If you're looking for shabu-shabu (Japanese hotpot) in the Sannomiya area, start here! 14 popular picks

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This is a JA Zen-Noh Hyogo operated restaurant on the first floor of Hotel the B Kobe. With the concept of "local production for local consumption," it mainly serves ingredients from Hyogo Prefecture.

At the table seating and in the Private rooms, you can enjoy shabu-shabu and seiro-mushi (steamed in a bamboo steamer).

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A recommended choice is the Kobe beef shabu-shabu course. You can choose from two cuts: round or loin.

By swishing it through the dashi (Japanese soup stock), the extra fat melts away, so it stays light and easy to enjoy to the very end.

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The shabu-shabu course lets you enjoy not only the star, Kobe beef, but also a colorful selection of seasonal vegetables.

The house-made ponzu sauce and sesame tare (dipping sauce) are said to be the key to the flavor, bringing out the natural taste of the ingredients.

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Yakiniku Shabushabu Ishidaya. Kitanozaka Ten is a restaurant with Private rooms throughout, serving shabushabu and sukiyaki.

The Private rooms are divided by fusuma (sliding paper doors), so you can enjoy a private and relaxing time. Outside the windows, you can look out over the cityscape around Sannomiya.

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You can enjoy Kobe beef sourced from three partner ranches in Hyogo Prefecture, as well as Hyogo Prefecture Wagyu.

This is the "Kobe gyu (Kobe beef) Ogon Dashi Negi Shabu." The gentle flavor of the dashi broth and the aroma of green onions are said to bring out the great taste of the Kobe beef.

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The most popular item is the "Special yaki-shabu (lightly grilled shabu-style beef)." It uses a high quality cut from the Chuck Eye Roll, and is known for its melt-in-your-mouth texture even at room temperature.

The meat is thick cut, and its light, refined flavor fills your mouth.

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Karubi-goe is a restaurant on the second floor of a building along Hunter-zaka. They offer special tongue cuts personally selected by the owner, along with a wide range of side dishes.

In addition to table seating, they also have Private room options with Sunken kotatsu seating where you can stretch out and relax.

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The "tan no shabu-shabu" uses tongue sliced thin by hand, one piece at a time, by skilled chefs who know tongue inside and out. Even after cooking, it stays tender.

It goes great with the light ponzu sauce, and it is said to be so tasty you will not be able to stop eating.

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One nice point of the Beef Tongue shabu-shabu is that To finish, you can enjoy ramen in a broth filled with the rich flavor of the Beef Tongue.

The broth coats the thin noodles, cooked to just the right firmness, and while simple, it is said to be highly satisfying.

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Daizuya is a tofu specialty restaurant located a 5-minute walk from Sannomiya Station on the JR Kobe Line.

Inside, there are plenty of Private rooms with Sunken kotatsu seating available for groups of 4 or more. In this refined Japanese-style space, guests can relax and enjoy a wide variety of tofu dishes.

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The "Bihada Tonyu Shabu-Shabu" made with special tonyu (soy milk) containing hyaluronic acid is a shabu-shabu enjoyed with two kinds of broth: tonyu dashi (soy milk broth) and a broth of your choice.

The pork dipped in the tonyu dashi is said to have a light taste that makes it easy to enjoy.

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The “Ichiju Rokusai Tofu Beppin Bihada Tonyu Shabu-shabu Zen” is a lunch set centered on tonyu (soy milk) shabu-shabu. A small Hot Pot for one person is served, and (Each) person can add the ingredients and enjoy it.

It also comes with yuba (tofu skin) sashimi-style and tonyu chawanmushi (savory steamed egg custard with soy milk), and it is said to have a comforting, delicious taste.

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Jidori Kurobuta Basashi Marukyu is an izakaya packed with Kyushu gourmet dishes made with carefully selected ingredients.

All seats are Sunken kotatsu seating, so you can take off your shoes and relax. The homey atmosphere makes it a good fit for any occasion.

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The “Kurobuta Shabu-Shabu” is a menu item that lets you enjoy Domestic kurobuta (Berkshire pork) with an original broth made generously with kombu kelp and bonito, along with yuzu kosho (yuzu pepper paste).

When you quickly swish the pork through the rich, fragrant broth, its refined fat and savory flavor really come through, they say.

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Dishes made with fresh Tamba jidori (free-range chicken from Tamba) slaughtered that morning are also popular.

The recommended way to enjoy it is the "sumibiyaki Yakiniku style," where you cook it to your preferred doneness. You can enjoy freshly grilled cuts like thigh, tsukune (chicken meatball), and seseri (neck meat).

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Komon is a sukiyaki and shabu-shabu restaurant on the 7th floor of a building, about a 5-minute walk from Sannomiya Station on the JR Kobe Line.

The interior is lined with folk crafts and filled with a sense of Japanese history. In its somewhat nostalgic atmosphere, you can enjoy a blissful time.

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The "Special A5 shabu-shabu" focuses on meat quality and aging.

The sesame sauce is seasoned to let none of the sesame aroma escape, with the sesame hand roasted and then ground into a paste. Its sweetness is kept in check, which helps bring out the flavor of the meat.

The "Special A5 sukiyaki" is Kansai-style sukiyaki made using only soy sauce, sake, and sugar, and the skilled staff will prepare it for you.

Because it does not use warishita (sukiyaki broth), you can slowly enjoy the rich flavor of the aged meat.

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Shoda is a Hot Pot specialty restaurant with a focus on dashi broth and meat.

The softly lit interior has a warm atmosphere. If you choose a Semi-private room with Sunken kotatsu seating, you can relax and enjoy your time without worrying about the other guests around you.

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The recommended choice is the "Gokujo Ebisu Mochibuta Shabu-shabu Course." This course lets you fully enjoy Ebisu mochibuta (glutinous-textured pork) from Awajishima (Awaji Island), Hyogo Prefecture, raised on bananas.

The clear special dashi (broth) is said to pair very well with the rich sweetness of the fat.

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The “Special Domestic Kuroge Wagyu (Japanese Black beef) shabu-shabu course” features flavorful A4 rank Spencer roll from Kagoshima Prefecture.

The moderately firm meat has a fine texture, and it almost melts in your mouth the moment you take a bite. You can enjoy the tenderness that only high quality meat offers.

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Gaian Sannomiya Ten is located on the 5th floor of PROGRESS KOBE.

The restaurant has table seating by the windows and Private room spaces in a zashiki (tatami seating) style. Items from the Kyoto textile brand SOU・SOU add a bright touch to the interior.

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Several All you can eat courses are available, ranging from Domestic pork to Kobe beef. You can enjoy the hand-cut meat, sliced one piece at a time, as shabu-shabu (Japanese hot pot).

The menu focuses mainly on lean cuts, which makes it easy to fully enjoy the meat’s natural flavor.

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The All you can eat course has a wide lineup of salads made with seasonal vegetables and recommended vegetables of the day.

You can also fully enjoy 30 side menu items, including fried dishes and obanzai (Kyoto-style home cooking), all carefully prepared with time and effort.

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Chacha-an is a solo Hot Pot specialty restaurant on the second floor of a building along Ikuta Shindo, just a 1-minute walk from Sannomiya Station on the JR Kobe Line.

Inside, the restaurant features a refined modern interior. Wooden tables and shoji-style partitions create a relaxing space.

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You can enjoy shabu-shabu made with carefully selected Domestic ingredients. Rather than limiting themselves to a specific production region, they source fresh ingredients from around Japan depending on the season.

All of the dipping sauces are house-made. You can choose 2 from 7 kinds, so you can enjoy different flavors without getting tired of them until the end.

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The "yaki-shabu (seared shabu-style beef)," finished with a fun torch-searing performance, is one of the highlights. Wrap it with vegetables before eating, and the meat's rich flavor becomes more concentrated for an even deeper taste.

You can also enjoy different flavors to suit your taste, with options like garlic black pepper and matcha salt.

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Kaisen Dashi Shabu Hachimaru is a seafood dashi shabu specialist restaurant located a 10-minute walk from Sannomiya Station on the JR Kobe Line.

In addition to counter seats and table seating for four, the restaurant also has Private room where you can relax without worrying about the people around you.

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The seafood dashi shabu lets you enjoy jukusei-dai (aged Sea Bream), rested for about 3〜5 days after being killed, by swishing it through a richly flavored broth scented with katsuobushi (dried bonito flakes).

By aging it, they bring out the Sea Bream’s sweetness. The skin is lightly seared, so you can also enjoy its toasty aroma.

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The tai-meshi (Sea Bream rice) is cooked with carefully made dashi broth and plenty of Sea Bream meat.

They recommend first eating it as is, in a hitsumabushi-style. You can also enjoy it in different ways, like adding sudachi (Japanese citrus) or sesame salt, or pouring Hot Pot dashi broth over it.

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Kobe Sannomiya Yakiniku KOBE133 Club Shabu-shabu/Sukiyaki is an 8-minute walk from Sannomiya Station on the JR Kobe Line, and it is known as a place where you can enjoy high-quality Domestic Wagyu.

The luxurious interior has a Japanese feel and includes table seating, counter seating, and Private rooms. It is said to be perfect for Special days, such as celebrating with someone important.

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The "Wagyu Special yaki-shabu (lightly seared shabu-shabu)" is a menu item that lets you enjoy high-quality Domestic beef, mainly Kobe beef and Wagyu from Miyazaki Prefecture, in shabu-shabu style.

After lightly searing the meat, you enjoy it with grated daikon radish, green onion, yakumi (condiments), and ponzu sauce.

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They also offer a full range of meal options, including rice dishes and noodles.

The "sudachi (Japanese citrus) cold noodles" are a popular menu item with many repeat customers. The fresh flavor of sudachi goes well with the soup, which is based on a beef tendon broth.

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Ishigakijima Shabushabu Taiyo Kobe Sannomiya Ten serves agu pork shabu-shabu and Okinawan cuisine.

In addition to counter and table seating, the restaurant also offers Private rooms with Sunken kotatsu seating where you can take off your shoes and relax.

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The recommendation is a course where you can compare three kinds of agu pork: Minami nu Buta, Beni Agu Pork, and Yanbaru Agu Pork.

Beni Agu Pork is a breed raised on beni-imo (purple sweet potato), and its rich, sweet fat is its hallmark. It is said to pair perfectly with ponzu sauce.

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"Agu-buta (Okinawan Agu pork) no Reishabu" is a dish you eat with ponzu sauce or sesame sauce, depending on your preference.

It uses Minami-nu-buta pork, raised on feed made from pineapple, and is said to offer a light taste and tender texture.

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Shabu Shabu Tabehodai Shabu Shabu Sho is a popular spot for reasonably priced All you can eat shabu-shabu, just a 2-minute walk from Kobe-Sannomiya Station on the Hankyu Kobe Main Line.

On nice days, you can enjoy an elegant time while looking out over the streets of Sannomiya. They also offer open terrace seating equipped with air conditioning and heating.

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The most popular shabu-shabu course offers All you can eat of four kinds of meat: Wagyu, pork, lamb, and chicken. The cuts are thick, so they are said to be very satisfying.

They also offer a wide selection of ingredients that go well in a nabe (Hot Pot), including chicken meatballs, tofu, and Chinese cabbage.

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For the shabu-shabu broth, you choose 2 types from 5 options. Using a divided Hot Pot, you can compare and enjoy different broths.

Among them, the popular "Shisen-fu umakara soup (Sichuan-style savory spicy soup)" lets you adjust the heat level. From mildly spicy and savory to intensely hot, you can enjoy shabu-shabu at your preferred level of spiciness.

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Shabu-Shabu Onyasai Sannomiya Ten offers a wide variety of shabu-shabu All you can eat courses. For those who find All you can eat too much, they also offer single-serving set meals that are easy to finish.

The interior has a soothing atmosphere with the warmth of wood, and spacious table seating is laid out throughout. It works well not only for everyday meals but also for small Banquets.

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At the All you can eat course, you can enjoy 14 kinds of meat, including kuroge Wagyu (Japanese Black Wagyu), Iberico pork, and Sakura-hime dori (brand chicken).

To keep the meat fresh, they carefully slice each piece one by one in the restaurant. They serve it at a thickness that makes shabu-shabu (Japanese hotpot dish) taste great.

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There are 9 kinds of broth to choose from for shabu-shabu. The lineup is full of character, with options like the classic Wagyu broth and mild soy milk broth.

The Rishiri kombu kelp broth has the rich umami of kombu kelp packed into it, and it goes perfectly with sesame sauce and ponzu sauce.