So, came here because of a recommendation from an online article for Kobe beef. What you need to know is this: from the owner himself, and spoken humbly, 1. Beef is Tajima beef, and this particular beef is from cows that aren't mixed with Scottish cows, chef's words. 2. Next, other A5 beef can claim they are A5 but most are not pure Tajima family. Money can't buy this beef, it's connections only. 3. You can smell it real 4. You can taste it real 5. You can see it as real Check out the picture of the Tajima cow family, it's nice! Small store, book early, let the chef focus on his craft, he won't need to prove why it's more yummy. Melts like butter, not oily, cooked to exactly 36.5 degrees, his words. Reasonable pricing, he could charge more but he doesn't. To clarify from Chat GPT: Kobe beef, Omi beef, and Matsusaka beef are all different types of Japanese Wagyu beef that come from specific regions and strains of cattle. Tajima is the strain of cattle that is used to produce Kobe beef. So, in terms of categorization: - **Tajima**: This refers to the specific breed of cattle (Tajima strain of Wagyu) that is raised to produce Kobe beef. - **Kobe, Omi, Matsusaka**: These are different types of premium Japanese Wagyu beef that come from specific regions and have their own characteristics. Book ahead by calling. Credit card accepted.

We travelled down from Yokohama to visit Himeji-jo but no way I was leaving the area without a proper Kobe beef dinner. Searched Google reviews and we made reservations at Kokubu. We were not disappointed! Definitely call ahead for reservations, 2 weeks in advance we were not able to get the exact date we wanted but luckily our schedule was flexible. The chef was quite busy filling a large bento order when we first arrived, but once he caught up our service was great, super friendly, and the steak was simply delicious. We had our 4 yr old daughter with us, my wife and I each ordered a set menu with intentions of just sharing with her but the Chef prepared extra vegetables for our daughter (let’s be honest, you are paying for the beef not the vegetables). If you are curious about price, for a combined 350g of beef, a couple sides of rice, and a couple drinks a piece it was ~¥31000. Everyone was very nice, I love the fact it is family owned with the Chef and his wonderful mother who have been running the place for 47 years. The staff were all super nice to use and accommodating for our 4yr old which made our dinner that much more enjoyable.

This is a very special experience that is focused on the food. Straight up first-rate A5 Kobe beef, grilled veggies, and rice. No jingles and bells. The chef is there grilling and cutting right in front of you and focused on you and your food. The place is nothing fancy but the service and experience is still levels above what you get in your typical fine dining restaurant in Japan. Highly recommended. Ps. Looking through the reviews, the only bad ratings are because people wanted to eat there, walked in, and didn’t get a table. Yes. It is a small, simple, chef restaurant with few seats and you will need a reservation. Nothing wrong or unfair with that people!

You won’t get beef tendon stuck in your teeth in this restaurant. It’s probably the best Garlic Rice out there too. Summary: 1. Reservation: MUST. Chef speaks good English so just call or ask hotel to book. Need about 2 weeks in advance. 2. Credit Card: Accepted. Location & Place: The restaurant is near to Sannomiya Station and about 5mins walk. Located on the second floor, the restaurant outlook is certainly not your well renovated type. It will remind you of the old western steak houses with age furniture all over. It’s nostalgic setting. Menu: Simple There is only a choice of 150gm and 200gm menu, rice or garlic rice optional. Starter: Salad + Veg Nothing fanciful but definitely juicy and sweet. Beef: Tajima Beef - the last pure breed to be called Kobe Beef according to Chef. Had both the tenderloin and sirloin cut. Beef is definitely juicy, ZERO tendon, the fats are amazing. I seldom take the fats coz it’s normally just oil and stick to your teeth but here, it’s crunchy yet soft and melts. Garlic Rice: you will regret if you don’t order. You can taste the pepper, the garlic and the rice. It’s really out of the world. Chef will boil the miso soup while cooking to accompany with the rice. Price: very reasonable and credit card is accepted. Comments: This is a no frills place, Chef Kokubu speaks very good English and your meal can be done within an hour. This is a place for good beef, not over paying and portion is just right before the oil hits you. Place is not packed and Chef doesn’t take walk in. Don’t worry if you are early, just pop in and likely the place is reserved. Lastly, it’s a place worth coming back over and over again and Garlic Rice is a must.

Nori-san is a man that values real Kobe beef, and isn’t shy to prove it! True enough, the beef was delectable, with perfect marbling and texture. It’s fuss free - just order your cut, size, drink of choice, and trust him to settle the rest for you. We also had such a lovely time chatting with him (he speaks English!) and the other guests, and would highly recommend anyone who’s in Kobe to try Nori-san’s beef and warm hospitality!

Chef was amazing and accommodating. Steak was soooo good. Yes I've had Kobe while in Tokyo, but this was just cooked perfectly and served with the best complimentary items. I also opted for the Garlic rice which was a great addition. If you're in Kobe, try to get reservations.

A very good Kobe beef experience. Found it different, maybe slighter better than Matsuzaka beef. Chef is lively and speaks fluent English. The chefs assistant/wait person was friendly and spoke basic English and they accept major credit cards. The price is expensive but if you’re in Kobe I think it’s a good one-time experience to tick off your bucket list. Real Kobe beef isn’t like other beef, it’s a lot lighter but I probably wouldn’t pay for Kobe beef again in the near future, regular Japanese wagyu is already very good and much cheaper. The restaurant is located a few stories up but there’s an elevator to get you up there. Book in advance because the restaurant is small and seating limited, plus they’re fully booked nearly every day. During our meal session, chef had to answer more than 15+ phone calls trying to make reservations 50/50 English/Japanese speakers. I booked via Voyagin which charges a commission to call on your behalf, I would probably just book directly next time, the chef answers all the phone calls and he speaks fluent English. The only negative I would comment on is the fried rice, I would skip the garlic fried rice, it was average and I couldn’t really taste the garlic, I think too much rice was added to accommodate the large number of people ordering it which diluted the flavours. I’ve had better elsewhere in Japan. Everything else was great. In terms of sirloin vs tenderloin, I can’t decide they were both good.

We had high expectations before our dinner as we read a lot of good reviews. Also we had our lunch in another steak restaurant, it turned out this was not as good as our lunch.. personally the beef was too beefy for me and I prefer more marble.. tenderloin was too lean for my liking. The chef was friendly and spoke good English. However I would prefer the chef to concentrate more on the cooking instead, that is my personal preference maybe some people would enjoy the ambience.

Booked a reservation due to a recommendation. We had a 6pm reservation and we were the only ones in the restaurant but the sign says they are fully booked every day. So you might be able to snag an earlier dinner without reservations because it filled up after we were done. The steak was definitely a nice melting texture but I just wish the timing of serving the food was better. Our vegetables were cooked first and they had to just sit on the plate so we could eat it with our steaks and it took a while for our steaks to start grilling. Once the steaks were starting to be served, they all came out at once so by the time we got to our last half of our portions, the steak was cold. Everything tasted good, salad and sauce were fantastic and the garlic rice was good, though, nothing remarkable, and Kobe wagyu beef isn't my favorite (I prefer a more beefy flavored steak), but I did not let that detract me from the experience, the food, and the quality. I just wish the execution could be improved. If I were to eat Kobe beef in Kobe again, I might try a different spot.

If you're looking for an authentic A5 kobe beef experience while visiting Kobe, Kokubu has to be on your list. Intimate dining experience with limited seating so reservations are required. It is a minimalist menu that allows the kobe beef to be the star of the show, and it does not disappoint. The chef/owner is also friendly and very knowledgeable.

the worst service I got in Japan, Chef didn't want to talk to us at all even he can speak English, and he was so busy with his "Japanese customers", he was speaking loudly while cooking our food without wearing a mask and I saw the spit was splitting on our wagyu beef. especially the flu is on in Japan even waitress is wearing mask in other Japanese restaurant. No glove as well and he is taking phone calls while cooking - no wash hands. it was so awkward to sit there and feel isolated and discriminated. Foodwise is fine, the beef itself got nothing wrong thats why it worth 2 stars. we were told that the beef comes with tender loin and sirloin, but just check the photo we shoot, that little piece hide in the middle doesnt look either of them. Basically the chef just cooked the food and chucked them into your plates without a single word. For the same price range you can get better options. Don't go there if you are foreigner. the service can ruin the whole meal.

Can I give more than 5 stars because I would. We called ahead to get reservations and even when he said we are fully booked he squeezed me in. I showed up towards the end of the night and had an intimate experience with Nori himself. He showed us the cuts of REAL Kobe beef with the stamp and all. We had such an amazing meal and the hospitality was top tier. I can’t stress this enough I love this place and I love everyone who worked here. Call ahead and get here as soon as possible. Delicious to the very end. I wish I could eat more and hangout all night with nori. Thank you to everyone here

I've been lucky enough to dine here many times. It is awesome every time! Make sure you also indulge in the wine list!

The chef was really accommodating to my group of 4 who showed up without a reservation. Understandably, we were initially turned away by the hostess but the chef personally came running out to invite us in and made space for us to dine in. The kobe beef was sinful in the best way possible! It was a first time for all of us and we really enjoyed our experience at KOKUBU. We will remember to call in advance to make a reservation should we come back for more!

Yes, this place can get very busy and yes you do require a booking. The lower ratings on this place is just silly and are people who didn't make bookings but still expect a popular restaurant to always be available for them. Kokubu is definitely my #1 favourite restaurant in the world that I've ever visited. The beef is just melt in the mouth. I tried both the tenderloin and the sirloin and they were both perfect in their own ways. I loved the how the fat in the sirloin was cooked separately and when you bite into them, they're like delicate little sacs where the outside is nice and crispy and then when you bite into it the fat just melts in your mouth. The garlic rice made by Mr Kokubu's mother is just perfect. Mr Kokubu told us the stories about how this restaurant was passed along his family through the generations. He also told us stories about Tajima beef and that this is the only beef that would actually melt in your mouth. Definitely get yourself a booking as this restaurant is a must in Japan!

Such a familiar place. Mother (90) and son running that place and really care for the guests and high quality food! The menu is tiny, but you'll get your Kobe beef 😉 (sirloin or tenderloin). And it's delicious! The roasted garlic rice was really good as well! Highly recommendable

Perfect steak cooked by the chef cum owner. Nice cozy ambience and the counter seat can only accommodate around 10 pax at a time. better reserve your seat before you go

We really enjoyed the experience in a place surrounded by locals. The place is small, what makes it more intimate to receive the explanations from the chef and waitress. The service was really nice, and the meat was amazing. If you want to try the real alone beef, this is definitely your place.

Tried this Tajima beef I ordered 200 grams and the owner mix sirloin and tenderloin for me Sirloin have more marbling so more fatty, personally I preferred the tenderloin. Both were very soft and easy to eat. The garlic fried rice was hardly any garlic and more soy sauce, not worth it for me personally And it said tax included on the menu but my final bill, I was being charged for additional tax. I only realised it when I got back to my hotel.

I've visit this steakhouse 4 years ago, without reservation. We are so lucky. It's the best beef steak we've try. During our dinner, when the chef/owner learned we are from Indonesia. He get to his drawer and show us sambal BELIBIS from our country that he like so much 😁 I'm planning to visit KOKUBU again this month. It's been long overdue to be able to come again to Japan. The first time is the lucky one for our family to dine in without reservation. This time, try to avoid dissapointment and push our luck. I want to make reservation in advance. Is anyone know how to make reservation? I have call the phone number at the website. Also try the email. But cannot get through. I will be very gratefull if anyone can help. Thank you so much.

Good experience. Made a reservation over the phone. Reservations are required. The menu is small but it’s pretty good. Expensive but worth it to try wagu beef in a good setting. I don’t know if I would return but I did enjoy it. And the man who owned it spoke decent English.

We chose this restaurant based on its reviews, and I can assure you, the reviews don't lie! I wish I could give six stars! The evening spent at Kokubu was the most memorable dinner experience I ever had. Not only thanks to the food (which was incredible), but also thanks to the people. Nikohiro; his mom making her special fried rice for us and his son waitering for us are the sweetest people. The Kobe beef was amazing, it quite literally melts in your mouth. We had a early dinner reservation at 5 pm and there was only one other guest in the restaurant for an hour. Nikohiro gave his undivided attention to us, explaining us everything we have to know about Kobe beef. Later the restaurant got really busy. If you can, I'd advise you to make an early reservation for the best experience! Even if you are full, don't miss out on Kokubu mom's delicious fried rice at the end of the evening! We paid around ¥32000 for 450 g of Kobe beef (A5 grade) and a bottle of wine. Dear Kokubu family, thank you so much for this unforgettable evening!

Might have been the best steak dinner of my life. The intimate environment set the stage for an incredible minimalist dinner experience. Chef Niro was welcoming and warm, and his staff were attentive and kind. We brought our own alcohol and were charged a reasonable 2000 yen corking fee to drink it. The sirloin was spectacular. Would recommend to anyone looking to have an indulgent steak dinner in Kobe. Worth every yen and would go back.

Really cosy and nice place to have our first Kobe Beef experience! Chef was nice and friendly and the food was amazing!! 😌😌 Definitely recommend!

This is the place to go. Dont cheap out when you come to Kobe, it shows. I compared with some other friends and it looks like their steak came from TGI Fridays. This is top tier, been doing this for 50+ years and has one source of meat. Can’t recommend this enough

First of all: it was my first time trying A5 wagyu/Kobe beef, and I thought it was massively overrated, but that is not the fault of the restaurant so I will not elaborate on that here. The wine pourings were quite small. One or two members of staff were impassive or cold on my arrival, but the chef himself is a nice guy and service generally warmed up as the evening went on. Turns out the restaurant was opened by the chef's mother 50 years ago. It is unquestionably A5 beef you're getting here and if you like that, you'll enjoy it, but the rest of the food was very average. Some vegetables were well undercooked and the garlic rice needed more garlic. The menu also says tax is included, yet the final bill came with a 10% tax charge. Some reviewers are hugely overrating this place, it's nice enough but not a must-try by any means. My meal all in came to approx ¥17,000 (for the beef, vegetables, garlic rice and a couple of glasses of decent wine), which did not feel worth it. My advice would be to go to a good street vendor if you're desperate for a bit of Kobe beef.

Like what others say, small family run joint that put so much dedication and soul into what they make and serve. I've never tasted anything as good or satisfying as kobe beef from here--an amazing experience to keep for life. Service was superb with so much care and attention shown towards everyone there. We were the last customers for the day, so the chef opened a bottle of sake to drink with us before closing the restaurant. A small warning to book in advance as the restaurant is very intimate and theyre usually fully booked.