Kobe Beef Restaurant Near Kyoto Station

Kobe Beef in Japan: 3 Best Restaurants About Sannomiya Offer Affordably Priced Kobe Beefiness!

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

If you like a cut higher up the rest, you really need to try Kobe beefiness in Japan! Information technology's even better when the price of Kobe beefiness is reasonable.

From scrumptious beefiness bowls to Wagyu steaks, here are three restaurants serving up dandy lunches of Kobe beef in Kobe. They are sure to meet 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 brandish
3. 2. Hiroshige: Famous local restaurant serving up Kobe Beef Bowls!
4. three. Kobe Steak Propeller: Serving upwards quality Kobe beef in Japan in a casual setting

What is Kobe Beef?

There are several types of beefiness, but information technology's said that the Kobe brand is the best. The rich natural surround of the Tajima mountainous region in the northern part of Hyogo Prefecture together with the meticulous intendance of the livestock breeders results in the beautiful marbling for which Kobe beef is famous. When grilled, the marbling melts and gives the beef an exquisitely tender flavour and texture.

There are many restaurants in the vicinity of the JR Sannomiya Station in Kobe where you lot tin enjoy accurate Kobe beef in Nippon. Here we will focus on three that offer reasonably priced lunches serving that wildly wonderful wagyu beef.

i. Kobe Steak Sai Dining: The teppanyaki chef puts on a dynamic display

▲The plaques outside the shop proclaim that it but 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 can watch the chef set dishes. It is located in the basement of a building one road in from the primary route, nigh a ten-minute walk in a westerly direction from Sannomiya Station.

▲ The spacious interior with several teppanyaki counters

Inside the Kobe beef restaurant, there are three teppanyaki counters. In addition to them, there is also a sofa table section that tin can seat 8 people and the whole interior has a very spacious feel to information technology. The stylish monotone hues of the interior make for a very relaxing temper for enjoying Kobe beefiness in Japan.

▲ Carefully selected Kobe Beef Steak A Grade (80 grand) 3,600 yen (excluding taxation)

I ordered the Carefully Selected Kobe Beef Steak A Course (80 g) which is the nigh popular lunch course. Even though it's dejeuner, 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 main course of Kobe steak, and coffee or tea! And all at the amazingly reasonable toll of less than 4,000 yen.

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

▲ On this day they consisted of Fukushima lotus root, Hyogo carrots, Miyazaki zucchini, Awaji Island onions, Fukushima sweetness potatoes, Shizuoka watermelon radish, and Japanese white radish.

Primarily local vegetables are used, however, other actually succulent ones are also selected. All the colorful vegetables are also very highly-seasoned to the centre.

The chef carefully grills the vegetables and puts them on the plate with perfect timing. Dipping them into Andean stone table salt, the naturally subtle sweetness of the vegetables is just and directly conveyed.

Then comes the main entre. The beef is cooked flambé using brandy! The flambé performance was quite impressive and not something you normally come across.

Then if you like, you tin take a video of the chef cooking. The teppan [iron grill] is three cm. thick. The fire is lit beneath the grill before the shop opens in order that the temperature of information technology tin can be kept at a constant so as to ensure the best flavor when grilling. Watching the chef cook can be mesmerizing and before yous know it, the beefiness is grilled to perfection and set to eat.

Only look at how perfectly the meat has been cooked. The meat is so soft and tender that it dissolves in your mouth after only a few bites. The umami of the highest class A5 wagyu beef explodes with flavor the moment you put it in your mouth.

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

Garlic fries are besides served with the slices of beef. If you prefer, you tin also dip the beef into the Andean stone salt or Ponzu sauce containing naoshichi, which is oft 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 information technology does not taste too rich.

This Kobe beef eatery has been mentioned in strange media so there are many foreign visitors from Taiwan and elsewhere. This is a eating house you definitely should visit if you desire to taste the pinnacle 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, 3-1-9, Shimoyamatedori, Chuo-ku, Kobe City, Hyogo Prefecture
  • Phone Number 078-331-5638

  Open up: 11:30 a.m. ~ 3:00 p.chiliad. (L.O. 2:00 p.m.), 5:30 p.m. ~ 10:30 p.m. (Last lodge ix:00 p.m.) *In December but open from 11:30 a.m. ~ 11:30 p.m. on Saturdays, Sundays, and holidays. Open until 11:xxx p.chiliad. During the Kobe Luminairie and Christmas times
  Closed: December 31 and January 1

ii. Hiroshige: Famous local eatery serving up Kobe Beefiness Bowls!

Hiroshige is the next Kobe beefiness restaurant we will introduce and is popular amongst people in the know. It is located about a ten-infinitesimal walk due north of Sannomiya Station.

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

When information technology has served all the meat information technology had on hand in the mean solar day time, the shop closes in the evening. Information technology is even more than pop than rumors would lead ane to believe.

Hiroshige is a Kobe beef basin specialty eatery that uses but Japanese Kobe beefiness. There are only iii things on the carte: gyudon beef bowl, egg, and beer. Such determined simplicity is really gutsy.

▲ The cozy interior can seat nearly x people at the two counters.

There is ever a line of customers eager to consume this high-quality Kobe beef bowl.

▲Beef Bowl (regular size) 1,500 yen, egg 100 yen (tax included in both)

And this is the Kobe gyudon beefiness basin we have been waiting for. The sugariness fragrance of the undercover sauce and steam rising from the bowl will make your mouth water!

There are so many slices of the lightly grilled beef that you tin can't run across the rice beneath it. And on elevation of that there are beefsteak plant leaves and green onions.

First take a slice or two with your chopsticks and dip them in the beaten raw egg. The meat is juicy and really tender. More than your typical beefiness bowl, it is more like the beef served in an expensive sukiyaki restaurant. The large slices of beef make this a luxurious dish.

The chief of the shop recommends pouring the egg over the ingredients in the basin. This is another delicious fashion of eating information technology and well worth trying. The sauce is soy-sauce based, only has a reserved flavour. It's not all that sugariness and every bit a result the full flavour of the beef is non diminished.

Kanzuri, a fermented seasoning fabricated from red pepper, is used in the sauce every bit a kakushiaji - a undercover ingredient added to give a subtle flavor - and this gives it a piquant season. This really gives the richly marbled beef a refreshing taste.

▲ Mr. Hiroshige Hishii who manages the shop.

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

With 20 years of experience as a chef, he wondered if information technology were not possible to create a beef bowl, which is pop with everyone, using high-quality beef and offered at a reasonable price and that was the inspiration for his shop Hiroshige which opened in 2012.

To utilize Kobe beefiness in a beefiness bowl was an epoch-making decision because in the minds of everyone beefiness bowls were considered to be a type of fast food.

At Hiroshige attending is paid to not making large amounts of ingredients and letting them sit, but to pay close attending to the timing of the cooking and presentation of each dish. Shut attending is also paid to choice of marbled beef that is not too fatty.

Ordering the beef in quantity also contributes to lower prices. When he worked in Italian restaurants they all had large kitchen staffs, but at Hiroshige he does everything himself to avoid personnel costs. Doing everything by himself, from taking orders to preparing the dishes and serving the customers has to be a lot of difficult work, but which makes it easy to feel the strong spirit of the master in this shop.

Without doing any kind of advertising but relying only on discussion-of-rima oris, the popularity spread and then that at present it is frequently an object of TV and media coverage. Many of the customers are visitors from abroad as well every bit those on concern trips to Kobe who always brand it a point to visit. One time y'all taste the beef bowl it is like shooting fish in a barrel to see why.

If you ever have the adventure to effort it, you'll see why customers practice non mind waiting a long fourth dimension to be served.

• Kobe Beef Basin Hiroshige

  神戸牛丼 広重

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

  Open up: eleven:00 a.1000. ~ 3:00 p.yard., 6:00 p.m. ~ xi:00 p.thousand. (Store closes when beef is sold out)
  Closed: no set schedule

three. Kobe Steak Propeller: Serving upwardly quality Kobe beef in Japan in a casual setting

Kobe Steak Propeller, the third Kobe beefiness restaurant nosotros recommend, is a 5-infinitesimal walk from Sannomiya Station, a petty style down from the Kobe International Firm. It has a reputation for serving delicious Kobe steaks in a casual and relaxed atmosphere.

From the exterior information technology looks more like a cute cafe than a Japanese steakhouse.

The interior, decorated with many small antiques, has a very at-home warm atmosphere. At the same time it exudes class and feels like someone'southward home.

▲Kobe Steak S Dejeuner (100 g) 3,000 yen. Add together 500 yen for a ready of soup, salad, rice or bread (taxation included)

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

The meat and garnish are served on a unmarried plate, and the presentation is like that in a Western-style restaurant. The steak is cut in easy to eat slices and the table is set up with knife and fork as well as with chopsticks. The chef recommends eating the steak with chopsticks.

The meat is only slightly seasoned so that the natural season of the beef is not subdued. It comes with 3 types of condiment: rose common salt, onion sauce, and peanut sauce. The chef recommends the peanut sauce that is made with peanut butter. It has a slightly sweetness spicy flavor that brings out the flavour of the beef.

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

▲ Chef Kentaro Takahara in the foreground

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

▲ A glass of Kobe Wine Actress red (Kobe Winery) is 650 yen and a canteen costs 4,500 yen (tax included in both prices)

The chef recommends chewing the steak with a sip of wine. In addition to the local Kobe wine, in that location are xxx other types of different foreign wines likewise available.

▲Art piece of work entitled Phone by the creative person Christo (right)

The interior is busy with several paintings. Amongst them are works past Yayoi Kusama who is famous among painting fans. Due south of the eating place and nearby is a painting school, then painting enthusiasts often swallow here.

Tourists come likewise for some of the tasty Kobe beef in Japan, and the sophisticated nonetheless relaxed atmosphere makes it very pop with local ladies. Propeller offers fine quality beef in a expert 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-i-14, Isogamidori, Chuo-ku, Kobe City, Hyogo Prefecture
  • Telephone Number 078-862-3972

  Open up: Weekdays eleven:00 a.m. ~ iii:00 p.chiliad. (50.O. 3:00 p.m.), 5:00 p.m. ~ ix:thirty p.m. (L.O. 9:xxx p.chiliad)
  Saturdays, Sundays, and holidays eleven:00 a.m. ~ 9:thirty p.m. (L.O. 9:thirty p.m.) *lunch carte served until three:00 p.m.
  Closed: always open up

When in Rome do as the Romans practice. When in Kobe, consume Kobe beef! When you visit Kobe, be sure to visit 1 of the many great establishments that serve Kobe beefiness in Japan.

Text by:Advision

*This information is from the time of this article'southward publication.
*Prices and options mentioned are subject area to change.
*Unless stated otherwise, all prices include tax.

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

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