Hiroshi Yamaguchi │ KOBE KITANO HOTEL │ Foodion Recommended Restaurants

Hiroshi Yamaguchi works as the general manager and head chef at the the urban-type auberge “Kobe Kitano Hotel,” located at Kitano, one of Kobe’s famous tourist spots. During his time training in France, Yamaguchi worked under the tutelage of Bernard Loiseau. He has been recognized for various achievements in his interpretation of traditional French cuisine, and he has received the Ministry of Health, Labor, and Welfare’s award for “Outstanding Skilled Person (Modern Master Craftsman).” This time, we have the privilege of watching as Mr. Yamaguchi, who remains active in many ways, makes two of the signature luxury dishes from Kobe Kitano Hotel: “Brittany Lobster Salad” and “Truffle Brammantier.”


Interview of Mr.Hiroshi Yamaguchi, Owner Chef of KOBE KITANO HOTEL

There is no revolution until you bring about innovation yourself.

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Hiroshi Yamaguchi │ KOBE KITANO HOTEL

Cooking Technique Movie: KOBE KITANO HOTEL

Brittany Lobster Salad

Vol. 1: Prepping the Brittany Lobsters

This dish uses Lobster from Brittany. The sauce is made from the brain, and the body is used in the salad.
We purchase the lobster from the Brittany region of France by direct air transport. Let me assure you: even among lobsters, these particular lobsters are a high quality ingredient!
It has become possible to get this kind of ingredient even within Japan, but when I first returned to Japan in the 1990s, after my training in France, it was impossible to get your hands on these.
Because of this, I really wanted to use these as an ingredient, so I started to buy them on my own. We’re not talking about this restaurant, but another restaurant I used to work at. Anyway, I think that this other restaurant was probably the first one in Japan to use these Brittany lobsters as an ingredient.
In this sense, I have a lot of deep memories attached to this ingredient.

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Truffle Brammantier

Vol. 1: Black truffle puree sauce

There are a number of different ways to prepare truffles: grating, julienne cutting (long thin strips), pureeing (boil it down and press it through a strainer). Also, depending on the cut and the kind of oil you use, the taste will be completely different. The truffle is an ingredient with many different faces, and those who only know one of these faces will never be able to draw out its full appeal.

In the dish I am going to be preparing this time, I have prepared julienned truffle; thinly cut, boiled, and then pureed truffle; and truffle that has been made into a foam.

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Restaurant Information: KOBE KITANO HOTEL

■ Access
3-3-20 Yamamoto -dori, Chuo-ku Kobe, Hyogo

15-minute walk from Sannomiya Station or Shin-Kobe Station
Parking lot: 16 spaces

■ Tel

11:30-14:00 (last order at 14:00)
18:00-20:30 (last order at 20:30)

■ Closed
Open year-round