Yakiniku restaurants in Hyogo Prefecture! 19 picks by area, including places where you can enjoy Kobe beef

Photograph:TAKEぐるめ

Yakiniku・Horumon Bar Bovin is located along Ikuta Higashimon Shopping Street in Hyogo Prefecture, a 5-minute walk from Sannomiya Station.

There are 20 seats in total, with 6 counter seats, 8 table seats, and 6 attic Private room seats. The restaurant has calm lighting and a stylish interior, creating a space where you can enjoy your meal at a relaxed pace.

Photograph:ma--ru.

This restaurant is getting attention for serving fresh Horumon that was slaughtered that very day.

The photo shows the rare “Wagyu Outside skirt.” It is cut thick so you can really feel the texture of the meat, and the more you chew, the more the rich flavor unique to Outside skirt spreads out.

Photograph:EITI

It seems many people visit for the lunch-only "All you can eat Wagyu Horumon".

Once placed on the grill, the fat slowly melts out, and its sweet, rich flavor fills your mouth. The special miso sauce is rich yet refreshing, and it pairs perfectly with the Horumon.

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If you want to enjoy high quality Kobe beef in Kitanozaka-dori, Hyogo Prefecture, a highly competitive area for Yakiniku, Sumiyakiniku Ishidaya. Honten comes recommended.

The interior is clean, and they use a style where beef fat is rubbed onto the smokeless roaster grill before cooking.

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The most popular item is the "Special yaki-shabu (lightly grilled shabu-style beef)" shown in the photo, which uses the best part of the Chuck Eye Roll.

Many reviews say that when you quickly sear it and eat it with ponzu sauce, the juices, umami, and sweetness fill your mouth, making it really delicious.

Photograph:fisherchen

The photo shows the "Kiwami Atsugiri Tan," made with the richly flavored base of the tongue.

Though it is thick cut, it is tender enough to bite through, and you can also enjoy the tongue's signature crisp texture. Reviews say it is nicely marbled with fat, and the more you chew, the more the meat juices spread through your mouth.

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Kobe Beef Yakiniku Okatora, where you can enjoy Kobe beef from Hyogo Prefecture and Special Wagyu, is located in an area lined with restaurants, a 5-minute walk from JR Sannomiya Station.

The modern interior has 78 seats in total, with Semi-private room seating on the second floor and Private room seating on the third floor.

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The signature “Yakiniku no Tamatebako” is popular for its presentation, with brightly colored cuts of meat appearing from the smoke.

Many reviews say that grilling it over a shichirin (charcoal brazier) adds a charcoal aroma that brings out even more flavor, and that every cut is tender, juicy, and delicious.

Photograph:ハンゾー777

The photo shows the "Wagyu Kurashita Sudare-yaki."

It is made with well-marbled Chuck Eye Roll finely cut into a sudare-like lattice pattern, and when you put it in your mouth, the fat melts richly as the savory aroma and sweetness spread across your palate.

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At Kobe-gyu Koshitsu Yakiniku Daichoukin Sannomiya Souhonten, you can enjoy Japanese Black Wagyu centered on Kobe beef and Tajima beef.

It has a convenient location, just a 3-minute walk east from JR Sannomiya Station. The interior has a calm Japanese atmosphere, and there are 80 seats in total, making it quite spacious.

Photograph:りヴぁろばうわう

The photo on the left shows the "Premium Outside skirt," which is popular among Tabelog reviewers for being especially good.

Reviews also say that although it is thick cut, it is tender, very juicy, and packed with rich flavor, with the savory taste and meat juices filling your mouth.

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The course menu packed with popular items is also a hit.

The "Daichojin Course" lets you enjoy a total of 12 dishes, including tteok soup, Premium grilled shabu, and a choice of finishing dish. The meat in every dish is tender and nicely marbled, making for a highly satisfying meal.

Photograph:宗一郎【大阪グルメ・関西グルメ】

Kobe Niku-dokoro Washin, with all seats in Private rooms or Semi-private rooms, is a 3-minute walk from Sannomiya Station and is the perfect place for anyone who wants to enjoy Yakiniku without worrying about the people around them.

The interior, which skillfully incorporates Japanese elements, creates a grown-up atmosphere and works well for many different occasions.

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They buy whole specially selected Kuroge Wagyu (Japanese Black beef), so you can enjoy everything from classic cuts to rare parts.

Every cut is tender and juicy, yet the fat is so high quality that it does not feel heavy. The sauces and condiments are also just right, and you can enjoy cooking methods and variations matched to each type of meat.

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It stays busy at lunchtime too, with people coming to enjoy good Yakiniku from the middle of the day.

The “Kuroge Wagyu Jo-Karubi Lunch” in the photo is known for its tender meat, and people also say the set soup is tasty, with a rich dashi flavor.

Photograph:ふらん / 大阪カフェ.菓子店

Yakiniku MIYAKOYA is located on the 1st floor of the city hotel "the b Kobe" in the Sannomiya area of Hyogo Prefecture.

The dining room has high ceilings and an open feel, and it is popular because the tables are spaced far apart so you can enjoy your meal without worrying about the people around you.

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The signature “Wagyu Outside skirt sashimi-style yukhoe” is served with a sweet special sauce and rich egg yolk.

It is thick cut and satisfying to eat, and some reviews say the more you chew, the more flavor comes through.

Photograph:聖帝十字陵

The photo shows the popular menu item “Wagyu Strip loin sukiyaki.”

The sliced A5 rank Strip loin has beautiful, clearly visible marbling, and it is seasoned in a way that goes perfectly with rice, with a light sweetness from the meat as well.

Photograph:聖帝十字陵

Yakiniku Kitamatsu Bettei is a Yakiniku restaurant with Semi-private room seating throughout, offering a relaxed atmosphere where you can unwind.

It is also in a great location, just a 3-minute walk from Sannomiya Station, and the exhaust vent sits right above the grill so you can enjoy Yakiniku without worrying about smoke or smells.

Photograph:ちびさや。

The Bettei limited shio-mizu (saltwater) series is made by floating the meat in highly concentrated saltwater, which lets the flavor soak in evenly and keeps the meat soft and juicy without drying out.

When you lightly sear the surface and taste it, it is said to melt away the moment it hits your mouth.

Photograph:ちびさや。

The popular "Kuro Course" also comes with the new specialty, truffle rice.

The fragrant truffle rice is said to be fully infused with the rich flavor of beef, and if you add the sweet and savory gyu-shigure (simmered beef in soy sauce and ginger) served on the side partway through, you can enjoy a nice change of flavor as well.

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Yakiniku Horumon Marukyu Shoten is in a great location with excellent access, just a 1-minute walk from JR Sannomiya Station.

The clean interior has a somewhat nostalgic feel, and there are 28 seats in total, with 8 counter seats and 20 table seats.

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The photo shows the highly rated “Fresh Liver” from the Yakiniku menu, which has earned strong word of mouth praise among Tabelog reviewers.

The large cuts of liver look obviously fresh, with no off notes at all, and reviewers say the umami and sweetness are in great balance, making it very tasty.

Photograph:Rikohi~mama

The recommendation is the “Jo Mino (salt)” in the photo. It is thinly sliced, and the style is to grill it and then dip it in garlic butter before eating.

Its unique crunchy texture is said to be addictively tasty.

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Yakiniku Arashi is located on the 5th floor of a building along Ikuta Road in Hyogo Prefecture.

The compact interior has 31 seats in total, mainly table seating, and you can enjoy your meal in a calm atmosphere.

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It seems many people visit for the "A5 Kuroge Wagyu (Japanese Black Wagyu) All you can eat Course."

The photo shows the cubed kalbi from the previously offered "Daily Beef". It is said to be tender thanks to the fine knife cuts, and the more you chew, the more flavor comes out.

Photograph:reipon0217

There is also a wide selection of à la carte dishes.

A recommended item is the "Shori no Hoteishiki (Victory Formula) (Special three-cut assortment)," which in the photo includes three cuts: Sirloin cap, premium tenderloin, and Top sirloin. Reviews say the Sirloin cap has sweet fat that melts in your mouth, while the tenderloin is leaner but still tender and tasty.

Photograph:梅里

Itamae Yakiniku Ichigyu Sannomiya Ten buys whole A5-ranked branded female wagyu cattle and is located at the entrance to the Ikuta Higashimon Shopping Street.

The restaurant has a refined atmosphere, with counter seats where you can enjoy its itamae-yakiniku (chef-style yakiniku) style, as well as Semi-private room box table seating.

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The "Ichiushi Meibutsu 8-dan assortment" is a signature dish that lets you enjoy everything from standard cuts to rare parts.

Every cut is so tender it seems to melt in your mouth, and because they carefully trim off the fat beforehand, it tastes lighter and cleaner than it looks.

Photograph:ぺこぺこ21

The photo shows the highly rated "extra-thick Chateaubriand" that has earned strong reviews from Tabelog reviewers.

Despite its thick cut, the meat is said to be tender with fine marbling, letting you fully enjoy the sweetness of the fat and the rich flavor of the lean meat.

Photograph:みつ香

Gyudokoro Kei is a Yakiniku restaurant with excellent access, just a 1-minute walk from Nishi-Motomachi Station.

There are counter and table seats, as well as Private room seating where you can enjoy your meal without worrying about the people around you. The interior has a Japanese modern feel, with an elegant and calm atmosphere.

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Among Omi beef, this is a place where you can enjoy the high-quality and rare Sawai Hime Wagyu.

There were also reviews saying that the "Special Outside skirt" in the photo on the left has a fine texture, with a great balance of rich fat, sweetness, and bite, making it very tasty.

Photograph:Tamao-0925

A recommended dish is the "Tokusei Atsugiri Negi Tan," thick cut tongue sandwiched with green onions dressed in a special shio-dare (salt-based sauce).

The tongue is said to be thick and springy yet tender enough to bite through easily, with a juicy and rich flavor.

Photograph:関西を巡るアヤコ。

"Kobegyu Yakiniku Yazawa Honten" is a Kobe beef specialty restaurant located a 5-minute walk from JR Sannomiya Station.

The interior has an elegant atmosphere, and there are 50 seats in total, with table seating, Sunken kotatsu seating, and Private room seating.

Photograph:satorus19

To help guests enjoy Kobe beef at its very best, a skilled grill master attends to the cooking.

Every cut is said to have a melt-in-your-mouth texture, staying juicy without feeling heavy, so people say they can enjoy it deliciously to the very last bite.

Photograph:ゆーたん2012

The "Yazawa-ju" shown in the photo is a weekday-only, limited-quantity lunch menu item.

It is popular for letting you enjoy two kinds of Kobe beef: Kobe beef finished in a sweet-savory style with the restaurant's special sauce, and rare steak that lets you directly taste the sweetness of Kobe beef.

They say you can enjoy the meat even more when you eat it with the egg served on the side.

Photograph:すいぐる

"Yakiniku Kobe Juyoshiya" is a restaurant tucked away in the basement on the corner of an alley in Motomachi.

The open interior is a stylish space lit by neon, with 40 seats in total: 4 counter seats and 9 tables combined for groups of 4 and 6.

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You can fully enjoy Tajimaguro (a top grade branded beef from Hyogo), one of Hyogo's finest branded beefs.

The "Today's Tajimaguro assortment" lets you compare the sweetness of the fat. Sasabara (part of the brisket) is said to have a pleasant bite while still melting nicely in the mouth, with high quality meat and rich fat that never feels heavy.

Photograph:七やん

The "Juicy Yakiniku Lunch," which includes a variety of cuts such as kalbi (Korean-style short rib) and lean meat, is a popular lunch menu item among Tabelog reviewers.

The nakaochi kalbi (boneless short rib) is said to fill your mouth with the sweetness of the fat and the rich flavor of the meat as you chew, and the sauce is also good, making it the kind of seasoning that naturally goes well with rice.

Photograph:守城主の嫁

"Yakiniku Horumon Takeda Kobe Sannomiya Ten" is a local Yakiniku Horumon tavern located a 3-minute walk from the East Exit of JR Motomachi Station.

The interior has a design that brings food stalls to mind, and there are 73 seats in total, with counter and table seating.

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The "Takeda Yusho-mori" in the photo is an assortment of Outside skirt, kashira (cheek meat), shiro Horumon (white horumon), short rib, hatsu (heart), and seseri (neck meat).

The shiro Horumon is soft and melts in your mouth, while the seseri has an irresistible springy texture.

Photograph:Pochi Pochi

The specialty here is filling tongue packed with flavor, and the menu is varied enough that you can compare different kinds.

The “Nagai Tan Shio (salted pork tongue)” in the photo is thinly sliced, but each piece is large, and Tabelog reviewers say it is tasty with no off notes.

Photograph:Ai Nishiuma

Quietly tucked away along Flower Road in Kobe, Hyogo, Yakiniku bue.

The interior has a stylish and refined feel, and all seating is in Semi-private room spaces, so you can enjoy Yakiniku in a private setting.

Photograph:居酒屋大好きやん

They say you can enjoy high quality Wagyu selected with great care in sourcing.

The signature "Today's Yaki-shabu (lightly grilled beef) with Homemade Truffle Sauce and Egg Yolk" features a different cut each day. The photo shows the Strip loin, which is said to be melt in your mouth tender, and dipping it in the sauce keeps the fat from feeling too rich.

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To finish, many people seem to order the "Italian truffle kuppa (Korean rice soup)".

They generously shave slices of Italian black truffle over the kuppa, which is rich with dashi (Japanese soup stock). Many reviews say the truffle aroma pairs perfectly with the soft, fluffy egg.

Photograph:tech_no.1

Ogiya is a hideaway Yakiniku restaurant located a 3-minute walk from JR Rokkomichi Station.

The interior is a calm, grown-up space with black as the main color, and there are 7 counter seats and 4 tables.

Photograph:tech_no.1

The "thick cut tongue" is served with Shizuma's salted kombu kelp and lemon.

Cut to about 1 cm thick, it has a light bite, with just the right amount of marbling and lots of rich flavor packed in.

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The “Kobe Beef Owner’s Omakase Course” is said to be like a meat kappo (Japanese style course meal) focused mainly on lean cuts.

It seems you can fully enjoy meat prepared in a variety of ways, including gyusashi (raw beef slices), where you can taste the sweetness and umami of the fat even without any seasoning, and Kobe beef Yakiniku made with rare cuts, where the aroma of the fat quickly spreads across your palate.

Photograph:pop_o

Yakiniku Possamu Chibu is a specialty restaurant for Kobe beef and kanjuku Omi gyu (fully matured Omi beef), and it has great access just a 3-minute walk from the south exit of JR Hyogo Station.

The interior has a calm atmosphere based around black tones, and there are 30 seats in total, including table seating and couple seats, so you can take your time and enjoy Yakiniku.

Photograph:MASAHIDE2024

The limited-quantity "Thick Cut Tongue" is a tongue Chateaubriand served with grain mustard and salt.

Even though it is thick cut, it is rich and tender, and it seems highly satisfying for its springy bite and deep flavor.

Photograph:KみちょG

The recommended shio reba (salted liver) uses fresh liver said to be within 3 days of slaughter.

You briefly swish it in sesame oil and then eat it with salt, a style that lets you really taste a sweetness like raw liver.

Photograph:島玉夫

Yakiniku Uramatsu Himeji Honten is located along Himeji Miyuki-dori, not far from Himeji Station.

The clean interior has a calm atmosphere, and there are 21 seats in total in Semi-private room, in addition to counter and table seating, so you can enjoy your meal at a relaxed pace.

Photograph:つっちん

One Yakiniku menu item you should definitely order when you visit this place, and one that Tabelog reviewers have been talking about, is the "Atsugiri Negi Tsutsumi Tan" in the photo.

The thick cut tongue is tender and juicy, pairs well with green onions, and gets great reviews for being very satisfying to eat.

Photograph:Sho H

The photo shows the signature item, "Maboroshi no Nama Outside skirt."

This style uses highly prized Wagyu Outside skirt, wrapped with egg in Korean seaweed before eating. The meat is incredibly tender, and each bite fills your mouth with rich flavor.

Photograph:cereamo

Akashi Yakiniku MORISHIN Akashi Ekimae Ten is a 3-minute walk from JR Akashi Station.

The interior is clean and calm, and the ventilation pulls in the smoke well, so you can enjoy Yakiniku without worrying about smoke or smells.

Photograph:K_ N

The Chateaubriand, which is hard to cook just right, is grilled by the staff to its most delicious state.

Even though it is thick cut, it is said to be amazingly tender, with a texture so soft it seems to melt away without even needing to chew.

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The eye catching "niku cake (meat cake)" makes a great surprise for a Special day.

It uses fresh meat prepared for yukhoe (Korean style raw beef), and despite being lean, it is moist and tender with no greasiness.