Kobe Kitano Hotel French Restaurant Ash

A collection of grilled chicken breast with mushroom and truffle stems inserted into the meat, as well as tender stewed boned chicken.

We garnish our Okutamba, Kobe Takami beef roti with shoots and vegetables. We prepare it by curing it quickly at low temperatures.

The jus extracted from the ingredients and the savoriness of the vegetables balances the richness of the sauce in this luxurious treat.

The vegetables are prepared in a way that brings out their flavor to the fullest, and are then sublimated into a single terrine. There are 21 types of vegetables, and 36 types if you include slices, dried vegetables, and salads. *The types of vegetables may change slightly depending on the availability of produce.

The dish uses Kobemi beef, a brand of beef raised in the fertile soil of Tamba, Hyogo Prefecture. The dish also boasts an exquisite oxtail jus that does not overwhelm the richness of the beef roasted at low temperature. The oxtail sauce is made by combining onion puree.

Choose from a luxurious seafood course featuring caviar, abalone, and lobster.

Choose from a special course that allows you to enjoy all three of the world's great delicacies - caviar, foie gras, and truffles - as well as seasonal flavors from Hyogo Prefecture, all in one course.