Kobe, Hyogo, Japan｜Aoi Restaurant

2023.6.8 First visit while it was raining. It is said that it will be the 16th year. The cocktail is aoi mixed with grapefruit liqueur and orange juice. It didn't taste like alcohol, and the orange juice was strong. Order B course 4600 yen. Amuse is bonito black pepper flavor. The five appetizers are the chef's masterpiece. Aoi pâté, quiche, sea bream and perilla wrap, homemade roast ham, Spanish jamon serrano ham...all of them are exquisite. And pesticide-free vegetables, new potato potage. The salt content was suppressed and it tasted like potatoes. The main dish is beef rump steak. It was tender and delicious. The dessert platter is creme brulee, blancmange, and cheesecake. It was a wonderful shop that was perfect for the first night in Kobe. thank you very much.

PayPay payment is possible. 5 minute walk from JR Kobe Station Casual French restaurant. becoming my annual tradition Restaurant Aoi's New Year's Eve? Assorted hors d'oeuvres. All the dishes are delicious this time, The black soybean boiled in coffee was super delicious with exquisite sweetness! The wine has progressed too much and my stomach is full ♡ We hope to see you next year! ＊＊＊ Visited on a weekday afternoon. It was full. There was a madam's table asking for a course, and I became very envious. The one plate lunch on this day was pork cutlets. If you ask for it, it will come out very quickly. The taste is so delicious! The basil sauce went really well with the pork cutlets. But the quantity is small. French cuisine or something like that.

I visited in February and had the dinner A course. The amuse is oysters. I was so happy that I was interested in this restaurant's menu and said, "Wow!". The vegetable potage has a strong vegetable flavor and a gentle taste. As soon as you finish eating, your plate will be cleared away and the next dish will be brought out in good time. The shop is small, but the staff is attentive and attentive, giving you a good impression. I would like to visit you again in another season.