Cà sento is an innovative restaurant which has been selected as 3-stars for six consecutive years in the Hyogo edition of the Le Guide Michelin.

Head Chef Shinya Fukumoto, who spent eight years in Italy and Spain before completing his current original style, creates dishes which bring out the flavor of the ingredients to the fullest and are polished to the smallest detail. Even now, he occasionally travels to Spain to continue incorporating Japanese ingredients, chef inspiration, and techniques into his cooking.

The modern classic-style space is completed by adding organic motifs to an inorganic environment, and together with low ceilings and distinctive round table seats, this all creates a cozy atmosphere and evokes a sense of a hidden secret retreat.

“People may say it’s not Spanish cuisine if I use Japanese ingredients to create dishes I learned in Spain. But it’s only natural that the potential of the same ingredient of shrimp differs between Spain and Japan. Cooking is not just about the chef; it includes the producers of the ingredients, all the staff, the kitchen, and the space of the restaurant. A chef cannot be an egotistical artist and needs to understand the framework of teamwork. That’s why cooking is not something which is done alone; it’s creating something with collective effort,” says Chef Fukumoto.

Cà sento is an establishment which broadcasts the beauty of food and cuisine from Kobe to the rest of the world and which has been gathering much attention of late.