Kimoto

The stylish neighborhood of Kagurazaka has garnered a reputation as a gourmet hotspot over the past few years, owing to its high number of excellent French and Japanese restaurants. It’s no wonder that one of Kobe’s top culinary heavyweights chose this place as his home after relocating to the capital. Taiga Kimoto was one of the great success stories of the Kobe culinary scene, drawing the eye of the gourmet elite by achieving two Michelin stars just one year after opening his own restaurant. Although the relocation means that the restaurant had to forfeit these stars, the chef still maintains the same levels of greatness. His kaiseki, traditional Japanese banquet-style fare, is prepared to the highest standards using ingredients sourced through his personal supply connections, developed over many years in the industry. After walking up the atmospheric pathway and buzzing the intercom, you will enter a premises with a gorgeously modern, yet warm design, matched by the warmth of the chef himself. Set courses typically feature seasonal ingredients alongside high-grade meat and fish, prepared to uncompromisingly high standards.