ごあいさつGreeting

北野坂栄ゐ田看板イメージ

We hope you enjoy the seafood
from the Seto Inland Sea and unfiltered raw sake.

Greetings from the owner

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

料理長　久保田　宏

Hiroshi Kubota, Head Chef
Born in Niigata Prefecture in 1973. He loved cooking since childhood, so he went on to become a chef. After graduating from Hokuriku Gakuen, an incorporated educational institution, he gained experience at a sushi restaurant in Tokyo for four years, a Japanese restaurant in Niigata for five years, a Japanese restaurant in Kobe for three years, and a Japanese restaurant in Niigata for four years.