Since opening a small, 10-seat counter in Motoyama, Kobe in 2002, the owner has visited breweries all over
Japan every year to select unfiltered and unfiltered sake.
Our menu uses seafood from Awaji and Akashi in the Seto Inland Sea and local vegetables from Kobe to create a menu that emphasizes local production for local consumption.
All of our staff will do their best to ensure that our guests, whether coming alone or with a group, will have a pleasant experience at "EITA".
Arita Kazuhiko, Kitanozaka EITA