The kaiseki cuisine with two Michelin stars is generally worthy of the Michelin restaurant. There are small seafood everywhere in it, which is pretty good. The dried shrimp looks very small and tastes very good. The soup is fresh like a puffer fish soup.
The two-Michelin-star Xuan Zhai, the whole meal was eaten for one hour and forty-five minutes, which was quite tiring. Kobe beef was really good, and the other dishes were generally good, but they did not leave a particularly deep impression.
▹2 Michelin star Japanese cuisine
Kobe's very famous Japanese food store has received two Michelin stars for 5 consecutive years. Master Ueno was born in a culinary family, and his father is the entrepreneurial owner of the famous Osaka restaurant Naniwa Kappo, synonymous with "㐂kawa". Therefore, in fact, a large part of "Xuan Zhai"'s reputation is due to his father's solid status as Taishan Beidou. At the age of 18, he became a teacher of Ueno-san under the door of "Kikunoi". His cooking skills and style of production show his full confidence. Or maybe it was because his father's brilliance was too dazzling, Ueno-san did not have the arrogance of a big celebrity, and what made people feel more honest and humble.
The cooking style reveals the personality of the cook, slender, steady and unassuming. The epitome of Kyo Kaiseki incorporates elements of Kobe Western cuisine. Unfortunately, the innovation is a little daunting, stiff and not smooth.
Two stars, it should be, one star to respect father, and one class star for "Xuan Zhai."
Located in a residential area not far from Kobe Kitano Ijinkan, it is connected to a grocery store run by the wife of the owner Naoya Ueno. Next to the shop is Kobe’s most famous French cuisine, ca sento (also a gourmet forest star restaurant). This restaurant is kappo-style kaiseki cuisine, with an open kitchen, and you can see the owner cooking seriously at the counter. Born into a culinary family, his father is the first owner of the famous kappo restaurant "Naniwa Kappo Kikawa" in Hozenji Yokocho, Namba, and the president of the Osaka Cooking Association. His family has a high status in the Osaka cooking world. Since he is the second son (second son), he can't inherit the family business. Now, his brother is the store manager of "Naniwa Kappo Kikawa". Naoya Ueno trained in his own shop for many years, and then went to Kyoto to practice kaiseki cuisine Kikunoi. The owner of Osaka's gourmet forest restaurant "Arbus Willow" has also practiced in the shop of Ueno Naoya's house. In terms of seniority, Ueno Naoya is still a senior. The shop is an open kitchen with only counter seats. Not only can you taste delicious food, you can also see the process of the owner cutting fish and cooking vegetables. The decoration in the shop is not so gorgeous, and the utensils are not so antique, but they all add their own characteristics. I asked the owner of the shop, my hometown is Osaka, I have studied in Kyoto, why I chose to open a shop in Kobe. The owner said that because he likes Kobe's openness and tolerance. The shopkeeper also told me that my two sons had chosen Chinese as their second foreign language at the Chinese school in Kobe. On the glass in the shop, the scenery of Kobe's streets and alleys are printed, and a Xuanzhai shop is also painted. The juice and seasoning in the store are a bit sweet, and I like to use local ingredients in Kobe. The specialty of the shop is white sesame mixed vegetables. This is a famous Japanese dish "White ごま和え". Seasonal vegetables are seasoned with white sesame sauce. This season uses squid from Awaji Island and local Kobe. cucumber. The bowl uses winter melon and fish balls made from grilled holes. The aroma of winter melon is combined with the charcoal aroma of grilled holes. It is delicious with a slightly sweet broth. An international style is blended in Hachisun. Yakiniku in Osaka and Kyoto is generally grilled fish. Today's yakiniku includes chicken thighs and spring fish. Generally, only Japanese restaurants in Kobe use chicken and duck. The dessert is a pudding made of Japanese Bancha, with a smooth texture and a strong tea flavor. Although there is no exquisite display, this restaurant is based on taste and ingredients, and the price is very high. It is worth visiting many times. The restaurant is more diversified. I like foreigners especially Chinese guests
The meals are very delicate and rich in variety.