【兵庫県】美味しいを知り尽くす！ミシュラン掲載の名店グルメ特集 Hyogo Michelin

ミシュラン三つ星を過去に獲得している神戸でハイレベルなスペイン料理を楽しめるCASENTO 。県庁前駅から徒歩7分の山の上の方に登った閑静な住宅街に佇む店舗。外観は大きなガラス張りから店内の様子が伺える落ち着いた店構え。内観は木の温もりに黒の天井がモダンでシックな印象で間接照明がオシャレ。テーブル4卓の静かで優雅な時間を過ごせる。福本伸也シェフは15歳で料理の世界に入り20歳でイタリアのピエモンテやミラノで2年修行しスペインへ。バレンシアのカセントでシェフを務め帰国し2008年にカセントをオープン。2010年にはミシュラン三つ星も獲得した超人気店。モダンさもクラシックさも楽しめるスペイン料理を堪能。

CASENTO offers high-level Spanish cuisine in Kobe, having won three Michelin stars in the past. CASENTO is located in a quiet residential area, a 7-minute walk from Kencho-mae Station, at the top of a mountain. The exterior of the restaurant has a large glass wall from which you can see the inside of the restaurant, giving it a calm appearance. The warmth of the wood and black ceiling give the interior a modern and chic impression, and the indirect lighting is stylish. With four tables, you can enjoy a quiet and elegant time. Chef Shinya Fukumoto began his culinary career at the age of 15. He returned to Japan in 2008 after working as a chef at Cascent in Valencia, and opened Cascent, a very popular restaurant that was awarded three Michelin stars in 2010. Enjoy Spanish cuisine that is both modern and classic.

久々の神戸は当たりばかり♡鳴門の巨匠に勧めていただいたお店♡一見、恐そうな大将でしたが(/∀≦\)♪♪お話してみるとやわらかく♡ 優しい方でした♡お料理もワインも気配りも素晴らしい大将で♡皆さんに安心してお勧めできる♡素晴らしいお店でした♡ ご馳走さまでした☆*。

It’s been a long time since I’ve been to Kobe, and I’ve had nothing but good luck ♡ The restaurant was recommended to me by a handsome master in Naruto ♡ At first glance, the owner looked scary, but when I talked to him, he was a soft and gentle person ♡ The food, wine and attention were also excellent ♡ I can safely recommend this handsome restaurant to everyone ♡ Thank you very much ♡ It was a great restaurant ♡ It was a great meal ☆*.

一見地味な店内ですが、トイレまでのアプローチを石畳にしたりさりげなく気を使ってられるのが分かります。カウンターにテーブル席。最初は平凡な印象でしたが後半の煮物からギアが上がり、選べる土釜ご飯は美味しく量もたっぷりで満足。お店を出る時、エレベーターまでお見送りは定番ですが、エレベーターを降りた時店主が目の前に立っていたので、ビックリ。2度の丁寧なお見送りです。

At first glance, the interior of the restaurant may look unassuming, but the approach to the restrooms is made of cobblestone pavement, which shows the casual attention to detail. There is a counter and table seating. At first, the impression was mediocre, but the second half of the meal was more upbeat, with a choice of rice cooked in a clay pot, which was tasty and plentiful and satisfying. When we left the restaurant, we were surprised to see the owner standing in front of us when we got off the elevator.

肉の旨味を堪能させてくれる最高のステーキが味わえるお店！こちらは、但馬牛の産地の名所として知られる三田の肥育期間38ヶ月という長期肥育のお肉を使用されているとの事。
本日はイチボとサーロインの2種類からメインを選べました。最近、胃もたれが激しいのでイチボをお願いしましたが、今となっては若干後悔しており、サーロインまたは両方お願いすれば良かった…。イチボのステーキは最高な火入で外側はカリッと焼かれていますが、中はイチボの肉の旨味がしっかり閉じ込められており、食感ともに最高の状態に仕上がっておりました。そして、翌日また食べたいと思わせてくれるほど素晴らしいお肉でした！

This restaurant offers the best steaks that let you enjoy the flavor of meat! Here, they use meat that has been fattened for as long as 38 months in Sanda, which is known as a famous Tajima beef production area.
Today we had a choice of two main courses: ichibo and sirloin. Recently, I have been having stomach problems, so I asked for the ichibo, but now I slightly regret it and wish I had asked for the sirloin or both…. The ichibo steak was cooked to perfection, crispy on the outside, but the inside of the ichibo was locked in with the flavor of the meat, and the texture was superb. And the meat was so wonderful that it made me want to eat it again the next day!

2007年創業、店主は植村良輔氏、各地の老舗和食店などで9年修行して「料理屋　植むら」さんを開店。大将と男性スタッフ2名の3人体制、銀杏木のカウンター11席のみの営業。少しヤンチャそうな大将ですが、絶妙なトークでライヴ感溢れるエンターテイメントな一時でした。食材は良いものを揃えられ、お造りの仕込み、や焼き物の火入加減など評判に見合う納得なお料理が並びます。また合わせる食器も見事でした。

Founded in 2007, the owner is Ryosuke Uemura, who opened “Ryouriya Uemura” after 9 years of training at long-established Japanese restaurants in various locations. The restaurant has only 11 seats at the gingko wood counter. Although the owner seems a bit of a rascal, his exquisite talk gave us an entertaining moment full of a live atmosphere. The ingredients are all of the highest quality, and the dishes are worthy of the restaurant’s reputation, such as the preparation of the sashimi and the heat level of the grilled dishes. The matching tableware was also superb.

I had heard that this restaurant is used for ceremonial occasions such as a betrothal or a meeting between two families, so I was curious to visit one day. Since it seemed to be a prestigious restaurant, I was not sure if it was possible to make a reservation on the day of the event, so I called the restaurant and received an approval. Later, I heard from someone else that the restaurant is booked up to two months in advance and is not open on days other than regular holidays when there are no reservations. I had no idea that was the case…advance reservations are a must. It was delicious. I am glad that there is now a restaurant where I can go when I get sick and want to drink good soup stock!