This is a store with heritage, has been the eighth generation, the dishes to be the right day of the name, the snacks inside are very good, you can also let the master recommend the American style of the day, fried chicken and quail eggs are very meticulous.

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I booked the Kobe beef package in advance. This store only serves 10 people for lunch every day. The environment is good and the service is attentive! The cattle have beef flavor and the entrance is instant. Guangzhou has money and can&#39;t eat it [crazy] ​

This is a word-of-mouth Japanese restaurant. I entered the store at 6:30 that day, and the store used fresh flowers, fresh and natural. I ordered this dish, one dish has three kinds of meat, in the order introduced by the waiter, eat it in a circle, the taste is gradually advancing, the last mint jelly is cleared, I feel that the stomach is not so heavy.

tapas &middot; Fish apple crab willow &amp; fried foie gras with apple sauce tapas is also the national essence of the Spanish diet, the French stick is topped with ingredients, there is a mini version of tartine feeling, apple and crab willow match is full of sweet feeling

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In a European-style building, a white building is very comfortable to look at. The store is very bright. It is French food. The service in Japan is better than that in France. It is very thoughtful.

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This snowy moon Kobe cattle or friends recommended to eat, really do not eat do not know, it is too amazing and delicious, come here to eat is really enjoyable, Kobe cattle is too delicious.

Kobe is more famous for French cuisine. Upstairs in a hotel, the French chocolate inside is very good. The chocolate powder is airlifted from France. The sprinkling on the dishes is delicious, and the black truffle part-time is too delicious.

这是一家有传承的店，已经第八代了，做的菜要对的日子这个名号，里面的小吃很不错，也可以让大师傅给你推荐当天的美式，炸鸡和炖蛋很细致的做法。

｛小猿｝❥神户三宫    店名「小猿」取自大将山野师傅祖父的雅号，所呈现的料理如店名般，既是远古的延续，又承载着伶俐与创新。      我对京怀石特别的情有独钟，空间之美，季节之美，沉静之美，还有要将味道苛刻表达的技术之美。在京料理名店「たん熊  北店」修行过的山野师傅所烹饪出的菜品，不同于神户很多一部分餐厅所追求的时髦造作，他自己有着很传统很主观的坚持。食材与食材间的搭配不是毫无意义的繁琐叠加，而是真正讲得出道理的。让味道间彼此不仅不能相互削减，反而相辅相成，进一步使每个单独个体的味道更佳纯粹。   看山野师傅的碗物就能深刻感受到他的风格。选择海鳗为主体，出汁清淡纯净，其他食材&ldquo;能减不加&rdquo;。海鱼的香气与松茸的香气，相互萦绕又彼此独立。一切都是那么恰到好处。     再来就是，烧物的秋刀鱼卷。里面裹着松茸和无花果（这里松茸二次登场有些啰嗦），用无花果来中和秋刀鱼的苦味，再以松茸的浓郁香味重新塑造出一个装饰了整道菜的新惊喜。妥妥的驾驭住了秋刀鱼这种家庭餐桌的&ldquo;老人儿&rdquo;。    神户有没有不输京都的京料理，让山野师傅给你答案。

｛ Little Ape ｝❥ Kobe Sangong store name &quot;Little Ape&quot; is taken from the Yamamoto grandfather of the master of the mountain, and the cuisine presented is like the name of the store, which is both an ancient continuation and carrying the innovation and innovation. I have a special love for Jingkaishi, the beauty of space, the beauty of season, the beauty of calm, and the beauty of technology to express the taste harshly. The dishes cooked by the mountain master who has practiced at the famous Beijing restaurant &quot;たん Xiong Beidian&quot; are different from the fashionable fabrication pursued by many restaurants in Kobe. He has a very traditional and subjective insistence. The combination of ingredients and ingredients is not a meaningless cumbersome superposition, but a real reason. Let the taste not only not cut each other, but complement each other, further make each individual taste better and pure. Looking at the bowl of Master Yamano, you can deeply feel his style. Choose seagulls as the main body, the juice is light and pure, and other ingredients &quot;can not be added.&quot; The aroma of sea fish and the aroma of pine scorpion are lingering and independent of each other. Everything is so just right. Then, the autumn knives roll of the burning things. It is wrapped in pine and figs (there are some pine knives here), and the bitter taste of autumn knives is neutralized with figs, and then re-created with the rich aroma of pine knives to decorate the whole dish. Properly harnessed the &quot;old man&quot; of the family table such as Akitayu. Is Kobe not losing Kyoto&#39;s Beijing cuisine, let the Yamano master give you the answer.

来这里吃饭真的超开心的，我还在这里画了副画以作纪念。来小猿吃饭也是我计划的900件必须做的事情之一。现在整个人都还处于兴奋状态。嗯，这里真的很棒，感觉能让一个人变得开心起来。可能这就是料理的魔力吧。

It&rsquo;s really super fun to come here to eat, and I also painted a side painting here as a souvenir. It&rsquo;s also one of the 900 things I planned to do to eat with the little ape. Now the whole person is still in a state of excitement. Well, it&rsquo;s really great here, it feels like it can make a person happy. Maybe that&#39;s the magic of cooking.

这是位于神户的和食屋。食材是不必多说的，都是取自于大海的新鲜海鲜。我在第一次去这里吃饭的时候，去后厨确认过。它在书店的前面，神户三宫附近。门口有服务员，当你进入这里的时候你能充分的感受到她们的热情。

This is the Kobe and the food house. The ingredients are needless to say, fresh seafood from the sea. I went to the back kitchen to confirm when I first went to eat here. It is in front of the bookstore, near Kobe Sannomiya. There are waiters at the door, and you can fully feel their enthusiasm when you enter here.

我仔细的品味了这里的料理，做的很独特。我点的是2016年的特别版本寿司，这大概有五星级的水准。一共用了，5400日元，其中包括了它提供的大麦茶，400日元。我觉得价格很便宜，很值的得。

I carefully tasted the cuisine here and made it very unique. I ordered the special version of sushi in 2016, which is about five-star level. It was shared, 5,400 yen, including the barley tea it provided, 400 yen. I think the price is very cheap and worth it.

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