ENCUEIL
ENCUEIL 神戸北野
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A fusion of exotic French and Japanese flavors
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This is the basic lunch course at Anquille. You will enjoy a wonderful blend of Japanese and Western cuisine, including Japanese and Western appetizers and French entrees, using an abundance of seasonal ingredients.
Beef fillet is the main dish of this most popular course. Please enjoy the wonderful blend of Japanese and Western cuisine created by a Japanese cuisine chef and a French chef. After the rice, enjoy the dessert prepared by the chef himself.
This lunch plan features a variety of special wagyu beef and seasonal dishes carefully selected by the chef to add color to your special moment. Enjoy your time in Kobe with a generous selection of dishes. Please use this plan for a talk with your loved ones, a business meeting, or a family get-together.
This is the basic dinner course at Anquille. You will enjoy a wonderful blend of Japanese and Western cuisine, including Japanese and Western appetizers and French entrees, using an abundance of seasonal ingredients.
Beef fillet is the main dish of this most popular course. Please enjoy the wonderful blend of Japanese and Western cuisine created by a Japanese cuisine chef and a French chef. After the rice, enjoy the dessert prepared by the chef himself.
This dinner plan features a variety of special wagyu beef and seasonal dishes carefully selected by the chef to add color to your special moment. Enjoy your time in Kobe with a generous selection of dishes. Please use this plan for a talk with your loved ones, a business meeting, or a family get-together.
Enjoy a variety of dishes that make the most of seasonal and local ingredients. This plan can be used for a variety of occasions, including gatherings with colleagues, friends, and family.
This is a party plan that includes all-you-can-drink buffet with a large course to be shared at the table. Recommended for those who think buffet style is too casual. Enjoy a rich variety of Japanese and French cuisine. This plan can be used for a variety of occasions, including gatherings with colleagues, friends, and family.
This is a course meal banquet plan for special gatherings. The menu can be customized according to the purpose of the banquet and the number of guests. Please feel free to consult with us.
This is a tasting course of Anquille where you can enjoy seasonal dishes. While limiting the number of items, the course is designed to allow you to experience the best of Japanese and Western cuisine.
Dinner is available only as a course. Please refer to the course menu at http://tabelog.com/hyogo/A2801/A280101/28025475/dtlmenu/course/.
We are particular about sourcing local ingredients such as Tamba chicken, seafood from the Setouchi region, and vegetables from our own garden.
Kitano, a town filled with exotic landscapes and lush greenery, is home to many foreign residences. Anquille is located in the Ijinkan Club, which stands on Hunter Hill. Inside the building, there is a courtyard where gentle sunlight filters in during lunchtime, and during dinner, the space transforms into a calm adult atmosphere with lighting and candles. The restaurant features a warm ambiance with charming decor, characterized by the warmth of wood and open windows. From the open kitchen, we deliver freshly prepared dishes infused with the chef's passion directly to your table.
The dishes are adorned with seasonal ingredients that allow you to feel the essence of the season. We use fresh seafood caught in Akashi and the Seto Inland Sea, vegetables from Tanba, and black wagyu beef, along with Koshihikari rice from Hyogo Prefecture, making use of local ingredients as much as possible. Being 'the food capital of Kobe', we want you to savor the deliciousness of locally loved ingredients. The course menu, featuring a harmonious balance of Japanese and French cuisine with seasonal flavors, has been well received by many. For customers with reservations, we will prepare a special menu tailored to your preferences and budget.
Anquille's commitment lies in the careful selection of ingredients and the overall flow of the course. We use Sicilian natural rock salt, which is rich in minerals, for our French dishes. We confidently serve imported ingredients such as prosciutto from Parma, Italy. Additionally, we use Chidori vinegar from Kyoto for our Japanese cuisine, and we source kombu from Hokkaido and katsuobushi from Makurazaki, Kagoshima. The two chefs are constantly researching combinations of ingredients and seasonings, aiming for an evolved menu that will bring even more joy to our customers.
Available only for private parties.
Various types such as gin/vodka/cassis/peach/passion fruit/campari, etc.
Various types such as Kitty/Spritzer/Operator/Kitty, etc.
Various types such as Orange / Grapefruit / Apple / Mango / Pineapple / Guava / Oolong Tea / Ginger Ale / Tonic Water / Cola, etc.
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