Sakliev (Turkish)

1-2 Nishiyama-cho, Ashiya/0797-22-8519/Lunch 11:30-14:30/, Dinner17:30-22:00(L.O21:30)/Closed on Mon, Tue, Wed/3000yen/5.5 pickles/¥

This restaurant offers good cheap tasty treats.

We went here for dinner and enjoyed their Doner Kebab course (2,000 yen per course) which came with soup, rice dish, salad, pita bread, 2 dishes, Turkish chai and dessert. With our food, we had 2 beers, 1 glass wine and 1 tea and the tab was about 6,500 yen. For your reference, they also have a Shish Kebab course (2,700 yen), too. Here, unlike ordinary doner kebab places, they do not refill your plate with more meat. What you get is more like a Turkish food sampler, but the volume is quite ample. The meat was bit dry but still tasty. They have a la carte as well but for us, their courses looked more attractive. Needless to say, the food goes well with beers -- Turkish or Asahi draft. I tried a Turkish red wine as well. It goes well with the food but you probably ought to stick to beer.

The owner/chef, Mr. Konuk, got a Japanese old house and changed it into a restaurant. Probably only up to 20 people can be seated in this tiny restaurant but when this place is full, customers' happy loud voice will be heard outside of the restaurant very easily.

No English menu but there's one Japanese friendly staff who speaks English to assist you. Mr. Konuk does not speak English, we think. (He spoke to us in Japanese.) The menu choice is limited so you don't need to worry about the language problem at all.

Anyway, where else can you get a good doner kebab & beer dinner in Kansai?

Food: 5.5 Service: 5.5 Ambience: 5 Total: 5.5 pickles

How to get there: A five minute walk down the shopping arcade from Hankyu Ashiya, on your left. 20 meters before Saigon Saigon. It says "サクルエブ" on the front.

Da Nanninella

8-21 Higahiyama-cho, Ashiya/0797-25-9667/11:30-14:30,18:00-21:30/¥5000-8000/6 pickels

Santa Lucia in Osaka opened its sister restaurant in Ashiya.

Santa Lucia in Osaka offers an authentic, hearty Italian food made by its owner-chef Mr. Spano. Now we can enjoy his great Napolitan pizza in Ashiya as well.

Da Nanninella is situated above a liquor store called "Century" (by-the-way, which has a good supply of wines). Entering into the restaurant, what you'll see is its big open kitchen. On the counter you can see today's antipasti dishes neatly laid on. Walking further into the restaurant, you can see a big pizza oven and piled logs in one corner. It's a mistake to go to this place to find sophistication either from their food, decor and service. This is a place to have authentic, "Italian" casual food.

The menu does not offer wide varieties. You can find very basic menu such as margerita pizza and napoletana pizza, and several kinds of pasta. Their antipasto misto comes in a large volume, which is good share. Pasta dishes includes basic ones like peperoncino and vongole. Each dish does not dissapoint you in terms of volume and amount of garlic they use. This restaurant is certainly not for people who seek for a romantic evening but for friends or family who want to have good food together. (And don't be afraind of bringing young kids!!)

I do not know if it is because of its authenticity, Ashiya people decided to overlook its rough service. When we went here during weekdays, we did not have any trouble in getting a table, but when we returned to the restaurant on Saturday and Sunday, without reservation, we couldn't get a table!

Food: 6.5 Service: 5 Ambience: 6 Total: 6 pickles

How to get there: By car, turn toward Ashiya Ikari Supermarket at Miyagawa crossing on Ruote 2 (towards the mountain side). At the Ikari supermarket, turn left. After you pass Seven Eleven CV store on your right, you'll see a street that runs in parallel to the street you're on. There's a liquor store on that street and Da Naninella is above the liquor store. After 8:00 pm you can park in front of the liquor store.

igrek (French)

Bellport Ashiya, Minami Ashiyahama / 0797-25-1909 / Lunch 11:30〜2:30 LO / Dinner 17:30〜21:30 LO / Closed on Tuesday / Yen 7000 / 7 pickels / ¥¥

Promising new French restaurant at stylish Bellport Ashiya

Even if you have no plans of renting a berth for your yacht or building a residence with your private landing stage, Bellport Ashiya is still worth a visit, as it hosts a new branch of Kobe's 'igrek'. The restaurant has opened just recently, like the entire complex. Therefore reservations are still quite easy to get, though we are afraid it won't stay that way for long.

The ambience is modern and clean, and all tables offer a view of the yacht harbor, which certainly will be more impressive once it fills up. igrek serves modern French cuisine. Their menu comprises of 4 cold and 4 hot starters and 10 main courses. For Yen 3.200 inclusive of service charge and tax, you may select a starter and a main course, Yen 4.200 2 starters and a main, and Yen 5.200 2 starters and 2 main courses. Very reasonable as we found, especially considering the quality of the food.

We started with a gazpacho with raw sea bass and smoked eel, continued with foie gras with raspberries on green fettuccine, and had duck breast with walnut parfait and balsamic vinaigrette as main course. Everything was flawlessly prepared. But for my taste the sweet raspberries were a bit too dominant, and I didn't expect the balsamic vinaigrette to be that sweet. Other diners may call this 'overly critical', and they may be right, as all in all the cuisine is right there in the upper echelon of Ashiya's fine dining spots.

The service was professional and attentive. The wine list offers an adequate selection, though maybe a bit on the pricey side.

Food: 7 Service: 7.5 Ambience: 7 Total: 7 pickles

Japanese/French menu, some English spoken.

How to get there:

Their homepage (access info)

Restaurant Thais (French)

Paseo Ashiya 1F, 6-22 Higashi Ashiya-cho, Ashiya/0797-32-1110/11：30～14：00&17:30-21:00(L.O)/Closed Wed/¥6000-10000/6.5 pickles/¥¥¥

Ashiya madams' favorite French. (This could be a compliment...)

It is sometimes said that restaurants are polished by their clientele. If so, it suggests the many Ashiya madams who reportedly come here (mainly for lunch and tea/cofee) may not be quite as genteel as they appear. But such is Ashiya. The food at Thais, though elegant and admittedly good, is not so authentic either and, though accomplished, ultimately lacks impact. The service and lighting were a bit off too; though the service improved on our second visit.

Since we had heard that the chef likes to use fresh seafood from local markets near the sea, we tried his seafood dish (poile of red snapper, greek style eggplant with red pepper sauce). We also tried dishes such as "boiled vegetables with Onsen egg and procuitto (1600yen)", "Ravioli of mushrooms, foie gras flavored (2000yen)", and "roasted French pigeon, foie gras flavored (3000yen)". All are not heavy, not too salty but not bland, light and pleasant.
The dinner course A(5500yen): Amuse-gueule,　entree (choose from 5), fish from the market, poilee of veal loin with foie gras, dessert (choose from 6 such as warm chocola fondant with saffran ice cream) and coffee. They have a 3800 yen course as well as the evening full course which is 8000 yen.

Food: 6.5 Service: 6.5 Ambience: 6 Total: 6.5 pickles

Japanese/French

How to get there: Get off at Hankyu Ashiya Station. There's a bridge to cross over the river. When you cross the river, you see the building on your left. The restaurant is on the first floor. They have parking for 6 cars.

Yururi (Japanese)

9-1 Iwazono-cho, Ashiya/0797-25-1255/11:30～15:00(L.O14:00)17:00～23:00(L.O22:00)/Check for closed days/5000-10000yen/6.5 pickles

Convenient kaiseki (traditional Japanese food course) place in Ashiya.

This 77-seat Japanese restaurant is unique in an area whose many other restaurants are mainly Italian and French. Designed by a famous "space" designer Yoshihiko Mamiya, Yururi embodies its unusual name, which means something like "relaxed." Upon climbing its tiny steps, I momentarily felt as though I were in Kyoto, the traditional heart of Japan.

Food at Yuriru is served in a traditional "kaiseki" style that involves 8-10 small dishes including sashimi , "yakimono" (grilled fish), tempura, etc. Everything satisfies both eye and tongue. One can get better Japanese kaiseki food in the pricey restaurant districts of Kyoto or Osaka but this restuarant is quite convenient for those who want to try traditional Japapanese food in their neighborhood or for entertaining guests from abroad. You can order a la carte, but since there is no English menu, it is safest to order a course. We ordered the 7000 yen course and found ourselves pretty much stuffed when fruit finally came. Service is attentive and sincere. There are loft rooms for up to 8 people, but free-range Occidentals may prefer the downstairs area.

Food: 6 Service: 8 Ambience: 6.5 Total: 6.5 pickles

No English menu. Their name reads"ゆるり"in Japanese.

How to get there: From JR Ashiya station, go to Miyagawa River and turn left. Walk about 10 minutes. The restaurant is on the right side of Miyagawa Riger, across the street from the Ikari Supermarket. See the maphere.

Masaya (Yakitori)

3 locations in Nishinomiya, 2 each in Ashiya and Kobe (see link below for locations and opening hours) / Yen 3000 / no credit cards / 6 pickels / ¥

Extremely popular Yakitori chain in the Kobe area

Dining at Masaya is a noisy and entertaining affair. Once you enter the place, you feel like Scotti beamed you into rural Japan. Masaya has a rustic, but attractive and cozy ambience, with waiters shouting the orders to the cooks. But not so fast. Usually after entering, you have to go out once more to find your place in the queue outside. Because at least the 2 Ashiya restaurants are always packed. Fortunately we never had to wait for too long. And I would never wait if it wasn't worth it.

Having eaten in numerous Yakitori-yas, I can happily confirm that this is my favorite. Such places are rarely a fine dining affair, and Masaya isn't either. But everything we were served was hearty and tasty. And if you feel the taste still isn't strong enough, then your savior comes in form of their fabulous sauce, which is better avoided if you are afraid of bothering people with your smell the following day.

Ordering at Masaya is simple. On your table you will find a pen and some copies of the menu, on which you simply indicate how many orders of one dish you would like to have. This menu is also available in English. Once you push the call button, the waiter will arrive at lightning speed to collect your order.

So far we've only dined at the 2 Ashiya restaurants, but for those we can say that there is hardly any noticeable difference in any area. We are unaware if the same can be said for the other 5 places, hence comments are welcome.

Food: 6 Service: 6 Ambience: 6.5 Total: 6 pickles

Click for Masaya's homepage

One note of caution - the linked Website says credit cards are accepted, but we had painful first hand experience to the contrary...

Saigon Paris Garden (Vietnamese)

5-13 Omasu-cho, Ashiya / 0797-38-8351 / 11:45～13:30(L.O)/17:30～22:00(L.O)/Yen 4000 / 6.5 pickels / ¥

Fiery food under Ashiya's 2nd yellow star

Saigon Paris Garden is the younger sibling of Saigon Saigon in Nishiyama-cho, one of the rising stars of Ashiya's restaurant scene. From the outside it looks more like a makeshift Vietnamese army barrack than a restaurant. When you enter, that feeling doesn't entirely disappear, but once you look into the many happy faces in this usually crowded restaurant, you know that you have come to the right place.

The biggest advantage of Saigon Paris Garden is that, since the restaurant is only 3 months old, you still may be able to get a table even on a short notice. Saigon Saigon is already so popular that you need to make a reservation probably a week in advance. And although we haven't yet succeeded to dine at Saigon Saigon, we are confident enough to say that the younger sibling has grown fast and must already have reached the level of Saigon Saigon.

We can happily confirm that nothing here is Japanized. This is the real thing. Just order the oyster & squid sauté in spicy sauce and you will see. It's the ultimate conversation killer. And although this dish is so spicy that it sets your mouth ablaze, your chopsticks are curiously drawn to the plate again and again, adding more fuel to the fire. A little less spicy, but still with a tickle, is the morning glory in spicy sauce. For the fainthearted there are plenty of options too, like the catfish in lemongrass and chili, or the chicken in lemon sauce.

Paris has been added to the name of the restaurant since they have a few French dishes on the menu too, which we haven't yet tasted. The drink list includes a small, but adequate choice of wines, the infamous Vietnamese liquor Nep Moi, and Vietnamese beer (among others). The service is quick, efficient and eager to please.

English menu available, English spoken.

Food: 7 Service: 6 Ambience: 4 Total: 6.5 pickels

HOW TO GET THERE: Take the north exit of Hanshin Ashiya Station, cross the street and walk to the north. At the junction turn right and walk until you reach the next big junction. Saigon Paris Garden is across the street on the left. By car from Kobe: on Route 2 cross Ashiya river. After about 200m turn right at the next big junction. Drive down this road until you reach the next traffic light. Saigon Paris Garden is on this junction on the left.

Giovanni (Italian)

Ashiya 10 Address Building 1F, 10-10 Kohmitsu-cho, Ashiya / 0797-35-0855 / 11:30-14:30 / 18:00-22:30 (last order 21:30) Closed Wed. / Yen 7000 / 6 pickels / ¥¥

Casual Italian next to Hanshin Ashiya Station

Giovanni is not the place for that special dinner, but one that we often visit when we decide to eat out on a short notice. The ambience is casual and simple, but pleasant. And reservations are usually not required.

The food at Giovanni is a safe bet, with consistent quality and partially creative. They use spices generously, so that food tastes hearty, unlike so many restaurants that believe catering to the Japanese palate means using no salt. The menu includes a la carte and 2 set menus, with the Yen 4000 course clearly offering the best value. It consists of an appetizer, pasta, main course, dessert and coffee.

The wine list offers a decent choice of Italian wines in various price categories. The service is quick and efficient, patiently introducing the Japanese menu from the chalkboard.

No English menu, no English spoken.

Food: 6.5 | Service: 6 | Ambience: 6 | Total:6

HOW TO GET THERE: Take the north exit of Hanshin Ashiya Station, cross the street and walk to the north for 30 meters. Giovanni is on the corner on the ground floor. By car from Kobe: on route 2 cross Ashiya river. Turn right not into the street on the banks of the river, but just after the Koban. Giovanni is on the left corner across the street of the next big junction.→This restaurant was moved to a new location. It is located on the street behind Fratello, along the Hanshin rail tracks.

Saigon Saigon (Vietnamese)

2-4 Nishiyama-cho, Ashiya/090-52600475/18:00～24:00(L.O23:30)/Closed on Monday (if Mon is holiday, open & close next day)/3000-4000yen/6.5 pickels

Genuine Vietnamese in Ashiya.

Thirty years after chasing out the Americans, Ho Chi Minh's revolution has happily spread to the banks of the Ashiya-gawa in the form of the anachronistically named, "Saigon Saigon," a tiny room of lurid vermilion emblazoned with the big yellow star of the people of Vietnam. But what food!! Saigon Saigon is always overflowing with noisy enthusiasts of Vietnamese food the likes of which are almost impossible to find in Japan, let alone in Ashiya. There are no Japanized dishes here - the chili sauce could destabilize the entire region. For those who seek authentic cuisine in its savage state, Saigon Saigon is the sizzling Heart of Darkness in lemon grass. Everything we tried was good; but you may need to ask the owner, who is reputed to speak some english, for recommendations. For the adventurous, we suggest a glass of NepMoi, a strong cinammon accented liquor made from jasmine rice that matches the food much better than you think. Saigon Saigon is not for the dainty, and the service is fast and furious; but the food is heavenly. Best of all, its cheap! Atmosphere 4, service 6, food 7 pickles.

How to Get There: a five minute walk down the shopping arcade from Hankyu Ashiya, on your left.

Ah-bon (Japanese/kushi)

6-8 Kusunoki-cho, Ashiya/0797-22-2030/18～21/Closed on Wednesday/JPY8000/7 pickles

A nook near an Ashiya train-crossing specializes in Japan's most overlooked, casual cuisine - kushi.

If fried food makes you think of chicken or chips, you may be missing out. Kushi, consisting of skewers of fried delicacies, is not so well known abroad as other Japanese food traditions, but it sure is good - at least once in a while. And, Ah-bon is one of the best kushi places we've found. There is only one course here; but its great. For 5500 yen you can enjoy 20 varieties of kushi - served a skewer or two at a time and progressing like a fireworks display to a finale. You'll be amazed what Ah-bon will fry and even more amazed at how light and tastey the result can be. Why, they even deep-fry fruits for dessert. There is not much of a wine selection; but beer is arguably a better match anyway. This very popular restaurant has only one counter and one table, so a reservation is a must.

HOW TO GET THERE: If you're coming from Ashiya on Route 2, turn left at Kusunoki-cho crossing (the crossing before KFC). It's just in front of the JR crossing.

Au Limo (French)

6-14 Kasuga-cho, Ashiya/0797-21-1234/11：30～14：00(L.O)17：30～22：00(L.O)/closed on Monday/5000yen/6.5 pickles

An authentic French bistroquet offering a cosy and friendly atmosphere to all comers.

Au Limo has firmly established itself as the most authentique and friendly bistro in the area - great for couples, friends, and even for families. With consistently good taste at very reasonable prices, it is a cornerstone in the restaurant rotation of many a local foreigner. A 3,800 yen course consists of a choice of entre, main course, dessert, coffee/tea, and bread (add a few hundred yen for delicacies like foie gras). Servings are ample - except perhaps for the cheese plate, which was a bit sad. You can also find decent wines at practical prices. Perhaps Au Limo's biggest plus is the personal touch of Thierry, the owner/manager, whose friendly suggestions in several languages are almost always spot-on. The menu is in English, Japanese and, of course, French.

Click for Au Limo's homepage

Food 6.5 Service 7 Ambience 6

HOW TO GET: 5 min walk from Hanshin Uchide Stn (North side). By car from Kobe, turn right at Kusunoki-cho crossing (楠町）, then turn left at the second crossing at the traffic light. It's on your left.