Peruju (kobe sannomiya)

Infrequent Kobe

Kobe after approximately half year.There was no either thing which that time because from new Kobe it is going straight to the hotel of the port island, Kobe such as around Sannomiya walks the place where it seems and turns.When it is before that, because it is before the earthquake disaster, either memory excessively does not remain.

When you hear in the acquaintance of the Kobe graduate, while teaching that this, the fact that it is latest perujiyu.

Meeting with the station, first, with the notion that which with “it does and with says the coffee, unevenness” the coffee time before the meal.Kobe Kyoto the coffeehouse is many in the same way, it seems.To do, because unevenness first while being confused, wonder is softened in the interior which you are moved rather by traditionally, it is funny.Something coffee also being something which feels longing, completely is another ones from the coffee which presently is enjoyed with the coffee of the wind.

As for perujiyu walking freely and easily from the station, the small restaurant which is on the middle of the hunter hill about of 10 minutes.That from name of small town of France where the chef at one time goes out to training it made store name is.Lunchtime of holiday full with the seat, around this the restaurant which has popularity it probably will put out, is.

When it goes in, you call fluffily and the fragrance drifts.Instantaneously “something calling it is, here.

First from protrusion.it has been laid on a small foie gras confit puree of beans yamagata tea dada. but precious feast of summer does not stop eating beans out tea and dada, kobe and enjoy it by changing the shape! good compatibility with foie gras, make me a nice little premonition properly the beginning of lunch begins now.

scallops and pike conger are schooled in the source of fish and shellfish, flavor is gently streaming down the throat. the temperature appetizer order but for some reason it was cold appetizer fish, come out in the order of cold appetizers. special care is not a strange thought, but.

hokkaido is the main internal organs of sheep arrive from sheep ranch road surface near kushiro tea. input is also impressive specifications of the chef ‘s from entering the rare lamb from hokkaido. it would probably have purchased a whole head and think that the internal organs placed on the menu.

sheep in hokkaido has almost no way route distribution, very often, even if they want to buy can not buy. the price is somewhat higher than has been imported and. argue that this is nonsense and cheap but high, do not not be able to engage in price dairy producers to continue to hokkaido.

hokkaido is compared with that of australia and new zealand way, less peculiar smell of sheep meat, it is a feature of soft and easy-to-eat. but, some people are sheep or caramel and copper source it is characterized by distinctive smell that is not that important, some people think. if you hit the restaurant that there are also sheep from hokkaido to know that the taste is clearly different in any case by locality, maybe we would like you to cook food means.

sheep offal dishes

now, but its internal organs cuisine, hearts, lever, trip, such as the small intestine is studded. dressed in a solid source of contour, material of each and every claim to be the flavor of food-specific internal organs, along with various texture. bitterness, sweet, taste is quite sensitive to the texture of roasted meat and a little bit different, such as acidity is always overlap with the source.

while clenching the blessings of nature, it began around the time the dessert appeared drunk. the sweetness of the chocolate fondant chocolate is creamy and it was unbearable. gato hard place, stirring often concentrated in the desserts and ice cream soft place. i really robust flavor.

why to blame lunchtime, that few people are enjoying the wine a little anxious. peruju food is so light at first glance appear to, combined with the flavor of wine, such as source can be quite clearly argues that, what about but it seems to feel the taste further.

chef jean moulin16years with, launched a shop and listen to your own after he served as sous chef. comes through with lunch than just know that today’s sincere attitude towards technology and material, but the chef’s appearance certainly did not appear.

but contemporary french cuisine roh looked elegant feel, may be in the menu is hidden dish wearing a powerful source. the cuisine of today but of course it was satisfied, so there is a world seemingly more profound. when it came to kobe the next gattsuri and leave it also in

peruju (sannomiya)
nakayamatedori chuo-ku, kobe n/a
n/a
opening hours
LUNCH 11:30~14:00 (LO)
DINNER 17:30~21:00 (LO)
home page of the shop
closed on wed

eating out (kansai) kobe french guide recommended by mr. taro aso
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