• Main
  • About the Team
  • Location
  • Lessons
    • After-school Clubs >
      • Literacy 4 Littles
      • STEAM
      • The Writing Workshop
    • Weekend Clubs >
      • Coding Saturdays
      • STEAM Saturdays
      • World of Math Saturdays
      • Great Minds Sundays
    • Private Tutoring
    • Homework Club
  • Day Programs
    • Summer Writing & STEM Intensive 2023
    • Middle Years Mornings 2023
    • Middle Years Intensive Winter 2022
    • Middle Years Summer Intensive Pilot 2022
    • Spring Writing & STEM Intensive 2023
    • Halloween Holiday Intensive 2022
    • Winter Camp 2022
    • Project Camp 2021
  • LLKobe Policies
  • Special Offers
  • Blog
  • For Coding 2021
  • Job Opportunities
  • 日本語
Learning Lab Kobe
  • Main
  • About the Team
  • Location
  • Lessons
    • After-school Clubs >
      • Literacy 4 Littles
      • STEAM
      • The Writing Workshop
    • Weekend Clubs >
      • Coding Saturdays
      • STEAM Saturdays
      • World of Math Saturdays
      • Great Minds Sundays
    • Private Tutoring
    • Homework Club
  • Day Programs
    • Summer Writing & STEM Intensive 2023
    • Middle Years Mornings 2023
    • Middle Years Intensive Winter 2022
    • Middle Years Summer Intensive Pilot 2022
    • Spring Writing & STEM Intensive 2023
    • Halloween Holiday Intensive 2022
    • Winter Camp 2022
    • Project Camp 2021
  • LLKobe Policies
  • Special Offers
  • Blog
  • For Coding 2021
  • Job Opportunities
  • 日本語
Learning Lab Kobe

University & Graduate Courses

K-6 Topics

K-6 Topics


Asparagus Salad     ​Shaved asparagus, pine nuts, panna cotta, vinegar  15
Chopped Salad     iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese  14
Mussels     shallots, lemon, white wine, butter, parsley  16
Lobster Bisque     maine lobster, celery, white wine, cream  13
Duck Liver Mousse     duck liver, milk, garlic, shallots, butter, crostini  14
​Little Gems     walnuts, salt, shallots, champagne vinegar, pecorino romano cheese  12

​MAIN COURSE


Filet Mignon 8oz     bordelaise, chives, butter  18
T Bone 18oz     fresh herb sherry butter, chives  60

Rib Eye 20oz     argentinian raised prime black angus, salt, pepper, garlic, butter  65
Porterhouse 26oz     fire roasted, chive, butter, garlic  90
Bone-in New York 16oz     shallot butter, cipollini onions, salt, pepper  75
Prime Rib 15oz or 20oz     slow roasted, au jus, horseradish  55
Hokkaido A5 Wagyu     chateau uenae, farmed in below freezing temperatures  125
​

DESSERT


Soufflé     chocolate soufflè, tahini cookie  10
Cheesecake     watsonville strawberries, graham cracker crust  11
Ice Cream     black sesame, salted caramel, tcho chocolate  7
Warm Apple Crumb Pie

Learning without boundaries


Hours

M-F: 14:00-21:00
Sat: 9:00-16:00
SUN: 11:00-21:00

SUMMER HOURS
(June 19 to August 18):
M-F: 9:00-19:00

LOCATION

〒658−0051
兵庫県神戸市東灘区
住吉本町2丁16−2
第二山口ビル1F

​
〒658−0051
Hyogo-ken higashinada-ku
sumiyoshi honmachi 2-16-2
Daini Yamaguchi Building 1F

CONTACT

INFO@LLKOBE.COM
©2017-2021 Lee Hanae Ung