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Kobe Kitano Hotel
(from) US$ 252.81
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Kobe Kitano Hotel

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Kobe Kitano Hotel (Hyogo-ken)

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30 Rooms
Hiroshi Yamaguchi
“French elegance in the Land of the Rising Sun”
Maitre de Maison - Hiroshi Yamaguchi - View profile
Kobe is the most cosmopolitan of Japanese cities. In the chic district of Kitano, foreigners who settled here from the 19th century onwards, built residences in the style of their distant homelands. A French lifestyle is very much in evidence in this fine red brick building that is testimony to an entire chapter of Japan’s history. There is a courtyard and interior garden, elegant décor and, above all, the cuisine of Chef Hiroshi Yamaguchi, who is skilled in the art of sublime dishes. On the menu is the famous fugu and its soft roe in crunchy potatoes, caramelised salsify and vegetable jus, or the incomparable Kobe beef in a salt crust
Kobe Kitano Hotel

Unique in the world: A french lifestyle is very much in evidence in this fine red brick building that is testimony to an entire chapter of japan’s history.

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Location

KOBE KITANO HOTEL
Member Relais & Châteaux since 2011

3-3-20, Yamamoto-dori, Chuo-ku
650-0003, Kobe
(Hyogo-ken)
Tel.: +81 (0)782 71 37 11
Fax: +(0)782 71 37 00
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Hiroshi Yamaguchi owns the Kobe Kitano Hotel, an urban auberge in Japan’s cosmopolitan, sixth-largest city. His background is impressive, having learned his art under celebrated French chef Bernard Loiseau.

Mr. Yamaguchi created the hotel in 2000, with the aim of promoting an innovative form of Japanese Nouvelle cuisine in a setting that reflected the refinement of France. The venture has been so successful that, in 2015, Yamaguchi took the “Ryori Masters” Bronze Prize, awarded by the Japanese Ministry of Agriculture: an award that recognizes chefs who have contributed, at the highest levels, to the success, development, and propagation of Japanese food, and food culture. The chef is meticulous in selecting his ingredients, with some 70% supplied from within a 50km radius. Fugu fish, Yamaguchi’s signature dish, comes from a handful of carefully selected suppliers, and Ayu (bamboo shoots) and Sainchon flowers (Japanese peppers) are also sourced from within the region.

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