In Sannomiya, the political and economic hub of the port city of Kobe and the seat of the Hyogo Prefectural Office, a building facing Yamate Kansen Street houses a French restaurant, entre nous, on its second floor. The restaurant is located just a 10-minute walk from Sannomiya Station, and once inside, you will see the cozy interior with traditional clay walls and light-colored wood accents. The restaurant’s name, given by renowned French chef Régis Marcon, means “between us” in French. It was named with the wish that the restaurant would become a place where the chef and guests could enjoy a good time together and build rapport through sharing gastronomic experiences.
Chef Hideki Takayama entered the culinary world at the age of 18. After an eight-year apprenticeship at Chez Inno in Kyobashi, Tokyo, he went to France and refined his skills at three-star restaurants, including Lameloise and Régis et Jacques Marcon. Eventually, he returned to Japan and worked as the head chef at Maison de Gill Ashiya, which was later renamed Maison de Taka Ashiya. He then opened entre nous in Sannomiya, Kobe, in October 2022. While developing his career as a chef, he has demonstrated his culinary talent by coming in fifth place twice at an international gastronomic competition, Bocuse d'Or, in 2015 and 2019. Moreover, under his supervision, Paris 1930 de Hideki Takayama in Taipei has been listed as a one-star restaurant in a world-renowned restaurant guidebook.
Chef Takayama is known for his Japanese-inspired French cuisine. Sourcing more than ninety percent of his ingredients from local suppliers, he creates dishes that celebrate the terroir (which means the natural environment and character of the land informed by its climate and landscape) of Japan. He embraces ingredients from around the country, including sea bream from Akashi, Hyogo, chestnuts from Tamba, and other specialties from neighboring regions. One of his signature dishes, “Origami” mousseline, is a cake-like dish made from two varieties of carrots. With their beautiful bright orange and yellow colors, the carrots are layered alternatively to make a traditional Japanese-style imbricated pattern and topped with a meringue formed into a miniature Japanese garden.
With a cellar holding some 7,000 bottles of wine, mainly from France, entre nous offers three options for food and alcohol pairings, including a pairing with Grand Vin. It also offers a note-worthy pairing with Taiwanese tea.
The restaurant boasts a private dining room seating up to six guests, as well as a main dining room with a 16-seat U-shaped counter. All the counter seats provide a good view of the chef’s kitchen, which serves as a stage for his live performance. Chef Takayama’s delicious dishes make the restaurant a popular place for intimate meals and gourmet gatherings. However, please note that while the restaurant can accommodate children of any age in the private dining room, only those in upper elementary or higher grade levels are allowed in the main dining room (a children’s menu is also available if requested in advance).
Please enjoy delicious flavors from the terroir of Japan at entre nous with your friends and family.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
6 minutes walk from JR Sannomiya Station
