Kobe Beef Gallery — Restaurant in Kobe

Visited in October 2025. Japan 🇯🇵 Kobe.

We chose this restaurant because it’s located close to the station and offers more affordable Kobe beef options. There’s also a small exhibition inside about Kobe beef, which was interesting and interactive. We sat at the counter and watched the chef cook in front of us.

FOOD:

This is a teppanyaki-style restaurant offering both lunch menus and individual steaks. We tried several cuts — tenderloin, sirloin, and akami. Although the beef had a Kobe certificate, the marbling didn’t look particularly rich.

The tenderloin was soft but occasionally had some chewy fibers, while the sirloin was more enjoyable, with fat that melted beautifully and gave that signature sweet Wagyu flavor. The akami cut, however, was disappointing — too lean, tough, and difficult to chew. Overall, the quality varied between cuts, and not all lived up to the Kobe name.

SERVICE:

Service was quick and polite. We visited during a quiet hour, so seating was immediate, and everything ran smoothly.

VERDICT:

Mixed feelings overall. Some cuts were good, others not. The fattier pieces were tasty, but considering Kobe beef’s reputation, expectations were higher. Feels slightly overpriced for the...

Amazing service, beef melts in your mouth and best miso I've ever had, made from a wagyu beef base. Recommend knowing some Japanese, otherwise you might have a harder time getting by, saw this with another family dinning at the same time. Also saw the women order her beef well done, and after a translation the chef said no. Recommend medium rare! Chef will prepare food in front of you at the bar, but very few seats are available. Dinner/lunch set was surprisingly filling, but you can order more beef by grams. The lunch set comes with 70grams. This place is located in a hotel that looks like a mall across from the JR station, and may take a while to locate, on the...

Located on the 3rd level in the Ana Crowne Hotel, this restaurant specialises in Kobe beef. They even have a full gallery dedicated to the grading process and the history of the cow. Done teppanyaki style, the chef expertly cooks the meat to your preferred level of doneness and provides condiments (wasabi, fried garlic chips, soy sauce, yuzu with radish, salt and pepper) that you can enhance the meat with. The staff and chef are all very friendly and welcoming, really top notch, just like the beef quality. Highly recommended. Would recommend to go early as they have just 6...