Wine at a French Bistro from 9 a.m.: Cuisine PASSE PARTOUT in Kobe Kitano

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Enjoy French bistro dishes and wine from 9 a.m.—is it really okay for a place like this to exist? I visited cuisine PASSE PARTOUT in Kobe’s Kitano area to experience this little taste of heaven.

Located near Hunter-zaka in Kitano, the restaurant has an impressive Parisian-style appearance.

Owner Yoshikawa trained in authentic French cuisine for 22 years at hotels, wedding venues and other establishments before opening cuisine PASSE PARTOUT in 2022. Originally from Kitano, Yoshikawa places importance on the French concept of “terroir”—using local ingredients—and incorporates plenty of produce from Hyogo Prefecture.

The menu features many French regional dishes, with a focus on the cuisine of Parisian bistros. “We hope guests will enjoy French cuisine and the Paris-style atmosphere,” Yoshikawa says.

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In addition to two terrace seats, there are around 10 seats indoors. On the day of my visit, local residents were already enjoying drinks cheerfully from shortly after 10 a.m.

“Chicken Liver Pâté” ¥600 (tax included)

As a starter, I ordered the “Chicken Liver Pâté.” Its rich flavor comes from the sweetness of port wine, along with plenty of butter and heavy cream. It has a classic taste and was served with a dry Riesling.

“Assorted Deli Plate” ¥2,500 (tax included)

Next came this “Assorted Deli Plate,” made with prepared dishes also sold at the restaurant.

The selection included Lyonnaise-style Awaji chicken gizzards, braised zucchini and whitebait, Iberico pork salami, eggplant prepared like caviar, carrot râpée, and Basque-style Japanese flying squid.

The tomato-braised Akashi octopus and petits pois had a rich tomato flavor with a pronounced garlic aroma.

“Rokko Mushroom Salad” ¥1,200 (tax included)

The Rokko Mushroom Salad is a popular staple. The combination of thick-cut bacon, almonds and shallots is irresistible. I enjoyed it with Chardonnay.

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Eating raw mushrooms in a salad like this feels distinctly European.

“Roquefort Omelet” ¥1,500 (tax included)

This omelet is generously topped with shaved Roquefort cheese. The cheese on top seems to whisper, “I’m made to go with wine.”

When you cut into it, the promised soft, runny center appears, whetting the appetite. The eggs come from Kitasaka Poultry Farm on Awaji Island.

Champagne by the glass starts at ¥1,500 (tax included), while wine by the glass starts at ¥1,000 (tax included). Non-alcoholic sparkling wine is also available.

The Champagne served by the glass always comes from a magnum bottle. “Not many places serve it from magnums, so it’s quite unusual,” says staff member Fujita.

Guests can choose from three white wines, three red wines and rosé by the glass. The labels change, but varieties such as Pinot Noir, Chardonnay and Sauvignon Blanc are available.

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This is the full menu

cuisine PASSE PARTOUT offers delicious French regional cuisine in a relaxed atmosphere.

Enjoying a morning drink on a weekday, even with a slight sense of indulgence, is a pleasant way to start the day. On a day off, you could also have drinks with friends in the morning and then go shopping in Sannomiya.