Ca sento

Ca Sento is the only Michelin three-star restaurant in downtown Kobe. It serves Spanish cuisine. Chef Shinya Fukumoto became famous at a young age. The 11-course tasting menu includes a dish from a combination of 6 tapas. The opening dish is Kobe tomatoes. The 6 side dishes include Osaka Kawachi duck sashimi, pickled anchovies, Wakayama bonito, duck blood sausage, etc., which set off the first climax. The Hokkaido prawns are very delicious. More than 30 kinds of wild vegetables are paired with cheese hot soup, which has a unique flavor. The fish main course, Nagasaki brown grouper, is cooked very chewy and served with yellow mustard. The meat main course is Kagoshima Wagyu. The specialty dish, Spanish modified seafood porridge, set off the second climax. Then there are three desserts: mandarin oranges, cheese souffle, and sweet potato ice cream. Finally, it ends with double espresso. The overall feeling is good and meets expectations.

The only Michelin three-star restaurant in Kobe is not Japanese cuisine, but Western cuisine. However, it incorporates many elements of Kaiseki cuisine, and the food is fresh. The sashimi is made in Japanese style.

This is a very famous western restaurant in Kobe, and it is also a Michelin-starred restaurant. Every dish is exquisite, and the quantity also follows the tradition of Michelin restaurants, so the portion is really a little bit.

A very good dining experience, because the reservation was a bit late, and the itinerary was specially changed. The location of the restaurant is in the location of the city, and it is really the wine is not afraid of the deep alley. It suddenly rained that day, so I casually wore a casual dress with the baby to the restaurant. Through the floor-to-ceiling window glass, you can see the chef preparing the food outside the door. The restaurant is very exquisite, it is estimated that it will receive about 5 tables a day. We booked for 6 o'clock, so there were no other customers in the store at that time. After the waiter showed the menu of the day, I picked a bottle of Burgundy white wine to match the seafood. The two waiters were very attentive, and although my baby and I only knew some fur in Japanese and their English pronunciation was very bad, we tried our best to introduce the ingredients and ingredients to each dish. It can be seen that every dish is a meticulous work, shrimp and fish are our favorites. What was touching was that after the meal, despite the rain, the chef stood outside the house with an umbrella and thanked the customers. In fact, it should be us who enjoyed such a wonderful food and service. I have an appointment with my baby to come to the place next time and have a ca sento.

Western cuisine, one trick is very skillful and level.