The story
Chef Hideki Takayama channels his extensive training into the modern French cooking program at his Kobe establishment, entre nous. He built his foundational skills over eight years at Tokyo’s Cheyno before spending four formative years working in professional French kitchens. He returned to Japan in 2007 and quickly established an international reputation by winning the Bocuse d’Or Asia Pacific competition twice. Those victories placed him fifth and seventh globally in subsequent years, cementing a career defined by precise technique.
The kitchen centers its daily menu around locally sourced seasonal produce, translating Japanese terroir through classic French techniques. Every plate arrives on handcrafted pottery from Japanese artisans, paired with custom cutlery designed specifically for these compositions. Guests typically follow the evening progression with a selection of French wines, while non-drinkers can enjoy a curated series of Taiwanese teas. This deliberate pairing of regional harvests with disciplined preparation defines the restaurant’s service.
Sixteen counter stools and six enclosed private tables create a quiet environment where guests watch the cooking unfold directly. Takayama extends his philosophy beyond standard service by hosting a specialized dinner twice each month for individuals managing swallowing difficulties and their families. That commitment to accessible hospitality aligns with the practical warmth recognized by Gault&Millau, which awarded the venue a score of 16.5 for the upcoming year. The result feels less like a polished showcase and more like a shared table.
Recognition
Ambience
Details
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