offiziell

Espis

Name: Espis
Address: Hyōgo-ken, Kōbe-shi, Chūō-ku, Nakayamate-dōri 2-3-25, Maison Esprit Ikuta 1-1, Kobe-shi Chuo-ku, Hyogo, JP
Telephone: +81783331919
Price range: JPY 30.000
Rating: 3.74

エスピス / ESPICE

3.74

（2Thema）

JPY 26.000

JPY 30.000

French

Kobe-shi Chuo-ku, Hyogo, Japan

Nachricht

26. Oktober bis 22. November 2026

M	D	M	D	F	S	S
26	27	28	29	30	31	11/1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22

：Sofortreservierung

：Reservierung anfragen

：Keine Plätze mehr verfügbar

：Ruhetag

Neueste Informationen

Reservierung

Reservierungen möglich・Offizielle Reservierung

Genre

Budget

JPY 26.000

JPY 30.000

Öffnungszeiten

Adresse

Nächster Bahnhof

SannnomiyaStation Von 0.35kmKobe SannomiyaStation Von 0.35kmSannnomiyaStation Von 0.53km

Sitzkategorie

Tresen Tisch Separater Raum

Einrichtungen

Keine Parkplätze

Barrierefrei

Zahlungsmethode

Kreditkarten werden akzeptiert(VISUM, Master, JCB, AMEX und Gäste) und Zahlung per QR-Code möglich(PayPay)

Vorsichtsmaßnahmen

[Lunch] Door open 12:00-14:30 (L.O13:00) [Dinner] Door open 18:00-21:30 (L.O19:00) ~ RESERVATION ~ [Thank you for always using ESPICE. We would appreciate it if you could confirm the following information when making a reservation. ] *Please read the following notes before making a reservation so that you and the restaurant can spend a pleasant and wonderful time together. ●Please note that we may not be able to meet your specific seat requests. ●If you are unable to contact us within XX minutes of your reservation time, we may inevitably cancel your reservation. ●Please contact the store directly when making a reservation for more than 4 people. ～Entering the store for children～ ●We do not allow strollers into the store. ●Children can enter the restaurant only for lunch, and only children who can eat course meals are accepted. ~ dress code ~ ●We don't have a strict dress code, but we recommend that you wear something that is not too casual. ●Please refrain from wearing shorts and sandals for men. Inquiries by phone: 078-333-1919 *There are times when it is difficult to connect by phone, such as during business hours. Thank you for your understanding.

Der Reiz der modernen französischen Küche in Harmonie mit der Natur

Wir bieten französische Gerichte an, die auf einer Brühe basieren, die aus dem klaren Wasser des Rokko-Gebirges hergestellt wird und die Konturen der Zutaten hervorhebt. Genießen Sie Teller, in denen Meeresfrüchte und Gemüse im Mittelpunkt stehen und die das Können und die Sensibilität des Chefs zur Geltung bringen. Die Weinempfehlungen des Sommeliers sind ebenfalls ein Highlight und bieten ein unvergessliches kulinarisches Erlebnis.

Empfohlene Punkte

Auswertung

3.74（2Thema）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Gericht

Service

Atmosphäre

Preis-Leistungs-Verhältnis

Rezensionen

えりりんこ

@eririn

Japan

2020年3月25日

4.8

Datum und Uhrzeit Ihres Besuchs: 11 2018 Nacht

Preis pro Person: JPY 30.000

New discovery | Delicious food and happiness♪ My sisters are going to a very nice French restaurant, so let's go together! French cuisine is my dream~ If I were a girl, I'd want to eat great food in a quality space once in a while. 5 or 6 minutes walk northwest from Sannomiya The lights of this restaurant gently illuminate the area to the west of Ikuta Shrine. I was over-enthusiastic and arrived earlier than the starting time! Today's table seating The chic and modern interior is a space where you can relax without feeling self-conscious. The large glass walls are covered with greenery, which is very relaxing. What is this for? I'm curious! The cutlery is not lined up on the table, because when each person pulls out the drawer, they will find today's menu and today's cutlery. The hand towel pours in water and expands as it is poured. The good aroma of the towel is soothing and relaxing. Today's menu is Chef Emi's Specialty Shiso Beef Course: 15,000 yen Chef's choice of pairing 8,000 yen Champagne Pierre Payard Fruity with a soft aroma, but it's a very crisp, mature taste. Amuse Beef and vegetable tartare with consommé jelly and Hokkaido sea urchins. A small bowl, resembling the shell of a sea urchin, was filled with delicious ingredients! The beef is rare, the sea urchin is smooth and creamy, and the delicate consommé jelly envelops all the ingredients. The eclair! Chocolate, nuts and sansho (Japanese pepper), white grilled smoked eel chocolate inside, eel and sansho (Japanese pepper), Ingredients you can't even imagine! One bite and your mouth will be full of surprises! You can eat it without any sense of discomfort! The eel is integrated with the chocolate. Pieces of shiitake mushrooms Shredded shiitake mushrooms are crushed, baked and dried on a griddle at 200 degrees Celsius, then sandwiched with fresh onion puree. Boudin Noir Chef Emi's specialty! The chef has made a lot of improvements to this dish so that Japanese people can enjoy it as well! Pork blood mousse with apple jam inside! Pig's blood... I don't like it very much! I heard it was improved, but I was a little hesitant to try it! But when I tried it, I was surprised to find out that it doesn't have the same taste as pig's blood. No pig's blood habit! The apple gently mellows it out and makes it very tasty! I can really feel that the chef has put a lot of thought into this dish, making it easy to eat, which is something that I was concerned about! Domaine Gueguen Wow! A white wine that has a bit of a peculiar aroma and acidity for me! Oysters, celery, cucumber and yogurt Wakayama oysters with yogurt espuma and seaweed tuile on top! I was surprised at how well oysters and yogurt go together! The creaminess of the oysters and the sourness of the yogurt make it refreshing! The caviar is also very small and has a pleasantly elegant salty taste! Mackerel, chèvre, raspberry and arugula The flower-like visuals make me squeal! Inside, mackerel finished with raspberry vinegar! What a surprise! The taste is a little unimaginable, but it spreads in your mouth when you take a bite! The fruity aroma of raspberries and strawberries! The mackerel was also served with such a stylishly dressed mackerel. Tavel Rosé 2017 Beautiful color, rosé is beautiful! Contrary to its color, it has a spicy taste and is a very interesting wine! Pink and white gradient sauce poured on the plate! White shrimp, beet and turnip! The sticky sweetness of the white shrimp and the watery wateriness of the turnip! The meringue on the top melts away quickly and smoothly. The sauce is lobster stock, beets and lychee buttermilk sauce! What a beautiful gradation of colors! The presentation of the sauce being poured in front of you is just irresistible! Bucket! Baked by Maison Murata for the restaurant! Yogurt drained like fermented butter, topped with hojicha powder! Olive mousse made with olive oil and tapioca starch Kraft is crunchy and chunky on the inside This alone can be enjoyed with the taste of wheat, but you can enjoy it even more with two different kinds! Hokkaido Yoichi Pinot Noir 2014 Japanese wines are here! I hear that Japanese wines are doing well these days, and the number of delicious wines is increasing! I'll take a little bit of red wine. I'm not a fan of solid, gusty wines, but this one is easy to drink! But this one is easy to drink. Still, you can feel the red wine's assertion! Buinada, tomato, paprika, saffron. Cute! Fish bone mark From here The chef has arranged his master's specialties by pouring a broth called buinada into the bouillabaisse. He hopes that even those who are allergic to crustaceans can enjoy this bouillabaisse made with fish and vegetables! The aroma of the seafood is stimulating until you put it in your mouth, and when you eat it, the bouillabaisse is gentle yet powerful! If I didn't explain, it would be a strange taste like using crustaceans! The meat is plump and shockingly tasty, making me a little bit dizzy! California wine FREAKSHOW Oh! This is stiff and spicy! I'll pass the baton to my sister who likes to drink! But the interesting thing is the etiket! When you turn it over, it's a ticket to the circus! I love how playful it is! Staub was brought in. Meat coated with bamboo charcoal and smoked This was placed on a plate and finished with white truffles! Shiso Beef Bamboo Sumi Mustard Condiments The presentation is chic and colorful The meat is a rare Shiso beef rump. The producer carefully and slowly raises the beef and it is rarely available in the market! And! This is where it all comes in! This! It's actually a knife to cut the meat! Ohhhhh...! Quickly pull it out from the table. It looks like he's going into battle! The meat is lean, but it was cooked over a long period of time, so it is very tender! Every time you bite into it, the umami of the meat spreads out in a big burst, making you happy! Mushrooms and chestnuts are used to bring out the season! KARLERBES 2008 Aged for 10 years. The aroma is very different from the fresh one, as if it were concentrated! What was in the wooden box? Blue cheese, meringue, nuts, rice flour Blue cheese ice cream made with blue cheese called "Frum d'Ambert". The light texture of the monaka is made of rice flour, and the savory aroma is irresistible! The blue cheese is also refreshing at first, but later on, the blue cheese will catch up with you! Oh, here it comes! Here it comes! It has a light and refreshing aftertaste, so even those who don't like it can enjoy it! Beautiful grilled food Japanese pear, radish and sudachi Pear, daikon cubes and sudachi ice cream! I was surprised to see the daikon as a décor! The sudachi ice cream is light and refreshing! HENRIGIRAUDRATAFIACHAMPENOIS Dessert Wine Mellow and rich sweetness You can enjoy the aftertaste in your mouth for a long time. Chocolat Olive Croissant Croissants are also made by Murata! They use croissant as ice cream! It's a surprise to the end! The bitter chocolat is as smooth as terrine! The perfection is very high! A black box was brought to you! What? What? Minardi's Nostalgia. Cutlery is a shovel-shaped spoon and fork. Treasure hunt through chocolate powder as sand Voila! I found it! Digging for canelés and financiers! Bite-sized, elaborate pastries impress! We finished off with a cup of tea! I think there were a lot of new discoveries and surprises with the combination of various ingredients! How do you come up with these ideas? Every time it is served, I can't stop being excited! The choice of wines also made me, who is not usually a big drinker, drink a lot! Maybe I can drink more than I thought! The service staff's sense of distance was wonderful! The space, the service, the food that you can enjoy with all your senses, and the presentation really made tonight a wonderful and unforgettable day! I am a little sad to go back to Osaka! Thank you so much for making me feel so happy! I want to come back and do my best again! I wonder what surprises await us next! Thanks for the food! ESPICE 050-5593-4018 1-1 Maison Esprit Ikuta, 2-3-25 Nakayamate-dori, Chuo-ku, Kobe-shi, Hyogo https://tabelog.com/hyogo/A2801/A280101/28047247/

Hiroko Ito

@hirot0725

Japan

2019年8月6日

ESPICE ～A coined word combining the French word "spiral" and "espace," meaning space. A modern French restaurant opened in October 2016 by Chef Emi of the French bar "Porto Bar KNOT Chef's counter in front of the open kitchen and tables overlooking the tsuboniwa garden, creating a stylish and relaxed atmosphere. Dishes, glasses, cutlery... you can feel the attention to detail. Creative and playful dishes, each with its own theme A wonderful space filled with photogenic, elaborate presentation and fun surprises! Thank you for the wonderful time we had with your pleasant and attentive service✨. 👾

Foto

Speisekarte

Lunch

Dinner

12:00-14:30 (So, Mo, Di, Mi, Do, Fr, Sa, Glückwunsch)

Menü

Seasonal Omakase Course

8 appetizers 4 appetizers 1 fish dish 1 meat dish 6 desserts Chef's original flavored tea Total 20 dishes

JPY 15.400

Specialty Signature Dish and Main Wagyu Beef (Shiso Beef) Course

12 Appetizers 6 appetizers 1 fish dish 1 meat dish (Shiso beef) 1 cheese 9 desserts Chef's original flavor tea Total 30 dishes

JPY 22.000

Specialty Signature Dishes with French Pigeon Pairing

12 Appetizers Signature Dishes 5 appetizers 1 fish dish 1 meat dishFrench pigeon 1 cheese dish 9 desserts Chef's original flavored tea Total 30 dishes

JPY 35.000

《Private Room Plan》 - Chef Emi's completely customized course to be enjoyed in a sophisticated private space

This is a completely customized course for that day only. You will enjoy a course composed of carefully selected ingredients in a special space.

JPY 27.500

《Caviar Course》 Luxurious composition with one can of caviar imported from France for each person.

*We may not be able to prepare caviar due to unforeseen natural disasters. We will contact you in advance in such cases. *Caviar origin is subject to change depending on availability. 12 Appetizers 5 appetizers Caviar Specialties 1 fish dish 1 meat dish 1 cheese 9 desserts Chef's original flavor tea Total 30 dishes

JPY 44.000

18:00-21:30 (So, Mo, Di, Mi, Do, Fr, Sa, Glückwunsch)

Menü

Specialty Signature Dish and Main Wagyu Beef (Shiso Beef) Course

12 Appetizers 6 appetizers 1 fish dish 1 meat dish (Shiso beef) 1 cheese 9 desserts Chef's original flavor tea Total 30 dishes

JPY 22.000

Specialty Signature Dishes with French Pigeon Pairing

12 Appetizers Signature Dishes 5 appetizers 1 fish dish 1 meat dishFrench pigeon 1 cheese dish 9 desserts Chef's original flavored tea Total 30 dishes

JPY 35.000

《Private Room Plan》 - Chef Emi's completely customized course to be enjoyed in a sophisticated private space

This is a completely customized course for that day only. You will enjoy a course composed of carefully selected ingredients in a special space.

JPY 27.500

《Caviar Course》 Luxurious composition with one can of caviar imported from France for each person.

JPY 44.000

Allgemeine Informationen

日本語 English 한국어 简体中文繁體中文（台灣）繁體中文（香港）ภาษาไทย Français Italiano Español

Geschäftsname

Espis

Vorsichtsmaßnahmen

Reservierung

Reservierungen möglich・Offizielle Reservierung

Genre

Telefonnummer

+81 78-333-1919

Adresse

Nächster Bahnhof

SannnomiyaStation Von 0.35kmKobe SannomiyaStation Von 0.35kmSannnomiyaStation Von 0.53km

Öffnungszeiten

Sonntag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Montag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Dienstag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Mittwoch

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Donnerstag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Freitag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Samstag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Feiertag

12:00~14:30

(L.O.12:30)

Reservierungen möglich

18:00~21:30

(L.O.18:30)

Reservierungen möglich

Budget

JPY 26.000

JPY 30.000

Sitzkategorie

Tresen Tisch Separater Raum

Zahlungsmethode

Kreditkarten werden akzeptiert(VISUM, Master, JCB, AMEX und Gäste) und Zahlung per QR-Code möglich(PayPay)

Einrichtungen

Parkplatz

keiner

近隣にコインパーキングあり

Barrierefrei

kann sein

車椅子で入店可

Tabak

Nichtraucher

Eröffnungstag

27. Oktober 2016

Website

Listen, die dieses Restaurant enthalten

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Espis

エスピス / ESPICE

26. Oktober bis 22. November 2026

Neueste Informationen

Der Reiz der modernen französischen Küche in Harmonie mit der Natur

Empfohlene Punkte

Auswertung

Rezensionen

Foto

Speisekarte

Allgemeine Informationen

Listen, die dieses Restaurant enthalten

1. Oktober bis 23. November 2026

Oktober 2026

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