The Hillside Kobe

[Half Course] A four-course meal featuring an appetizer, soup, main dish, and dessert (Course only)

5,000 JPY(tax included)

About Course Menu

Hyogo faces the Sea of Japan to the north and the Seto Inland Sea to the south, and is blessed with such abundant natural beauty that it is often called a miniature version of Japan. In the Edo period, it was known as the Five Provinces of Hyogo, each rich in distinctive local specialties: crab and seafood from the Sea of Japan coast, Tajima beef from Tajima, mountain delicacies such as Tanba chestnuts, matsutake mushrooms, black soybeans, and wild yam, Awaji onions, seafood from Harima, livestock products from Settsu including Kobe Beef, and cultivated fruits such as pears, grapes, and peaches. Hyogo is truly a treasure trove of fine flavors. This course begins with seasonal appetizers, followed by soup featuring richly flavored vegetables and fruits, a main dish of seasonal vegetables and Japanese Black beef, and concludes with a special dessert created by our pastry chef, all to be enjoyed at a leisurely pace.

Menu

Sample Menu <August> ■Appetizer Flash-Smoked Amberjack, Summer Garden Style ■Soup Vichyssoise with Peach, Jasmine, and Black Pepper ■Main Dish Grilled Japanese Black Wagyu with Red Wine Sauce, Young Ginger, and Thyme ■Dessert le vent d‘ete ■Bread / After-Meal Beverage <September–October> ■Appetizer Straw-Seared Bonito and Beef Tataki with Tomato Variations ■Soup September: Vichyssoise with Peach, Jasmine, and Black Pepper October: Potage Garbure with Black Pepper Emulsion ■Main Dish Roasted Japanese Black Wagyu with Red Wine and Lime Sauce ■Dessert Les Recoltes d'Automne（Autumn Harvest） ■Bread / After-Meal Beverage

Confirmation details

■If you have any food allergies, please inform us at the time of reservation. We may be unable to accommodate requests made on the day of your visit. ■If you would like a complimentary message plate, please include the wording in the comments section.

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