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.
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