entre nous
When you think of Kobe, you likely picture Kobe beef, the Kitano Ijinkan district, or the Motomachi shopping street.
But after visiting entre nous, I discovered that Kobe offers much more than just its famous beef. This culinary exploration revealed that Kobe is also a vibrant city for French cuisine.
Tucked away on the second floor of the “La Dorerie Kobe Sannomiya” building, entre nous is conveniently located near the famous Nishimura Coffee, making it easy to find.
The moment you step off the elevator, you feel as though you’ve entered an entirely different world.
In front of you, an elegant U-shaped counter takes center stage, surrounded by comfortable seats.
The interior of this establishment exudes a refined and sophisticated ambiance.
I learned that, aside from the wine glasses, all the dishes and cutlery are crafted by Japanese artisans.
A paged menu sits on the table, allowing guests to turn a new page with each dish that arrives, adding an element of surprise.
This presentation brings a sense of ceremony to the dining experience.
The beautifully plated appetizers look like works of art. I felt an irresistible urge to take photos and share this remarkable experience with others.
From left to right: the dishes include tomato water, a mousse made from fresh burdock, a chiffon cake with sansho (Japanese pepper), and asparagus cream.
The tomato water is made by blending tomatoes and allowing them to sit for a while, separating the clear juice from the red juice. After sipping on the water with duckweed and mint, drinking the tomato water instantly cools you down, leaving a refreshing taste that’s perfect for summer.
The mousse made from fresh burdock is paired with crispy cheese chips. The combination of the crunchy texture and the smooth, creamy burdock mousse is exceptional, offering a delightful mouthfeel.
The chiffon cake with sansho pepper and asparagus cream is a unique creation. The fragrant sansho pepper complements the cake beautifully, and the rich asparagus cream pairs with it in a way that’s unlike anything I’ve ever tasted.
Before the next dish arrived, Chef Takayama presented fresh ingredients to everyone.
The freshness of the ingredients was evident just by looking at them, which made my appetite grow even more.
The carefully selected Ise lobster is firm and plump.
Paired luxuriously with caviar, it was a truly sublime cold dish.
The sommelier carefully selects the perfect French wine to match your preferences and the day’s menu.
In addition to French wines, the restaurant also offers Taiwanese tea and non-alcoholic beverages. Guests can choose a drink which pairs wonderfully with the meal, tailored to each individual taste.
One of the most popular dishes on the early summer menu is Chef Takayama’s inventive “Matsuba crab cream with caramel sauce”.
The rich umami of fresh Matsuba crab is concentrated into the cream, and the perfect balance with the sweet-savory caramel sauce creates a harmonious explosion of flavors in your mouth.
It’s an unforgettable dish that promises a true adventure for your taste buds.
The most impressive dish of the meal is undoubtedly the intricate creation named “Origami.”
This dish, crafted with great care by Chef Takayama for the Bocuse d’Or competition, also known as the “Olympics of cooking,” showcases his exceptional skill and boundless creativity.
The design of “Origami” is inspired by two distinct folding shapes. Eight triangles and a “Seigaiha (sea and waves)” pattern come together to form an intricate, three-dimensional structure. As you look at it from different angles, you can see the chef’s attention to detail, making it a dish you’ll want to savor slowly, like an edible work of art.
At first glance, “Origami” might seem like an ordinary carrot dish. However, as you cut into it, it feels almost like slicing into a fluffy cake. The moment it touches your mouth, the rich umami of scallops fills your senses, while the refreshing fragrance of yuzu enhances the flavor.
With every bite, this dish offers a new discovery, like a dream filled with surprising flavors.
While showing us the ingredients used that day, the staff explained “We will make a delicious soup with the leftover ingredients”.
This soup reflects a deep respect for the ingredients.
The staff carefully handled the leftover ingredients from the cooking process, transforming them into this truly delicious bowl of soup.
Every ingredient was used to its fullest potential, demonstrating a truly waste-free approach to cooking.
Chef Takayama brought out a selection of carefully chosen Taiwanese teas.
The table was filled with various types of tea leaves, allowing us to freely choose the ones we wanted to try the most.
After the meal, a delightful dessert appeared in front of us!
This matcha and lemon dacquoise has a crispy exterior and a moist interior, with the matcha flavor and lemon’s tangy acidity balancing perfectly .
The classic Florentine biscuit features the rich aroma of nuts and a crunchy texture. Savoring it slowl together with the fragrant Taiwanese tea created a moment of pure bliss.
Chef Takayama, who earned a Michelin star in Taiwan in 2022, opened “PARIS 1930 DE HIDEKI TAKAYAMA,” a restaurant which showcases his exceptional talent.
Following this success, he opened “entre nous” in Kobe in October of the same year.
The restaurant’s name, meaning “between us” reflects the intimate atmosphere where the dishes convey a deep respect for the ingredients and a passionate dedication to the craft, creating a deeply moving experience.
Each dish expresses a profound reverence for the ingredients and a fiery passion for cooking. While Kobe is often synonymous with its famous beef, dining at this restaurant shattered this preconceived notion.
With a menu which celebrates seasonal ingredients, I look forward to visiting entre nous again to savor the distinct flavors of each season.
【entre nous operates on an invitation-only basis, and reservations are accepted exclusively through My Concierge Japan.】
We at My Concierge Japan do not exclusively represent only Michelin-starred restaurants but we also carefully curate and select outstanding restaurants which are recommended to us by top chefs in the industry, as well as foodies from across the country.
We aim to provide a concierge service so that food-loving guests from all across the world can enjoy restaurants in Japan smoothly, safely and worry-free.