Cattura Lapan Kobe Sannomiya

Name: Cattura Lapan Kobe Sannomiya
Telephone: +819038635122
Price range: JPY 7.500
Rating: 3.64

キャトルラパン神戸三宮 / Cattle Lapin Kobe Sannomiya

3.64

（6resultados）

JPY 1.500

JPY 7.500

Bistro

Kobe-shi Chuo-ku, Hyogo, Japan

1

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Presupuesto

JPY 1.500

JPY 7.500

Horario de apertura

domingo

12:00~24:00

(L.O.23:30)

Se aceptan reservas

lunes

Cerrado

martes

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

miércoles

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

jueves

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

viernes

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

sábado

12:00~24:00

(L.O.23:30)

Se aceptan reservas

Día festivo

12:00~24:00

(L.O.23:30)

Se aceptan reservas

Dirección

Estación más cercana

Estación de Sannnomiyaa0.34 kmEstación de Sannnomiya・Hanadokeimaea0.56 kmEstación de Sannnomiyaa0.60 kmEstación de Kobe Sannomiyaa0.61 kmEstación de Bouekisennta a0.75 kmEstación de Kasuganomichia0.95 kmEstación de Kasuganomichia1.00 kmEstación de Kyuukyoryuuchi・Daimarumaea1.08 kmEstación de Shin Kobea1.18 km

Tipo de asiento

Barra

Comodidades

No hay aparcamiento

Métodos de pago

Solo en efectivo

A hidden gem in the back streets to enjoy casual French cuisine

Quatre Lapin Kobe Sannomiya is a cozy hidden restaurant located just a 5-minute walk from Sannomiya Station, where you can enjoy casual French cuisine. With a small counter-style setup, you can feel close to the chef and enjoy watching the cooking process right in front of you. The French dishes, made with excellent ingredients, are meticulously crafted to satisfy every visitor. The desserts, in particular, are popular, offering beautiful presentations and rich flavors that delight all who come.

Puntos destacados

Valoraciones

3.64（6resultados）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

-

Japan Calificaciones de usuarios3.67(2 elementos)

Cocina

-

Servicio

-

Ambiente

-

Relación calidad-precio

-

Reseñas

えりりんこ

@eririn

Japón

2019年10月8日

4.3

Hora de la visita: 12/2015 Noche

Precio por persona: JPY 6.000

Cattle Lapin expands to Kobe, Japan! 2015,12 It's a private year-end party with fellow foodies! We haven't visited you for 2 years... Chef Miyahara, it's been a long time! I'm a little late, but here's to sparkling wine~! Hors d'oeuvres Speaking of Cattle Lapin, we started with gorgeous hors d'oeuvres! Chef Miyahara, of course, will join us! The details are Cured ham, Atlantic salmon, cheese and semi-dried tomatoes Confit of sand fish, mussels steamed in white wine, marinated red shrimp It's hard to tell from the picture with all the arugula... Underneath, there are delicious appetizers! The taste is always consistent! Cauliflower Potage It looks like potage, but it tastes like cauliflower! And then we put black truffle oil on it! This gives it a more mature taste. You can't get enough of the lingering aroma after you eat it! Sautéed sea bream with three leaves and lily bulb risotto The sea bream is, of course, exquisitely grilled, crispy on the outside and fluffy on the inside! And mitsuba and liliy root risotto! I only eat liliy root in Osechi cuisine. Me... The liliy root's warmth and the mitsuba's bitterness accentuate the dish! I can't stop smiling! Roasted duck with foie gras These two dishes are sure to be delicious! With leeks and sweet potatoes as garnish! The sauce is fond de veau, burnt butter, and red miso! I was surprised at how well red miso goes with duck! The tenderness of fond de veau, the richness of butter and the punch of red miso! It is too exquisite and delicious! Dessert Panna Cotta with Mango Sorbet After having eaten so much, we also had a dessert! Light and refreshing panna cotta with mango sorbet! Chef Miyahara's Câteau Lapin has become so delicious after a long time! The cuisine is different from Chef Aoki's in Shinchi, and although the name of the restaurant is the same, it's like they are two different things! Kobe uses Japanese ingredients well in his dishes, so you may not feel a heavy feeling when you finish eating! However, both Cattle Lapin are doing a great job with their 3,500 yen and 5,000 yen courses! I can only say that the cost performance is the best! Next time, I'll visit with my friend - I'll be back again! 2014,01 We are invited to a New Year's party at Cattle Lapin again this year... Chef Aoki from Kitashinchi will be helping us again. Chef Aoki talks a lot, moves a lot, eats takoyaki (octopus dumplings), and is a funny guy! Chef Miyahara could also talk more than the first time we met! So you have your own restaurant! This time it is a New Year's version! Hors d'oeuvres Marinated red prawns - Meatloaf on yam - Sautéed young chicken with okra, avocado, Tasmanian mustard and olive oil Marinated cold yellowtail Marinated Thai fish Two kinds of bread (Boursin-aille cream cheese, semi-dried tomatoes, black olives, fresh cream) Prosciutto Western-style molokyu with minced veal, Kinzanji miso and egg yolk The appearance is as vivid as ever! This alone will fill your stomach to the brim! I was so happy to see so many living creatures this time! The soup was bouillon-based! Nameko mushrooms, lilies, and rice cakes for the New Year! Accented with yuzu and truffle oil! I never thought I'd see a soup like this: ！！！！！ New Year's version of Western-style ozoni I like the usual potage, but it might be good as a chopstick rest♪ Is it just me, or does it seem a bit Chinese? The fish dish was poached wild amberjack with Genovese sauce. with grilled sweet potato and Chinese cabbage! I love yellowtail! I think this was the best fish dish I've ever had at Cattle Lapin! The fatty yellowtail is so delicious! The sweet potatoes and Chinese cabbage were outstandingly sweet! The meat dish was roasted Ezo sika deer! Foie gras on top! I've never had much deer. It has a bit of a habit, a bit of a bloodiness? But it wasn't hard to eat at all. Dessert was panna cotta, mango sorbet and assorted fruits! My stomach is about to get bloated, but I'm going to eat dessert, too! Light panna cotta and mango sorbet will refresh you. I ate! I ate! The first time I went, Chef Aoki's color was showing. but this time, Chef Miyahara's color came out! It turned out to be a wonderful restaurant! I think I'll bring one of my juniors this year. I think not, after all. Thank you very much, Chef Miyahara and Chef Aoki! 2013,06 Cattle Lapin is popular for both lunch and dinner in Kitashinchi Now, it has opened in Sannomiya, Kobe! But Chef Aoki has his hands full in Shinchi... Sannomiya will be opened by Chef Miyahara, his junior chef. The menu is the same as in Shinchi. Lunch: Steak (180 grams), salad, soup and rice for 680 yen! Meat can be increased by 90 grams (200 yen more) But the Sannomiya branch doesn't have 4 kinds of sauces! For dinner, we had the same 3,675 yen course as at Shinchi this time! First, a toast with champagne! Drinking from noon is so exciting! First, hors d'oeuvres! Marinated red shrimp Wakayama Prefecture Mackerel Kizushi Cured ham Pickled paprika Marinated swordtip squid and couscous Fruit tomato and mozzarella cheese Bucket by Comsinois â The outside is crispy and the inside is soft and fluffy! Soup is green peas! Cold soup, cools down even on a hot day! No unpleasant bitterness of green peas, It is creamy without the bitter taste of green peas, leaving only sweetness. Fish dish: Roasted sea bream and clams Sea bream is first roasted and then combined with clam broth. Why are clams so delicious? The flavor is so rich and makes me so happy! Meat Dishes Duck and Foie Gras with Fond de Beau Sauce Duck and foie gras! The duck is cooked perfectly, beautiful pink and exquisite! Tender and wrapped in the tenderness of fond de veau! The foie gras is also tender and delicious! Dessert of crème brûlée, mango sorbet and fruit I can eat all of them in the end, can't I? I think the crème brûlée is also lighter than Shinchi. The dried strawberries are a nice accent. The mango sorbet was also delicious! Why am I not bitter even though I ate a lot? The quantity is the same, but Chef Miyahara's is rather light! Chef Aoki is a heavy type. They are complete opposites in terms of food, talk, and appearance! It's a different kind of fun from Cattle Lapin in Shinchi♪ The restaurant is very beautiful and classy, just like Kobe! I wonder if they are conscious of Kobe? It must be hard for one person to maneuver the 12 seats at the counter. Chef Aoki was helping out that day. He made mimosas for us because he couldn't drink alcohol! I was so impressed that he remembered me! Master, I can drink a little more now lol But I was so happy~! Please make Cattle Lapin in Sannomiya as good as Sanchi! Gochiso Samantha~♪♪♪♪

関西グルメ

@boppytk

Japón

2019年10月19日

3.9

📍Kobe Sannomiya [Cattle Lapin Food log 3.65 The second restaurant of Cattle Lapin in Kitashinchi. The second restaurant of Cattle Lapin in Kitashinchi 🥩. It's a two-part course only at 4pm and 7pm 🍴. On this day, I asked for a higher grade of meat. The price is as written above. The courses are ¥3500 and ¥5000 💕 cheap! The fish dish was lobster and sea bream in pie wrapper! The meat dish was Saga beef filet and foie gras 🤤. Everything was delicious 💕❤️

あさみん

@foodoga

Japón

2019年10月20日

1 piece (180g) 850 yen, 1.5 pieces (270g) 1,050 yen, and so on up to 540g (◡◡ warrant). I ordered 2 pieces (360g) and the guy next to me whispered that he had never seen it before. LOL! I was not sick to my stomach at all and the ♡♡♡♡ goes perfectly with #meat! goes perfectly with #meat ♡♡♡. Comes with It was worth waiting in line!

1

Fotos

Carta

Food

Drink

Menús

-Course A - 6,050 yen per person

We offer authentic French cuisine prepared mainly with seasonal ingredients.

JPY 7.150

-Course B - 4,240 yen per person

We offer authentic French cuisine prepared mainly with seasonal ingredients.

JPY 4.950

-Course B - 4,240 yen per person

We offer authentic French cuisine prepared mainly with seasonal ingredients.

JPY 4.950

-Kobe Beef Course- ☆Regular price 18,700 yen⇒50%OFF 9,350 yen‼︎

We offer authentic French cuisine prepared mainly with seasonal ingredients.

JPY 9.950

Cuisine

Today's Appetizer 7 Dishes

We offer appetizers made with meat, fish, and vegetables sourced that day. We focus not only on taste but also on the vibrant appearance. *This is an example of a course and may change depending on the season. Please inquire when making a reservation. *Refer to the course.

Precio de mercado (consultar)

Sautéed Sea Bream with Lobster Champagne Vinegar Sauce

The fish is incredibly fresh as the chef goes to the market every morning to buy it directly. One of the joys is that the type of fish changes depending on the season. *This is an example of a course, and it may change depending on the season. Please inquire when making a reservation. *Refer to the course.

Precio de mercado (consultar)

Sautéed Veal Fillet with Foie Gras in Port Wine Sauce

The sauce finished with port wine has a slightly sweet flavor. This sweetness pairs well with the foie gras. In some cases, we may also use red wine to make the sauce, not just port wine. Please feel free to ask the owner! ♪ *This is an example of a course, so it may change depending on the season. *Please inquire when making a reservation. *Refer to the course.

Precio de mercado (consultar)

Beer

Premium Draft Beer Selection

JPY 660

Dry Zero (Non-Alcoholic)

JPY 550

Soft Drink

Perrier

JPY 550

Blood Orange Juice

JPY 500

Grapefruit Juice

JPY 550

Oolong tea

JPY 550

Wine

Glass Wine Red/White

From 660 yen

Precio de mercado (consultar)

Wine (Full Bottle)

From 2750 yen

Precio de mercado (consultar)

Información básica

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

Esta información sobre el restaurante ha sido facilitada por un usuario y no podemos garantizar que sea correcta. Verifica la información antes de usarla.

Nombre del restaurante

Cattura Lapan Kobe Sannomiya

Inglés

Cattle Lapin Kobe Sannomiya

Japonés

キャトルラパン神戸三宮

Coreano

캐틀라팡 고베산노미야

Reserva

Se aceptan reservas・Servicio de gestión de reservas

Tipo de cocina

Número de teléfono

+81 90-3863-5122

Dirección

Estación más cercana

Estación de Sannnomiyaa0.34 kmEstación de Sannnomiya・Hanadokeimaea0.56 kmEstación de Sannnomiyaa0.60 kmEstación de Kobe Sannomiyaa0.61 kmEstación de Bouekisennta a0.75 kmEstación de Kasuganomichia0.95 kmEstación de Kasuganomichia1.00 kmEstación de Kyuukyoryuuchi・Daimarumaea1.08 kmEstación de Shin Kobea1.18 km

Horario de apertura

domingo

12:00~24:00

(L.O.23:30)

Se aceptan reservas

lunes

Cerrado

martes

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

miércoles

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

jueves

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

viernes

12:00~14:00

(L.O.13:30)

Se aceptan reservas

18:00~24:00

(L.O.23:30)

Se aceptan reservas

sábado

12:00~24:00

(L.O.23:30)

Se aceptan reservas

Día festivo

12:00~24:00

(L.O.23:30)

Se aceptan reservas

Presupuesto

JPY 1.500

JPY 7.500

Tipo de asiento

Barra

Métodos de pago

Solo en efectivo

Comodidades

Aparcamiento

Ninguno 近隣にコインパーキング、立体駐車場多数有り

Tabaco

Prohibido fumar

Día de apertura

7 de junio de 2013

Sitio web

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