Kitanozaka Kinoshita
Kobe
Italian: Pasta
Kitanozaka Kinoshita Description
Located in the bustling city of Kobe, Kitanozaka Kinoshita is a renowned Italian restaurant that has been awarded the prestigious Silver Tabelog Award in 2024. This establishment has also been selected as one of the top 100 Italian restaurants in the West region in 2023.
What sets Kitanozaka Kinoshita apart from other dining establishments is its commitment to delivering an authentic Italian dining experience. Led by chef Kenko Kinoshita, the culinary team at Kitanozaka Kinoshita masterfully combines traditional Italian techniques with the finest local ingredients to create a menu that is both innovative and delicious. From homemade pasta dishes to succulent seafood and tender meats, every dish is crafted with precision and passion.
Step inside Kitanozaka Kinoshita and you will be greeted by a warm and inviting atmosphere. The restaurant's interior is tastefully decorated, with a blend of modern and traditional elements that create a cozy and elegant ambiance. Whether you are celebrating a special occasion or simply looking for a memorable dining experience, Kitanozaka Kinoshita is the perfect choice. So, why not indulge in the culinary delights of Italy right here in Kobe?
What sets Kitanozaka Kinoshita apart from other dining establishments is its commitment to delivering an authentic Italian dining experience. Led by chef Kenko Kinoshita, the culinary team at Kitanozaka Kinoshita masterfully combines traditional Italian techniques with the finest local ingredients to create a menu that is both innovative and delicious. From homemade pasta dishes to succulent seafood and tender meats, every dish is crafted with precision and passion.
Step inside Kitanozaka Kinoshita and you will be greeted by a warm and inviting atmosphere. The restaurant's interior is tastefully decorated, with a blend of modern and traditional elements that create a cozy and elegant ambiance. Whether you are celebrating a special occasion or simply looking for a memorable dining experience, Kitanozaka Kinoshita is the perfect choice. So, why not indulge in the culinary delights of Italy right here in Kobe?
Get Inspired By This Cuisine
Kitanozaka Kinoshita Overview
Access
Save on your next Japan trip with discounted train travel using the JR Pass!
4 minute walk from Kobe Sannomiya Station (Hanshin Electric Railway)
6 minute walk from Sannomiya Station (JR Line, Hankyu Railway, Kobe Municipal Subway)
6 minute walk from Sannomiya Station (JR Line, Hankyu Railway, Kobe Municipal Subway)
Operating Hours
Sun: Closed
Mon: 6:00PM-8:45PM
Tue: 12:00PM-2:30PM, 6:00PM-8:45PM
Wed: 12:00PM-2:30PM, 6:00PM-8:45PM
Thur: 12:00PM-2:30PM, 6:00PM-8:45PM
Fri: 12:00PM-2:30PM, 6:00PM-8:45PM
Sat: 12:00PM-2:30PM, 6:00PM-8:45PM
Mon: 6:00PM-8:45PM
Tue: 12:00PM-2:30PM, 6:00PM-8:45PM
Wed: 12:00PM-2:30PM, 6:00PM-8:45PM
Thur: 12:00PM-2:30PM, 6:00PM-8:45PM
Fri: 12:00PM-2:30PM, 6:00PM-8:45PM
Sat: 12:00PM-2:30PM, 6:00PM-8:45PM
Payment Methods
Cash, Visa
Restaurant Features
Reservations Accepted
Wine List
Non-smoking
Kitanozaka Kinoshita Reviews
Kitanozaka Kinoshita Google Average Rating
4.7
5
Google
I've always wanted to go to Kitanozaka Kinoshita.
Even the reservation site omakase is always fully booked.
This is one of the restaurants where you cannot make reservations.
I happened to be looking at the omakase site and saw the reservation start date.
discovery! My friend and I tried to make a reservation together.
I made a great friend and made an appointment about 1 and a half years later.
You will receive a confirmation of your reservation one week in advance.
The location is Sannomiya Station, the famous Pencil Building on Kitanozaka.
Press the intercom and enter the store.
The lunch course was originally around 10,000 yen.
The price has been raised to about 15,000 yen.
Before the price increase, I thought the cost performance was good.
・Wada burdock soup
・Crostini with caviar and fermented butter
・Matsuba crab
・Shark fin soup
・Cod Milt Fritto
・Nodoguro spring cabbage
・White fish mullet tayarin
・Wagyu beef fillet
・Matsuba crab risotto
・Kinoshita cheesecake
Many high-quality ingredients. Everything was so delicious and impressive.
I can't believe this is about 10,000 yen.
The price has gone up, but I feel like that's about it.
The content was understandable.
I think there are only restaurants that have delicious food for everyone.
From beginning to end, it was delicious and I was impressed.
I finally made a reservation and went back, but it was 2 years later.
I laughed because it was too early lol
Chef Kinoshita also had a half-smile. When you are cooking
He seemed like a craftsman, but at the end he spoke to me in a friendly manner.
My impression has changed. Thank you for the meal.
Even the reservation site omakase is always fully booked.
This is one of the restaurants where you cannot make reservations.
I happened to be looking at the omakase site and saw the reservation start date.
discovery! My friend and I tried to make a reservation together.
I made a great friend and made an appointment about 1 and a half years later.
You will receive a confirmation of your reservation one week in advance.
The location is Sannomiya Station, the famous Pencil Building on Kitanozaka.
Press the intercom and enter the store.
The lunch course was originally around 10,000 yen.
The price has been raised to about 15,000 yen.
Before the price increase, I thought the cost performance was good.
・Wada burdock soup
・Crostini with caviar and fermented butter
・Matsuba crab
・Shark fin soup
・Cod Milt Fritto
・Nodoguro spring cabbage
・White fish mullet tayarin
・Wagyu beef fillet
・Matsuba crab risotto
・Kinoshita cheesecake
Many high-quality ingredients. Everything was so delicious and impressive.
I can't believe this is about 10,000 yen.
The price has gone up, but I feel like that's about it.
The content was understandable.
I think there are only restaurants that have delicious food for everyone.
From beginning to end, it was delicious and I was impressed.
I finally made a reservation and went back, but it was 2 years later.
I laughed because it was too early lol
Chef Kinoshita also had a half-smile. When you are cooking
He seemed like a craftsman, but at the end he spoke to me in a friendly manner.
My impression has changed. Thank you for the meal.
5
Google
Mr. Sakkinoshita from Kita has a hard time getting reservations.
This is a reservation made two years ago.
I used to go there 3-4 times a year.
My favorite shop. The food is absolutely delicious! It's a must-have shop where you can enjoy conversation.
However, it has become increasingly difficult to make reservations, and as a long-time fan, I feel lonely.
Today, even though I was enjoying the food, I headed home with a feeling of being disappointed.
This is a reservation made two years ago.
I used to go there 3-4 times a year.
My favorite shop. The food is absolutely delicious! It's a must-have shop where you can enjoy conversation.
However, it has become increasingly difficult to make reservations, and as a long-time fan, I feel lonely.
Today, even though I was enjoying the food, I headed home with a feeling of being disappointed.
5
Google
The restaurant has a counter only, so you can watch the chef's cooking live from anywhere.
The charcoal grill, which is rare for Italian restaurants, is impressive.
?
The only dishes available are omakase courses using seasonal ingredients.
I visited for lunch that day, but it seems like the quality of the ingredients will be higher than the lunch menu for dinner.
In addition to single-item orders where you can choose your favorite drinks, there are also pairings where you can choose as many drinks as you like.
I'm glad that you can choose the number of pairings according to your physical condition, rather than just forced full pairing.
?
This was my first visit and I wanted to enjoy it to the fullest, so I ordered the full pairing.
?
In conclusion, I really like this store.
I really like it,
This might be my favorite restaurant in the Italian genre.
Each dish is prepared in a way that you have never experienced before, and you will be overwhelmed by the deliciousness from beginning to end.
What's more, the sense of pairing was outstanding, and I was truly moved beyond words.
?
Everything was delicious, but my personal favorite of the day was the charcoal-grilled Oita Wagyu beef.
A dish that is carefully charcoal-cooked Oita Wagyu beef and seasoned with salt made for Kinoshita by Shiojiro, who is famous for making a perverted salt to finish it off.
?
This dish.
In fact, they purposely use multiparous cows instead of heifers, which are generally used for steaks.
Until now, I didn't have a positive image of multiparous cows, but after eating this dish, my values changed.
?
A strong beef flavor that spreads in your mouth.
Because of the careful pasteurization, it doesn't feel dry and the meat is juicy and juicy.
Not the sweetness of fat, but the pure flavor of lean meat.
Mellow Shiojiro's salt marries solidly, creating a deliciousness that cannot be expressed in words.
Too delicious!
This is a dish that has changed the value of being a mature cow.
?
The one and only Italian restaurant in Kobe.
All the dishes were excellent and full of originality.
It's no wonder why this is so popular.
The charcoal grill, which is rare for Italian restaurants, is impressive.
?
The only dishes available are omakase courses using seasonal ingredients.
I visited for lunch that day, but it seems like the quality of the ingredients will be higher than the lunch menu for dinner.
In addition to single-item orders where you can choose your favorite drinks, there are also pairings where you can choose as many drinks as you like.
I'm glad that you can choose the number of pairings according to your physical condition, rather than just forced full pairing.
?
This was my first visit and I wanted to enjoy it to the fullest, so I ordered the full pairing.
?
In conclusion, I really like this store.
I really like it,
This might be my favorite restaurant in the Italian genre.
Each dish is prepared in a way that you have never experienced before, and you will be overwhelmed by the deliciousness from beginning to end.
What's more, the sense of pairing was outstanding, and I was truly moved beyond words.
?
Everything was delicious, but my personal favorite of the day was the charcoal-grilled Oita Wagyu beef.
A dish that is carefully charcoal-cooked Oita Wagyu beef and seasoned with salt made for Kinoshita by Shiojiro, who is famous for making a perverted salt to finish it off.
?
This dish.
In fact, they purposely use multiparous cows instead of heifers, which are generally used for steaks.
Until now, I didn't have a positive image of multiparous cows, but after eating this dish, my values changed.
?
A strong beef flavor that spreads in your mouth.
Because of the careful pasteurization, it doesn't feel dry and the meat is juicy and juicy.
Not the sweetness of fat, but the pure flavor of lean meat.
Mellow Shiojiro's salt marries solidly, creating a deliciousness that cannot be expressed in words.
Too delicious!
This is a dish that has changed the value of being a mature cow.
?
The one and only Italian restaurant in Kobe.
All the dishes were excellent and full of originality.
It's no wonder why this is so popular.
More Dining Inspiration
