The interior is elegant and calming, like a Mediterranean resort
An open ocean view reminiscent of a Mediterranean resort and a garden brimming with greenery.
The pairing of wine with dishes made using local Hyogo ingredients carefully selected by the head chef himself will ensure that guests have an unforgettable experience.
Enjoy the refreshing view of Kobe Port at lunch, and the night view at dinner in an adult space.
LE COEUR
The interior of the store is filled with an elegant and calm atmosphere, allowing time to pass at a leisurely pace.
We also have private rooms available for anniversaries, family parties, etc.
General Manager
Kazushi Hiyama
| 1978 | Graduated from Tsuji Gakuen Culinary and Confectionery College |
|---|---|
| 1978 | Worked as a chef at the French restaurant "Charme" |
| 1983 | Worked as a maitre d' at Kobe Portopia Hotel Restaurant "Alain Chapel" |
| 1992 | Worked as a maitre d'hotel at Kobe Bay Sheraton Hotel Restaurant "La Cote d'Or" |
| 1996 | Worked as Executive Operations Manager at Kobe Bay Sheraton Hotel |
| 2005 | Works as representative of hospitality research institute "Meilleur Service" |
| 2007 | Currently serving as General Manager of Hotel La Suite Kobe Harborland |
What is your most memorable experience during your time at Tsuji Gakuen?
The various mistakes and first taste experiences he had with his friends in European countries on his graduation trip have been extremely helpful in shaping his sensibility and spirit of challenge as a chef and server. The unusual journeys he took walking through the cities of France and Italy with his friends are particularly moving.
Please tell us an episode that made you glad to be a graduate of Tsuji Gakuen.
It has been over 35 years since I graduated, but during that time I have had the opportunity to meet many Tsuji Gakuen alumni from various countries and regions, and I believe that these invaluable connections, which money can never buy, are a lifelong asset.
A message to high school students aiming to work in the cooking and confectionery fields
The job of a chef is an attractive and rewarding job that brings happiness and smiles to people through delicious food and desserts. Furthermore, delicious cooking has no nationality, and it is a lifelong qualification that is recognized all over the world.
LE COEUR
- Hotel La Suite Kobe Harborland 2F, 7-2 Hatobacho, Chuo-ku, Kobe, Hyogo Prefecture, 650-0042
- 078-371-0055
- 7:00-10:30 (LO 10:00)
11:30-15:00 (last orders 14:00)
17:30-22:30 (Last orders 21:00) 
- None Open all year round
- Lunch 5,000 yen / Dinner 12,000 yen
- Approximately 4 minutes walk from Minato Motomachi Station on the Subway Kaigan Line
Approximately 5 minutes walk from Nishimotomachi Station on the Hanshin Line
Approximately 10 minutes walk from JR Kobe Station
Approximately 15 minutes walk from Motomachi Station on the JR and Hanshin lines
