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

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Ashiya French Kitajima (Ashiya｜French)

Ashiya French Kitajima

芦屋フレンチ北じま

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

Tempat Makan

0797-26-7774 (+81-797-26-7774)
Buat Reservasi
Markah
Menu kursus
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~

*Mulai April 2021, total biaya termasuk pajak konsumsi wajib ditampilkan. Harap dicatat bahwa biaya yang ditampilkan mungkin berbeda.

Ashiya French Kitajima

芦屋フレンチ北じま

Ashiya , Nishinomiya/Ashiya/Amagasaki , Hyogo

Western / French , Alcohol / Wine , Japanese / General

Masakan Italia / Masakan Prancis / Masakan Prancis

Reservasi online

Buat Reservasi
Markah

Nomor telepon Tempat Makan

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

Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.

Nomor telepon Helpdesk

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

Detail

Akses
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
Masakan
Western / French, Alcohol / Wine, Japanese / General / French,Italian/French
Buka
[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)
Tutup
Monday, Tuesday (open on National Holidays and closed on the following day)
Harga rata-rata
Dinner: 18,000 JPY / Lunch: 9,000 JPY
Metode Pembayaran

  • Kartu Kredit Diterima

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

Alamat
1F, Excellent Ashiya, 2-14, Higashiashiya-cho, Ashiya, Hyogo map Tampilan luar
Alamat (untuk sopir taksi)
兵庫県芦屋市東芦屋町2-14 エクセレント芦屋1F
Layanan Berbahasa Inggris
English menu and English-speaking staff available.
Fasilitas

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.

Informasi Berdasarkan UU Transaksi Komersial Spesifik Jepang

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