Sukiyaki in Hyogo Prefecture! 13 popular spots by area where you can enjoy Special meat

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Located just a 1-minute walk from Kobe-Sannomiya Station in Kobe, Yakiniku Shabushabu Ishidaya. Kitanosaka Ten is a great spot where you can enjoy Kobe beef prepared in a range of styles, including sukiyaki, shabu-shabu, and Yakiniku.

The interior has a calm Japanese modern feel, and every room is a Private room. It is perfect when you want to relax and enjoy your meal without worrying about the people around you.

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The "Kobe beef" served here is sourced from three contracted ranches in Hyogo Prefecture.

It is said to be known for a melt-in-your-mouth texture even at room temperature, along with a light and refined umami. The sukiyaki (Japanese hot pot) comes with not only plenty of beef, but also lots of vegetables and tofu.

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If you want to enjoy sukiyaki in a casual way, lunch is also a good choice. Just like dinner, they use Kobe beef.

The photo shows the "Sukiyaki Set Meal." It comes with sukiyaki, a small side dish, soup, and dessert, and one nice point is that you can enjoy the sukiyaki Hot Pot at your own pace.

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Kanouya is a popular restaurant tucked away in a narrow back alley near Sannomiya Station in Kobe, Hyogo Prefecture, known for its sukiyaki (Japanese hot pot with a sweet soy-based broth) made with a variety of meats.

It is housed in a nostalgic kominka-style (traditional old house style) building, and the space is said to have a warm feel, as if you were visiting a country home. Counter seats and zashiki (tatami seating) are available.

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One big draw is that you can enjoy not only sukiyaki made with standard Wagyu, but also game based options such as “shikaniku (venison) sukiyaki” and “aigamo (crossbred duck) sukiyaki.”

If you are not sure which meat to choose, the “Mix Sukiyaki” is a good pick. As the name suggests, it is a sukiyaki with a mix of five kinds of meat, and it seems to come with plenty of vegetables as well.

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The sukiyaki at this restaurant is seasoned with a grilled ago dashi (flying fish stock) base, Kagawa soy sauce, and other premium ingredients. It is popular for being lighter than typical sukiyaki.

To finish the sukiyaki, you can choose from wa-soba (Japanese soba noodles), chuka-soba (Chinese-style noodles), or zosui (rice porridge). The wa-soba ordered that day was surprisingly unique yet paired perfectly with the broth.

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Located about a 5-minute walk from Sannomiya Station in Kobe, Hyogo Prefecture, Watahan is a restaurant where you can enjoy sukiyaki (Japanese hot pot with beef) made with beef sold directly from a ranch as a course meal.

The interior is said to be carefully designed, with Japanese style decorations placed throughout. Since the sukiyaki is prepared right in front of you, reviews also say it is nice that you can simply focus on the meal.

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The sukiyaki is served with Kyoto-style dashi (Japanese soup stock) in the Kansai style, and uses Jun-Sanda Gyu (pure Sanda beef) and Kobe Beef raised in nature-rich areas.

Jun-Sanda Gyu has a bright marbling, and when cooked, it offers a Creamy mouthfeel and rich, mellow flavor.

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The style at this restaurant is to eat the sukiyaki beef not only with the usual egg, but also with tororo (grated yam) made from Tanba no maruimo (round yam from Tanba).

The gentle flavor of the tororo pairs perfectly with the seasoning on the meat, and it seems to bring out the meat’s good flavor even more.

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Sumire Chaya, about a 3-minute walk from the west exit of Sannomiya Station, is a popular spot for nabe (Hot Pot) dishes and has been loved in Kobe, Hyogo Prefecture since 1951.

The interior has a calm atmosphere with a Japanese style and is equipped with counter seats and fully private rooms. Some reviews even say it feels just like visiting a traditional ryokan inn.

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The restaurant offers a great selection of Hot Pot dishes made with A5-grade Kobe beef and Kuroge Wagyu (Japanese Black Wagyu), and its sukiyaki is also said to be very good.

For the sukiyaki, they first grill the meat with coarse sugar, then finish it Kyoto-style with their house-made warishita sauce and bonito dashi. You can also enjoy their shio-sukiyaki (light salt sukiyaki), which is said to have a clean, light taste.

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In addition to sukiyaki, they offer a wide range of Hot Pot dishes that look perfect for warming you up, including shabu-shabu, chanko-nabe (sumo-style Hot Pot), and ishikari-nabe (salmon and miso Hot Pot).

Their most popular dish, the "Honkaku Hakata Mizutaki (authentic Hakata chicken Hot Pot)," is limited to 20 servings a day. The rich white broth, made by simmering high quality chicken, is said to be packed with dissolved collagen.

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Nikkoroya is a creative Japanese restaurant where you can enjoy dishes made with seasonal ingredients, from meat dishes to seafood. It is located in Kitanozaka Chuo, near Sannomiya Station on the various lines.

In the restaurant, located in the basement of a building, a warm wooden space opens up, and it is said to be fully equipped with relaxing box seats and Private room options.

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The "Kobe beef sukiyaki small Hot Pot" is served in individual pots for each person, so one of its best points is that you can enjoy it at your own pace.

"Kobe beef" is said to have a high level of marbling, letting you enjoy a melt-in-your-mouth texture. People also like that it comes with a generous amount of meat.

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The restaurant also offers a wide range of dishes made with fresh seafood delivered straight from the market every morning. If you want to enjoy the fish's natural flavor in a simple way, the sashimi is also a great choice.

They seem to keep at least seven kinds of otsukuri (sashimi platter) available at all times. They also have a full lineup of course menus made with seasonal ingredients, making it a great fit for group gatherings.

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Pelle, about a 5-minute walk from Sannomiya Station on the Kobe Municipal Subway, is a Japanese restaurant where you can enjoy brand-name wagyu beef and seasonal flavors in creative dishes and Hot Pot.

The interior has the feel of a hideaway style izakaya for adults, making it easy to use for a wide range of occasions. There are zashiki (tatami seating) and Private room seats as well.

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For the sukiyaki Hot Pot that the owner serves with confidence, you can choose between Saga gyu (Saga beef) and Kobe gyu (Kobe beef). A tasting comparison of both is also popular.

The meat, seasoned with a sweet warishita sauce, is well liked for being tender and tasty. They also recommend upgrading the raw egg and eating it with tororo tamago (grated yam egg).

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They offer a full lineup of dishes that go well with drinks, including easy small plates, sashimi, and Kara-age.

They stock a Special selection of drinks, including local Hyogo Prefecture labels and seasonal limited editions, and you can choose from a menu of 6 kinds of Japanese sake at any time. It makes you want to enjoy them with the food.

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Komon, about a 1-minute walk from Sannomiya Station on the Kobe Municipal Subway, is a popular restaurant with more than half a century of history, known for sukiyaki and shabu-shabu made with Kobe beef and A5-grade beef.

The interior is designed to evoke a house from the Edo period, and it is said to be decorated with a number of old folk crafts.

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The sukiyaki at this restaurant is made in the old style Kansai way, using only sugar, soy sauce, and sake without warishita sauce.

For the meat, you can choose from Special A5 beef aged with the restaurant’s own method, or Kobe beef. Skilled staff cook it for you, so you can enjoy the sukiyaki at just the right moment.

The sukiyaki made with beef in peak condition is said to be packed with care and attention that you just can’t recreate at home.

Besides the meat focused sukiyaki, they also recommend their “udon-suki (udon hotpot),” where udon takes the lead. With the delicate Kansai style dashi, you can fully enjoy the udon along with high quality chicken, seafood, and vegetables.

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Shouda is a specialty restaurant where you can enjoy sukiyaki and shabu-shabu made with Kuroge Wagyu (Japanese Black beef) and brand pork.

The interior stands out for its warm space lit by indirect lighting, and it offers seating that works well for many occasions, including company Banquets and casual get-togethers with friends.

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You can enjoy sukiyaki (Japanese hot pot with sweet soy-based broth) made with Special Domestic kuroge wagyu (Japanese Black beef) in a course style. In addition to the main sukiyaki, the set also comes with an Appetizers assortment and udon to finish.

The kuroge wagyu is said to be light on fat while still tender and juicy. People say it tastes especially good when you dip the meat in egg.

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Shabu-shabu starring the rare Ebisu Mochi Buta (pork) from Awajishima (Awaji Island), Hyogo Prefecture is also popular.

Ebisu Mochi Buta, raised on bananas, is known for the sweetness in its fat, which pairs very well with the restaurant's special dashi (Japanese soup stock). The zosui (rice porridge) to enjoy To finish the shabu-shabu comes highly recommended as well.

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Sukiyaki Shabushabu Isshin is a recommended spot in the Sannomiya area of Kobe when you want to relax and enjoy sukiyaki. They offer sukiyaki and shabu-shabu made with Special meat.

All seats are in Semi-private room spaces, so you can enjoy your meal and conversation without worrying about the people around you. It also has good access from Sannomiya Station on the various lines.

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You can enjoy sukiyaki made with A5 "Kobe Beef" and Kuroge Wagyu (Japanese Black Wagyu) in a course-style meal.

Starting with the meat, known for its delicate marbled fat and the rich flavor of the lean cuts, every ingredient is carefully chosen, including the eggs and tofu. Pairing it with a wide selection of Japanese sake or wines specially selected by the sommelier is also recommended.

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At lunchtime, they offer a full lineup of casual Gozen set and jubako (tiered box) menu options. The photo shows the “Special Kobe Beef Sukiyaki Gozen set.”

Just like the sukiyaki course, the performance of placing cotton candy on top and pouring warishita (sukiyaki sauce) over it is also popular. It also comes as a set with kobachi (small side dishes), otsukuri (sashimi), and dessert, so it looks very satisfying.

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Mitsuboshi is a popular restaurant for toroyaki (ceramic grill cooking) and sukiyaki, located a 3-minute walk from Motomachi Station in Kobe, Hyogo Prefecture.

The Japanese modern interior features open table seating, counter seats, and Private room seating, giving it a calm, grown-up feel that works for any occasion.

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They use only the finest Domestic brand beef, Kobe beef, and only Special Domestic Wagyu for their sukiyaki (Japanese hot pot).

When you dip the meat simmered in the sukiyaki Hot Pot into the rich egg yolk and eat it, it gains more depth and the sweetness turns mellow. It is said to be refined and easy to enjoy.

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The signature toro-yaki (grilling on a ceramic brazier) is a new style of Yakiniku where you grill ingredients on a ceramic grill and enjoy them.

The far infrared effect brings out the best flavor in the ingredients, letting you fully enjoy luxurious Special meats and vegetables such as Kobe beef and Tanba jidori (Tanba local chicken). It is also perfect for enjoying with Japanese sake or Kobe beer.

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Kisoji Mikage Ten is a Japanese restaurant where you can enjoy courses and set meals made with seasonal ingredients, with cooking that reflects the good old traditions of Japan.

It is a 5-minute walk from Ishiyagawa Station in Nada Ward, Kobe, Hyogo Prefecture, and offers a relaxed setting filled with a Japanese atmosphere where you can enjoy your meal at ease. It is also recommended for special occasions.

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In addition to courses, you can also casually enjoy sukiyaki (Japanese hot pot) at lunch with set meal and gozen meal options.

The "Sukiyaki set meal" features sukiyaki made with Domestic beef loin, and it is said to be filled with ingredients such as tofu and udon noodles, centered around tender slices of beef.

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The course menu is extensive, and in addition to sukiyaki and shabu-shabu, they also offer plans suited for Special occasions.

Every dish is made with great care for the ingredients, and you can enjoy seasonal flavors that reflect the changing seasons. The food is said to be beautiful to look at as well, full of the charm of Japanese cuisine with deep flavor.

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Yakiniku Sukiyaki Jun Ebisuta Nishinomiya Ten is a restaurant near Hanshin Nishinomiya Station in Nishinomiya, Hyogo, where you can enjoy sukiyaki and Yakiniku.

The spacious, clean interior has many table seats, and it also comes with counter seating that makes it easy to dine alone. It is also recommended for those who care about the atmosphere.

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The "Kuroge Wagyu (Japanese Black Wagyu) roast sukiyaki" is said to be perfect for enjoying a rich sukiyaki meal.

You sear one side of the meat, add the warishita (sukiyaki broth), and let it come to a quick boil before eating. You can also season it with sugar or soy sauce to suit your taste. The warishita has a nicely balanced flavor, and people say the meat is tender.

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Not only sukiyaki, but Yakiniku made with a variety of cuts of Kuroge Wagyu (Japanese Black beef) is also popular.

The menu is so extensive you may have trouble choosing, with springy Horumon and a limited-quantity tongue steak among the options. If you are not sure what to order, the assortment is recommended.

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Sukiyaki Shabu-Shabu Sumire Hankyu Nishinomiya Gardens Ten, located about a 4-minute walk from Nishinomiya-Kitaguchi Station in Nishinomiya, Hyogo Prefecture, serves sukiyaki and shabu-shabu made with kuroge wagyu (Japanese Black beef) and Domestic pork.

In addition to Private rooms for 2 to 4 guests, the restaurant also has Semi-private rooms for 6 to 8 guests. You can take your time and enjoy high-quality dishes in a calm setting.

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Rather than Kansai-style sukiyaki, where the meat is grilled first and then seasoned, you can enjoy Kanto-style sukiyaki, where the dashi broth is brought to a boil before eating.

They offer Japanese Black Wagyu beef and Domestic pork, and there is also a course where you can enjoy both at once. The dashi broth is well liked for not being too sweet, with a light taste that is easy to enjoy.

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A nice point at lunchtime is that you can casually enjoy sukiyaki in an individual Hot Pot. The photo shows the limited-quantity "Sukiyaki Lunch."

In addition to the sukiyaki Hot Pot, it also comes with kobachi (small side dishes) and otsukuri (sashimi), so it is said to feel quite satisfying. You can also change the rice and miso soup to udon.