20 meilleurs restaurants French par Recommandation à préfecture de Hyōgo

I used it for a birthday lunch. Both the appearance and taste were beautiful, and each dish was very satisfying. I was able to enjoy the dessert slowly as well, and I had a wonderful time. The staff were all very pleasant, and the service was nice until the end. However, I felt that the staff's movements and tone were a bit too brisk, and although the dishes were not served quickly, there was a sense that I needed to eat in a hurry. I think if the atmosphere were a bit more relaxed, it would become an even more wonderful restaurant.

We visited for our first family lunch since the renovations. The drink menu was more extensive than before the renovation, and the non-alcoholic mimosas paired well with the food. The pairings were also a unique selection. The multi-course meal was orthodox French, but could normally be finished by a woman. The overall flavor of the dish was delicious, and I especially recommend the red pepper mousse, the cold velouté of fresh onions from Awaji Island, and the wild asparagus risotto. The French white wine was also aromatic. I would like to visit this restaurant again.

This restaurant has been awarded Michelin Stars. It has its own parking lot and tables with 20 seats. Due to the structure of the building, customers are asked to keep their voices low as they tend to reverberate. The dishes for lunch are firefly squid and sea urchin mousse, seafood and organic vegetable salad, today's soup, roasted wild sweet sea bream from Yamaguchi, today's meat dish, ginger granite and home-made American cherry compote for dessert. The dishes are beautifully presented for your enjoyment.

Madame is having a lunch party! Le Benaton, a French restaurant in Shukugawa It takes about 5 minutes to walk from Shukugawa station. I felt it's different from Osaka when I walked along the streets until I got there. The whole town has a certain elegance to it, and the people you pass by are completely different. The store faces the street, but once inside, it is quiet and relaxing. I was so excited that I arrived at the store before it opened (lol). I walked around for a while to adjust my time. The restaurant is small and clean with white tables and chairs. I was a little nervous at first, but it didn't feel that stuffy. It will be easy to use. Well, this time I'll take it at a discount! 2,000 yen course (drinks not included) at Japan Week Restaurant The regular lunch courses are 3,800 yen, 5,200 yen and 6,500 yen. Drinks are white wine The sommelier chose Macon-Village It was refreshing and delicious! That's all I can say... Jean Pont Perche Burgundy-style pâté with chicken thigh and basil If you like wine, you'll love this! It is lighter than pork and the basil makes it even more refreshing! The pickled vegetables are not too acidic! As for the bread, is there a bucket, round bread and some kind of bread? I got the round bread and something like papados! I think the bucket goes better with the dish! Braised cheeks in red wine You don't need a knife at all! The meat is so tender and tender! The red wine soaks into the meat and makes you happy. The mashed potatoes served with the meat are filled with herbs! It's a stimulating combination! Chocolate mousse The chocolate mousse is extremely rich and surprising! The crunchy accents inside the chocolate mousse are delicious! My heart is full! Finally, I had a cup of tea and a small pastry. I was so satisfied with this inexpensive course! I feel sorry. Next time I want to come properly... The cherry blossoms have already started to bloom...it would be nice to take a walk in Shukugawa Park on the way home!

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~♪♪♪♪

This was our second visit as a family. We always enjoy the fun of choosing ingredients, and when the dishes are served, we are amazed by their beauty, and when we take a bite, it fills us with happiness. This time, I had abalone vichyssoise as an appetizer, and for the main course, I chose duck confit. The abalone was very tender, and it paired wonderfully with the vichyssoise and consomme jelly, making it extremely delicious. The duck had a rich flavor and was a very flavorful dish. The dessert, crepe Suzette, was also delicious with the orange and Grand Marnier sauce until the very end. The lady explained the dishes and drinks, and her wonderful service is also a reason for our repeat visit.