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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~♪♪♪♪

It was the second dinner. The food was delicious, and the atmosphere was good.

A wine bar that can be used in a variety of ways @ Motomachi | A wine bar where my friend often goes to eat delicious food and be happy! The restaurant is Caprino, a 5 minute walk southeast from Motomachi station, and a short walk from Sannomiya station. We ordered a bottle of Champagne. There is a sommelier, so even if you don't know what to expect, like me, you can ask him for advice! The top of the terrine was a salad-like dish from ・・・・, I think. I love fava beans and pecorino cheese. The aroma of the black truffle omelette was irresistible from the moment it arrived at the table, and it was so stimulating to the nose that I don't even have to mention it! It was gone in the blink of an eye! Roasted Wagyu beef marshmallow with porcini mushroom sauce: 2,200 yen Maison Murata's bucket - 200 yen After eating yakiniku, right? We ordered meat here, too! The meat is lean, so it's meaty and tender to the bite! The porcini sauce is outstanding! The remaining sauce was nicely and beautifully served with a bucket. ■Spanish rabbit, mushrooms, smoked egg yolk, black truffle 2,600 yen We were so glad we ordered this dish, because the egg yolk is also smoked and full of truffles, so the aroma of truffles and smoked egg is fluffy and high quality. The sommelier selected a sweet wine to go with the dessert! ■Chocolate and dried fig terrine 600 yen This was so, so good! I feel so lucky when I eat the figs! I ate so much that I wasn't hungry for a while the next day! It's a very convenient restaurant where you can have a good meal or a light drink, and the high quality of the food makes me happy! Thank you very much for your meal. caprino 050-5594-6193 3-2-141F Kitanagasadori, Chuo-ku, Kobe-shi, Hyogo

... Kobe, Sannomiya Sister store of LE BOOZY! * THE BAKE 🥐. * This is a new bakery attached almost next to LE BOOZY! They are preparing a stand where you can drink wine ahead 😆. * They sell a lot of baguettes popular in bistros, so you can eat them as they are or use them for cooking! * Sad that I didn't get to meet Chef Kobayashi! I had pain au chocolat etc...too good! LOL! I will go back~! * -------------------------------------- Address. 2-3-12 Kano-machi, Chuo-ku, Kobe-shi, Hyogo, Japan . Business hours Around 11:00-18:00 Close when sold out ←Official account --------------------------------------

The atmosphere was nice, and we went out to eat together, where we could talk slowly and also received explanations about the dishes from the chef while eating, which was great. It was also nice that they prepared food packs for takeout.