A Hidden Japanese Restaurant located in a quiet alley near Kobe Sannomiya.
Our restaurant invites you to enjoy a course meal made with carefully selected ingredients and delicious sake.
English menus are available.
Feel free to visit us.
Just a 5-minute walk from Sannomiya Station, you will find a tranquil space underground in the back alley, a hideaway for adults.
You can watch the chef's skills of knife handling right before your eyes at the counter seats, and we also offer semi-private rooms where you can relax.
Our specialty is the use of Okayama prefecture's Bizen Shamo as the main dish, accompanied by fresh fish, vegetables, meat, and sushi, all of which you can enjoy at once.
We strive to provide a delightful experience with each visit, offering a variety of dishes and carefully selected seasonal ingredients. Please spend a wonderful time with your loved ones, enjoying our dishes along with delicious sake.
| Address | 1-9-16 Senko Building B1F, Nakayamate-dori, Chuo-ku, Kobe-shi, Hyogo, JAPAN 650-0004 Open in Google Maps A 5-minute walk from Sannomiya Station |
|---|---|
| Business hours | 5:00 PM – 11:00 PM (Last Order at 10:00 PM) Closed on Mondays and Sundays We open on Mondays for reservations of 4 or more guests made at least 7 days in advance by 3:00 PM.。 |
- Reservation-only
- Counter and private rooms available
- Only course meals are offered
- Card payments accepted
Our Specialty
Sourced from local markets at Akashi port during the day
Akashi's seafood is that the fish are transported alive. Fishermen bring back the fish they catch alive, and at the fishing port, these fish are kept in large fish tanks for half a day in a process called "ikekoshi."
During this process, the fish's ATP (energy) is restored, stress is reduced, and waste is expelled, resulting in a flavor and texture that is far superior to that of Ikijime (A technique to kill fish to preserve the best taste)
Our specialty also includes fresh vegetables and dressing.
We serve these with a homemade dressing made from grated apples and onions from Awaji Island, sweetened gently with cane sugar. This dressing is further refined by aging it in the refrigerator for about a month.
Enjoy the rich flavors of these dishes along with seasonal fruits.
Due to a special contract, the "Bizen Shamo" can only be tasted here in Hyogo.
"Bizen Shamo" is a purebred Japanese chicken born from the crossbreeding of "Okazaki Ohan" raised in Okazaki City, Aichi Prefecture, and "Tatsu Shamo Gorou" raised in Tatsuno City, Hyogo Prefecture.
Both parents are highly esteemed and popular local chickens, but the meat quality of the Bizen Shamo has inherited the good points of both parents and is of even higher quality.
Please enjoy the original deliciousness of the meat grilled with Binchotan charcoal.
Binchotan Charcoal
The effectiveness of Binchotan charcoal lies primarily in its heating power. It emits a high amount of infrared radiation, which quickly and evenly grills the surface, retaining the internal umami. This also creates a juicy texture in the food. The far-infrared radiation penetrates deep into the food, allowing for quick cooking without sacrificing taste.
Rice
We primarily use old rice from Hyogo Prefecture as one of our specialties. Old rice has less moisture compared to new rice, which allows for consistent water absorption even when cooking in large quantities, and it absorbs vinegar better. We adjust the soaking time between summer and winter and cook it in a powerful gas kettle.
Homemade Green Onion Miso
We meticulously sauté green onions in sesame oil, then blend with roasted sesame, two types of sugar, and miso. It is simmered on low heat for about an hour until it is ready. It is always included in the set of four appetizers served at the beginning of the meal, so please try our unique homemade green onion miso.
Courses/Plans
Our restaurant requires advance reservations, which should be made at least one to two days prior, depending on the course.
In addition to Japanese cuisine, we also have recommended dishes listed on our chalkboard menu.
Chef’s Choice Course
No.1 Popular Course
We provide the best seasonal ingredients available at the time you visit, cooked in the most delicious way possible. Indulge in our chef’s carefully selected fish, vegetables, meats, and sushi—all in one delightful course. This menu represents the changing seasons and has left our guests satisfied during special occasions and business meetings.
- Appetizer Set (Assortment of 4 Dishes)
- Sashimi Assortment (Featuring Akashi seafood as the main ingredient, 3 types)
- Bizen Shamo Charcoal Grill (from Okayama Prefecture)
- Seasonal Salad (with hydroponically grown vegetables and homemade dressing)
- One Seasonal Tempura
- Black Wagyu Beef Tataki or Yukke
- Chef’s Special Nigiri Sushi (4 pieces)
- Red Miso Soup
Price per person: ¥9,900 (tax included)
Mini Course
A course designed to introduce Kagurado. Based on the fundamental 4 items, you can enhance the experience by adding à la carte menu items. You can add today's specials from the chalkboard menu. We also offer some unexpected dishes at our Japanese restaurant. This course is also recommended for those who prefer smaller portions.
- Appetizer Set (Assortment of 4 Dishes)
- Sashimi Assortment (Featuring Akashi seafood as the main ingredient, 3 types)
- Bizen Shamo Charcoal Grill (from Okayama Prefecture)
- Seasonal Salad (with hydroponically grown vegetables and homemade dressing)
Price per person: ¥4,950 (tax included)
Chicken broth hot pot course using Bizen Shamo
Rich in collagen. This course features a chicken broth hot pot using plenty of Bizen Shamo. The soup is simmered for a whole day. The domestically bred chicken has a chewy texture, and the more you chew, the more umami can be tasted.
Available for groups of 3 or more,
reservation required 2 days in advance.
- Appetizer
- Steamed Chicken
- Baitan(Chicken Broth) Hot Pot
- Udon noodles or rice porridge
- Dessert
Price per person: ¥6,600 (tax included)
Perfect for anniversaries and ladies’ gatherings!
Anniversary Course
NEW!!
Enjoy a calm Japanese-style space for birthdays and various celebrations with someone special. Savor each of the season’s best selections chosen by the chef, and spend time with your loved ones. Also perfect for those who want to taste sweet dishes at the end!
We also accommodate requests to exclude cake for business meetings or other occasions.
Price per person: ¥8,250 (tax included)
- Appetizer Set (Assortment of 4 Dishes)
- Sashimi Assortment (Featuring Akashi seafood as the main ingredient, 3 types)
- Bizen Shamo Charcoal Grill (from Okayama Prefecture)
- Seasonal Salad (with hydroponically grown vegetables and homemade dressing)
- One dish of Black Wagyu Beef
- Today’s Recommended Dish
- Finishing dish (choose one from Gotou Udon, Ni-Hachi Soba, or Grilled Rice Ball Soup)
- Cake
We hope you enjoy your dining experience!
We look forward to welcoming you to our restaurant.
We will tailor the menu to fit your budget and preferences!
In addition to the four courses listed, we are flexible in adjusting to your budget, dining preferences, and the specific occasion of your visit.
Please feel free to consult with us at any time.
Important Notes
- Our restaurant only offers set courses. Please note that we do not accept orders for individual dishes.
- Please be aware that some menu items may change depending on the availability of ingredients.
- The all-you-can-drink option is available for groups of three or more (orders are also OK on the day).
- Images of dishes, seating, and options are for illustrative purposes only.
Usage Scenarios
Entertaining and Hospitality
Our meticulously prepared dishes, from ingredient selection to cooking and plating, are highly appreciated for occasions such as entertaining important guests or providing hospitality during special events.
Anniversaries and Dates
Our semi-private rooms, which can be reconfigured to suit the number of guests, are perfect for dates and anniversaries. We will create a special moment for you.
For exclusive bookings and parties
We offer courses with unlimited drinks, ideal for local gatherings or corporate parties. Located near the station, you can enjoy a relaxed and fun time at your party.
Access
English menus are available.
Feel free to visit us.
Despite being conveniently located just a 5-minute walk from Sannomiya Station,
our restaurant is located underground off the main street in an alley, providing a hidden, tranquil atmosphere.
We operate on a reservation-only basis, so please make your reservation by 6 PM the day before(for the Baitan hot pot course, 2 days in advance).
Please make your reservation by informing us the desired course.
| Address | 1-9-16 Senko Building B1F, Nakayamate-dori, Chuo-ku, Kobe-shi, Hyogo, JAPAN 650-0004 Open in Google Maps A 5-minute walk from Sannomiya Station |
|---|---|
| Business hours | 5:00 PM – 11:00 PM (Last Order at 10:00 PM) Closed on Mondays and Sundays We open on Mondays for reservations of 4 or more guests made at least 7 days in advance by 3:00 PM. |
| Parking | None (please use nearby car parks). |
| Seating Capacity | 17 seats |
| Private rooms | Private rooms with tables available (for 2-4 people, 3-6 people; both are separated by curtains) |
| Smoking | Smoking allowed (heat-not-burn tobacco only) |
| Children | Children not allowed (except for private bookings) |
- Reservation-only
- Counter and private rooms available
- Only course meals are offered
- Card payments accepted
Cancellation Policy: 100% of the reserved menu price will be charged for cancellations after 6 PM the day before or for same-day/no-show cancellations.
Total of 17 seats
- Counter: 7 seats
- Table Private Room A (for 2-4 people)
Table Private Room B (for 3-6 people)
*Both separated by curtains
Notice
We also post updates on social media (Japanese only).
Greetings
Originally, I became fond of cooking while helping my parents, which led me to a career as a chef.
After graduating from high school, I joined Akashi Kikusui. I worked my way up to become a manager and spent 11 years there. Following that, I honed my skills at a yakitori restaurant for 1 year. In Sannomiya, I helped launch two new restaurants before going independent.
My philosophy is to engage with the ingredients and provide dishes that "can only be enjoyed here," aiming to offer our customers the taste of highest quality at all times.
Chief chef Yoshinobu Oto