Dari chef
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭
Yasushi Kitajima
Rekomendasi Restoran Chef
Ulasan Restoran dari Koki yang Merekomendasikan.
didukung oleh
Teks ini diterjemahkan secara otomatis melalui Google Translation API.
Shungyodokoro Mikura
Shinzaike, Hyogo
Japanese / Japanese
Alasan Mengapa Saya Merekomendasikan.
It is a shop where a husband of a very detailed former fish shop who loves fish and a husband and wife of a bright and gentle wife. It is a recommended shop that lets you cook fish on the spot without making a whole fish from head to tail, is reasonable, and lets you eat fish luxuriously.
Chef Yasushi Kitajima’s Recommendation
2022-02-08
Ashiya French Kitajima
芦屋フレンチ北じま
Reservasi online
Nomor telepon Tempat Makan
0797-26-7774Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
UFJ Card / Visa / JCB / Diners Club / American Express / Master Card
English menu / English-speaking staff / Lunch / No smoking / Special diet / Western cutlery / Reservations / Sommelier/wine steward / course meals
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
