▹ Kobe Sannomiya ▹ Michelin 1 star general has been an apprentice in Osaka and Kobe to learn traditional Japanese food, so the tradition and characteristics of kaiseki cuisine should be quite understood, and some innovations have been added on the basis. A little insufficient, the same fish stew (big bamboo cod) appeared in お made り and き. The same crab meat is also used in お stew and steamed, and the taste is similar. Also, it would be better to control the serving time more strictly. Fortunately, the atmosphere of the restaurant is relaxed, the family is full, and people forget the time to go. The woman will be the chef's wife, so she is very careful to pay attention to many small details of the guests, which fully reflects the soul of Japanese service Omotenashi "treating guests sincerely". From the taste of the product, there is still a store that needs to work hard.