Kozaru Review

｛ Little Ape ｝❥ Kobe Sangong store name "Little Ape" is taken from the Yamamoto grandfather of the master of the mountain, and the cuisine presented is like the name of the store, which is both an ancient continuation and carrying the innovation and innovation. I have a special love for Jingkaishi, the beauty of space, the beauty of season, the beauty of calm, and the beauty of technology to express the taste harshly. The dishes cooked by the mountain master who has practiced at the famous Beijing restaurant "たん Xiong Beidian" are different from the fashionable fabrication pursued by many restaurants in Kobe. He has a very traditional and subjective insistence. The combination of ingredients and ingredients is not a meaningless cumbersome superposition, but a real reason. Let the taste not only not cut each other, but complement each other, further make each individual taste better and pure. Looking at the bowl of Master Yamano, you can deeply feel his style. Choose seagulls as the main body, the juice is light and pure, and other ingredients "can not be added." The aroma of sea fish and the aroma of pine scorpion are lingering and independent of each other. Everything is so just right. Then, the autumn knives roll of the burning things. It is wrapped in pine and figs (there are some pine knives here), and the bitter taste of autumn knives is neutralized with figs, and then re-created with the rich aroma of pine knives to decorate the whole dish. Properly harnessed the "old man" of the family table such as Akitayu. Is Kobe not losing Kyoto's Beijing cuisine, let the Yamano master give you the answer.

It’s really super fun to come here to eat, and I also painted a side painting here as a souvenir. It’s also one of the 900 things I planned to do to eat with the little ape. Now the whole person is still in a state of excitement. Well, it’s really great here, it feels like it can make a person happy. Maybe that's the magic of cooking.

This is the Kobe and the food house. The ingredients are needless to say, fresh seafood from the sea. I went to the back kitchen to confirm when I first went to eat here. It is in front of the bookstore, near Kobe Sannomiya. There are waiters at the door, and you can fully feel their enthusiasm when you enter here.

I carefully tasted the cuisine here and made it very unique. I ordered the special version of sushi in 2016, which is about five-star level. It was shared, 5,400 yen, including the barley tea it provided, 400 yen. I think the price is very cheap and worth it.

Before I left Japan, I found this newly opened store, little ape. The atmosphere here is very good, you can find objects that can be told to each other at the bar. I had a dinner here, ordered, Huma tofu, Fanli, seaweed, sushi and persimmon, a total of 10,000 yen.