店家招牌拉麵十分喜歡，雖然離地鐵有點遠但找過來還算方便，店裡套餐都會以花來命名上菜后的第一道菜就會用套餐名的花來點綴
大廳很小沒有幾個座位基本都是小包廂，一排日料餐廳，就數這家人最多，服務員們都很熱情一直會幫忙推薦特色菜
最佳創意的日式料理。看上去還不錯，但是有一點吃不慣吧，感覺加入了一些東南亞那邊的香料在裏面，所以覺得一般，而且價格也賣的挺貴的啊。
The food was a mix of traditional French cuisine (excellent quiche lorraine) with Japanese influenced French cuisine (outstanding suki-yaki quiche). You sit at the counter and can order many waves of small items to share and the cooks/servers behind the counter are very helpful. There were four of us so each course was divided up on 4 small dishes (by us) and the servers were quick to take away the used dishes and provide new for each course. And there was good selection of red wine that was not too pricey. Really a great restaurant for a fun evening.
Being almost to the level of a regular customer, I have visited QuicheYa enough times to have become familiar with the menu as well ad the esteemed proprietor Mr. Kondo. For an intimate and related dinner over good wine, this bistro is my best choice in all of Kansai. Located on the hill north of Sannomiya station in Kobe, it takes some effort to find the venue in its quiet but elegant neighborhood. Entering through the door on the building's basement level, you are greeted by a wine barrel and display case offering a variety of quiches. The seating is comprised of a narrow row of spots at the counter. At any one time there ate never more than a dozen guests. Mr. Kondo and the senior staff members are certified sommeliers and are serious about wine. They offer a selection that is creative, interesting, and relatively affordable. There is often a story behind how they came to acquire a particuiar vintage which adds to the interest. Menu choices include the above-mentioned quiches, French style appetizers, salads, and main dishes. A personal favorite is the escargo cooked in olive oil. An English menu is available and the restaurant is generally international friendly. If you can manage to get a reservation or open seat on the spot, I heartily reccomend this dining experience.
店家招牌拉麵十分喜歡，雖然離地鐵有點遠但找過來還算方便，店裡套餐都會以花來命名上菜后的第一道菜就會用套餐名的花來點綴
大廳很小沒有幾個座位基本都是小包廂，一排日料餐廳，就數這家人最多，服務員們都很熱情一直會幫忙推薦特色菜
最佳創意的日式料理。看上去還不錯，但是有一點吃不慣吧，感覺加入了一些東南亞那邊的香料在裏面，所以覺得一般，而且價格也賣的挺貴的啊。
大廳很小沒有幾個座位基本都是小包廂，一排日料餐廳，就數這家人最多，服務員們都很熱情一直會幫忙推薦特色菜
The food was a mix of traditional French cuisine (excellent quiche lorraine) with Japanese influenced French cuisine (outstanding suki-yaki quiche). You sit at the counter and can order many waves of small items to share and the cooks/servers behind the counter are very helpful. There were four of us so each course was divided up on 4 small dishes (by us) and the servers were quick to take away the used dishes and provide new for each course. And there was good selection of red wine that was not too pricey. Really a great restaurant for a fun evening.
Being almost to the level of a regular customer, I have visited QuicheYa enough times to have become familiar with the menu as well ad the esteemed proprietor Mr. Kondo. For an intimate and related dinner over good wine, this bistro is my best choice in all of Kansai. Located on the hill north of Sannomiya station in Kobe, it takes some effort to find the venue in its quiet but elegant neighborhood. Entering through the door on the building's basement level, you are greeted by a wine barrel and display case offering a variety of quiches. The seating is comprised of a narrow row of spots at the counter. At any one time there ate never more than a dozen guests. Mr. Kondo and the senior staff members are certified sommeliers and are serious about wine. They offer a selection that is creative, interesting, and relatively affordable. There is often a story behind how they came to acquire a particuiar vintage which adds to the interest. Menu choices include the above-mentioned quiches, French style appetizers, salads, and main dishes. A personal favorite is the escargo cooked in olive oil. An English menu is available and the restaurant is generally international friendly. If you can manage to get a reservation or open seat on the spot, I heartily reccomend this dining experience.