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- 가장 가까운 역：
- 장르：
- 예산：
-
- 정기휴일：
- 월요일、화요일
레스토랑 정보
세부
| 점포명 |
Ca sento（Ca sento）
|
|---|---|
| 장르 | 이노베디부 요리、스페인 요리 |
| 예약・문의하기 |
050-5600-6170 |
| 예약 가능 여부 |
완전 예약제
ご予約のお電話はなるべく営業時間外（10:00～11:30・15:30～17:30）にお願いいたします。 |
| 주소 |
兵庫県神戸市中央区中山手通4-16-14 |
| 교통수단 |
고베 시영 지하철 니시진・야마노테선 「현청 앞」역 도보 약 7분 각선 모토마치역에서 도보 10분 산노미야역에서 택시 10분 겐쵸마에 역에서 373 미터 |
| 영업시간 |
|
| 예산 |
￥30,000～￥39,999 ￥30,000～￥39,999 |
| 예산（리뷰 집계） |
￥40,000～￥49,999￥10,000～￥14,999
|
| 지불 방법 |
카드 가능 （VISA、Master、JCB、AMEX、Diners） 전자 화폐 불가 QR코드 결제 불가 |
| 서비스료 / 차치 |
점심, 저녁 모두 서비스료 10% |
좌석 / 설비
| 좌석 수 |
12 Seats （ 4인승 테이블×4석） |
|---|---|
| 연회 최대 접수 인원 | 4명 (착석) |
| 개별룸 |
불가 |
| 카시키리(기간을 정하여 빌려줌) |
불가 |
| 금연・흡연 |
완전 금연 |
| 주차장 |
불가 제휴 주차장은 없습니다. |
| 공간 및 설비 |
세련된 공간,차분한 공간,무료 Wi-Fi있음 |
메뉴
| 음료 |
일본 청주(사케) 있음,외인이 있음,일본 청주(사케)에 고집,엄선된 와인 |
|---|---|
| 요리 |
채소 요리를 고집함,영어 메뉴 있음 |
특징 - 관련 정보
| 이럴 때 추천 |
많은 분이 추천하는 용도입니다. |
|---|---|
| 위치 |
숨겨진 레스토랑,독채 레스토랑 |
| 서비스 |
소믈리에가 있음 |
| 아이동반 |
어린이 가능(유아 이상 가능,미취학 아동 이상 가능,초등학생 이상 가능)
어린이 분도 보통 요리 대금을 받습니다. |
| 드레스코드 |
・드레스 코드 있음(남성의 하프 팬츠, 샌들 불가) ・향수도 배려 부탁드리겠습니다. |
| 홈페이지 | |
| 전화번호 |
078-272-6882 |
| 비고 |
【약한 재료, 알레르기】 동석의 여러분에게도 확인하신 후, 사전에 말씀해 주십시오. 당일의 제안에 대응하기 어렵습니다. 약한 재료와 알레르기가 많은 경우 예약을받을 수 없을 가능성이 있습니다. 양해 바랍니다. 【드레스 코드】 지팡이, 샌들, T 셔츠, 하프 팬츠 등 캐주얼 너무 복장은 삼가 해주십시오. 【아드님의 내점에 대해서】 저희 가게에서는 풀 코스를 드실 수 있는 아이로부터 예약을 받고 있습니다. [Disliked ingredients, allergies] Please let us know in advance after confirming with everyone in the room. We cannot respond to requests on the day. If you have a lot of ingredients that you don't like or have allergies, we may no able to accept your reservation. note that. 【드레스 코드】 Please refrain from wearing too casual clothes such as jeans, sandals, T-shirts and shorts. [Regarding visiting children] We accept reservations from children who can eat the full cou |
《食べログブロンズランキング》評価：4.30
《2021 Tabelog Silver Award》
ミシュランの3星
神戸市に行くことはめったにありませんが、このお店はずっと行きたいと思っていたので、機会があったので嬉しかったです。
福本伸也は、イタリアとスペインの有名レストランで働いた後、2008年にこのショップをオープンしました。彼の経験は、日本、スペイン、そして日本では一般的に見られないフランスの技術を組み合わせた革新的な料理を反映しています。
都会の静かな場所にひっそりと佇む元町駅から徒歩10〜15分。店外はシンプルなインテリアとキッチンが見えるミニマルなデザインが美しい。 16席（合計4テーブル）のメインダイニングルームが1つあります。部屋はとてもシンプルで、暗い壁と白いテーブルクロスがあります。テーブルと皿に焦点を当てた非常に良い照明があります。
夕食のコースメニューはお一人様23,000円で、約12コースあります。
雉
トマト
松葉蟹
藜海老
Small Plates
お野菜
お魚
お肉
お米
蜜拑
金拑
アイス
料理を個別に考える前に、食事全体を考えるのは面白いと思います。神戸市を訪れると、高級レストランでスペインの影響を感じることがあります。福本さんは、私が嫌いであると同時に大好きなレストランで働いていました... [ムガリッツ]。幸いなことに、このお店の全体的な印象はムガリッツよりも良いです。ムガリッツは複雑な味や材料が多すぎて理解しにくいことがよくありますが、この店はまだ基本的な材料に焦点を当てていると感じています。
たとえば、トリュフ入りの雉スープから始めました。雉とトリュフの結婚が美しいので、よく出される一品です。どういうわけか、福本さんは黒トリュフのスライスの正しいバランスを見つけることができました。とても美味しかったです。
次に、あじ。春野菜を添えて、シンプルで綺麗な一品でした。夕食に私のお気に入りの料理の1つ。
トマトは新鮮で口蓋洗浄に優れていますが、松葉蟹は塩分が足りなかったと思います。ベルガモットは圧倒的で、カニの風味を十分に感じることができませんでした。
沙丁魚。とても美味しかったです。味の完璧なバランス。
藜海老。スーパーうまみフレーバー..
サラダは美味しかったです。ポーションサイズが少し大きすぎたと思いますが、味は本当に楽しかったです。
メインディッシュは美味しかったですが、感動的な料理はビスクライスだったと思います。藜海老の殻で作ったもので、この料理の強さとうま味が味わえました。これは夕食の間ずっと私のお気に入りの料理でした。
私たちは食べ物とよく合う素晴らしいワインのボトルをいくつか注文しました。サービスは素晴らしかった-正直なところ、私が経験した中で最高のサービスレベルの1つです。サービスレベルは私をとても幸せにしました。
このお店の料理は素晴らしいと思います。福本さんはたくさんの味と料理を試しています...日本でこのレベルの料理を見るのは新鮮です。毎年このレストランを試して、ここでの料理の進化を見るのを楽しみにしています。
ワインは2本注文しました。
最初は鏡健二郎の珍しいボトルでした。 ドメーヌデミロワールは現在フランスで伝説的な評判を誇っています。 ワインは見つけるのが非常に難しく、非常に高価になっています。 ジュラ地方では、ブドウの純度を見つけることができます...ワインの2番目のボトルはスペインから来ています。 このワインは毎年900本のラウル・ペレスから作られています...一部の人々は彼をスペインのイエスと呼んでいます...（笑）。 メンシアのワインには魔法のようなものがあります。
It is very rare for me to visit Kobe city, but I felt that this restaurant is a place I wanted to visit for a long time, so I was happy to have the opportunity to go there.
Fukumoto-san opened this shop in 2008 after working in several famous restaurants in Italy and Spain. His experiences reflect the innovative cuisine that combines Japanese, Spain and even French techniques which are not commonly found in Japan.
The shop is located around 10-15minutes walk from Motomachi station hidden away in a quiet part of the city. The outside of the shop has a beautiful minimalistic design where you can see the simple interior of the restaurant and also the kitchen. There is one main dining room that has 16 seats (total of 4 tables). The room is very simple with dark walls and white tablecloth. There is very good lighting that focuses on the tables and the dishes.
The course menu for dinner is JPY23,000 per person and there are approximately 12 courses:
Pheasant
Tomato
Snow Crab
Langoustine
Small Plates
Vegetables
Fish
Meat
Rice
Sweet Dessert
Golden Dessert
Icecream
Before I think about the dishes individually, I think it is interesting to think about the meal overall. Sometimes when I visit Kobe city, I can feel some Spanish influences in some fine-dining restaurants. Fukumoto- san used to work for a restaurant that I hate and love at the same time... Mugaritz. Fortunately, my overall impression of this shop is better than Mugaritz.... Mugaritz often has too many complicated flavours and ingredients that is very difficult for me to understand, but I feel that this shop still focuses on the basic ingredients.
For example, we started with the pheasant soup with truffles. This is a dish that is often served, because pheasant and truffle has a beautiful marriage. Somehow, Fukumoto-san could find the correct balance for the slices of black truffle. This was a very tasty dish.
Then, the mackerel. Served with some spring vegetables, this was simple and a beautiful dish. One of my favourite dishes for the dinner.
The tomato was fresh and is a great palate cleanser, but i think that the snow crab did not have enough salt. The bergamot was overpowering and I could not feel the flavour of the crab fully.
Sardines. This was super delicious. Perfect balance of flavours.
Langoustine. Super umami flavours.. Outstanding.
The salad was delicious. I think the portion size was a little too large, but I really enjoyed the flavours.
The main courses were delicious for me, but I think the moving dish was the bisque rice. It was made with the shells of the langoustine and I could taste the intensity and umami character of this dish. This was my favourite dish for the whole dinner.
We ordered some great bottles of wine, which paired well with the food. The service was outstanding - honestly one of the best service levels I have experienced. The service level made me very happy.
I think the food at this restaurant is excellent. Fukumoto-san is experimenting with a lot of flavours and dishes... it is refreshing to see this level of cooking in Japan. I look forward to try this restaurant every year to see the evolution of cuisine here, I think there is a lot of potential.