All You Can Eat Kobe Beef Japan

Kobe Beef in Nihon: 3 Best Restaurants Nearly Sannomiya Offering Affordably Priced Kobe Beef!

Date published: 23 October 2019
Terminal updated: 25 January 2021

If yous like a cut in a higher place the residue, you lot really need to try Kobe beefiness in Nippon! It'due south fifty-fifty ameliorate when the price of Kobe beef is reasonable.

From scrumptious beef bowls to Wagyu steaks, here are 3 restaurants serving up great lunches of Kobe beef in Kobe. They are sure to encounter your expectations in terms of budget, quality, and quantity.

Table of Contents

1. What is Kobe Beef?
2. 1. Kobe Steak Sai Dining: The teppanyaki chef puts on a dynamic display
3. 2. Hiroshige: Famous local eating place serving up Kobe Beefiness Bowls!
4. iii. Kobe Steak Propeller: Serving up quality Kobe beef in Japan in a casual setting

What is Kobe Beef?

At that place are several types of beefiness, but it'south said that the Kobe brand is the best. The rich natural environment of the Tajima mountainous region in the northern office of Hyogo Prefecture together with the meticulous care of the livestock breeders results in the beautiful marbling for which Kobe beefiness is famous. When grilled, the marbling melts and gives the beef an exquisitely tender flavor and texture.

There are many restaurants in the vicinity of the JR Sannomiya Station in Kobe where y'all can enjoy authentic Kobe beef in Nihon. Here we will focus on three that offer reasonably priced lunches serving that wildly wonderful wagyu beef.

1. Kobe Steak Sai Dining: The teppanyaki chef puts on a dynamic brandish

▲The plaques exterior the shop proclaim that it only purchases Kobe beefiness awarded top prize for excellence.

Our first recommendation is Kobe Steak Sai Dining that is renowned for its teppanyaki counters where you tin can watch the chef set dishes. It is located in the basement of a building one road in from the chief road, about a ten-minute walk in a westerly management from Sannomiya Station.

▲ The spacious interior with several teppanyaki counters

Inside the Kobe beef eatery, in that location are iii teppanyaki counters. In addition to them, there is besides a sofa tabular array section that can seat 8 people and the whole interior has a very spacious feel to it. The stylish monotone hues of the interior make for a very relaxing atmosphere for enjoying Kobe beef in Japan.

▲ Advisedly selected Kobe Beef Steak A Course (80 g) 3,600 yen (excluding taxation)

I ordered the Carefully Selected Kobe Beef Steak A Course (80 g) which is the most popular lunch course. Fifty-fifty though it's tiffin, this is a solid course consisting of a pottage of seasonal vegetables, a colorful salad of seasonal grilled vegetables, a choice of rice or bread to go with the master course of Kobe steak, and coffee or tea! And all at the amazingly reasonable toll of less than four,000 yen.

This institution prides itself on its fine selection of seasonal vegetables that are full of flavor. Before preparing the meal, the chef explains about the vegetables, such as where they were produced.

▲ On this twenty-four hours they consisted of Fukushima lotus root, Hyogo carrots, Miyazaki zucchini, Awaji Isle onions, Fukushima sugariness potatoes, Shizuoka watermelon radish, and Japanese white radish.

Primarily local vegetables are used, however, other really delicious ones are also selected. All the colorful vegetables are also very appealing to the center.

The chef carefully grills the vegetables and puts them on the plate with perfect timing. Dipping them into Andean rock common salt, the naturally subtle sugariness of the vegetables is simply and direct conveyed.

Then comes the principal entre. The beef is cooked flambé using brandy! The flambé performance was quite impressive and not something y'all normally see.

So if you lot similar, y'all tin can take a video of the chef cooking. The teppan [iron grill] is 3 cm. thick. The fire is lit below the grill before the store opens in order that the temperature of it tin exist kept at a abiding so as to ensure the all-time flavor when grilling. Watching the chef cook tin be mesmerizing and before you know it, the beefiness is grilled to perfection and ready to eat.

Just look at how perfectly the meat has been cooked. The meat is and then soft and tender that it dissolves in your oral fissure later only a few bites. The umami of the highest grade A5 wagyu beef explodes with flavor the moment y'all put it in your mouth.

Information technology is simply seasoned with salt and pepper plus there is a hint of the brandy flambé. The true flavor of the accurate Japanese wagyu beef is able to be experienced because it is non overly seasoned.

Garlic chips are also served with the slices of beefiness. If yous prefer, yous can too dip the beefiness into the Andean rock salt or Ponzu sauce containing naoshichi, which is often called a "phantom citrus fruit". Naoshichi is a citrus grown in Kochi Prefecture and has a perfectly balanced sweet and sour gustatory modality. The Ponzu mellows the fat in the beef so that it does non taste besides rich.

This Kobe beef restaurant has been mentioned in foreign media so there are many foreign visitors from Taiwan and elsewhere. This is a restaurant you definitely should visit if you want to taste the tiptop of rare and expensive beef brands at a very reasonable price.

• Kobe Steak Sai Dining

  神戸牛ステーキ 彩ダイニング

  • Address Cosmo Bldg. B1, three-1-9, Shimoyamatedori, Chuo-ku, Kobe City, Hyogo Prefecture
  • Phone Number 078-331-5638

  Open up: 11:30 a.m. ~ three:00 p.m. (50.O. 2:00 p.m.), 5:30 p.thousand. ~ 10:thirty p.m. (Concluding order nine:00 p.m.) *In December but open from 11:30 a.g. ~ 11:30 p.m. on Saturdays, Sundays, and holidays. Open until xi:thirty p.m. During the Kobe Luminairie and Christmas times
  Closed: December 31 and January 1

2. Hiroshige: Famous local eating house serving up Kobe Beef Bowls!

Hiroshige is the side by side Kobe beef restaurant we will introduce and is pop amid people in the know. It is located about a 10-minute walk north of Sannomiya Station.

Wow! Look at the line! These fans of Kobe beefiness are even willing to wait exterior in the rain for it. Such a shop as this is called Urikiri Gomen, which literally translates as "lamentable, we're all sold out" because that is what often happens due to its popularity.

When information technology has served all the meat it had on hand in the day time, the store closes in the evening. Information technology is even more popular than rumors would atomic number 82 one to believe.

Hiroshige is a Kobe beefiness basin specialty restaurant that uses but Japanese Kobe beefiness. There are only three things on the menu: gyudon beef basin, egg, and beer. Such adamant simplicity is really gutsy.

▲ The cozy interior can seat about 10 people at the two counters.

There is always a line of customers eager to eat this loftier-quality Kobe beef bowl.

▲Beef Bowl (regular size) one,500 yen, egg 100 yen (tax included in both)

And this is the Kobe gyudon beef bowl nosotros have been waiting for. The sweet fragrance of the underground sauce and steam ascent from the basin will make your oral fissure water!

In that location are and then many slices of the lightly grilled beef that yous can't see the rice beneath it. And on top of that there are beefsteak plant leaves and green onions.

Starting time accept a slice or 2 with your chopsticks and dip them in the beaten raw egg. The meat is juicy and actually tender. More than than your typical beef bowl, it is more than similar the beef served in an expensive sukiyaki restaurant. The large slices of beefiness make this a luxurious dish.

The master of the shop recommends pouring the egg over the ingredients in the basin. This is another succulent way of eating it and well worth trying. The sauce is soy-sauce based, but has a reserved flavour. Information technology'southward not all that sweet and as a result the full flavor of the beef is not diminished.

Kanzuri, a fermented seasoning fabricated from cherry pepper, is used in the sauce as a kakushiaji - a hugger-mugger ingredient added to give a subtle flavour - and this gives it a piquant season. This really gives the richly marbled beef a refreshing taste.

▲ Mr. Hiroshige Hishii who manages the store.

The manager, Mr. Hishii, has an interesting groundwork with 19 years of experience working in a number of Italian restaurants in Hyogo Prefecture.

With 20 years of experience every bit a chef, he wondered if it were not possible to create a beef bowl, which is popular with everyone, using high-quality beefiness and offered at a reasonable price and that was the inspiration for his store Hiroshige which opened in 2012.

To use Kobe beefiness in a beefiness basin was an epoch-making determination because in the minds of everyone beef bowls were considered to be a blazon of fast food.

At Hiroshige attention is paid to not making large amounts of ingredients and letting them sit, but to pay close attention to the timing of the cooking and presentation of each dish. Close attention is besides paid to selection of marbled beef that is non too fatty.

Ordering the beefiness in quantity as well contributes to lower prices. When he worked in Italian restaurants they all had large kitchen staffs, just at Hiroshige he does everything himself to avoid personnel costs. Doing everything past himself, from taking orders to preparing the dishes and serving the customers has to be a lot of hard work, but which makes information technology like shooting fish in a barrel to experience the strong spirit of the master in this shop.

Without doing any kind of ad but relying only on give-and-take-of-mouth, the popularity spread so that now it is frequently an object of Television set and media coverage. Many of the customers are visitors from abroad likewise as those on business trips to Kobe who always make information technology a point to visit. Once y'all taste the beef bowl information technology is like shooting fish in a barrel to see why.

If y'all ever have the chance to endeavor it, you'll see why customers exercise non mind waiting a long time to be served.

• Kobe Beefiness Bowl Hiroshige

  神戸牛丼 広重

  • Address Maekawa Bldg. 1F, 1-22-21, Nakayamatedori, Chuo-ku, Kobe City
  • Phone Number 078-222-6611

  Open: eleven:00 a.chiliad. ~ iii:00 p.m., half dozen:00 p.m. ~ 11:00 p.g. (Shop closes when beef is sold out)
  Closed: no set schedule

3. Kobe Steak Propeller: Serving up quality Kobe beefiness in Japan in a casual setting

Kobe Steak Propeller, the 3rd Kobe beef restaurant we recommend, is a 5-minute walk from Sannomiya Station, a little fashion downwards from the Kobe International House. It has a reputation for serving delicious Kobe steaks in a casual and relaxed atmosphere.

From the outside it looks more than like a cute buffet than a Japanese steakhouse.

The interior, decorated with many small antiques, has a very calm warm atmosphere. At the aforementioned time it exudes grade and feels like someone's home.

▲Kobe Steak Southward Lunch (100 yard) 3,000 yen. Add 500 yen for a ready of soup, salad, rice or bread (tax included)

The thick cuts of wagyu steak cooked medium rare are unbelievably tender. And the lean meat has a wonderful texture. You lot'll want to savor every bite of these succulent, thick cuts of delicious Japanese wagyu beef.

The meat and garnish are served on a unmarried plate, and the presentation is like that in a Western-way eating house. The steak is cut in piece of cake to eat slices and the tabular array is set with knife and fork also as with chopsticks. The chef recommends eating the steak with chopsticks.

The meat is only slightly seasoned and then that the natural flavor of the beef is not subdued. It comes with iii types of condiment: rose salt, onion sauce, and peanut sauce. The chef recommends the peanut sauce that is made with peanut butter. It has a slightly sweet spicy flavour that brings out the flavor of the beef.

Here the beef is not cooked on a teppan [atomic number 26 skillet] simply on a grill.

▲ Chef Kentaro Takahara in the foreground

According to Chef Takahara, considering the marbling of the beefiness is so fine, when grilled a lot of the excess fat drips off making for a healthier serving. Grilling seals in the season more, too.

▲ A glass of Kobe Wine Extra crimson (Kobe Winery) is 650 yen and a bottle costs 4,500 yen (tax included in both prices)

The chef recommends chewing the steak with a sip of vino. In improver to the local Kobe vino, there are 30 other types of unlike foreign wines as well available.

▲Fine art piece of work entitled Phone by the artist Christo (right)

The interior is decorated with several paintings. Amid them are works past Yayoi Kusama who is famous among painting fans. Due south of the eatery and nearby is a painting schoolhouse, and then painting enthusiasts often eat here.

Tourists come up as well for some of the tasty Kobe beef in Nippon, and the sophisticated even so relaxed atmosphere makes information technology very popular with local ladies. Propeller offers fine quality beef in a skillful old-fashioned casual atmosphere. Be sure to visit it during your visit to Kobe.

• Kobe Steak Propeller

  神戸ステーキ プロペラ

  • Address 8-1-14, Isogamidori, Chuo-ku, Kobe City, Hyogo Prefecture
  • Telephone Number 078-862-3972

  Open: Weekdays 11:00 a.m. ~ 3:00 p.m. (L.O. three:00 p.chiliad.), 5:00 p.m. ~ 9:thirty p.m. (L.O. 9:30 p.m)
  Saturdays, Sundays, and holidays 11:00 a.m. ~ nine:30 p.m. (L.O. 9:30 p.m.) *lunch menu served until 3:00 p.yard.
  Closed: always open

When in Rome do equally the Romans do. When in Kobe, eat Kobe beefiness! When you visit Kobe, be sure to visit i of the many great establishments that serve Kobe beef in Japan.

Text by:Advision

*This information is from the fourth dimension of this commodity's publication.
*Prices and options mentioned are subject to change.
*Unless stated otherwise, all prices include taxation.

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Source: https://livejapan.com/en/in-kansai/in-pref-hyogo/in-kobe_sannomiya_kitano/article-a2000051/

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