time pass by! Less

I visited the highly sought-after French restaurant "Aspirant" located on Kitano-zaka.The restaurant is situated in the basement of a brick building, and the small sign above ground might make it a bit tricky to find for first-time visitors. Inside, there are only six counter seats, but each guest has ample space, creating a calm atmosphere to enjoy your meal.The course menu is the same for both lunch and dinner, featuring a total of 15 small dishes. While this style is becoming more common, what sets this restaurant apart is that the menu is completely refreshed every two weeks. It must be quite labor-intensive, yet they change not only the dishes but also the pairing options, which is a rare commitment to quality.The course I had focused mainly on fish, with only one meat dish. The chef mentioned that "fish is better for experiencing the seasons," and I wholeheartedly agree. The use of spices and aromas in the dishes was impressive, with many plates featuring delicious sauces. The umami of the seafood combined with the fragrances and acidity created a light yet satisfying experience.They also offer non-alcoholic pairings, allowing guests to enjoy drinks that complement the dishes. It was a pleasant surprise that even those who don’t drink alcohol can fully enjoy the entire course.The total dining time exceeded three hours. Given the quality and number of dishes, I felt a sense of satisfaction that surpassed the price. If reservations were easier to make, I would love to visit regularly with the changing seasons. Less

I made a reservation in advance for my visit. There’s always a menu, but it only lists the ingredients of the day! That’s what makes it so intriguing. ✨ As I wait, I try to imagine what the dishes might be like, but my guesses are completely off. Haha! This time, even though it was a sweetfish dish, the actual sweetfish was nowhere to be found, and instead, a creative dish appeared! Then, later on, there was a standout abalone dish! The range of flavors is just too much fun! No need for any pretentious knowledge or fancy talk—just let yourself go, and you’ll have an amazing dining experience. This place is truly wonderful. It was a great meal! Less

4,038 characters★Omakase Course (JPY 22,000, tax excluded) Duration: Approximately 3 hours and 20 minutesI traveled from Tokyo to Hyogo Prefecture.Chef Takuya Matsumoto showcases his skills at this restaurant (3.94). According to Instagram, reservations are fully booked for the next three years. Every month on the 1st at 6 PM, a limited number of new reservations are released for the next seven months, and I managed to find an opening through the online reservation site OMAKASE.Utilizing new technologies such as Gastroback (a Japanese vacuum cooking device) and Maltosec, the restaurant incorporates Chinese ingredients like preserved plums and century eggs into its dishes, creating a borderless culinary experience. You can enjoy 15 different dishes in a small-plate style. The menu changes every two weeks, showcasing a spirit of innovation.Personally, it reminded me of the early days of Presentsugi in Sakura City, Chiba Prefecture (4.48). Presentsugi received the Tabelog Silver Award in 2026 and the Gold Award in 2025. While it is highly regarded now, when I first started visiting, the dishes were still in development, and despite using cutting-edge techniques like Gastroback, they were somewhat rough around the edges.The restaurant's challenge of refreshing the menu every two weeks is commendable, but the overall execution of the dishes could use improvement. While the variety of 15 dishes is enjoyable, I felt a sense of something missing when it came to dishes that truly resonated with me.The chef has a 3-year-old daughter who made an appearance towards the end of the course. Just like how the young child has grown, I hope the dishes will evolve similarly and lead to even more refined offerings by the time she grows up.I took the elevator down to the basement floor. At 5:55 PM (opening at 6 PM), the doors opened. The interior features a chef's table with only seven seats facing a live kitchen.Originally, there were six seats, but they have increased to seven to accommodate new reservations. Although it could fit eight, the current operation can only handle a maximum of seven seats. The couple runs the restaurant together.On the black-brown plates on the table, there are towels, various dishes to match the course, and a special triangular spoon for wiping sauces. (Since bread is not served until the main meat dish, it’s best to drink the leftover sauce directly.) The restroom features a Toshiba warm water washing toilet.The total bill for the food and drinks was JPY 35,800.- Alcohol Pairing (a bit generous at 70ml each, JPY 12,100)1. Two dishes of corn and eggplant 2. Two dishes of sweetfish and turnip 3. Horse mackerel 4. Shrimp 5. Salmon 6. Rock oyster and zucchini 7. Flower zucchini 8. Striped bass 9. Duck 10. Veal00. Soft water01. Domaine Bress MUSUBI Sparkling WASANBON 2024 White Sparkling, Hokkaido02. Kyoto Prefecture, Shirasugi Sake Brewery NUE~Nue~ (Japanese sake)03. Cantina Hiro Acca Cuore Trebbiano 2023 White, Yamanashi Prefecture04. Wine Farm Tochio T-100 Kerner 2025 White, Niigata Prefecture05. Sakaki Winery Miau 2024 Rosé, Nagano Prefecture06. Zao Woody Farm Haraguchi Field Petit Manseng Orange 2020 Orange, Yamagata Prefecture07. Seven Ciders Winery Koshu Barrel Fermented 2024 White, Yamanashi Prefecture08. Hilltop Kousai Winery 2023 Chardonnay French Oak Aged White, Nagano Prefecture09. Okuizumo Wine Merlot 2021 Red, Shimane Prefecture10. Kanda Vineyard RIAS WINE Riesling Lyon 2024 White, Iwate Prefecture- Omakase Course (JPY 22,000)01. Large Corn, Hazelnut, Japanese Pepper02. Sadowara Eggplant, Sea Urchin from Oma, Water Shield03. Tenryu Young Sweetfish, Fermented Daikon, Myoga04. Nobeji Turnip, Flesh, Leaves, Skin05. Donchicchi Horse Mackerel, Foie Gras, Sun Egg06. Botan Shrimp, Root Celery, Tonka Bean07. Tokishirazu Salmon, Mugwort, Molokhia, Comté08. Rock Oyster, Fourme d'Ambert, Aosa09. Ichiro's Zucchini, Preserved Plum, Seaweed10. Ichiro's Flower Zucchini, Hamo, Edamame11. Deguchi's Striped Bass, Okra, Ratatouille12. Silver Duck, Chives, Yellow Chives, Burnt Garlic13. Veal, Dragon's Eye, Nara Pickles14. Cherry, Kirsch, Fromage Blanc15. Post-meal drink (Coffee or Mango Amazon or Himalayan Peach or Garden Party)16. VS Watermelon, Premium Harenohitomato, Red ShisoSouvenir: Financier shaped like taiyaki with citrus blended in.Here are my brief reviews of the dishes, with individual scores in brackets:【3.5】 Large Corn, Hazelnut, Japanese PepperGrilled corn (large) ice cream monaka. Inside the crispy monaka shell, there are red miso, young corn, hazelnuts, and Japanese pepper, creating a mysterious flavor that changes depending on where you bite.【3.6】 Sadowara Eggplant, Sea Urchin from Oma, Water ShieldPureed Sadowara eggplant that has been Dutch-cooked (fried and soaked). It is served with additive-free purple sea urchin, water shield tossed in herb oil, and okahijiki chips. The saltiness of the puree was a bit concerning, but the sea urchin from the brand's origin was delicious.【3.7】 Tenryu Young Sweetfish, Fermented Daikon, MyogaOn a slice of bread baked with herb butter, there are young sweetfish coated in rice flour and fried, sweetfish fish sauce cream, fermented daikon kimchi, and pickled myoga, making it a bite-sized amuse-bouche. Although you wouldn't recognize it as sweetfish without being told, the acidity from the kimchi and pickles balanced the overall dish well.【3.9】 Nobeji Turnip, Flesh, Leaves, SkinTurnip flan, turnip flesh, turnip leaves, and skin consomme jelly, topped with Oscietra caviar. While I couldn't tell what broth was used, the flan was delicious enough to rate a 4.0. However, adding caviar made it overly salty, feeling somewhat unnecessary.【2.7】 Donchicchi Horse Mackerel, Foie Gras, Sun EggBrand horse mackerel (aji) favored by high-end sushi restaurants, served with foie gras terrine and sun egg (mango). Accompanied by avocado, lime, herb oil powder, and mango chili sauce. I was excited about the combination of rich ingredients, but unfortunately, it fell short of expectations. The heavy richness of the horse mackerel and the odor of the foie gras were concerning.【3.6】 Botan Shrimp, Root Celery, Tonka BeanHokkaido botan shrimp marinated in olive oil and tonka bean, served with root celery sauce, yuba, Kujo green onion, and fried root celery. The saltiness of the Kujo green onion was a bit strong, disrupting the overall balance.【3.7】 Tokishirazu Salmon, Mugwort, Molokhia, ComtéTokishirazu salmon fried and baked with Domyoji flour. Served with mugwort sauce, molokhia sauce, and shaved Comté cheese. The smooth texture of the lightly cooked Tokishirazu salmon was impressive, but the crispy texture of the Domyoji flour somewhat hindered its smoothness.【3.7】 Rock Oyster, Fourme d'Ambert, AosaFourme d'Ambert (blue cheese) flan topped with aosa (Okinawa seaweed). Finely chopped rock oysters and green asparagus are also garnished. The strong saltiness was a bit concerning, and I preferred the flan with Nobeji turnip.【3.6】 Ichiro's Zucchini, Preserved Plum, SeaweedGrilled zucchini from Aichi, priced at JPY 700 per piece. Served with egg yolk sauce, preserved plum paste, century egg paste, and seaweed butter cream. I couldn't quite tell if it was special enough for the price, but it was an interesting combination.【3.1】 Ichiro's Flower Zucchini, Hamo, EdamameThe flower part of the flower zucchini is stuffed with hamo (pike eel) sausage. Served with edamame, hamo consomme, and a sauce of roasted sake. The dryness of the hamo sausage was a bit concerning. If Gastroback was possible, hamo would be best served as a fried Gastroback.【3.7】 Deguchi's Striped Bass, Okra, RatatouilleStriped bass from the Goto Islands, prepared with bloodless nerve killing. Baked with okra in a pastry, served with seafood broth butter sauce and shrimp broth ratatouille. The moist striped bass paired with the crispy pastry was not bad, although it didn't have the same impact as the pastry I had at Chiso Nishikenichi in Yaizu City (4.52).【3.9】 Silver Duck, Chives, Yellow Chives, Burnt GarlicSilver duck from Aomori, favored by high-end French restaurants like Rojié (4.42). The breast meat is cooked rare for a smooth finish, served with chive sauce, burnt garlic and jus sauce, along with a duck (including liver) and chive sphere pâté.This was the first time bread (made from five types of domestic wheat and four types of pepper) was served. The bread is rich and soft, somewhere between milk bread and brioche, making it easy to eat. While the cooking and sauce were award-worthy, there were only two pieces of duck. Given that they serve 15 dishes, the portion size per plate is understandably modest, but I would have liked a more substantial "meat experience" from the French viand.【4.0】 Veal, Dragon's Eye, Nara PicklesVeal prepared like a stew, served with Dragon's Eye butter rice, Nara pickles, and girolle mushrooms. Compared to parent beef, veal has less fat and tends to be dry, but this was tender and melted in the mouth. It paired well with the Dragon's Eye butter rice, making it the highlight of the day.【3.8】 Cherry, Kirsch, Fromage BlancCherry, Kirsch jelly, rare cheese cream, and pistachio tart.【3.8】 VS Watermelon, Premium Harenohitomato, Red ShisoHigh-end watermelon cultivated using VS (Vita Soil) farming methods by the Kumamoto VS Taharazaka Shipping Association, served with gin soup, semi-frozen watermelon, and oven-baked semi-dried watermelon, tomato, and red shiso jelly. Less

Located just under 10 minutes north of Kobe Sannomiya, this restaurant is situated on Kitano-zaka, where many famous establishments gather. It has a Tabelog Bronze rating and is known as a reservation-only spot that exceeds the rankings of the top 100 restaurants.The restaurant is on the basement level of a brick wall building, and the signage above ground is small, making it a bit hard to find. Inside, there are 6 counter seats, but there is ample space for each guest.The course menu is the same for both lunch and dinner, featuring 15 dishes in a small-plate format, which is quite trendy these days. What sets this restaurant apart is that the menu is completely refreshed every two weeks. Along with that, all 10 pairings are updated as well, which is something I’ve never heard of elsewhere.This time, the course focused mainly on fish, with only one meat dish. I completely agree with the chef's sentiment that fish is better for experiencing the seasons. The dishes are characterized by their unique use of spices and aromas, with many plates featuring delicious sauces. My favorites included the grilled swordfish with white asparagus fermented sauce as the fifth dish and the anago (conger eel) with foie gras as the tenth dish.For pairings, there are 8 non-alcoholic options and 10 wines available, with wine pairings offered in 30, 50, 70, and 100ml servings. The 100ml pairing totals a substantial 1 liter, which is quite a deal. It seems this was set up at the request of regular customers, and it was my first time seeing such an option. All the beverages are carefully selected from Japan, and given the focus on fish, there is only one red wine, which pairs nicely with the anago instead of meat.With a total stay of over 3 hours, the price, including a 50ml pairing, came to just under JPY 35,000, which is quite reasonable considering the volume. If it were easier to make reservations, I would love to visit regularly. I’ve already secured a reservation for my next visit, so I’m looking forward to it.It was a great meal! Less