From the chef
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学
KINOSHITA MANABU
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Teppan-yaki Kokoro
Meriken Park, Hyogo
Yakiniku/Steak / Teppanyaki
The Reasons Why I Recommend.
[TOOTH TOOTH GARDEN RESTAURANT] is a popular French restaurant among Kobe citizens. Located on the roof of the building, you can enjoy your meal from the glass store with a view of the courtyard. You can fully enjoy French using fresh local vegetables, which is provided in an open space based on white.
Chef KINOSHITA MANABU’s Recommendation
2022-02-09
Teppan-yaki Kokoro
Meriken Park, Hyogo
Yakiniku/Steak / Teppanyaki
The Reasons Why I Recommend.
It is one of Kobe's well-established Italian companies founded in 1962. The pizza is famous for the serial number one by one, but I like the "tomato salad", which is a plate of whole tomatoes which is boiled thoroughly and placed on a plate. It's best to have it in summer, along with chilled tomatoes and Pilsner beer.
Chef KINOSHITA MANABU’s Recommendation
2022-02-08
Teppan-yaki Kokoro
鉄板焼 心
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