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Eat certified Kobe beef grilled at a teppanyaki counter
Sannomiya, Kobe
The beef the city is named for, cooked on a hot iron plate in front of you by a chef who slices it to order.
What it is
Kobe beef is not a breed but a certification: Wagyu from the Tajima strain of Japanese Black cattle, born and raised in Hyogo, that meets the rules of the Kobe Beef Marketing and Distribution Promotion Association, set up in 1983. They include a marbling score of 6 or more, a meat quality score of 4 or 5 and a carcass of 499.9 kg or less. Most restaurants serve it teppanyaki style, grilled at the counter with garlic and vegetables.
How to do it
The restaurants cluster around Sannomiya and Motomachi, a short walk from the stations. Book a counter seat for dinner, especially at weekends; a guided food tour handles the booking and adds sake.
Good to know
Ask whether the menu says Kobe beef or just wagyu: they are not the same, and the price gap is large. In must30's view, a lunch set is the cheaper way in.
- Time needed
- About 1.5 hours
- Best time
- Lunch, when set menus cost less
- Booking
- Book ahead
Photo: Maarten Heerlien, CC BY 2.0




