Amazing steak in Hyogo Prefecture! 20 popular picks including places where you can enjoy Kobe beef

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Founded in 1956, this restaurant grills its steaks using original techniques passed down from the previous generation, a style also known as the "Aragawa Style."

It is about a 10-minute walk from Sannomiya Station. The restaurant has a classic atmosphere, with tables spaced comfortably apart, and seating on both the first and second floors.

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The steak cuts available seem to change depending on the day, but it looks like you can choose from several kinds, including Kobe beef, and have it grilled.

They grill the meat on binchotan (white charcoal) over charcoal fire, with the meat skewered on metal skewers. The outside is said to be nicely browned, while the inside is moist and tender.

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The popular “Chef’s Recommended Course” lets you choose one plate from several kinds of Appetizers. The main dish is a steak of Kobe beef.

The Appetizers include sautéed foie gras and smoked salmon, and many reviews say these dishes are also delicious.

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This restaurant is directly operated by JA Zen-Noh Hyogo and lets you enjoy beef and vegetables from Hyogo Prefecture. You can savor Tajima-gyu (Tajima beef) and Kobe-gyu (Kobe beef) as steaks or shabu-shabu.

It is on the first floor of a hotel near Sannomiya Station, marked by its brown exterior walls. The space has a stately feel, and it also seems to have a Teppan-yaki counter.

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Tajima-gyu (Tajima beef) is a Kuroge Wagyu (Japanese Black Wagyu) raised only in Hyogo Prefecture. It is known for its beautiful marbling and fine meat quality.

There is also a course featuring the more premium Kobe Beef, and you can watch it being carefully grilled right in front of you while enjoying the sizzling sounds and aroma as well.

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They are particular about using ingredients from Hyogo Prefecture, including rice produced in Hyogo Prefecture and even Hyogo Prefecture soy sauce in the ponzu sauce served with the steak.

There were multiple reviews saying that even the salad made with local vegetables in season and the miso soup were delicious.

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This restaurant reportedly goes to the auction every week to carefully select and source Kobe beef, the top tier of Tajima-gyu (Tajima beef). It is located on the 5th floor of a building about a 7-minute walk from Sannomiya Station.

The interior has a natural look, with table seating and counter seating.

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If you sit at the counter, one highlight is that you can watch the whole process right in front of you, from carving large blocks of meat, skewering them on metal rods, and grilling them in the ro-gama (hearth oven), all the way to the finishing touches.

There is also a course where you can compare recommended cuts of Kobe beef. It seems you can really taste the differences in aroma, tenderness, and how it melts in your mouth.

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The meat they source is aged and stored so they can serve it at its best. They also vary the aging time, cutting method, and level of doneness for each cut.

Multiple reviews say the pairing of steaks grilled over Kishu Binchotan (Kishu white charcoal) and Special wines is excellent.

A Teppan-yaki restaurant on the second floor of Hotel La Suite Kobe Harborland, about a 10-minute walk from Kobe Station.

It seems to have a calm space with a sense of elegance. Beyond the Teppan-yaki counter, you can take in views of Kobe-ko (Kobe Port), and the night view is also said to be beautiful.

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There are several courses centered on steaks made with Kuroge Wagyu (Japanese Black Wagyu), including Kobe beef. Some courses also include seafood dishes from the Seto Inland Sea.

One highlight is that the steak comes with about 10 kinds of yakumi (condiments). Even the special plates are made from local pottery, showing the attention to detail in the tableware as well.

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The chef cooks right in front of you, and the dynamic live performance is also popular.

Some courses also include beautifully plated desserts made with seasonal fruits from Hyogo Prefecture after the meal. They also offer a service that adds a message for special occasions.

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This Teppan-yaki restaurant is located on the first basement floor of a building, about a 5-minute walk from Sannomiya Station. You can enjoy steak courses for both lunch and dinner.

The space has about 11 seats, set around a Teppan counter. It seems to have the feel of a calm adult hideaway, with jazz playing in the background.

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The main steak is Special selected Kuroge Wagyu (Japanese Black Wagyu). They also offer a course where you can enjoy Kobe beef.

One nice touch is that the steak comes with about four kinds of salt. These include truffle salt, charcoal salt, and wasabi salt, and each salt brings out a different flavor.

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They grill abalone and tennen kuruma ebi (wild Japanese tiger prawns) on the Teppan-yaki grill as well, bringing out their concentrated umami.

They also have large-sized omaru ebi (lobster), and part of the appeal is the live performance feel as it is grilled in a bold, dynamic way. Courses where you can enjoy both meat and seafood are also popular.

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This steakhouse is located inside Kobe Meriken Park Oriental Hotel, about a 5-minute drive from Kobe Station and near Kobe Port Tower, one of Hyogo’s sightseeing spots.

It is on the 14th floor, and the view from the windows is another highlight. The stylish space is well known for its great views of Kobe Port both during the day and at night.

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There are several courses centered on steaks of Kobe beef and Special selected kuroge wagyu (Japanese Black Wagyu). They also offer seasonal limited courses and event plans.

Reviews say the Teppan-yaki performance as the steaks are grilled right in front of you is wonderful, and that chatting with the chef is part of the fun.

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The signature abalone Teppan-yaki is said to come with a presentation where the flame flickers even on the plate as it is served.

The chawanmushi (savory egg custard) made with dashi (Japanese soup stock), which is unique to Japanese cuisine, and the ochazuke (rice with tea broth) served at the end are also well received. Some courses also let you choose the rice dish served at the end.

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Waguro Shinkobe Ten, located on the 3rd floor of Kotonoha Kobe, a commercial complex near Shin-Kobe Station, is a long-loved steak restaurant that first opened in 1988.

All seats are counter seats set in front of a Teppan-yaki grill, so diners can also enjoy the live cooking experience. The antique crafts on display are another highlight.

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They Special select only Sanda gyu Kobe niku (Kobe beef from Sanda), considered an even more premium grade among Tajima beef.

The steaks are grilled with perfect heat, and you can enjoy them with salt, black pepper, or a special sauce made with soy sauce and other seasonings.

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The restaurant is also popular for grilling the steaks in half portions so you can eat them fresh off the grill, and for carefully accommodating detailed requests for doneness.

Along with vegetables, the side dishes include Japanese ingredients such as tofu and konnyaku (yam cake). Everything is said to have a nice roasted aroma and taste great.

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This Teppan-yaki restaurant is on the third floor of a building near Sannomiya Station. Here you can enjoy Kobe gyu (Kobe beef) sourced from three contracted farms in Hyogo Prefecture.

There are about 26 seats in total, and every seat is at a counter with its own teppan grill. You can watch the chef grill the steak right in front of you.

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The course centered on Kobe beef steak is popular for letting diners fully enjoy the meal. You can choose the size and cut of the steak.

Guests can also enjoy the time as the beautifully colored Kobe beef before grilling is cooked to perfection by the chef alongside lively conversation.

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The rice included in the course can be changed to garlic rice for an additional fee. The garlic rice, stir-fried right in front of you on the Teppan-yaki griddle, smells great and is popular for how tasty it is.

You can also add foie gras and hotate (scallop) adductor muscle to the course, and the à la carte menu also has an original Hamburger Steak.

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This restaurant serves Kobe beef steak grilled in a kiln oven built with refractory bricks and fired with binchotan (high-grade Japanese charcoal). They use Kishu Binchotan, said to be the highest quality.

The space has a calm feel with chic interior decor. It is about a 3-minute walk from Sannomiya Station.

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When they grill Kobe beef on long skewers over the high heat of binchotan (Japanese white charcoal) flames inside the robata-style oven, it gives the outside a nice savory char while keeping the inside moist.

You can enjoy a flavor that is different from steak cooked on a Teppan-yaki grill or over charcoal.

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If you make a reservation for 2 or more people, they also offer a service where they grill blocks of lean meat and filet from Kobe gyu (Kobe beef) into steaks and plate them as an assortment so you can compare the two.

They also have a full course that pairs steak with dishes made from seasonal vegetables and fish.

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This Teppan-yaki restaurant is on the 8th floor of a building near the west exit of Hankyu Sannomiya Station. It seems to have a chic and calm atmosphere.

There are counter seats with a large teppan and Private room seating, and either way, you can watch the chef cook right in front of you.

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There are several courses centered on Kobe beef steak. The filet has a nice springy texture, and the juices spread in your mouth.

Courses where you can also enjoy Hyogo-produced octopus, wine-steamed fish, and scallops prepared Teppan-yaki are also popular.

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Inside, there is also a glass enclosed wine cellar, and they reportedly have more than 80 kinds of wine sourced from around the world.

They also offer a wide range of drinks, including wines by the glass, Japanese sake, and shochu (Japanese distilled spirit). It seems like a great place to enjoy a tasty steak while sipping a drink.

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This restaurant near Changanmon Gate in Nankinmachi, the Chinatown area in Kobe Motomachi, serves Kobe beef. It stays open straight through from lunch to dinner, so it is easy to stop by while sightseeing.

The interior has a Japanese modern style, and there are counter seats with Teppan-yaki grills on both the first and second floors.

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You can choose from a variety of cuts of Kobe-gyu (Kobe beef), such as lean meat, filet, and Strip loin, and enjoy them as steak. They also offer a reservation-only course where you can compare different cuts of the rare premium Kobe-gyu.

It is also appealing that the chef grills the meat right in front of you and talks about Kobe-gyu as well.

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The "Kobe gyu (Kobe beef) Aburi Sushi" made with thinly sliced Kobe gyu lightly seared on the surface is also popular. You can also compare sushi topped with rich chutoro and lean akami.

Even though each piece is bite-sized, you can still enjoy meat that seems to melt in your mouth.

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A steakhouse near the intersection in front of Kobe City Hall. You can enjoy steaks cooked on an original grill that lets the extra fat drip away as they cook.

The place seems to have a stylish atmosphere, with an interior put together in an antique style.

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The "Kobe gyu (Kobe beef)" steak is said to have its extra fat rendered off, giving it a clean, fragrant flavor. Once you put it in your mouth, it seems to melt away smoothly.

You can choose cuts like loin or rib, and you can also choose the portion size. It can be ordered either as A la carte steak or as part of a course.

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The popular lunch option is the "Propeller Lunch." It is a hearty lunch plate with cut steak, croquettes, pie, and more served as an assortment on one plate, giving it a lavish look.

They also offer a "Wagyu steak lunch," so it seems you can casually enjoy good meat dishes here.

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This shop has a space where they sell Special cuts of domestic branded wagyu (Japanese brand-name beef) and branded pork, and also offer eat-in dining in the same area.

It is about a 10-minute walk from Kobe-Sannomiya Station. The cafe-like eat-in space appears to have about 12 seats.

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You can choose the steak cut you like from the meat lined up in the showcase, and they will grill it in the kitchen for you.

They serve grilled Tajimaguro (rare Tajima-raised Kuroge Wagyu) and fine-textured Kobe Beef, letting you enjoy them simply with salt and pepper.

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One popular option is the "Lean Steak & Hamburger Steak Lunch." It lets you enjoy plenty of meat, with steak and juicy Hamburger Steak.

The set also comes with house-made sausages and potato salad, and everything gets great reviews for being tasty.

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This restaurant is run directly by a meat wholesaler that buys whole heads of Kobe beef. You can also enjoy Kobe beef steaks in a casual setting.

It is about a 1-minute walk from the West Exit of Sannomiya Station. The restaurant has floors from the basement to the second floor, and it seems to have an atmosphere that is easy to use whether you are in a group or on your own.

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There is a course where you can choose to enjoy Kobe beef as steak, shabu-shabu, or sukiyaki. The popular choice is steak.

The steak is cooked to your preferred doneness and is said to taste great even without sauce. You can also choose the Special premium Kobe beef.

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They also serve a dish where they quickly sear thinly sliced Kobe gyu (Kobe beef) right in front of you. It is a shabu-shabu style dish cooked on the grill, and you can enjoy the light fat of the Wagyu.

They also offer a course that uses Kobe gyu in everything from the Appetizers to the main steak and the rice at the end of the meal.

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This restaurant serves steaks made with A5-grade Kobe beef. It is located on the basement level, about a 4-minute walk from Motomachi Station.

The space has a stylish white-based design. The counter seats with Teppan-yaki grills are split into three sections, making it easy for groups and families to dine here.

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You can choose the cut and portion size, including Kobe beef, Strip loin, Chateaubriand, and Spencer roll.

Kobe beef is known for its fine texture and high quality fat with a low melting point that almost melts in your mouth. When served as steak, it has a great aroma, and after it melts in your mouth, the finish is said to be light.

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Not only steak, but also abalone and foie gras are grilled on the Teppan-yaki. Some reviews also say the flambé performance is wonderful.

If you make a reservation in advance, they will also prepare a dessert with a message, so it seems well suited for special occasions.

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A steakhouse near the East Exit of Sannomiya Station. It is said to be a hideaway-like spot tucked away in a back alley.

The interior is casual and compact, with about 11 seats. It seems to have a homey atmosphere where anyone can drop in with ease, whether dining solo or with family.

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A key point is that you can choose either Tenderloin or Strip loin for your steak, and you can also pick the size in fine 50g increments starting from 150g.

The fattier parts are trimmed off, and the charcoal grilling renders out the excess fat too, so even a bigger steak than usual still goes down surprisingly easily.

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Some steaks are so large they hang over the edge of the plate. They also adjust the heat of the charcoal fire to match the thickness of the meat.

People also like that they can choose from sauces such as wasabi shoyu (soy sauce) for a light taste and garlic shoyu for a richer flavor. You can customize your steak and enjoy it your way.

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Located near Sannomiya Station, this restaurant is on the basement floor of Sannomiya Plaza, home to many shops. You can casually enjoy steaks made with Kobe beef.

With a cafe-like atmosphere and all-day service from lunch through dinner, it seems easy to stop by even while shopping.

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For the Kobe beef steak, you can choose from cuts such as Strip loin, lean meat, and filet, and the portion size comes in five options from 80g to 330g.

It is cooked until tender and tastes great even on its own. You can also change up the flavor with wasabi and the house special sauce.

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The "Kobe Beef Adult Kids' Plate," available only at weekday lunch, is also popular. It is an adult version of an "okosama lunch (kids' meal)," with an assortment of treats like steak and fried items on one plate.

The Hamburger Steak uses various cuts of "Kobe Beef" and is also well liked for its tender texture and rich flavor.

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This steak restaurant specializes in Kobe beef and is about a 6-minute walk from Kobe-Sannomiya Station. You can enjoy steaks grilled over a wood fire.

The first floor lets you watch the steaks being cooked, the second floor has Semi-private room seating, and the third floor is suited for groups, so it works well for all kinds of occasions.

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Guests can casually enjoy an aperitif and amuse-bouche on the first floor, then move to the calm seating upstairs to take their time with a course meal.

For the main dish, guests can choose their Kobe beef from seven different cuts. The meat is quickly grilled over a wood fire, giving it a great aroma.

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Many reviews say the way the dishes are served is also thoughtfully done, making the experience fun and stimulating for the eyes and nose.

The salad is finished by flambéing Cointreau, which seems to add a surprising aroma and flavor. Even the final coffee is said to be original, with the beans lightly smoked over a wood fire.

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This restaurant serves local specialties from Hyogo Prefecture, including Kobe beef, seafood, and jidori (local chicken). It is about a 5-minute walk from Motomachi Station.

The restaurant also has a counter made from a single slab of cedar, creating a space where you can feel the warmth of wood. It seems to have a relaxed atmosphere that makes it easy to visit with close friends.

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They will show you Kobe beef in block form stamped with its crest as proof of quality, and the owner will also explain the meat.

You can choose the cut and size for your steak. Because they grill it directly over charcoal, the extra fat drips off and it takes on a smoky aroma.

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They also have beef from the United States and Australia, so it seems you can compare different beef steaks.

The charcoal grilled thigh meat of Tajima-dori (local chicken from Hyogo Prefecture) is also popular. It is said to stand out for its tenderness.

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This is a place where you can casually enjoy steaks made with Kobe beef. They also serve Wagyu sushi and kamameshi (rice cooked in an iron pot), which you can pair with Domestic wine, shochu, and more.

The interior seems to have a calm atmosphere with dark brown tones. There are counter and table seats, and they also have Semi-private rooms.

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If you order a Kobe gyu (Kobe beef) steak, they also offer a service where they let you take a photo with the meat before it is grilled along with the object that serves as proof of Kobe gyu.

Because the steak is grilled over charcoal, the extra fat drips away, letting you enjoy a flavor with the umami concentrated.

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The "Kobe gyu (Kobe beef) / Kuroge Wagyu (Japanese Black Wagyu) tasting set" is popular. Multiple reviews say that both the melt-in-your-mouth Kobe gyu and the flavor-packed Kuroge Wagyu are delicious.

The set also gets good reviews for its tasty charcoal grilled vegetables, pickles, and rice cooked with Hyogo-produced rice.