Japanese Food Spots in Hyogo Area

  • Zekkei Restaurant Uzu no Oka
    rating-image
    4.0
    51 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Minamiawajishi Fukura Hei 936-3 Large Naruto Bridge Memorial Hall 2F
    This restaurant is part of the Uzunooka Onarutokyo Memorial Hall complex in Fukurahei, Minami Awaji City. They specialize in fresh Awaji Island seafood purchased from local fishing ports. Dishes include their alum-free Uzu no Oka Kaisen Uni Shabu with delectable raw local sea urchin, Shima no Ogonhi featuring raw sea urchin, Awaji beef, and local eggs mixed with rice (available in limited quantities), and their miso dressed Awaji beef with onion, served with an entire Awaji Island onion.

    I went to this restaurant with my mother and sister last year in December. We can have a meal while looking at beautiful scenery here. At this restaurant, locally grown onion , sea urchin and the...

  • Tachibana
    rating-image
    4.5
    29 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Sannomiyachou 3-9-4
    Tachibana is an Akashiyaki (round balls made from eggs, flour, etc.) restaurant located in Chuo Ward of Kobe City, Hyogo Prefecture. This popular shop has been featured in magazines and on TV. The menu refers to the food as “takoyaki” in the Kobe style. Served in a soup bowl on a stand, the akashiyaki is fluffy and soft. Dip it in the light-tasting mitsuba (Japanese parsley) soup stock to experience the elegant flavor and savory deliciousness of the “katsu-dako” (octopus). Two types of sauce are available at the tables, and takeout is offered as well.

    九州人の私にとってはここまでふわとろだとたこ焼きの印象はなかったです。どちらかというと卵焼きに近かったです。直前にお好み焼き(大)を食べてから行ったのですが美味しかったので1人前すぐに食べ終わりました。

  • Honke Kimuraya
    rating-image
    4.0
    66 Reviews
    Gourmet / Alcohol
    Hyogo Prefecture Akashi City Blacksmith Town 5-23
    This Akashi-yaki dumpling shop is in 5 Chome, Kajiya-cho, Akashi City. Using a fresh octopus purchased every morning from the Akashi Market, they offer simple yet succulent Akashi-yaki. They also serve an oden hotpot simmered with an entire octopus tentacle.

    有名店でいつも並んでいるので敬遠していましたが、今回初めて行きました。 味的には普通ですが、お店の人の気さくな感じがよいです。

  • Sakabayashi
    rating-image
    4.5
    54 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Higashinada-ku Mikagetsukamachi 1-8-17
    This Japanese restaurant is approximately eight minutes on foot south of Hanshin Electric Railway's Ishiyagawa Station. It's run by the brewers of Fukuju sake, which has been served at the banquet for the Nobel Prize award ceremony. Guests sip on brews like their unprocessed sake and dine on elegant kaiseki banquet cuisine made with locally sourced ingredients and homemade tofu in a relocated Meiji period wooden storehouse. Their specialty Sakaya Nabe is made with light-brown miso and sake lees leftover from brewing Fukuju. Only available in winter, it features fresh fish, pork, vegetables, and other ingredients imbued with the flavor of the sake lees. Their Soba Zen Japanese style set meal also comes recommended, featuring homemade buckwheat soba noodles in a basket tray along with seasonal fish and vegetables.

    Having a meal here is a holistic experience. As you enter the main entrance, you do feel a sense of history about this place. (long distinguished sake manufacturing history) The garden is serene and...

  • Ajidokoro Mitake Branch
    rating-image
    3.0
    1 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Sasayamashi Kuroka 18
    This long-established restaurant is located approximately a 10-minute drive from the East Exit of Sasayamaguchi Station on the JR Fukuchiyama Line. It is known for its menu items that are unavailable at the main store. Popular dishes include their mackerel sushi, with big portions and full of fat, and Shishiniku Tororodon, with grated yams dissolved in miso with sweet and sour simmered wild boar meat over rice. The simmer boar meat is cooked for half a day, and goes perfectly with grated mountain yams. There is a tatami room in the quaint and calm shop, where you can enjoy the flavors of Sasayama while relaxing comfortably.

    久しぶりに篠山に来たので鯖寿司をと。東京ではあまり見かけない押し寿司。 丹波味まつりの最中で街は結構、賑わってます。JAで黒豆枝豆を入手してから向かいにある、みたけで昼食。うどんと鯖寿司3貫のセットで950円。関西に戻ってきたなあと、嬉しい気持ちになりました。

  • Meigetsuki (Takarazuka Honten)
    rating-image
    4.0
    43 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Takaradukashi Hibarigaokayamate 2-10-11
    This restaurant in 2 Chome, Hibarigaokayamate, Takarazuka City serves Kyoto-style cuisine featuring creative kaiseki banquet fare with seasonal ingredients. They have a seasonal bento boxed lunch available, and on weekdays they offer a steak lunch (must order in advance). The shop's designed to be reminiscent of Kyoto's Sagano area during the Kamakura period. It has a counter with a great night view and several private rooms.

    友達と宝塚で創作懐石料理を食べる。おしゃれですよねー。お昼に行きました。旬の食材を使っていて、どれも美味しかったです。

  • Ganko Takarazukaen
    rating-image
    4.0
    48 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Takaradukashi Sakaemachi 3-3-15
    A Japanese restaurant situated along National Route 176 in Sakae-machi, Takarazuka City. The restaurant serves a la carte dishes with a focus on nigiri zushi, sashimi, and other seasonal seafood, as well as dishes incorporating an abundance of seasonal ingredients. The restaurant's garden gives diners the chance to enjoy the changes of the seasons with their meal; lit up at night, this garden also offers differing yet equally beautiful faces depending on whether you come during the day or the evening.

    This restaurant is beautiful. Its a wonderful place to go if you are a tourist or to take people new to Japan. The gardens outside and the koi pond inside are immaculate. Most tables will give you a...

  • Kutsurogiya
    rating-image
    4.0
    40 Reviews
    Gourmet / Alcohol
    Hyogo Pref. Koubeshi Kita-ku Arimachou 839-2
    At Arikamameshi Kutsurogiya, diners can enjoy Kamameshi (a rice, meat and vegetable dish served in a small pot) made using fish and seafood delivered straight from Awaji Island and various mountain delicacies, while relaxing in a traditional zashiki (tatami room) dining environment. The Kutsurogi (“Relaxation”) Kamameshi, the ingredients of which include sea-bream, octopus, salmon and mountain vegetables, is especially popular. Arikamameshi Kutsurogiya also offers multi-course meals and set meals that combine Kamameshi with sashimi and kobachi (side dishes), as well as special seasonal and limited-period offerings. Arikamameshi Kutsurogiya is located around five minutes’ walk from Arima Onsen Station on the Kobe Electric Railway line.

    We found this place accidentally. We saw a few people lining up at 10:40am and decided to join the crowd. A lady took our order outside before they opened at 11am. We were told to take off our...

  • Takinagashi Somen
    rating-image
    4.0
    11 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Shisoushi Hagachoutokura Moth
    "A restaurant and ""drive-in"" rest area situated along the Tokura Pass in Shiso City, Hyogo Prefecture. 1,510 meter high Mt. Hyonosen, standing on the border between Hyogo Prefecture and Tottori Prefecture, generates rivers of snowmelt which continue to flow even in the middle of summer; this nagashi-somen noodle slide restaurant makes use of the mountain's snowmelt to power 30 meter long noodle slides spanning a river with char swimming in it. The restaurant serves Ibonoito somen noodles, a Nishiharima specialty product; along with a dipping sauce made with genuine Tatsuno soy sauce. Only open during the summer, diners can enjoy their meal while taking in the pass's charming beauty. Be aware that during the peak of the season, lines can form (the restaurant does not accept reservations)."

    大自然を感じられる流しそうめん。空間には満足。流しそうめんに関しては少し物足りなさを感じました。あれ?もう終わり?といったように一瞬で食べ終わってしまいます。最後に終了の合図で流れてくるさくらんぼはかわいい!

  • Orizuru
    rating-image
    4.5
    36 Reviews
    Gourmet / Alcohol
    Hyogo Pref. Toyokashi Kinosakichouyushima 396
    Established in 1942, this restaurant’s dishes and sushi are made with ultra fresh seafood stocked directly from Tsuiyama Fishing Port. In addition to seafood caught fresh in the Sea of Japan such as Japanese sandfish and rosy seabass year round, guests can enjoy a full course meal of first class snow crab in winter when the meat is at its sweetest. The restaurant’s nigiri-zushi made with Tajimagyu beef “misuji,” an extremely rare cut of meat. Takeout meals such as crab chirashi-zushi (winter only) and eel sushi are often purchased by travelers in place of more conventional station boxed lunches.

    Nice, small and cozy yet elegant place. Sushi (nigiri) is prepared before your eyes and it literally melts in your mouth. Set menu consists of one plate of assorted nigiri (around 10), one miso soup...

  • Mitsumori Main Store
    rating-image
    4.0
    37 Reviews
    Gourmet / Alcohol
    Hyogo Pref. Koubeshi Kita-ku Arimachou 290-1
    This is an old Japanese-style confectionery shop in the Arima Onsen area of Kita Ward, Kobe City, Hyogo Prefecture, known for their famous Arima Tansan-Sembei (carbonated rice cracker) and “Yoiyu-Manju” (hot water steamed yeast bun). The Tansan-Sembei, first made at the end of the Meiji period by the shop’s founder with carbonated spring water, has remained a much-loved souvenir for hot spring visitors to this day. It is also a healthy sweet with absolutely no additives. The shop has a number of other sweets too, and in the adjacent tea corner one can enjoy a quiet moment with a tea and steamed Yoiyu-Manju.

    ここの手焼き炭酸煎餅が美味しいと聞いてやってきました。 有馬温泉界隈にこちらの系列店がたくさんあります。 手焼き煎餅もいいし、中にクリームが挟んでいるやつも美味しい。

  • Kitanozaka Eita
    rating-image
    4.5
    30 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Nakayamatedori 1-22-13 hillside terrace 5F
    "A Japanese fine dining restaurant listed in the ""Michelin Guide Hyogo 2016 Special Edition"" located a seven-minute walk north of Sannomiya Station on various lines. The popular hors d'oeuvres assortment allows diners to enjoy a wide variety of small seasonal delights. The sashimi assortment goes great with sake and primarily consists of fresh, seasonal seafood caught in the Seto Inland Sea that morning and purchased at Hiruami fish auction market held at noon. The donabe earthenware pot cooked rice, cooked in a specially designed Shigaraki ware pot, is made with home grown rice polished just before cooking it. The restaurant also carries a selection of choice unfiltered, refined sake."

    予約のときに、おすすめ№1の栄ゐ田膳を予約しました。 二膳に分けて出てきます-。 小さなサイズのお料理だけど、どれも奥深い味わい たくさんの種類を少しずついただける「栄ゐ田膳」は、栄ゐ田自慢のお料理がぎゅっと凝縮されていて、コスパも良くオススメです。

  • Tokeiya
    rating-image
    4.5
    26 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Kanouchou 4-7-23
    A long standing nabe hotpot cuisine restaurant which uses Kobe beef. The establishment primarily serves steaks, sukiyaki, and shabushabu made with rich, marbled Kobe beef. The restaurant also offers a fully array of seasonal a la carte dishes. With a spacious dining area, the establishment can accommodate all manner of banquets and parties. The lunchtime only sukiyaki, steak, and gyudon beef bowl set meals are a great way to enjoy Kobe beef at a reasonable price. The restaurant also sells hearty Kobe beef ground meat cutlet sandwiches for takeout.

    The restaurant was recommended by a colleague who lives in Kobe. It has been a while since I had sukiyaki and I sort have a craving for it. This is definitely an old school place, you have to change...

  • Kassuiken
    rating-image
    4.0
    20 Reviews
    Gourmet / Alcohol
    Hyogo Himeji-shi Honmachi 68

    Such an incredibly beautiful location! We found it very relaxing to sit here. I really enjoyed the tempura congar eel. However, my vegetarian partner could only eat soy beans ( which I thought were...

  • Matsuba-Sushi
    rating-image
    4.0
    22 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Minamiawajishi Hirotahirota 528-1
    This seafood restaurant is on National Route 28 in Hirota, Minami Awaji City. They offer fare featuring the seasonal flavors of Awaji Island and fresh fish straight from the harbor. Multi-course meals include Awaji Island conger eel, masu salmon, and sannen tiger pufferfish. They have raw sawara mackerel and raw baby sardine rice bowls, and sushi made with the best fish Awaji has to offer. Awaji Island 's finest grade red uni sea urchin is available a la carte on rice, as nigiri sushi, or sashimi style. They also have a multi-course meal with uni shabu-shabu.

    Little gem in the middle of nowhere! Had a great meal at this restaurant, fantastic tempura and excellent seafood. Staff are friendly and welcoming. Worth a trip if in the middle of Awaji!

  • Kobe Entrecote
    rating-image
    4.0
    16 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Nakayamatedori 1-10-10 Tensei Building 4F
    A teppanyaki restaurant. Offering only counter seating, diners can watch as chefs prepare their meal right before their eyes. The establishment also has a semicircular counter seating area perfect for business entertainment and other groups. The meat menu primarily consists of rare Kobe beef sirloin and tenderloin. Customers can also have their chef cook up fresh abalone, shrimp, and scallops caught in the ocean nearby. Course meals come with flavorful garlic rice made with Kobe beef.

    人気店なので事前に予約を入れておくことを勧めします。三宮駅から徒歩3分と近く、便利です。ペアコースは、サラダ、スープ、焼き豆腐、海鮮焼き(ホタテとエビ)、ヘレとロース、ガーリックライスです。デザートは目の前でパフォーマンスが演じる焼きアイスです。どれも美味しく頂きました。マイナス面は禁煙ではないことです。

  • Kyoto Cuisine Takagi
    rating-image
    4.0
    14 Reviews
    Gourmet / Alcohol
    Hyogo Ashiya-shi Oharacho 12-8
    This Kyoto cuisine restaurant is located in Ohara-cho, Ashiya City. The restaurant serves authentic Kyoto cuisine crafted with seasonal flavors in a residential district in Ashiya. The restaurant offers a monthly changing selection of lunch and course meals at different price points (advance reservation required) which you can enjoy along with over 20 varieties of sake stocked at any given time.

    It was an incredible experience to dine at Chef Takagis restaurant. All dishes are prepared with such skills and emotions that you would want to visit again and again in different seasons.

  • Mita Beef and Tanba Flavors Watahan
    rating-image
    4.0
    12 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Kanouchou 4-9-17 Kota Building B1F
    Enjoy the taste of Jun-Mita Beef, said to be the best in Japanese Black Wagyu, with dishes such as sukiyaki (slowly simmered meat and vegetables), shabu-shabu (hotpot dish of thinly sliced meat and vegetables boiled in water), and teppanyaki (food cooked on an iron griddle). As well as tasting the delights of Tanba beef such as the slightly different sashimi and roasted dishes, black bean tofu, and Tanba matsutake mushrooms, all sorts of food can be enjoyed here in a variety of different situations from food at reasonable prices to special events. The restaurant is located about five minutes on foot from JR Sannomiya Station and Hankyu Kobe-Sannomiya Station.

    Do not recommend! Dishonesty and served different quantities and quality to the tourists! Photo is the most expensive two set course sukiyaki.

  • Ryujinmaru Sannomiya Restaurant
    rating-image
    3.5
    12 Reviews
    Gourmet / Alcohol
    Hyougo Pref. Koubeshi Chuou-ku Kumoidori 6-1-15 Sannomiya Opa 29F
    A local cuisine restaurant, famous for its traditional Tosa style skipjack tuna broiled over a straw fire located on the ninth floor of Sannomiya OPA2, is located a one-minute walk from the east gate of JR Sannomiya Station. The restaurant's skipjack tuna is caught one at a time using a pole according to a traditional Tosa method by skilled fishermen; shipped direct from Kochi, it is broiled on site. The straw fire combines with the flavor of the tuna to create an exquisite dish that pairs perfectly with plump, piping hot rice cooked the old fashioned way one pot at a time and served fresh. Here customers can savor the flavors of Tosa to the last bite with course meals consisting of Tosa delicacies, as well as an array of local Tosa liquors and liqueurs.

    カツオのたたきを売りにしているお店なので、定食を頼むとカツオのたたきがついてくるものが多いです。 そのカツオのたたきですが、塩で食べるとカツオの旨味が味わえるのでお勧めです。 また薬味も豊富にあるので、好みの食べ方ができます。 ご飯は釜で炊いているので、ふっくらしていて魚との相性が良かったです。

  • Koyume
    rating-image
    3.5
    12 Reviews
    Gourmet / Alcohol
    Hyogo Pref. Toyokashi Kinosakichouyushima 691
    A small, backstreet restaurant with a relaxed atmosphere. Diners can enjoy oden (vegetables and other ingredients stewed in soy sauce and dashi) and kushi-katsu (fried pork skewers) as well as local sake. In addition to locals, the restaurant is frequented by tourists, particularly during the crab season, seeking crab sashimi, grilled crab, and crab kamameshi (rice with crab and other ingredients).

    If you want to eat bad and pay a lot, this is your place. 50€ for an awful food ... never eat so bad in Japan. A shame.

Hyogo Areas

around-area-map

Hyogo prefecture stretches from the north coast to the south coast on the western end of the popular Kansai region, encompassing verdant mountains, urban beaches, and fantastic historical sights. The prefecture’s main attractions lie along the south coast at Kobe, the prefectural capital, a pretty harbor city best known for its production of the renowned Kobe beef, and Himeji, the home of Himeji Castle, one of the country’s most beautifully preserved feudal castles, perched magically atop a hill.

Hyogo Photo Album

Browse Interests