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
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
Menu
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)
- KORIKI Binchotan, TREE Company Shikoku no Migishita co.,LTD.
- 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 "KORIKI Binchotan" made by TREE Company Shikoku no Migishita co.,LTD. and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.
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 "KORIKI Binchotan" made by TREE Company Shikoku no Migishita co.,LTD. 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
- TEL078-221-2261
- 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 HolidaysSundays
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
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 "KORIKI Binchotan" made by TREE Company Shikoku no Migishita co.,LTD. and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.
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 "KORIKI Binchotan" made by TREE Company Shikoku no Migishita co.,LTD. and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.
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)
- KORIKI Binchotan, TREE Company Shikoku no Migishita co.,LTD.
- 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
- TEL078-221-2261
- 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 HolidaysSundays