Photograph:chesria
Sannomiya is in the heart of Kobe, Hyogo Prefecture, and serves as a transportation hub with Sannomiya Station on (Each) railway line and the bus terminal. It is an appealing area with large shopping complexes and streets full of an international feel that are great for strolling. In this article, we have rounded up places in the Sannomiya area where you can enjoy good sushi.
Created: July 21, 2026
This article is based on3,282Tabelog reviews.
Table of Contents
Photograph:GORO8
Sushi Takahama is a reservation-only restaurant on the west side of Ikuta Jinja (Ikuta Shrine), surrounded by lush greenery despite being right in the middle of Sannomiya. The entrance is tucked away on the first floor of a building, giving it the feel of a hidden retreat.
Inside, there are only about 9 counter seats. You can enjoy your meal while watching the owner prepare the food, and conversation with the owner is part of the experience.
Photograph:@ToroMaa
The owner honed his skills at high-end restaurants serving both Akashimae no sushi (Akashi-style sushi), made with white shari (sushi rice) seasoned with clear vinegar, and Edomae no sushi, which uses red vinegar.
A key feature here is the shari, made with Special selected rice cooked a bit firm and mixed with an original blend of vinegars. It is said to bring out the good flavor of the toppings.
Photograph:ootam
They carefully source Special seafood and prepare it with great care. After the prep work, they serve only what they are fully satisfied with.
The meal is offered as an Omakase course, where you can take your time enjoying daily à la carte dishes and sushi. They also have Japanese sake and wine that pair well with the sushi.
yoppi0808
I had been curious about this place for a while, so I visited for dinner. Everything from the appetizers to the sushi was delicious, and the drinks went down easy✨The selection of Japanese sake was all excellent! The chef was friendly too, and I had a really fun time. It’s a place I’d love to visit again♪
Source:yoppi0808's review
トモ・ヨーク
They carefully select top quality neta (sushi toppings) from all over Japan, and I felt this restaurant does every part of the work with real care✨If it were nearby, I’d want to come once a month! The anago (conger eel) was also very tender, and I heard they spend as much as 3 hours preparing it. They told me that as well, but I thought it was wonderful how they served it so casually, as if it were only natural✨
Source:トモ・ヨーク's review
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Photograph:MIMICO♡関西グルメ手帖♡
Sushi Okabayashi is a restaurant in an easy-to-reach location from Exit East 8 of Sannomiya Station. Its refined Japanese style exterior is a clear landmark.
Inside, you are welcomed by a calm Japanese space and a white wood counter. They also have table seating for groups and a Private room.
Photograph:のみすきちゃん
Founded in 1981. You can enjoy sushi and a la carte dishes made mainly with seasonal fresh fish, carefully selected for quality and packed with umami.
The location is also close to Awajishima (Awaji Island) in the Seto Inland Sea, so you can also enjoy flavors that make the most of local specialties from Awajishima, such as anago (conger eel), octopus, and onions.
Photograph:ぽっぽ。228
The menu is mainly based on an Omakase course. It is also popular that at tables and in Private rooms, the dishes are served on large plates with beautiful presentation.
They offer a selection of Japanese sake that pairs well with sushi, and it is also recommended to switch Japanese sake labels from sweet to dry to match the food.
ぱぱりんこちゃん
The course mainly featured sashimi, tempura, grilled tarako (cod roe) soft roe, and sushi, and every dish was very good. The shrimp sushi and scallop sushi were especially delicious. A compact place with counter seating and a small raised tatami seating area with Private room seating really does feel nice.
Source:ぱぱりんこちゃん's review
はーたろさん
We left everything from the appetizers to the nigiri to the restaurant's Omakase. One appetizer, which I had for the first time, was finely chopped onions from Awajishima (Awaji Island) wrapped in bonito, and the sweetness of the onion went really well with the bonito and tasted great. Every appetizer pairs well with Japanese sake. Of course, the nigiri was also very delicious.
Source:はーたろさん's review
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Photograph:Ai Nishiuma
Nagari Zushi Ren is a sushi restaurant in the area between Kobe-Sannomiya Station and Sannomiya Subway Station, serving course meals with a sense of the season.
At the hinoki (Japanese cypress) counter seats, guests can enjoy their meal while chatting with the sushi chef. In the Private room with sofa seating, guests can dine in a setting that values privacy.
Photograph:しんしんのご飯日記
The restaurant offers a lineup of ingredients Specially selected from across Japan, centered on fresh fish landed in nearby Awajishima (Awaji Island) and Akashi. The course content also changes depending on the ingredients available that day.
They use akazu (red vinegar) for the shari (sushi rice), with Edomae-style sushi as the base. They also bring in a fresh sense of creativity, with the balance of the entire course carefully thought out.
Photograph:Raku888
At the counter seats, you can also enjoy the live feel as they add a nice toasty aroma and flavor to the hand-formed sushi with charcoal grilling.
They also Specially select drinks that pair well with sushi, such as Japanese sake from Hyogo Prefecture and house-made syrup drinks, and they are particular about the vessels used to enjoy them as well.
Lonelyspoon
The atmosphere makes it easy to enjoy both lunch and dinner without feeling stiff or formal, and the chef’s cheerful hospitality feels especially pleasant. The course is just the right amount, with a menu centered on local ingredients. The balance is spot on, not so much that you feel too full and not so little that it feels lacking, leaving just the right happy afterglow after the meal.
Source:Lonelyspoon's review
Raku888
Each piece of neta (sushi topping) showed careful craftsmanship, and the rich flavor of the lean fish and the fragrant aroma from the light searing stood out in particular. The shari (sushi rice) was small and mildly seasoned with vinegar, creating an excellent balance that brought out the character of the neta. The grilled items and warm dish served along the way were also finished to a high standard, and the flow of the meal was elegant. The restaurant was quiet and calm, and the chef’s careful movements gave a sense of ease.
Source:Raku888's review
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Photograph:kobekko.gourmet
Sushi Hajime is a restaurant located near Toa Road and close to Toa Park. It is on the first floor of an apartment building, and its gray exterior wall and small doorway give it a hideaway feel.
The interior has a simple design that lets the sushi stand out. The main seating is at the counter, and there is also a Private room.
Photograph:yoshi0404
You can choose from three courses: a nigiri-zushi (hand-pressed sushi) centered course, a standard course that also includes à la carte dishes, and a premium course made with luxurious ingredients.
No matter which course you choose, you can enjoy sushi made with seasonal ingredients unique to that time of year, and you can tell it has been prepared with great care.
Photograph:ごちそうさま77777
They say you can enjoy a range of flavors here, from dishes finished with wara-yaki (straw-fire grilling) for a smoky aroma to à la carte items with Chinese-style flavors.
There is also a wide drink selection, including more than 10 kinds of Japanese sake recommended for that season. The glasses and servingware are also Special, making the experience pleasing to the eye as well.
晴28180401
I had been curious about this place for a while, and I finally visited for the first time. I had the standard course. The shari (sushi rice) was made with akazu (red vinegar), just the way I like it, and each dish was prepared with a lot of care. The steamed awabi (abalone) with liver sauce was especially delicious! As someone who loves maguro (tuna), I was very happy with it.
Source:晴28180401's review
miemie924
Not only was the sushi great, but the atmosphere of the restaurant, the service from the staff, and the timing of each piece being served were all excellent. The first toro was delicious too, but the aburi kinmedai (golden eye snapper) sushi, the Aori-ika (bigfin reef squid) and uni (sea urchin) sushi, the shrimp sushi, the soft and airy anago (conger eel), the chawanmushi (savory egg custard) with anago and corn, and the aka-dashi (red miso soup),, everything was absolutely delicious.
Source:miemie924's review
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Photograph:www.doom.now.cc
Akashi Kon Sushi is located near Exit East 8 of Sannomiya Station, down a narrow alley in the entertainment district. Despite its easy-to-reach location, it has the feel of a hidden gem.
The interior is compact, with only about 9 counter seats. You can enjoy a relaxed meal while chatting with the owner.
Photograph:riraku19
The menu centers on octopus, Sea Bream, anago (conger eel), and other seafood unique to the nearby waters of Hyogo, especially the Akashi Kaikyo (Akashi Strait). The white flesh of the Sea Bream is also said to be rich with fat.
The signature octopus is known for its firm bite. You can enjoy octopus that releases more and more flavor the more you chew.
Photograph:gourmet女子
Anago (conger eel) is also one of the popular toppings. The plump, thick fillet has a nice melt-in-your-mouth texture and goes well with the house-made sauce.
The restaurant mainly serves an Omakase course, and the owner will also recommend drinks such as Japanese sake.
rn1010
A restaurant where you can eat fresh fish caught in Akashi (Akashi)! The food was Manzoku from start to finish, with nothing going to waste! What stood out most was the hamo (pike conger) nigiri! I had tried it yubiki-style and in other preparations before, but this was my first time having it as nigiri!! It was light, but the flesh was thick and substantial, so it was very satisfying and excellent!! They also served Japanese sake that paired well with the sushi, which made it even more enjoyable!
Source:rn1010's review
ルシアん
They serve local fish, including rare Akashi (Akashi) octopus that is hard to find these days. The octopus suckers have just the right bite, and the more you chew, the more the flavor of the octopus comes through, making them really tasty. You can also enjoy slightly unusual dishes such as a dressed dish of anago (conger eel) and takuan (pickled daikon radish). They also stock a wide range of Japanese sake depending on the season, so every visit is something to look forward to.
Source:ルシアん's review
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Photograph:mogmogmagmag
Sushi Mizuki is close to Sannomiya Station and also near Flower Road, which runs north to south through the center of Sannomiya. You can enjoy authentic Edomae-style sushi here.
With a hinoki (Japanese cypress) counter and earthen walls, the space feels natural and refined. The restaurant has comfortable counter seats and a Private room with a sense of privacy.
Photograph:テオテオ♪
They source the best seafood available at that time from Toyosu Market in Tokyo and from all over Japan, then carefully prep it for the toppings.
For the shari (sushi rice), they use "Hatsushimo" rice from Gifu Prefecture, paired with akazu (red vinegar) aged in barrels. The sushi is said to bring out the good flavor of each ingredient, piece by piece.
Photograph:たかみん@神戸グルメ
The meal is served as a course, and you can enjoy sushi and a la carte dishes. It also includes dishes that pair well with alcohol.
They mainly stock Japanese sake from Hyogo Prefecture, and for wine they focus on elegant dry varieties with a smooth mouthfeel.
たかくん。
You can feel the care that goes into each piece of sushi. The ones lightly seared over charcoal carry a faint smoky aroma, and the sushi is so good it moves you when you eat it. Personally, the kohada (gizzard shad) was the best. It was so good that calling it the best kohada of my life would not be an exaggeration.
Source:たかくん。's review
ちゅん5775
The sushi uses red vinegar rice served at body temperature. The lineup includes shiro-amadai (white Sea Bream), sawara (Spanish mackerel), sweet shrimp, horse mackerel, nodoguro (blackthroat seaperch), kohada (gizzard shad), fatty tuna, uni (sea urchin), and anago (conger eel). In particular, the lightly seared nodoguro with its soft texture and fragrant fat, and the carefully cured kohada, were pieces that stayed in my memory. The space and service are both quiet and calm, with a natural feel that does not seem overly polished.
Source:ちゅん5775's review
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Photograph:hia【大阪グルメ】
Sushi Nanao is a popular spot near the west exit of Kobe-Sannomiya Station where you can casually enjoy sushi and seafood dishes.
The 1st floor has counter seats and table seating, while the 2nd and 3rd floors have table seating that can also be used as Private rooms. The space seems stylish and comfortable.
Photograph:テラモト1121
The sushi here is said to follow an original style that blends Edomae (Tokyo-style) and Kansai styles. It pairs seasonal seafood with shari (sushi rice) made with red vinegar, and they adjust the seasoning to match each ingredient.
With the “Omakase nigiri” set, you can also enjoy nigiri sushi lightly seared on the surface and ultra-thin green onions called menegi (sprout green onion).
Photograph:えのもとよしのり
You can also order the sushi A la carte, and the menu of individual dishes is extensive. Another plus is that you can enjoy seafood in many different ways, including simple sashimi, tempura, and grilled fish.
They have a wide selection of Japanese sake, and on some days you may even come across rare seasonal Japanese sake.
Kuishinbow banzai
While ordering items like otsukuri (sliced sashimi), kama-yaki (grilled fish collar), soft roe ponzu, and chawanmushi (savory egg custard), we finished with otoro (fatty tuna), a 5-piece sushi set (Gold), and even satsumaimo (sweet potato) ice cream at the end. The sushi, especially the otoro and tuna, was amazingly good and really surprised me. The drinks were also very good, and I ended up having too much, but the value for money was excellent too.
Source:Kuishinbow banzai's review
hirooo0058
A popular spot where you can casually enjoy authentic nigiri sushi made with shari (sushi rice) seasoned with akazu (red vinegar) ordered à la carte! The fresh toppings are great, of course, and the wide range of à la carte dishes also makes it very satisfying. The tempura was really good♡ Some say the uni (sea urchin) and simmered anago (conger eel) are outstanding too. It is also good value for money, with an atmosphere that works well for many different occasions.
Source:hirooo0058's review
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Photograph:まる KUBOTA
Sushi Tomoaki is about a 5-minute walk from Sannomiya Station, tucked away on a side street off Flower Road, and easy to spot by its gray exterior walls and white wood door.
The calm Japanese modern interior has counter seats and a Private room. At the counter, with the white wood neta case (fish display case) right in front of you, you can also enjoy chatting with the sushi chef.
Photograph:かめやま823
They source a wide range of seafood from Awajishima (Awaji Island), and you can enjoy Edomae sushi made with toppings unique to the Seto Inland Sea, such as Akashi Sea Bream, octopus, and hamo (pike conger).
For the shari (sushi rice), they blend akazu (red vinegar) with vinegar, and they have carefully considered the texture and flavor to bring out the good taste of the toppings.
Photograph:ゆかいてきえつ
The food is served as an Omakase course, and you can also enjoy à la carte dishes made with seasonal ingredients. In addition to soy sauce and wasabi, options paired with spices for an extra accent are also popular.
They also have a wide selection of wines, and you can enjoy pairings matched to the food.
優よっし
The sushi rice is made with akazu (red vinegar) and cooked on the firm side, with a slightly al dente center. It is nice that you can enjoy toppings from production regions around Japan, such as hon-maguro (bluefin tuna) from Shiogama and uni (sea urchin) from Nemuro. The bonito topped with Japanese mustard also had a different kind of flavor and tasted great. This is a course you can enjoy with a variety of dishes, including sashimi appetizers, fugu (pufferfish) Kara-age, and chawanmushi (savory egg custard)☆
Source:優よっし's review
yzkri0305
I usually visited for lunch, but this was my first time coming for dinner. Of course the sushi was great, and the à la carte dishes were also very good. Thanks to the always kind taisho (head chef), I always have a fun time here♩This is my favorite sushi restaurant in Kobe. It is a place I want to visit regularly.
Source:yzkri0305's review
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Photograph:Ai Nishiuma
Sushidokoro Takahashi is a sushi restaurant located in the basement of a building, about a 3-minute walk from the west exit of Kobe-Sannomiya Station. It stays open straight through from lunch to dinner.
The compact interior has only about five seats, almost like a bar counter. You sit close to the owner, which adds to the live feel of the experience.
Photograph:タカチェンコ
The interior is kept simple and they stay open straight through from lunchtime, so people can enjoy sushi casually without worrying about the time.
They source their toppings from the Kobe Central Wholesale Market. Their specialty is Sea Bream cured with kombu kelp, and it lets you enjoy its concentrated umami.
Photograph:ぴより〜なピヨ
The Omakase course is a combination of sushi and dishes such as tempura and grilled items made with seasonal ingredients. They serve each next dish at a pace that matches how quickly you are eating.
Like the sushi, you can also order extra tempura of your choice. It is popular because you can enjoy it freshly fried.
chhk
At Sushidokoro Takahashi, the course of Omakase nigiri and Japanese pufferfish Kara-age showcased care and craftsmanship in every piece, and I fully enjoyed the flavors of the season. The Japanese pufferfish was served as sashimi and skin as well, and the finishing Kara-age was fragrant, juicy, and rich in a luxurious way. The nigiri, including sea urchin, white fish, and shrimp, had great freshness and balance, making it a very Manzoku course.
Source:chhk's review
wajik
It was served already seasoned, and it was delicious. Even I, who usually have no interest in maguro (tuna), was impressed by it. My friend seemed to really love the unagi (eel). The small rice portions and the snacks to go with drinks were also great, and they really made the sake go down easy.
Source:wajik's review
78
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Photograph:まみち0921
Sushi Kobe Matsumoto is a sushi restaurant about a 3-minute walk from Sannomiya Station, and it is a branch of the popular sushi restaurant Sushi Matsumoto, whose Honten is in Akasaka, Tokyo.
The interior has a calm Japanese feel, with white wood counter seats and elegant Private rooms that offer a sense of privacy.
Photograph:9909-12
At the counter seats, you can watch the chefs show off their skill right in front of you. You may also get to hear about the ingredients they are using that day.
There are several Omakase courses available. A popular option is the course where you can enjoy about 20 items, combining Edomae-zushi (traditional Edo-style sushi) made with classic extra touches and a selection of a la carte dishes.
Photograph:にくまんじゅうたん
You can feel the careful work that goes into each piece, with beautiful knife cuts made for each neta (sushi topping) and some fish cured with kombu kelp, all with an eye on the texture and umami when it reaches your mouth.
They are especially particular about uni (sea urchin), and on some days you can compare different kinds. Sushi and small plates pairing uni sweetness with squid that has a different texture are also popular.
上弦の鬼
We used the Private room in the back. The Omakase course. Appetizers, sashimi, nigiri, and more. The toppings were extremely fresh, and everything was the kind of food you do not usually get to try. The anago (conger eel) practically melted in my mouth. The final kanpyo-maki (dried gourd roll) was also delicious. I had a very happy time.
Source:上弦の鬼's review
執行者0515
A lovely sushi restaurant. From the appetizers to the sushi, each item is carefully made and delicious. The chef’s warm hospitality is part of the charm too. It was full around 8:00 pm on a weekday. One visit made it easy to see why it’s so popular. If you’re having sushi in Kobe (Kobe), Sannomiya (Sannomiya), this is a great choice.
Source:執行者0515's review
238
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Photograph:たぬたぬと行く関西グルメ
Ganso Bucchigiri Zushi Uogokoro Sannomiya Ten is a place on a street lined with shops on the north side of Kobe-Sannomiya Station where you can enjoy filling sushi. Its Honten is in Osaka.
Inside, there is a long counter and table seating. It stays open straight through from lunchtime to dinner, and they say it has an easygoing atmosphere that makes it simple to stop by.
Photograph:カリカリ217
The thick cuts of neta (sushi topping) are so large they completely cover the shari (sushi rice). They are not just impressive in size, but also packed with strong umami.
One of the specialties is the “anago (conger eel) Tomoe Nigiri.” It uses a whole piece of softly steamed anago, served wrapped around the shari.
Photograph:くらぴー0201
You can order either a la carte or as a set. The photo shows the popular “Tokumori Bucchigiri Sushi.” It is one of the sets with plenty of toppings and a satisfying portion.
They also have a full lineup of side dishes such as grilled items, fried items, and miso soup. You can also enjoy it like a kaisen izakaya (seafood pub) while having alcohol.
もぐぽて
Just like the name suggests, the neta (sushi topping) is large, nicely thick, and very satisfying to eat. Every piece of sushi is fresh, and it has that reassuring quality that simply makes you want to say, “The sushi is good.” It pairs especially well with beer, and before you know it, you are reaching for another drink and another piece.
Source:もぐぽて's review
Davison
At first glance, the toppings look pretty expensive, but once they arrive in front of you, it all makes sense. The pieces are quite large and thick, so the satisfaction level is high. They also have a wide variety of creative, slightly more elaborate toppings, and personally, I thought the Sea Bream skin looked great and tasted great too. Orders are basically placed by smartphone, but the sushi chef behind the counter also chats with you in a friendly way, which makes the place feel comfortable.
Source:Davison's review
393
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Photograph:ゆうきyuuki
Sushi Futami is a sushi restaurant on the 6th floor of a building near Exit West 1 of Sannomiya Station. It is produced by Shiorian Yamashiro, a famous sushi restaurant in Ginza.
The space is refined with a Japanese modern feel. They have counter seats where you can enjoy chatting with the chef, as well as Private room seating with a sense of privacy.
Photograph:natsu-king
The owner personally goes to the market every morning to choose ingredients, buy the freshest ones, and carefully prepare them.
Depending on the fish, they age it to concentrate the flavor or marinate it in soy sauce, and the restaurant is known for serving sushi prepared with techniques unique to Edomae-zushi (Tokyo-style sushi).
Photograph:喫煙店はカス
The restaurant mainly offers Omakase courses that make generous use of seasonal ingredients. One plate of Appetizers is a beautiful assortment of bite size dishes made with ingredients unique to that time of year.
They also offer casual lunch courses, so you can enjoy sushi and Japanese cuisine without any formality.
Gremlins666
When my friend said everything here was good, it sounded like an exaggeration, but... everything really was delicious. The melt-in-your-mouth texture of the maguro (tuna) and other items was honestly amazing. The recommended Japanese sake was also great, and my friend thanked me for it. I’ll bring them here again!
Source:Gremlins666's review
Yuya z1
The sushi goes without saying. The decorative knife work was careful and precise. The toppings had a clean bite. The nigiri used akazu (red vinegar). It was fragrant, broke apart nicely in the mouth, and paired perfectly with the toppings. They prepared the sashimi to match our preference and served it with two different sauces instead, wasabi sauce and yakuzen tare (herbal sauce). Both light sauces were excellent.
Source:Yuya z1's review
302
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Photograph:zenryoku_ayapan
Honkaku Edomae Zagi n de Shisu Sanomiya Yokocho is a sushi restaurant located in Sanomiya Yokocho, right by the west ticket gate of Kobe-Sannomiya Station.
The restaurant has compact counter seating with a yatai (food stall)-like feel, where you can casually enjoy sushi standing up. There is also seated table seating.
Photograph:hirok102437
Multiple reviews say you can enjoy Edomae-zushi (Tokyo-style sushi) with the kind of quality you would expect at a high-end restaurant, but in a casual and unpretentious setting.
Their signature item is jukusei tennen honmaguro (aged wild bluefin tuna). By aging the tuna to concentrate its flavor, they serve rich sushi with a luxuriously sticky texture.
Photograph:1酒2酒3酒
There are 5-piece and 10-piece courses, and many people seem to try the recommended 5 pieces first and then add more of what they like. They also serve carefully made items like the addictive "Tamago," which is as elaborate as tamagoyaki sushi.
Not only nigiri sushi, but also temaki sushi (hand-rolled sushi) and miso soup made with stock from fish bones and other seafood parts are well liked.
naoquick
The aged fish is tasty with no off notes. You can enjoy good sushi here easily and at a reasonable price. The shari (sushi rice) is on the firm side, and the level of akazu (red vinegar) is just right for my taste. It’s a place I’d like to visit again regularly.
Source:naoquick's review
ツヨタロウ
I always order the same 10-piece course and then add two more pieces. Not only are the toppings good, but the shari (sushi rice) is also delicious, so this has become my go-to spot whenever I want sushi. I really recommend it for anyone who wants to enjoy tasty sushi with ease.
Source:ツヨタロウ's review
158
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Photograph:Ai Nishiuma
Sannomiya Sushi Ebisu is a sushi izakaya near West Exit 4 of Kobe-Sannomiya Station, known for great value where you can enjoy authentic Edomae-zushi (Edo-style sushi) at reasonable prices along with drinks.
The space has the warm feel of wood. It is easy to visit even on your own, and also perfect when you want to enjoy lively drinks with a group.
Photograph:10sei26
One thing that stands out is the many unique menu items and unusual ingredient combinations. They also seem to offer a lottery-style service.
The "Ebi Kani Gassen" is said to be a dish where diners mix plenty of shrimp and crab with quail eggs themselves, then pile it generously onto makizushi (rolled sushi) to enjoy.
Photograph:ごはんを食べよう
One popular item is the “Torokeru Atsugiri Unagi Butter (melting thick cut eel with butter).” The staff will grate thin strips of butter over the unagi (eel) nigiri right in front of you until you tell them to stop, which is also said to be a big hit.
They also offer a wide selection of regular nigiri sushi, rolled sushi, and a la carte dishes, making you want to try all kinds of things.
N.KATAYAMA
First, the meibutsu (specialty) Ebi Kani Gassen was quite good: a sushi dish where raw shrimp and ikura (salmon roe) are mixed with egg yolk inside a shell and poured over thin rolled sushi! The sweet shrimp quartet had four sweet shrimp on top of the sushi rice, and it was super sweet and tasty! The Sushi Ebisu house special drinkable salmon was delicious, with a melt-in-your-mouth texture that really did feel almost drinkable!
Source:N.KATAYAMA's review
テラモト1121
The nomeru aburi engawa (seared fatty flounder fin that melts in your mouth) spreads sweet rich fat across your palate with a meltaway texture that lives up to its name. The nomeru salmon (salmon that melts in your mouth) stands out for its rich creamy flavor, and even 2 pieces disappear in no time. The appeal is that it is not just visually striking but also genuinely tasty sushi that you will want to enjoy with a drink.
Source:テラモト1121's review
319
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Photograph:kobekko.gourmet
Sushi Botan Higashimon is a sushi restaurant in the Higashimon area, a busy district near Sannomiya Station. It is on the first floor of a building, and some reviews said the entrance is set back, giving it a hideaway feel.
Inside, the space has the warm feel of wood. At the counter seats, you can enjoy chatting with the staff, while the table seats feel like Semi-private room seating where you can relax and spend your time comfortably.
Photograph:funa.1542
You can enjoy Edomae-zushi (Tokyo-style sushi) made with fresh seafood sourced from all over Japan and carefully prepared by skilled chefs. You can also order from just 1 piece.
The courses also let you enjoy Japanese dishes such as sashimi assortment, where you can taste seasonal seafood, and tempura.
Photograph:イクラちゃん☆
For the nigiri sushi, each topping is seasoned to match the fish, such as hon-maguro (bluefin tuna) with wasabi and soy sauce, and aji (horse mackerel) with ginger and soy sauce. Another feature is the easy to eat bite size.
They also offer a full selection of alcohol, including Japanese sake and wine. With the "Lunch Course with All you can drink," you can enjoy sushi, dishes, and alcohol.
kikijyo
I visited on Sunday, and I really appreciated that this hideaway-like spot offered All you can drink from lunchtime. Every dish they served was delicious, the staff provided good service, and the prices were reasonable. Best of all, the friend who came with me was so pleased and said they wanted to tell other people about this restaurant.
Source:kikijyo's review
ちゃむの神戸グルメ
This is a sushi restaurant I’ve visited several times for both lunch and dinner. The atmosphere is neither too upscale nor too casual, so it’s easy to drop in☺️It’s also in a convenient location near the station on the south side of Higashimon! The menu has a wide variety of small plates, which is perfect for me since I like to start with appetizers even at sushi restaurants. The food is tasty, the value is good, and everything about this place feels well balanced✨
Source:ちゃむの神戸グルメ's review
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Photograph:Ai Nishiuma
Nagari Zushi is located on Hunter-zaka in Kitanocho, about a 10-minute walk from Sannomiya Station. You can enjoy sushi made with ingredients that change with the seasons.
In addition to counter seating, the restaurant also has calm Private room ozashiki (tatami seating) seats.
Photograph:skysaya0218
The sushi here pairs seasonal seafood, mainly sourced from places like Awajishima (Awaji Island) and Nagasaki, with white shari (vinegared sushi rice) made using vinegar from Kyoto. Skilled chefs bring out the perfect balance between the shari and toppings in every piece.
Depending on the topping, they may lightly sear the surface for a fragrant finish or cure it with kombu kelp, so you can enjoy different flavors as well.
Photograph:mogmogྀི
The "mosaic sushi," served in a wooden masu (wooden box) with a variety of toppings cut to the same size and neatly arranged inside, is a lunch-only dish that is also a feast for the eyes.
They also offer more than 30 kinds of Japanese sake, and the owner will recommend options based on your taste and the sushi toppings.
masaki 1974
The counter has a calm atmosphere. Nagari-zushi?! Once we heard the chef's thoughts about valuing connections with people, we happily dug into one tasty dish after another! The sashimi was fresh and excellent. We had the 5-kind assortment and were very Manzoku! Ankimo (monkfish liver) and Narazuke (Nara-style pickles) monaka wrapper. This was the only photo, showing the cross section. My dining companion gave it huge praise!! Each piece of nigiri was also outstanding.
Source:masaki 1974's review
J 1
They had a wide variety of sashimi, small plates, and nigiri, and everything was delicious! Another big plus is that they offer a lot of fish from the Setouchi (Seto Inland Sea) region! My particular favorites were the Aioi rock oyster and the steamed anago (conger eel) nigiri! They also have a great selection of Japanese sake, and if you tell the chef your preferences, he will choose the best one for you! This is a great place to spend a fun time with someone important to you.
Source:J 1's review
139
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Photograph:gokugoku_k
Sushi botan is a sushi restaurant near Exit 3 West of Sannomiya Station. Its gray exterior walls and wooden lattice door make it easy to spot.
The space has a Japanese modern feel with chic interior decor. It also has calm counter seats and Private room seating where you can relax without worrying about the people around you.
Photograph:yu.umy
You can enjoy sushi made with fresh seafood shipped directly from all over Japan and shari (sushi rice) seasoned with Edomae-style red vinegar.
The toppings are carefully prepared to bring out their natural umami, and people say every piece is delicate and delicious.
Photograph:dac69e
The course also lets you enjoy à la carte dishes made with seasonal ingredients unique to that time of year, so you can try a range of flavors.
The à la carte menu is also extensive, so you can pair your favorite dishes with alcohol and finish by ordering sushi.
かもかも92375
They always turn seasonal ingredients into something delicious with careful preparation. The nigiri is Edomae-style sushi with an extra touch, served with akazu (red vinegar) rice. The anago (conger eel) nigiri uses topping kept warm in a steamer until just before serving, giving it a freshly made feel you will not find elsewhere. The tempura of honegiri (fine knife cuts to soften the bones) kuroanago (black conger eel) is outstanding. I always look forward to the seasonal fish shabu-shabu and chawanmushi (savory egg custard) as well.
Source:かもかも92375's review
8e7608
The course came with chawanmushi (savory egg custard), tempura, nigiri sushi, and dessert, so it was more than enough to leave us Manzoku, but since we were there, we ordered a few extra items. The scallop nigiri was especially good. The restaurant had a nice casual atmosphere without feeling too formal, and we had a great time dining there. We had the course this time, but there were other menu items that caught our eye, so we would like to visit again.
Source:8e7608's review
110
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Photograph:www.doom.now.cc
Yasusan Honten is a sushi restaurant located along Higashimon-suji, in the busy area near Sannomiya Station. It has several restaurants across Kobe.
Inside, there are white wood counters and tables, and on the second floor there is also a Banquet hall that can accommodate about 20 people.
Photograph:たでぃ
The restaurant brings in live seafood caught in nearby waters such as Awajishima (Awaji Island), and some are even taken straight from the tank and prepared only after you order, so you can enjoy outstanding freshness.
Whether as nigiri sushi or sashimi, you can enjoy the seafood in a range of ways, and some can also be served grilled or simmered.
Photograph:machaxile
The lunchtime only set menus are also popular, including sushi sets and set meals where you can enjoy both tempura and sushi.
The staff are pleasant and make the experience comfortable. With so many good dishes to choose from, many people seem to end up eating more than they planned.
K40505
The large steamed anago (conger eel) was tender and delicious, and needless to say, the fish was as fresh as it gets. I had a Hakushu Highball with the tsukidashi (small appetizer) and Akashi tako (octopus from Akashi), then finished with an Omakase nigiri set. The staff were all kind.
Source:K40505's review
Manasasu
The tempura was also very good, and best of all, the toppings on the nigiri sushi were very fresh, so I was very Manzoku. It also came with aka-dashi (red miso soup), a small side dish (potato salad today), and chawanmushi (savory egg custard), and I ended up feeling nicely Manpuku.
Source:Manasasu's review
42
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Photograph:らん 神戸大阪関西グルメ
Sushi Shimizu is a sushi restaurant near East Exit 8 of Sannomiya Station. It stays open from evening until late at night, so you can also visit for a late dinner.
The interior is compact, with only about 11 counter seats. It has a homey atmosphere, making it easy to stop by casually.
Photograph:らん 神戸大阪関西グルメ
In front of the counter, there is a display case lined with fresh neta (sushi toppings). Many of the crab and shellfish are said to be shipped directly from Tottori Prefecture on the Sea of Japan coast.
Another plus is that the nigiri sushi is served quickly after you order. There were also multiple reviews saying that every topping is delicious.
Photograph:米澤 佳一郎
They also offer many à la carte dishes, including sashimi assortments and a variety of menu items that pair well with Japanese sake.
They have a wide selection of Japanese sake, and it is also popular that you can enjoy seafood dishes while drinking and order according to how hungry you are.
ちぃぽよほよよ
This is an easy to use spot where you can order only what you like. The nigiri and à la carte dishes were both delicious. It seems to have long business hours, so it looks like a place you can go anytime with anyone. The taisho (head chef) was running it solo, but the food came out quickly. I want to try the other menu items too, so I’d like to go back.
Source:ちぃぽよほよよ's review
らん 神戸大阪関西グルメ
A sushi restaurant in Sannomiya (a district in Kobe) that stays open late into the night. It has a very easygoing atmosphere! Not only the sushi but also the a la carte dishes are so good✨The ozukuri assortment (sashimi assortment) was incredibly fresh and delicious, and the presentation was lovely too✨The taisho (head chef) was also very calm, and I enjoyed the sushi while chatting with him✨
Source:らん 神戸大阪関西グルメ's review
65