SAVOR JAPAN Kyoto and Osaka Area Hyogo Nishinomiya/Ashiya/Amagasaki Ashiya, French Ashiya French Kitajima Menu

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Ashiya French Kitajima

芦屋フレンチ北じま

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

0797-26-7774 (+81-797-26-7774)
Request Reservation
Bookmark
Course menu
Our most popular [Cream Soup with Omar Prawn]

Our most popular [Cream Soup with Omar Prawn]

As soon as this dish is served to your table, you can enjoy the aroma of Omar prawn. From the very first sip, you will be impressed by the concentrated rich savory taste and creamy texture. It is natural that almost all guests order this dish.
[Hors d'oeuvre - Poele of Live Abalone from Abu, Tokushima Served with Sauce Provincial]

[Hors d'oeuvre - Poele of Live Abalone from Abu, Tokushima Served with Sauce Provincial]

Lightly grilled live abalone has a nice and chewy texture like being raw. Roasted eggplant and tomato sauce are served under the abalone to bring out the savory taste of abalone combining with a refreshing and sour taste.
Home-Made Dessert [Mousse of Coconut and Yellow Peach Served with Fruit Bubbles]

Home-Made Dessert [Mousse of Coconut and Yellow Peach Served with Fruit Bubbles]

The smooth mousse matches with the crispy Feuillantine decorating on it. Compote of Delaware, peach gelee, and refined peach bubbles give a mild sweet flavor, and organic mint also adds a refreshing flavor.

Ashiya French Kitajima [Course Example]

Amuse

Amuse

~Hokkaido button shrimp and homemade consommé jelly, Hokkaido hairy crab tart, homemade smoked salmon sandwiched in charcoal choux pastry, bluefin tuna and cucumber tartare~
Hors d'oeuvre - "Poached live abalone from Abe, Tokushima Prefecture with Provencal sauce"

Hors d'oeuvre - "Poached live abalone from Abe, Tokushima Prefecture with Provencal sauce"

The live abalone is lightly cooked and has a texture close to rare, with just the right amount of firmness. The abalone is served with roasted eggplant and tomato sauce underneath, and the refreshing sourness and sweetness are well balanced to bring out the deliciousness of the abalone.
Hors d'oeuvre ~A thrilling encounter between live lobster and completely organic vegetables from Tanba Sasayama~

Hors d'oeuvre ~A thrilling encounter between live lobster and completely organic vegetables from Tanba Sasayama~

A plate of live lobster cooked as is is a popular dish served as an hors d'oeuvre or fish dish. The natural flavor of each small vegetable is also fully brought out, making it a delight to eat.
"Our most popular dish: Lobster cream soup"

"Our most popular dish: Lobster cream soup"

The moment it is brought to your table, the aroma of lobster wafts up. With one bite, you'll be impressed by the rich flavor and creamy texture that's packed full of umami. It's no wonder that most guests order it.
Fish ~Yamaguchi Prefecture wild tilefish grilled with scales, Hokkaido whelk, cappuccino sauce~

Fish ~Yamaguchi Prefecture wild tilefish grilled with scales, Hokkaido whelk, cappuccino sauce~

Every morning, our chefs select the freshest wild fish caught at the market and cook it alive. It is cooked to perfection, bringing out the fragrant aroma of the sea from the skin and the jus that overflow from the plump meat, and is served with an exquisite sauce that is light yet packed with flavor.
Meat ~ Aso Red Beef Fillet from Kumamoto Prefecture ~

Meat ~ Aso Red Beef Fillet from Kumamoto Prefecture ~

The aroma of Unama Binchotan charcoal, first-class charcoal from Okayama Prefecture, served with shiitake mushrooms sprinkled with raw logs and truffle sauce
Homemade dessert: Coconut and yellow peach mousse with fruit foam

Homemade dessert: Coconut and yellow peach mousse with fruit foam

The crispy texture of the feuilletines on top of the smooth mousse matches perfectly. Delaware compote, peach jelly, and fine peach foam add a gentle sweetness and flavor. Organic mint adds a refreshing touch.
~Three homemade tea sweets: Guiyang jelly, watermelon macaroons, and freshly baked madeleines~

~Three homemade tea sweets: Guiyang jelly, watermelon macaroons, and freshly baked madeleines~

*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Ashiya French Kitajima

芦屋フレンチ北じま

Ashiya , Nishinomiya/Ashiya/Amagasaki , Hyogo

Western / French , Alcohol / Wine , Japanese / General

Italian/French / French

Help desk

050-2030-4678 (+81-50-2030-4678)

Shop

0797-26-7774 (+81-797-26-7774)

All reservations will be accepted via web form to ensure a smooth reservation process.

Request Reservation
Bookmark
Access
5 minutes walk to the north from Ashiya station on JR Kobe Line. 6 minutes walk to the east from Ashiyagawa Station on Hankyu Line
Cuisine
Western / French, Alcohol / Wine, Japanese / General / French,Italian/French
Open
[Wednesday - Sunday, National Holidays, Day before National Holidays] Lunch 12:00 pm - 3:00 pm (Reservation accepted untill 1:30 pm) / Dinner 6:00 pm - 9:30 pm (Reservation accepted untill 7:30 pm)
Closed
Monday, Tuesday (open on National Holidays and closed on the following day)
Average price
Dinner: 18,000 JPY / Lunch: 9,000 JPY
Method of payment

  • Credit Card Accepted

    UFJ Card / Visa / JCB / Diners Club / American Express / Master Card

Address
1F, Excellent Ashiya, 2-14, Higashiashiya-cho, Ashiya, Hyogo map Outside view
Address (for taxi driver)
兵庫県芦屋市東芦屋町2-14 エクセレント芦屋1F
English services
English menu and English-speaking staff available.
Features

English menu / English-speaking staff / Lunch / No smoking / Special diet / Western cutlery / Reservations / Sommelier/wine steward / course meals

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese

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