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Making quiche from pie dough is challenging and requires a very refined technique. After much trial and error, we have devloped a round-shaped quiche. There is no other restaurant serving quiche in this way. I believe that the ability of a chef shines when he creates the most savory dishes using everyday ingredients. Because of that, my focus is on the preparation rather than ingredients. It is nice to own a restaurant where I can receive the customers' reactions directly. I try to adjust how we serve in response to their reactions and requests, and I love being challenged to always create new dishes for my repeat customers. Specializing in pies, we serve our desserts directly from the oven. These hot pies are especially tasty when served with cold ice cream.

You can enjoy the delicious taste of Kagoshima's "Ice temperature aging Buri (yellowtail)," which exceeds the natural taste in Kyoto, the ancient capital of Japan. Burisho offers course menus of various parts of the ice-aged Buri cooked in a variety of ways. The restaurant wants guests to try this new "Buri experience" and tell many people about it: So many different dishes can be savored with a piece of Buri. If you are tired of just eating seafood, a new way to taste Buri is proposed. Burisho is spreading the culture of eating Buri like grilled meat at home.

The chef uses his inspiration for the day to enlighten him on how to cook this prized dish of his, which features an extravagant bounty of fresh seasonal seafood, such as natural sea bream, golden threadfin bream, squid, and clams caught in the Genkai Sea. If you prefer the bounty of the land, the tender female ducks from Barbarie, France are grilled over time and is served with a classical fruit sauce. If you are looking for a wine to go with it, try a Red Burgundy. Our philosophy is "locally-produced and locally-consumed," making use of fresh ingredients like seafood from the Genkai Sea and Kokura beef and vegetables. We bring out the character and flavors of these ingredients to the max in the food we cook using our breadth of experience and dependable skills. The shop was renovated after it was inherited and offers both tables and raised tatami mat seating booths, making an interior that brings together Japanese and Western styles. It is a stylish shop where you can enjoy Western food in a laid-back atmos

HARMONIA is on the 2nd floor, a 3-minute walk from Azabu-Jyuban station. It offers a selection of delicious ingredients from Nagasaki and other regions and provides relaxing dishes. The menu, supervised by a food coordinator, offers various dishes, from handmade sweets to local gourmet foods. In addition to "Pudding" and "Kuguroff" made with rich eggs, there are also many food items such as Nagasaki's famous "Sara Udon" (A Nagasaki noodle dish). You can enjoy the drinks that will make you feel at home, including the original blend of coffee and craft beers. Guests are sure to have a very relaxing time in the cozy atmosphere. The cafe has been open all day since its opening, so it can be used for a variety of occasions.

Enjoy a meal in the relaxing atmosphere at [CAFE RESTAURANT Yayoi], specialized in Chirimen-zansho (dried baby sardines with strong Japanese pepper) and Tsukudani (boiled in soy sauce). Restaurant's recommendation is [Ochazuke Zen] (pour green tea or broth on rice).The rice is cooked only after being ordered. Omi rice in Shiga, Kinki district is served with Chirimen-zansho or Tsukudani. We recommend having the first rice bowl without adding anything, and the second bowl Ochazuke style, or have it soaked in our special soup. Other enjoyments include Chirimen-Jako (dried and seasoned baby sardines). Ahead of the stone-paved corridor, there are 4 Japanese-style 2-seat tables made of wood, most suitable for couples. Our table seats are arranged with enough space in between to accommodate tourists with large luggage.

Paella is a famous Spanish dish. Authentic paella uses saffron, so it is not actually very yellow. Savor the taste of genuine Spanish paella with our exquisite seasonings. We only use spices and olive oil from Spain in our dishes, but we stock fresh vegetables from Gifu. During the summer we highly recommend our "Gazpacho." A dish from the Andalusia region of Spain, it's a chilled vegetable soup with a tomato base. We try to create a comfortable atmosphere in our cozy establishment. Communication with our customers is most important to us. This is why we try to talk with our customers and develop relationships. Earthenware and decorative plates regularly bought from Catalonia are decorated in the shop to create a Spanish atmosphere. Please appreciate the paintings on the outside of the shop too.

The sweetness and tartness of the tomatoes and the subtle hint of mustard are a clever combination that brings out every ingredient's flavor. This luxurious dish is truly representative of our culinary philosophy. Our exceptional olive oil, which has a distinctively fruity fragrance, goes into all of our dishes. We also customize our pasta depending on the dish, and we only use outstanding De Cecco pasta, which is delicious al dente or otherwise. Our chef believes his own personal image is important for the restaurant, so his demeanor is always impeccable as he makes his rounds from the kitchen to present dishes. Instead of just pouring on garlic, butter, or chili peppers to accentuate the flavor, one of the things of which we are most proud is actually taking the time to cook our food in a way that brings out the best flavors in all the ingredients. Our food is popular with guests of all ages, and we believe in delivering the kind of customer satisfaction that just cannot be found anywhere else.

A hidden Italian restaurant with easy access from Ushigome-Kagurazaka or Ushigome-Yanagicho Station. These days, when we talk about meat, this restaurant is at the top of the list as one of the meat spree restaurants. The menu variations are the best meats of the season from aged meat from [Sano man], milk-fed lamb from Hokkaido, pork, chicken, and duck, together with gibier like venison or quail. Having the owner of a Japanese BBQ restaurant as a parent, he learned and developed the sense of good meat from a very early age. With his skills sharpened in Italy, the meat spree course mainly with red meat will never make guests tired. Chef Takayama says [please satisfy your appetite and sense with our meat]. This is a restaurant to enjoy the meat variation spree Italian style.

Chef Fukumoto considers himself to be athlete-oriented. Through his 8-year experience in Italy and Spain, he has obtained the skills enabling him to create the dishes of [Ca sento]. He says, [Our dishes may be categorized in Spanish, but when you try them, you might feel it's unlike. For example, Japanese shrimps are different from Spanish ones.] Our dishes bring out, or even improve the original tastes of the ingredients, for example, a dish uses local harvested tomatoes sent from [Inagaki Farm], which features strong sweetness and sourness. Chef Fukumoto says that only he himself can't create these dishes without the producers and even the kitchen layout is taking a role as one of the factors. Enjoy the taste of the one-of-a-kind 3 star-restaurant in Kobe.