北野坂木下

A dish that can only be eaten at "Kinoshita" that brings out the best of the ingredients

After returning from Italy, I pursued the techniques and theory of modern cooking while improving the traditional dishes I learned.
I have continued on the culinary path by mastering the latest equipment and paying attention to details such as the texture and flavor of a new ingredients and the temperature control while cooking dishes.

At Kitanosaka Kinoshita, the theme of cooking is "to bring out the best out of the ingredients."
Born as a Japanese while traveling in Italy and traveling back to Japan, after meeting the producers with the best ingredients, through the thoughts and works of the artist, I will express my feelings in a single plate wholeheartedly.

Every day devotion, thanks every day

2020.5.14Owner Chef Noriyuki Kinoshita

Cuisine Idea

Chef's Profile

Started training at an Italian restaurant in Osaka and moved to Italy at the age of 25.

「Dolce Still Novo」(☆)(Turin)
「Frosio」(☆)(Bergamo)
「Osteria Veglio」(Aruba)
「LA Peca」(☆☆)(Vicenza)
  • Trained at four starred restaurants and experienced multiple station chef positions.
  • After returning to Japan, worked as a chef at several restaurants and experienced restaurant management.
  • After working as a chef of "Ristorante Due"
  • Opened “Kitanosaka Kinoshita” in May 2020 .

Recognition

  • National Italian culinary competition runner up
  • Michelin Hyogo Guide Book listed
  • Hanako Delicious Restaurant Grand Prix Award
  • Italian cuisine Grand Prix of Grand Prix award
  • Panelist of the Osaka Gas booth at the Osaka Food Expo which held once every four years
  • Present a lesson "dashi" for professionals at Kansai Food Culture Association
  • Supervised the dessert menu at the Kobe Beppin Expo
  • Appeared in the documentary program "Life: a shape of dream" broadcast by Asahi.
  • Appeared in various media, TV, etc.

Ingredients, charcoal, tableware

  • Tanoya Shiojiro (complete sun salt)
  • Arai (Matsuba crab, shrimp, squid, wild vegetables) (Hamasaka)
  • Koichi (Seafood) (Hyogo)
  • Tsuruichi (Red snapper) (Akashi)
  • Takakuwa (Sea ​​urchin Seafood)
  • Northern Express (Truffle,Porcino)
  • Okuda Tomato (Awaji)
  • Kawasaki Farm (Vegetables)
  • Farm House (Yamada Nishiki Sake) (Himeji)
  • Kishu Binchotan, Koichi Sano
  • Buon Gusto (Italian ingredients)
  • Mao Wadayama (tableware)
  • yamaheigama (tableware)
  • loutas (Design)
  • Labo (restaurant construction)
  • IRONCO (sheet metal)

Access

Philosophy

Techniques cannot exceed ingredients

The best ingredients that are not on the market, such as Matsuba crab, moss shrimp, white squid, natural wild vegetables, Akashi and Awaji sea bream, peaches and natural eel that arrive from Hamasaka fishing port, Awaji Okuda tomatoes, Yamada Nishiki in Himeji and Jibie from Tamba, are the best ingredients in Hyogo prefecture delivered to the kitchen in Kitanosaka Kinoshita directly from the producers.

While valuing the unknown taste and aroma that comes from the combination of ingredients which were inspired at Ristorante in Italy, I also value the spirit of simplicity in Japan to eliminate unnecessary ingredients to make one fine dish.

We use Kishu Bincho charcoal and firewood made by Mr. Koichi Sano in Wakayama, and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.

Profile

Partners

Kitanosaka Kinoshita

  • 1-24-14 Nakayamate-dori, Chuo-ku, Kobe Pencil Building 2F Google Map
  • TEL
    078-221-2261
  • Business Hours
    [Tue-Sat] Reservation required 12:00-14:30 (12:00 simultaneous start)
    [Mon-Sat] Reservation required 18:00-20:30 (L.O.)
  • Regular Holidays
    Sundays and 2 irregular holidays per month

北野坂木下

A dish that can only be eaten at "Kinoshita" that brings out the best of the ingredients

After returning from Italy, I pursued the techniques and theory of modern cooking while improving the traditional dishes I learned.
I have continued on the culinary path by mastering the latest equipment and paying attention to details such as the texture and flavor of a new ingredients and the temperature control while cooking dishes.

At Kitanosaka Kinoshita, the theme of cooking is "to bring out the best out of the ingredients."
Born as a Japanese while traveling in Italy and traveling back to Japan, after meeting the producers with the best ingredients, through the thoughts and works of the artist, I will express my feelings in a single plate wholeheartedly.

Every day devotion, thanks every day

2020.5.14Owner Chef Noriyuki Kinoshita

Techniques cannot exceed ingredients

The best ingredients that are not on the market, such as Matsuba crab, moss shrimp, white squid, natural wild vegetables, Akashi and Awaji sea bream, peaches and natural eel that arrive from Hamasaka fishing port, Awaji Okuda tomatoes, Yamada Nishiki in Himeji and Jibie from Tamba, are the best ingredients in Hyogo prefecture delivered to the kitchen in Kitanosaka Kinoshita directly from the producers.

While valuing the unknown taste and aroma that comes from the combination of ingredients which were inspired at Ristorante in Italy, I also value the spirit of simplicity in Japan to eliminate unnecessary ingredients to make one fine dish.

We use Kishu Bincho charcoal and firewood made by Mr. Koichi Sano in Wakayama, and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.

Chef's Profile

Started training at an Italian restaurant in Osaka and moved to Italy at the age of 25.

「Dolce Still Novo」(☆)(Turin)
「Frosio」(☆)(Bergamo)
「Osteria Veglio」(Aruba)
「LA Peca」(☆☆)(Vicenza)
  • Trained at four starred restaurants and experienced multiple station chef positions.
  • After returning to Japan, worked as a chef at several restaurants and experienced restaurant management.
  • After working as a chef of "Ristorante Due"
  • Opened “Kitanosaka Kinoshita” in May 2020 .

Recognition

  • National Italian culinary competition runner up
  • Michelin Hyogo Guide Book listed
  • Hanako Delicious Restaurant Grand Prix Award
  • Italian cuisine Grand Prix of Grand Prix award
  • Panelist of the Osaka Gas booth at the Osaka Food Expo which held once every four years
  • Present a lesson "dashi" for professionals at Kansai Food Culture Association
  • Supervised the dessert menu at the Kobe Beppin Expo
  • Appeared in the documentary program "Life: a shape of dream" broadcast by Asahi.
  • Appeared in various media, TV, etc.

Ingredients, charcoal, tableware

  • Tanoya Shiojiro (complete sun salt)
  • Arai (Matsuba crab, shrimp, squid, wild vegetables) (Hamasaka)
  • Koichi (Seafood) (Hyogo)
  • Tsuruichi (Red snapper) (Akashi)
  • Takakuwa (Sea ​​urchin Seafood)
  • Northern Express (Truffle,Porcino)
  • Okuda Tomato (Awaji)
  • Kawasaki Farm (Vegetables)
  • Farm House (Yamada Nishiki Sake) (Himeji)
  • Kishu Binchotan, Koichi Sano
  • Buon Gusto (Italian ingredients)
  • Mao Wadayama (tableware)
  • yamaheigama (tableware)
  • loutas (Design)
  • Labo (restaurant construction)
  • IRONCO (sheet metal)

Kitanosaka Kinoshita

  • 1-24-14 Nakayamate-dori, Chuo-ku, Kobe Pencil Building 2F Google Map
  • TEL
    078-221-2261
  • Business Hours
    [Tue-Sat] Reservation required 12:00-14:30 (12:00 simultaneous start)
    [Mon-Sat] Reservation required 18:00-20:30 (L.O.)
  • Regular Holidays
    Sundays and 2 irregular holidays per month