Located in a residential area not far from Kobe Kitano Inoguchi, it is connected to a grocery store run by the wife of the owner, Naoko Ueno. Next to the shop is Kobe's most famous French meal, ca sento (also a gourmet forest star restaurant). This store is cut and cook kaiseki cuisine, open kitchen, in the bar can see the owner of the serious cooking look. From a family of cuisine, his father was the first owner of the famous Cuisine Shop "Langsu Cuisine Xichuan" in Yokohama, Namba Fashan Temple. He was the president of the Osaka Cuisine Association. His family has a high status in the Osaka Cuisine community. Because he is a second man (second son), he cannot inherit the family business. Now his brother is the store manager of "Langsu Cuisine Xichuan". Ueno Naoko practiced at his own store for many years, and went to Kyoto to practice Kaiseki cuisine Kikunai. The owner of Osaka's gourmet forest restaurant "Arc Willow" has also practiced at the point shop of Ueno Naochi's house. On the score of the generation, Ueno Naochi is still a brother. The store is an open kitchen with only bar seats, which not only allows you to taste delicious food, but also can see the owner cutting fish and cooking process. The decoration in the store is not so gorgeous, the utensils are not so antique, but they all add their own characteristics. I asked the owner, my hometown is Osaka, I studied in Kyoto, why did I finally choose to open a store in Kobe. The owner said that because he likes Kobe's openness and tolerance. The owner also told me that his two sons chose Chinese in the Chinese school in Kobe, and the second foreign language was selected in Chinese. On the glass in the store, the scenery of Kobe's streets and alleys was printed, and a Xuanzhai shop was painted. The juice and seasoning in the store have some sweetness, and like to use local Kobe ingredients. The store features white sesame mixed vegetables, which is a famous dish in Japanese food "white ごま and え", season vegetables with white sesame sauce to season, this season uses Awalu Island salmon and Kobe native cucumber. The bowl uses the seasoned winter melon and grilled acupuncture fish balls, the winter melon aroma blends the charcoal aroma of roasted acupuncture, with a slightly sweet soup, very delicious. In the eight-inch blend of international style, Osaka and Kyoto barbecue is generally grilled fish, today's roasted chicken thighs and spring fish, generally only Kobe and restaurants will use chicken and duck meat. The dessert is a Japanese-style tea pudding, the taste is soft and the tea taste is strong. Although there is no exquisite display, this one is winning with taste and ingredients, and the price is super high. It is worth visiting many times. The restaurant is more diversified and likes foreign guests, especially Chinese guests.