The Hillside Kobe

[Half Course] 4 courses: appetizer, soup, main dish, and dessert (Course menu only)

5,000 JPY(tax included)

[Half Course] 4 courses: appetizer, soup, main dish, and dessert

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 Japan.” In the Edo period, it was known as the Five Provinces of Hyogo, each rich in distinctive local flavors: Tajima, famed for crab and seafood from the Sea of Japan as well as Tajima Beef; Tamba, known for Tamba chestnuts, matsutake mushrooms, black soybeans, and Japanese yam from the mountains; Awaji for its onions; Harima for its seafood; and Settsu for livestock products including Kobe Beef. With its pears, grapes, and peaches as well, 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 Wagyu beef, and concludes with a special dessert crafted by our pastry chef, all to be enjoyed at a leisurely pace.

Menu

Sample Menu <October> ■Appetizer Bonito straw-grilled and seared beef with tomato variations ■Soup Potage Garbure with black pepper emulsion ■Main Dish Roasted Japanese Black Wagyu beef with red wine and lime sauce ■Dessert Les Recoltes d Automne（autumn bounty） ■Bread / After-meal beverage <November–December> ■Appetizer Tuna, prosciutto, and beets with Rokko miso and olive tapenade ■Soup Rich potage of white leek and Rokko mushrooms with osmanthus and ginger emulsion ■Meat Dish Grilled Japanese Black Wagyu beef with red wine and Cajun sauce ■Dessert Sillage d’Agrumes（citrus aftertaste） ■Bread / After-meal beverage

Confirmation details

■If you have any 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 write the desired message in the comments.

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