Recommended sushi restaurants in Hyogo Prefecture! 20 popular picks by area, including favorites in Kobe City

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Sushi Shunpei is a sushi restaurant about a 5-minute walk from Motomachi Station, and it is known for serving excellent sushi made with carefully selected toppings delivered directly from the production region and skillfully formed by expert chefs.

With its entrance tucked away on a narrow side street, the place has the feel of a hidden gem. Inside, the wooden counter and stone walls create a modern space.

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They are particular even about the base of the sushi, using Hinohikari (a rice variety) from Nara Prefecture for the rice and Edomae akazu (red vinegar) from Chiba Prefecture for the vinegar.

The seafood toppings mainly come direct from production regions around Japan. It is known for sushi rice that is so good it brings out the tasty flavors of Each topping.

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The popular maguro (tuna) is sourced from an intermediate wholesaler at Tokyo's Toyosu Market that does business with many well-known restaurants, and they show you the tuna they will prepare that day.

You can also enjoy aged maguro and maguro marinated in soy sauce tare. They also have a good selection of Japanese sake that pairs well with sushi.

Sushi Shimamoto is a sushi restaurant located along Koikawa-suji in the center of Kobe City, on the first floor of a building, with a calm and simple exterior that welcomes guests.

Inside, the restaurant keeps it to about 14 seats so the owner can keep an eye on everything, and the counter seating, made from a single slab of Yoshino hinoki (Japanese cypress), creates a high quality Japanese style space.

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The Omakase course is the standard option, and you can choose either a course that combines a la carte dishes and sushi, or a sushi-focused course that includes hosomaki (thin sushi rolls).

Many reviews say the combination of the rice seasoned with their carefully made in-house vinegar and the seasonal seafood toppings is beautiful, and that every piece is delicious.

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Among the à la carte dishes, many seem to bring out umami by using shellfish liver or pairing it with dashi (Japanese soup stock).

They offer more than 20 kinds of Japanese sake from all over Japan, and they also pay special attention to the vessels used for enjoying Japanese sake. It is said to offer a sense of luxury while still letting you enjoy a relaxed meal.

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On the first floor of a building on a street packed with restaurants, about a 5-minute walk from Sannomiya Station, this sushi restaurant feels like a hideaway.

The calm, Japanese modern space has only about 8 counter seats. You sit close to the owner, so you can watch his careful work up close.

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At lunch, you can enjoy a course with about 18 items, and at dinner, a course with about 20 items of a la carte dishes and sushi.

They pair long-aged vinegar with rice cooked on the firm side, aiming for a perfect match between the distinct texture of the shari (sushi rice) and the moist feel of the neta (sushi topping).

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They offer Japanese sake from all over Japan, as well as champagne and white wine. They mainly focus on labels that pair well with raw fish.

Many of the dishes are served on beautiful tableware, and many of the vessels for the alcohol are lovely as well, making the experience enjoyable for the eyes too.

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Sushi Okabayashi is a sushi restaurant on a street lined with many places to eat, about a 5-minute walk from Sannomiya Station, and it has specialized in anago (conger eel) as its main menu item since opening in 1981.

The landmark is its latticed door and Japanese-style entrance full of charm. Inside, the restaurant also has a bright and calm atmosphere centered around white wood tones.

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Since the restaurant first opened, it has stayed committed to using densuke anago (thick, rich conger eel) landed on Awaji Island, close to Sannomiya.

They carefully remove even the fine bones, then cook it until it is plump and almost melt-in-your-mouth tender. Multiple reviews also describe it as surprisingly delicious.

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The course lets you enjoy a well-balanced mix of hot and cold dishes, from sashimi made with seasonal seafood to warm fried items, chilled dressed dishes, and grilled dishes. The à la carte dishes are also said to be good.

Freshly boiled ebi (shrimp) and sushi made with sweet uni (sea urchin) are also popular. They also offer Japanese sake that pairs well with sushi.

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Nagari Zushi Ren is a specialty restaurant in a narrow alley about a 7-minute walk west of Sannomiya Station, serving course meals of sushi and Japanese cuisine made with seasonal ingredients.

At the counter seats in the Japanese-style interior, you can watch the chefs at work up close, and upstairs there are Private room spaces with a sense of privacy.

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The standard choice is an Omakase course where you can enjoy about 18 items, including sushi and à la carte dishes such as sashimi and chawanmushi (savory egg custard). The dishes change with the seasons.

The sushi is also said to be excellent, pairing carefully prepared seasonal neta (toppings) with shari (sushi rice) made with red vinegar, showing the chef’s great sense.

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There is an entertaining side as well, like searing the surface of the maguro (tuna) over charcoal and preparing the after-meal dessert inside a chilled bowl.

The menu centers on ingredients you can only enjoy at that time of year, so it makes you want to come back in a different season.

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Both lunch and dinner are mainly served as Omakase courses. The course includes about 11 kinds of sushi and about 4 dishes that pair well with alcohol.

The Edomae-zushi (Edo-style sushi), made with shari (sushi rice) seasoned with red vinegar and topped with seasonal neta (sushi toppings), is said to be all good, with nigiri that seems to melt apart in your mouth.

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Some of the toppings are finished by pressing hot charcoal against the surface to give them a light char. The aroma spreads like it has been smoked over charcoal, making it all the more appetizing.

They offer Japanese sake, wine, and champagne that pair well with the sushi, so you can take your time and enjoy it.

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Sushi Tomoaki is a sushi restaurant about a 5-minute walk from JR Sannomiya Station, where you can enjoy dishes made with seasonal seafood caught in the Seto Naikai (Seto Inland Sea) facing Hyogo Prefecture.

The space has a Japanese modern style with a luxurious feel, and it comes with counter seats and Private room seating. It seems like a place where you can fully enjoy sushi while also enjoying conversation with the people close to you.

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The Sea Bream, octopus, and conger eel come from Hyogo Prefecture. They use fresh seafood shipped directly from a fishing port on an island in the Seto Naikai (Seto Inland Sea).

You can also enjoy different preparations, such as Sea Bream served raw and Sea Bream cured with kombu kelp to concentrate its umami. They also offer seasonal seafood from around Japan.

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The shari (sushi rice) is intentionally cooked a little firm so the texture of each grain remains, and its umami spreads through your mouth as you chew.

Another highlight is the selection of nearly 100 wines, centered on natural wines. It seems you can also enjoy pairing them by the glass with sushi and a la carte dishes.

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Sushi Kobe Matsumoto, which has its Honten in Akasaka, Tokyo, is an authentic Japanese restaurant where a chef with experience honing his skills at a full-fledged Japanese restaurant serves sushi and dishes suited to the season.

Inside, there is a whitewood counter that creates a chic atmosphere. They also have a Private room.

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The only option is an Omakase course. It starts with a rich soup made from shijimi (basket clams) stock that is gentle on the body.

The nigiri sushi is traditional Edomae-zushi (traditional Tokyo-style sushi), served with red vinegar shari (sushi rice) and carefully prepared toppings already seasoned with soy sauce or salt. People praise the excellent balance between the topping and the shari.

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The grilled dishes and chawanmushi (savory egg custard) served between the sushi also include ingredients unique to that time of year. They also seem to offer some surprisingly creative combinations, such as dishes paired with cheese.

If you sit at the counter, you can watch the chefs’ refined movements up close, and chatting with them is part of the appeal too.

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Sushi Manishi is an izakaya located about halfway between Sannomiya Station and Motomachi Station, where you can casually enjoy alcohol along with not only sushi but also seafood dishes.

The space has a warm feel with plenty of wood. In addition to counter seats, they also have table seating and box seats that can accommodate larger groups.

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For the sushi rice, they use “rozezu (a blend of red vinegar and clear vinegar),” which gives the shari (sushi rice) a faint tint.

There are also many colorful kinds of sushi, and with the thicker rolled sushi, they even show you what it looks like before rolling, so you can enjoy the excitement of waiting for the finished piece.

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At lunchtime, you can enjoy kaisen-don (seafood Rice bowl), with several kinds of seafood arranged over sushi rice in a bowl. It comes with miso soup made with red miso.

They also serve a sushi version of a hot dog, which is perfect when you want to enjoy sushi in a fun, lively way.

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Sushi Futami is a restaurant produced by Shiorian Yamashiro, a famous sushi restaurant in Ginza, Tokyo. It is located on the third floor of a building near the west exit of Sannomiya Station.

The interior has a refined Japanese modern feel, with counter seats where you can watch the chefs at work right in front of you, as well as Special Private rooms.

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The standard offering is an Omakase course that pairs delicate dishes made with ingredients unique to the season with Edomae-zushi (Edo-style sushi). While valuing traditional techniques, the restaurant also incorporates methods that have evolved over time.

Depending on the ingredient, some toppings are prepared in advance and then rested to bring out more umami.

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Some reviews say the balance between the shari (sushi rice) made with akazu (red vinegar) and the toppings is spot on, creating an outstanding taste in your mouth.

They also put real care into the à la carte dishes, and you can enjoy seasonal ingredients in ways that bring out their natural richness and sweetness.

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Honkaku Edomae-zushi Zaginde Shisu Sannomiya Yokocho is a standing style sushi spot run by a high-end sushi restaurant, where you can casually enjoy sushi.

The counter also has chair seating, so you can eat in a relaxed way and enjoy alcohol as well.

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You can either order the toppings you want to eat one by one, or go with an Omakase of about five kinds of nigiri. Many people seem to add a few more after the Omakase.

Along with sushi made with premium fish, the "torotaku" of soft fatty tuna, pickles, and green onion is also popular.

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They also offer several kinds of temaki (hand-rolled) sushi, with shari (sushi rice) and toppings placed on top of the nori (seaweed). You can enjoy toppings like unagi (eel), anago (conger eel), and uni (sea urchin) along with the aroma of the nori.

They also serve a la carte dishes and alcohol, centered on Japanese sake, so it is also an easygoing place to stop by for a drink.

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Sushi Yasaka is a sushi restaurant in a standalone house tucked into a residential area of Kuisehonmachi, Amagasaki City.

The Japanese modern interior has counter seats, table seats, and a Private room. If you make a reservation in advance, they will prepare dishes to match your budget and preferences.

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You can enjoy sushi made with fresh seafood sourced directly from fishermen, featuring seasonal catches of that time of year. They add an extra touch to bring out the umami.

The toppings are on the larger side, and each type of seafood lets you really taste its full umami.

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The Omakase course lets you enjoy a wide range of dishes, from à la carte items and sushi to ramen at the end. The restaurant also offers a full selection of alcoholic drinks.

The ramen served at the end uses a clear broth made from fish heads and bones. People say even the final bowl of ramen is delicious, with a Japanese-style umami-rich flavor.

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Matsuba Sushi near Tsukaguchi Station is a long established restaurant founded in 1938, with a history of more than 80 years.

The dining area has rows of table seats paired with black sofa seating, so you can sit back and enjoy your meal. On the second floor, there are also Private rooms that are easy for groups and families to use.

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The shari (sushi rice), made with rice from Fukui Prefecture and the restaurant’s original vinegar, has remained unchanged since the place first opened and is known for its mild sweetness.

You can enjoy sushi made with carefully selected ingredients, including tuna sourced from Toyosu Market in Tokyo, nori (seaweed) from Hyogo Prefecture, and the restaurant’s original soy sauce.

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They also offer a wide variety of à la carte dishes, along with set menus that let you enjoy a Japanese meal combining tempura, soba, and sushi.

The "chirashi-zushi (scattered sushi)" is also popular, with finely chopped toppings mixed into the shari (sushi rice) and more toppings neatly arranged on the surface.

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Nadai Koma Zushi is a sushi restaurant that has been in business for more than 50 years near Amagasaki Station, close to Amagasaki Chuo Shotengai (Amagasaki Central Shopping Street).

Inside, there are only about 10 counter seats. Even solo diners can enjoy tasty dishes made with seasonal seafood while chatting with the owner.

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A highlight here is sushi made with shari (sushi rice) cooked from rice produced in Niigata Prefecture and topped with natural seafood. You can enjoy tasty sushi with rich umami at its best in each season.

The large natural shrimp is served raw as nigiri sushi, and the head is deep-fried so you can enjoy it crisp and fragrant as well.

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The "Wagyu aburi" is also popular, using Wagyu instead of seafood for the topping. They pair lightly seared beef, browned until fragrant on the outside, with shari (sushi rice).

They have about 10 kinds of Japanese sake, as well as a selection of a la carte dishes that go well with drinks. You can also enjoy a course-style meal with Omakase.

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Sushi Den is about a 2-minute walk from the south exit of Amagasaki Station, and it is popular for courses that combine ozukuri (sashimi platters), tempura, grilled dishes, and sushi.

Inside, the space has a warm feel with Japanese touches such as a tiled roof and an ajiro-ami (woven bamboo) ceiling. There are counter seats on the first floor, and table seating on the second floor that can also accommodate groups.

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You can order sushi either as a course or à la carte, and they can also put together a nigiri sushi set to match your budget.

They also serve sushi made with seafood that is unique to that time of year, and it seems some repeat customers come back every season.

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One of the signature items is "unagi (eel) stick sushi." This sushi is made by grilling unagi without sauce, then rolling it into a round shape with vinegared rice and nori (seaweed).

Just before serving, they lightly sear the surface to add a toasty aroma, and it is said to have a nice balance of the sweet sauce flavor and the soft, airy rice.

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Sushi Shona is a restaurant where you can enjoy sushi and creative Japanese cuisine, located about a 2-minute walk from the south exit of Amagasaki Station, and it stays open from early evening until late at night.

With a Western-style approach, the interior is said to include a lounge-like space as well as Japanese-style counter seating.

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The sushi served by the owner, who also has experience making sushi at a sushi specialty restaurant, has a reputation for being authentic and delicious.

Made with fresh, Special ingredients, the sushi is also said to be popular for its easy-to-eat, bite-sized pieces. They offer a wide range of toppings, from classic choices to seasonal ones.

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If you order a course, you can enjoy nigiri sushi along with Japanese dishes such as otsukuri (sashimi), grilled items, and simmered dishes. The à la carte dishes, including the grilled items, are said to have a refined flavor.

They also offer plans for group Banquets, so you can enjoy a fun time while eating sushi.

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Sushi・Sake・Sakana Sugidama Nishinomiya Kitaguchi is an izakaya centered on sushi, located about a 3-minute walk from Nishinomiya Kitaguchi Station, where you can also enjoy pairings of Japanese sake and sushi.

In addition to counter seats, the interior also has zashiki (tatami seating), making it easy to use for a wide range of occasions, from assorted varieties available Banquet gatherings to everyday meals.

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A blend of black vinegar and balsamic vinegar is added to the rice, giving the shari (sushi rice) its dark color. They season it to pair well with alcohol.

The toppings use Special seafood, and you can enjoy the harmony with the soft shari.

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This restaurant also has an entertaining side, like searing the surface of a big anago (conger eel) sushi right in front of you and serving potato salad shaped like a sugidama (cedar ball).

They also have original Japanese sake, so you can enjoy pairings of drinks and sushi or have a meal with sushi as the main focus.

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Sushi Haremusubi is about a 5-minute walk north along Koshien-suji from Koshien Station, and serves toppings aged with a carefully chosen method to bring out concentrated umami.

The calm interior has only 8 counter seats. By reservation only, it offers course meals so you can enjoy the food at a relaxed pace.

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They use fish that are first drained of blood while still alive using a method called kyukyoku no chinuki (ultimate blood removal), which uses osmotic pressure to cause hemolysis, and then aged.

This keeps off notes down, makes the flesh tender, and concentrates the umami, giving it a flavor you cannot get from fresh fish alone.

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They also age the maguro (tuna), and on some days you can compare different cuts and enjoy the different flavors of each part.

They also put a lot of care into their Japanese sake, and they even have vintage Japanese sake. To pair well with the sushi, they also offer Domestic wine, and people say they enjoy the luxurious pairing of alcohol and sushi.

Raizushi is a sushi restaurant about a 7-minute walk from Himeji Station, and it is known as a great place to enjoy tasty local fish and sushi with drinks.

Inside, you take off your shoes before stepping onto the tatami-matted floor. There are counter seats in a relaxed style where you can sit with your legs tucked down, as well as Semi-private room seating.

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The owner comes from an island in the Setonaikai (Seto Inland Sea) and is also the son of a fisherman. He has a sharp eye for exceptionally fresh seafood and carefully prepares it into sushi toppings.

The shari (vinegared sushi rice) is made by adding mild, sweet vinegar and salt to freshly cooked rice, giving it a glossy finish that also pairs well with the toppings.

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The popular option is an Omakase course that combines dishes and sushi made with seafood recommended for that time of year.

They also serve dishes like seasonal vegetables with shellfish and shrimp, stir fried in butter and seasoned with soy sauce, which seem to go great with alcohol.

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Sushi Ichi, about a 13-minute walk from Himeji Station, opened in 1970 and has been loved by locals for more than 50 years.

The restaurant has counter seats right in front of the showcase lined with sushi toppings, as well as Private rooms for anywhere from 2 to about 20 people.

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They focus on what tastes best in each season, centering on Hyogo ingredients such as natural anago (conger eel) and Sea Bream from the Seto Inland Sea, along with Japanese sake.

At lunchtime, you can enjoy casual nigiri sushi sets and Rice bowl dishes, while at night they offer courses with added à la carte dishes.

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The specialty is anago (conger eel) from the Seto Inland Sea, and it is said to be popular for serving wild-caught anago steamed so you can enjoy its plump, tender flesh.

Along with nigiri sushi and rolled sushi, the "Anago Rice bowl" is also popular, seasoned with a house-made sauce made by simmering down anago stock with soy sauce and sugar.