Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
entre nous
(entre nous)The Tabelog Award 2025 Bronze winner
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Specialities
Chef
Hideki Takayama - A New World of French Cuisine from Kobe
Food
Conveying Japan's terroir through French cuisine.
Drink
Focusing on Tea Pairing with Taiwanese Tea
Review
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Review 188resultsFollowers 1,235people⭐︎圧倒的世界観！デートなら嬉しすぎる⭐︎
デートで連れて行ってもらえるなら一番最高なお店！といえば間違いない！アントルヌーさんでしょう^ ^ もちろんデート意外のご利用もおススメ♪ この日は個室でのご利用を^ ^ ...View details
2025/02 visited
1 time
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Review 6,424resultsFollowers 6,068peopleentre nous！シンのグルメ日記
三宮駅より徒歩10〜12分の場所にあるフレンチ料理店 entre nous。 オープンしてから2年足らずで瞬く間に評価を上げていき、県内屈指のフレンチ料理店となったこちらのお...View details
2025/02 visited
1 time
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Review 546resultsFollowers 430people神戸三宮駅から徒歩6分、オープンから3年で 食べログBRONZE、ミシュラン台湾で一つ星を 獲得したグローバルに活躍されてるオーナーシェフ髙山英紀氏が手がける世界を魅了...View details
2025/02 visited
1 time
Restaurant information
Details
| Restaurant name |
entre nous（entre nous）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner |
| Categories | French |
| Phone number (for reservation and inquiry) |
078-855-3571 |
| Reservation availability |
Reservations available
First time reservations can be made via our website. |
| Address |
兵庫県神戸市中央区中山手通1-25-6 ラ･ドルレイ神戸三宮ビル 2F |
| Transportation |
4 minutes walk from Hanshin Electric Railway Kobe-Sannomiya Station 322 meters from Sannomiya. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
10% service charge, no cover charge Original text サービス料10%、チャージ料なし This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
22 Seats （ 16 seats at the counter, 6 seats in private rooms） |
|---|---|
| Private rooms |
Available For 4 people、For 6 people It can accommodate 4 to 6 people. |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Counter seating,Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu),Wine,Cocktails available,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Sommelier available |
| Family friendly |
Children welcome(School-age children welcome)
Please note that children must be 10 years old or older to enter the store. |
| Website | |
| The opening day |
2022.10.15 |
Our environmental and social efforts
Reducing food waste
One dish that we always serve after the main course is "A Plate that Cherishes Ingredients." In the "Bocuse d'Or" competition that I participated in, food waste is penalized. Therefore, at our restaurant, we make sure to use every part of the ingredients in our courses, serving them as a soup. Centered around the umami of kombu, which symbolizes Japanese food culture, we utilize fish bones from grouper, shells from blue crabs, and vegetable scraps. Our customers have expressed their delight at the different flavors experienced in our seasonal courses.
Community involvement
I have been involved in the development of dysphagia diets for many years. Utilizing this knowledge, we have established a special restaurant that allows individuals with swallowing difficulties and their families to enjoy meals with peace of mind, open twice a month. We have also made thoughtful adjustments to the restaurant's design. The floor features ramps, and the restrooms are wheelchair accessible.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Rankings in nearby areas
閉じる
ChefHideki Takayama - A New World of French Cuisine from Kobe
Born in Fukuoka Prefecture in 1977, he trained for eight years at "Chez Ino" in Tokyo before honing his skills in France for four years. After returning to Japan, he served as the head chef at "Maison de Jil Ashiya" for 15 years. During this time, he achieved 5th and 7th place in the "Bocuse d'Or International Culinary Competition" on two occasions and won the Asia Pacific competition twice. He became independent in October 2022 and is now supervising "Paris1930 de Hideki Takayama" in Taipei.
Food Conveying Japan's terroir through French cuisine.
The omakase course shines with seasonal elements and the unique sensibility of Chef Takayama, evident in every detail of each dish. Among the specialties is the "Chartreuse" made with scallops and carrot mousseline. The two types of carrots represent traditional Japanese patterns, while the meringue on top symbolizes a Japanese garden. A sauce beurre blanc, simmered with four types of shellfish including mussels and scallops, adds depth to the flavors. "Cherishing the path I have walked, I strive for even higher levels of perfection," says Chef Takayama, who continuously evolves his skills and flavors.
DrinkFocusing on Tea Pairing with Taiwanese Tea
We stock around 10,000 bottles of wine, primarily from France, to pair with our dishes. We offer four types of wine pairings, including suggestions featuring aged wines such as Premier Cru from Burgundy. Additionally, our tea pairing using Taiwanese tea is also a highlight. For a dish featuring blue crab, known for its delightful aroma, we recommend a vibrant and fragrant pairing of osmanthus tea and buckwheat tea. Enjoy the changing seasons through the harmonious combination of our cuisine and Taiwanese tea.
Chef Hideki Takayama Pursues the Expression of Japan's Terroir and Food Culture
Chef Hideki Takayama boasts numerous awards from global culinary competitions. He expresses, "I want to convey the story woven by Japan's seasonal ingredients through my own sensibility." He flexibly
...incorporates local ingredients like seasonal fish from Akashi and Tanba chestnuts, showcasing his aesthetic sense in every detail of each dish. The counter made from Awaji Island soil and the wooden decorative wall inspired by Mount Rokko reflect his message in this elegant space, resonating with the terroir of Kobe and Japan.