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La Maison de Graciani Kobe Kitano
About
- 5 ( 4 reviews)
- 45-200
Michelin 1 Star Restaurant From Kitano, Kobe to the World The old and new areas and different cultures are fusing in Kitano, Kobe. In this town, where its unique culture has emerged by maintaining its tradition while also accepting new influences, Chef Susumu Sasaki, who improved his technique and expertise at top ranked restaurants in Europe for nearly 20 years, provides the world with cuisine created by his own sensibility. His cuisine makes the best out of each individual ingredient’s flavor by harmonizing traditional French cuisine with creativity that leads to brand new tastes. Since a touch of acidity provides an excellent balance to the palate, his cuisine is refreshingly enjoyable until the end and pairs well with wine. Seasonal ingredients selected from local and distance places are elevated with the assistance of ample sensational sauces. Please enjoy your luxurious time to indulge in one of a kind cuisine in this historical mansion.
| Day of the Week | Opening Hours |
|---|---|
| Monday | 0:00 - 21:00 |
| Tuesday | 0:00 - 21:00 |
| Wednesday | 0:00 - 21:00 |
| Thursday | 0:00 - 21:00 |
| Friday | 0:00 - 21:00 |
| Saturday | 0:00 - 21:00 |
| Sunday | Closed |
Cuisines
- 🥐 French
Dining Options
- 💺 Seating
- 📅 Reservations
- 🍷 Serves Alcohol
- 🅿️ Parking Available
- 💳 Accepts Credit Cards
- 🌳 Outdoor Seating
- 🍸 Full Bar
- 💳 Accepts Visa
- 💳 Accepts Mastercard
- 🍷🍺 Wine and Beer
- 💳 Accepts American Express
- 🍱 Lunch
- 🍽️ Dinner
Accepts Credit Cards
Recommended Reviews
5
Rachel Truscott
Absolutely incredible experience, food & wine just amazing with flawless service! Menu and matched wines so well considered - would absolutely recommend them without hesitation
Nick Wong
Excellent place in terms of both food quality, ambience and service. In the toilet there is even mouth wash. It is a remarkable dining experience and is highly recommended.
トシ
We had dinner from 19:00. I was able to spend an elegant time. The timing of serving food, the timing of serving drinks and providing information on the next drink was a wonderful feeling. Operation and hospitality are the best. I also enjoyed talking about a variety of dishes and talking about a little pun. And the last dessert was a timeless meal, such as the direction of making it beside the table. It is surprising that there is no limit to the number of cakes, desserts, chocolates, etc. ï¸I would like to use it again for anniversary.
è—元鴻
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