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AP Television Old Hyogo Prefectural Offices, Kobe City, October 19th 2010 1. Various of guests at the book launch of the 2011 Michelin guide to the restaurants of Kyoto, Osaka and Kobe. AP Television Kobe City, October 29th 2010 2. Zoom out of ferry arriving at one of Kobe's ports. AP Television Kobe City Sanomiya district, October 30th 2010 3. Wide shot of Ikuta Road, location of a range of multi-national restaurants. AP Television Kobe City, chinatown, October 29th 2010 4. Wide of main street in chinatown 5. Close of street food sold in chinatown 6. Close of street food sold in chinatown AP Television Kobe City Sanomiya district October 30th 7. Sign outside restaurant specialising in Kobe beef AP Television Old Hyogo Prefectural Offices, Kobe City, October 19th 2010 8. Set up of Michelin Guide director Jean-Luc Naret at 2011 Michelin Guide launch 9. SOUNDBITE: (English) Jean-Luc Naret, director, Michelin Guide: "When we launched the first guide of Kyoto and Osaka, people from Kobe said: "What about us? Why? We don't have any good cuisine?" Of course there's a very good cuisine here, but we did not have the time to finish the selection last year, so we decided to actually add this year, Kobe. And our inspectors have been on the road here in the street trying to find the best address and the results have been absolutely incredible." 10. Wide of Chefs who have received stars in this year's guide 11. SOUNDBITE: (English) Jean-Luc Naret, Director, Michelin Guide: "We have more than 50 restaurants with stars here, who deserve to be recognised by the Michelin guide." 12. Wide of Naret with "super chef" Murata Yoshihiro, owner of the Kikunoi restaurants in Kyoto and Tokyo as he receives a 3 star award 13. Wide of a representative from Hyotei, a restaurant with over 400 years of history is also among the 12 restaurants to receive 3 star awards 14. Wide of the owner of Kitcho, another of Kyoto's most acclaimed restaurants receives the 3 star award 15. SOUNDBITE: (English) Jean-Luc Naret, Director, Michelin Guide: "It is a small port and people came here a long time ago from all different countries. There's less tradition, the chefs are more free to enjoy themselves which actually gives a different kind of cuisine, because they have the produce, beautiful produce from the sea and they use it in a different way. So yes, I think Kobe is a destination in itself in terms of Gastronomy." 16. Various of Fukumoto Shinya, Chef at the "C� sento" restaurant in Kobe receiving a 3 star award from Naret AP Television Kobe City October 29th 2010 17. Various of Fukumoto Shinya selecting seafood to serve at his restaurant 18. Sign on "C� sento" restaurant exterior 19. Close up of roast duck on plate 20. Pan of the restaurant serving lunch. (The set lunch menus are around $60 per person) 21. SOUNDBITE (Japanese) Fukumoto Shinya, Chef at Kobe's "C� sento" restaurant: "I went to Europe at the age of 20. The first four years I spent in Italy and then another four in Spain, until I was 28." 22. Various of Fukumoto at work in his kitchen. 23. SOUNDBITE (Japanese) Fukumoto Shinya, Chef at Kobe's "C� sento" restaurant: "When I was 28 my mother fell ill with an intractable disease. She needed someone to be with her and so I looked after her for a year. I opened "C� sento" when I was 30." 24. Various of Fukumoto at work. AP Television Old Hyogo Prefectural Offices, Kobe City, October 19th 2010 25. SOUNDBITE (English) Jean-Luc Naret, Director, Michelin Guide: AP Television "C� sento" restaurant, Kobe City, October 29th 2010 26. Various close and mid shots of dishes laid out on table 27. SOUNDBITE (Japanese) Fukumoto Shinya, Chef at Kobe's "C� sento" restaurant: 29. Set up shot of Konishi Tadanori LEAD IN: You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/6196ebff15e866dcdcee2666dd9772dd Find out more about AP Archive: http://www.aparchive.com/HowWeWork