Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
ESPICE
(エスピス)- Nearest station：
- Categories：
- Budget：
-
Specialities
Food
![Hyogo Prefecture Tajima Bloodline Beef Banshu [Shiso Beef] SP_Local_Beef](https://tblg.k-img.com/restaurant/images/Rvw/248086/320x320_square_13d1e980128eb234df9909a4e76a6695.jpg)
Hyogo Prefecture Tajima Bloodline Beef Banshu [Shiso Beef] SP_Local_Beef
Chef
Tsuneyuki Emi (Emitsune Yuki) Harmonizes French cuisine techniques and creativity
Space
A sophisticated and calm modern space with an earth theme.
Drink
Wine or non-alcoholic pairing
Set menu
こちらのおまかせコースのお肉料理(メインディッシュ)は、その日に仕入れた食材でのご提供の為、ご指定できません。 厳選したこだわりの食材・素材を生かした季節のフルコ-スをご堪能くださいませ。
- The number of people
- 1～6名
- Accountable time
- 12:00～14:30
【ランチ】おまかせ和牛コース Premium Beef Course
おまかせ和牛コースのお肉料理（メインディッシュ）は、シェフが厳選した稀少な 兵庫但馬牛血統の播州【宍粟牛】を、ご用意致しております。【宍粟牛】は元々、神戸牛の生産者の方が自身で立ち上げたブランド牛でございます。
- The number of people
- 1～6名
- Accountable time
- 12:00～14:30
【ディナー】スペシャリテ和牛コース SP Wagyu Course
シェフ江見のスペシャリテを集約したコース、地元食材を多数使用 季節のシグネチャーディッシュ、和牛はシェフが厳選した稀少な兵庫但馬牛血統の播州【宍粟牛】をご用意致しております。 【宍粟牛】は元々、神戸牛の生産者の方が自身で立ち上げたブランド牛でございます。
- The number of people
- 1～6名
- Accountable time
- 18:00～21:00
Review
-
Review 592casesFollower 137PeoplePick-up reviews selected by restaurants.
圧巻！フレンチ百名店
創作モダンフレンチ。、圧巻でした。 味、接客、空間すべて良し！ 全てがバランス取れていました。 食べたことのないようなお料理ばかり出てきます。 シェフが苦労して、アイデアを凝らして、考え、作ってるんだなというのがひしひしと伝わります。 これは、なんだろう？と一品、一品考えさせられる作品。なんでこの組み合わせ？と一般人なら思うような組み合わせだけど、合うんだー！と納得。 お昼のランチ...Find out more
2023/07 Visitation
1times
-
Review 83casesFollower 21PeoplePick-up reviews
五感を刺激する新感覚フレンチ :*+.\(( °ω° ))/.:+*.
数年前に会合で訪問し、斬新な料理の数々に魅了された名店。 再訪問したいと思っていたところチャンスがありましたので、平日の夜に訪問いたしました。 JR三ノ宮駅から徒歩7~8分（生田神社の近く）に瀟洒な外観の店舗があります。 店の前に様々なハーブが栽培されており、料理にも登場します。 18時...Find out more
2023/09 Visitation
1times
-
Review 1,193casesFollower 1,092People繊細なアミューズから…デセールまで…わくわくが続きます♡
手の込んだ繊細な前菜がのっけから4品も✨ とにかく、メインになる食材はもちろん 素材を一番美味しく食べられる技法で 丁寧なお仕事されてます。それに加えて、 脇役になるものの...Find out more
2024/01 Visitation
1times
Restaurant information
Details
| Restaurant name |
ESPICE（ESPICE）
|
|---|---|
| Categories | French、Innovative cuisine |
| Phone number (for reservation and inquiry) |
050-5593-4018 |
| Reservation Availability |
Reservations available
※お任せコースでのご用意の為 |
| Address |
兵庫県神戸市中央区中山手通2-3-25 メゾンエスプリ生田1-1 |
| Transportation |
3 minutes walk from Sannomiya Station on the Kobe Municipal Subway 7 minutes walk from JR Sannomiya Station 304 meters from Sannomiya. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
24 Seats （ 5 tables, 4 counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Please use nearby coin parking. |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Sofa seats,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Sommelier |
| With children |
Kids are welcome
Lunch only allowed.Children who can enjoy a course meal are welcome. Please refrain from entering the store with strollers. |
| Dress code |
*We do not have a strict dress code, but we recommend smart casual attire. Please refrain from visiting us in overly casual clothing such as men's shorts and sandals. |
| Website | |
| The opening day |
2016.10.27 |
| Phone Number |
078-333-1919 |
| Remarks |
*Doors open Lunch: 12:00 Dinner: 18:00 [Cancellation fees] *Due to the procurement of ingredients and securing seats, we charge a cancellation fee for cancellations made the day before or on the day. *If you are forced to cancel, no cancellation fee will be charged if you reschedule your reservation to another date within two weeks. *If it is difficult to reschedule your reservation as described above, we will charge a cancellation fee as follows. *Please note that we may refuse to accept future reservations if you cancel without contacting us or do not pay the cancellation fee. *Cancellations can only be made by phone or email. *Please call us for cancellations the day before or on the day. Cancellation on the day: 100% Cancellation the day before: 100% Cancellation 2 days before: 100% ~ Ingredient allergies, etc. ~At ESPICE, we ask in advance about ingredients that you cannot eat due to allergies, etc., in order to prepare a course meal. Please check with everyone accompanying you and be sure to let us know in advance. Please note that we cannot accommodate requests after you have arrived at the restaurant. Please also let us know if you cannot consume alcohol in dishes or desserts, or if you are pregnant and have restrictions on certain ingredients or raw foods. We may have to decline your reservation if you have a wide range of ingredients that you cannot eat. *In the case of a wide range of ingredients, for example, meat, seafood, gluten-free, dairy products, vegetables and fruits in general, rather than a single item, it may be a wide range of "types". Please note that we cannot accommodate vegetarians, vegans, or people with dairy allergies, as we provide a course menu that is a modern update of traditional, authentic French cuisine. |
閉じる
Food Hyogo Prefecture Tajima Bloodline Beef Banshu [Shiso Beef] SP_Local_Beef
[Shisō Beef] was originally a brand of beef established by a Kobe beef producer himself.
ChefTsuneyuki Emi (Emitsune Yuki) Harmonizes French cuisine techniques and creativity
Born in Kobe in 1981. After training at the famous restaurant Visavie in Kobe, he moved to France at the age of 24. Southern France: ★★★ "Auberge du Vieux Puy" Paris: ★★★ Study at the world's best Restaurants "Arpège" Bistro "Chez Michel". Launched Kobe's Gastrobal KNOT (Michelin Bib Gourmand for three consecutive years) and became the chef of ESPICE in 2016. 2017 “Cooking Kingdom” 3rd Other nationwide in the young chef category, and has been featured in numerous media such as TV and magazines
SpaceA sophisticated and calm modern space with an earth theme.
The space is based on gray and warm wood, with a small garden that looks like a piece of art and earthen walls made by plasterers that give you a sense of the strength of the earth.We pay close attention to every detail from tableware to furniture and interior design. A well-thought-out, high-quality, modern, and simple space. At the chef's counter, which has a live feel, you can enjoy your meal while watching the food being prepared right in front of you. Please enjoy a quality time that is slightly different from your daily life in a wide range of situations such as dates and dinner parties.
DrinkWine or non-alcoholic pairing
Sommelier Nakajima will pair the dishes to perfectly suit your taste. We welcome you with a wide variety of pairing plans, including wines from around the world and carefully selected homemade non-alcoholic cocktails. We offer dishes that are full of the feeling of the earth, nature, and seasons.
Modern Kobe gastronomy by a chef trained at a Michelin three-star restaurant in France
Based on the concept of the earth, the origin of food, this is a calm, adult space where you can feel the breath and strength of nature. Southern France ★★★ [Auberge du Vieux Puy] Paris ★★★ [Arpege] e
...tc. We combine the techniques learned in France with our own unique sensibilities, and offer new charm, profound flavors and an even more special dining experience with healthy pairings carefully selected by Nakajima, a modern French cuisine sommelier, focusing on seafood from the Sea of Japan and the Seto Inland Sea in Hyogo Prefecture and local vegetables.