Kobe beef steak Tramatsu no nikutarashi — Restaurant in Kobe

Run, don’t walk. The sooner you arrive here, the sooner you’ll get to experience the best steak of your life. No, I’m not kidding!

I’ve worked at many steakhouses in my life including a high end Japanese steakhouse in Las Vegas, and have traveled and eaten meat all around the world. The A5 sirloin here is the best piece of meat I’ve tasted. The attention to detail in how the meat is cooked over the charcoal means it comes out medium rare to perfection.

We also ordered the raw egg rice and the soup. The raw egg rice was addicting, savory, sweet, creamy and smooth. The perfect compliment to the A5. Though the A5 doesn’t need any help standing out on its own.

The chef was so friendly and kind, you can tell this man loves what he does. We came at 4pm on a Monday and the place was quiet and relaxing. I’m sure all the steakhouses in Kobe are incredible, but this hidden gem will forever hold a special place in my heart, in my belly, and...

I meant to write this much sooner, but better late than never. I visited in November 2024 and have not stopped thinking about the experience since; I’m already planning to come back this November 2025 just for the Kobe steak.

It was hands down the best steak I’ve had in my life, perfectly cooked, buttery, and melt-in-your-mouth tender. The service was impeccable from start to finish. Funny story: we originally tried to get a table at the other branch down the road, but it was full. One of the staff members personally walked us over to this branch (a 10-minute walk), and ended up being our chef for the night. Talk about going above and beyond.

Everyone was so welcoming and friendly. One of my friends loved the soy sauce so much, they were gifted a whole bottle to take home, which was such a lovely touch that made the night even more memorable.

Can’t wait to return, already dreaming...

This charcoal-grilled steakhouse specializes in a variety of beef cuts. We opted for the Chateaubriand and sirloin from their competitive menu, and both cuts exceeded expectations. Cooked in the traditional charcoal-grilled style, the meats were perfectly seared to a tender medium, achieving a delightful crisp exterior and a juicy interior. The masterful control of heat was evident, ensuring each bite was flavorful and succulent.

The chef, despite our limited Japanese proficiency, was exceptionally welcoming and took the time to introduce us to the different cuts of beef. Alongside the steaks, they served fresh Japanese pickles and a selection of grilled dishes that were equally delightful.

To conclude our meal, we were graciously presented with steaming cups of green tea, a thoughtful touch that complemented the entire...