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To make the traditional sushi of stuffed squid, rice is mixed with gourd shavings, ginger, and nori seaweed, before being stuffed inside a softly-cooked squid. The rich sauce mingles intricately with the spices and gently-fragrant citron, giving the dish an exquisitely balanced touch. Abalone attracts many passionate fans with its aroma, soft texture and elegant flavors. We do our best to get it when good abalone is in the market. We simmer and soften it in nihonshu (sake), making it suitable both for nigiri and as an appetizer. There is no need to feel formal, because we are "long-established" and "Edo style." The most important thing is that guests feel comfortable eating with us. We especially make sure that first-time guests feel welcome and relaxed. The store was built in 1952 by the current owner's parents. It retains the original form, except for the glass doors that used to be reed blinds and a newly-installed refrigerated display case. Even the original ceiling fans are still in action.

Kobe Beef DAIA is operated by a specialist in Kobe Beef, which boasts the world's most enormous volume of Kobe Beef handled. The beef is purchased as whole head, processed in the company's central kitchen, and delivered fresh to each restaurant, so you can have not only steaks but also meat sashimi, meat sushi, and yukhoe. For the steak, in addition to sirloin and fillet, the "exceptional rare cut," which comes from the lower of fillet and sirloin, and "ultimate red meat," are also available, which is an advantage of buying whole cows. To maximize the "sweetness, aroma, and aftertaste" that is the charm of Kobe Beef, the restaurant uses only in-house products, including soy sauce, wasabi, and condiments. Enjoy the superb taste of Kobe Beef by professional chefs who have been pursuing the purity of Kobe Beef at this Nihonbashi-Muromachi restaurant.

Opened in May 2024, Shinsengumi Shinsaibashi Branch offers authentic, top-quality Wagyu beef, with a commitment to buying whole cows of Kobe beef. Kobe beef, one of Japan's three great brands, can be enjoyed fully in steaks, hamburgers, and yakiniku (grilled meat). The female cow's characteristic fine texture of meat, sweetness and richness, melting touch, tenderness on the tongue and deep flavor are addictive once you try it. With the motto of "delivering the first wonderful excitement with the taste of meat to all customers," this specialty restaurant provides a relaxing time equipped with semi-private rooms and private rooms. A "VIP Course" is available for international tourists, allowing them to fully taste the charm of Kobe Beef, which attracts the taste buds of all over the world.

Kobe Beef Steak SAKURA is a restaurant that offers a memorable dining experience with courses of premium Kobe beef and seasonal ingredients. A5 grade Kobe beef is served in two ways: as teppanyaki steak and teppanyaki shabu-shabu (sliced meat parboiled with vegetables). The restaurant enchants guests with courses full of ingredients from the sea and land, including colorful appetizers, chawanmushi (egg custard) finished on the griddle, rice freshly cooked in an earthen pot, and vegetables that are simply grilled to bring out their natural flavors. They stock ingredients of the highest quality, including seafood that is indispensable to teppanyaki, such as prawns and abalone. The interior is decorated to represent Japanese aesthetics that create an extraordinary atmosphere, with colorful paper lanterns made of Japanese washi paper and golden leaf folding screens with drawings of cherry blossoms and dragons. Indulge in the thrilling performance and attentive hospitality at the three counters in the restaurant.

Our 'Tamba Free Range Chicken Panache with Exquisite Organic Vegetables' is a luxurious treat born from an encounter with a supplier in Kitatamba, which lets you savor every part of the chicken on one plate. But when you say Kobe, you think beef, and I also offer the choicest lean A4 to A5 grade sirloin cuts. With just the right amount of marbling and low melting point of fat, my beef possesses a refreshing aftertaste and sits lightly on the stomach. I'm the chef as well as the general manager, so I start my morning by looking over the guests' comments, as well as spending my days observing their reactions in the restaurant in order to offer meals and service that are a half-step ahead of their desires. My restaurant is in the auberge-style Kobe Kitano Hotel, and from the moment you check in until the time you check out, you'll be utterly satisfied with the relaxing atmosphere and delicious food. I recommend this place for intimate friends, parents and children, and anniversaries with that special someone.

Sou is a creative restaurant attached to a hot spring facility in Kita-ku, Kobe City, Hyogo Prefecture. It offers exquisite cuisine, prepared with attention to each dish, so that not only those who visit for the hot springs but also those who come for dining can enjoy as well. The menu has a variety of lineups, mainly Japanese food. It includes plenty of set meals such as "Suzuran Gozen," the specialty "Handmade Toromi Tofu," and "Onsen Tamago Pudding" for dessert. With a total seating capacity of 85, the restaurant can accommodate a variety of occasions, from one person to a family, a date to a group of friends. Private rooms for groups and banquets can also be arranged. Why don't you spend some time healing here?

All seats are at the counter in front of the teppan (iron griddle), where the food is dynamically prepared. The restaurant is particular about ingredients, such as high-grade Kobe beef and Japanese black beef purchased at a reasonable price through its own channels, fresh seafood such as abalone and tiger prawns carefully selected by the chef from the central market, and seasonal vegetables shipped directly from the production site. It has a modern and stylish atmosphere, and the window looks out on Kitanozaka in Kobe. This is the perfect place for anniversaries, birthdays, sightseeing, and entertaining clients. Why don't you come and visit Kobe Ahtpekot? In addition to a course that allows you to enjoy the best of selected Kobe beef, it also offers a paired course that is ideal for two persons and a reasonably priced Kuroge Wagyu beef course.

At KOHAKU CHIBO Toranomon, you can savor okonomiyaki in a high-quality space. The restaurant has a chic and relaxed atmosphere with all seats at the counter. Professional chefs prepare only the finest ingredients with excellent technique, such as Japanese black beef and fresh organic vegetables. In addition to the restaurant's signature okonomiyaki, the wagyu beef steak and abalone dishes are also noteworthy. Every effort is made to bring out the best flavor: Steak is grilled on a griddle and then allowed to rest on a net to refresh it, and abalones are surrounded by a blazing fire. A variety of alcoholic beverages, mainly wine, are provided. Private rooms are available for two people or more, making it perfect for everyday use as well as for important anniversaries. Experience a delicious time with all your senses.

A Sea Urchin Box, which is made from a sea urchin's shell with a thin layer of vinegared rice at the bottom and topped by diced seasonal sashimis such as, sea urchins, abalones, shrimps, and salmon roe. Freshness is the key to seafood. We purchase seafood daily in order to provide the best taste possible to our customers. Depending on the catch there are different seafoods available, making cooking that much more exciting. The sushi materials displayed at the counter seats are the recommendations for that day. You can discuss what and how you want to eat at the counter seats. You can surely find a way to enjoy yourself at our unique counter seats. The semi-private rooms have sunken kotatsus. One can enjoy the Japanese atmosphere and have a relaxed meal at our restaurant.