Hotel La Suite KobeLoading...




Please enjoy a menu brimming with creativity that bases its cooking methods in Japanese cuisine and focuses on using local Hyogo ingredients like the global brand “Kobe beef.” The teppanyaki chefs skillfully prepare each dish right before your eyes. These beautiful, delicious dishes are further accentuated when served on Tamba ware, a traditional Hyogo Prefecture handicraft. Engage in pleasant conversation as you watch these dishes being skillfully prepared, and enjoy freshly grilled cuisine to your heart’s content. Of course, wine is also available, as well as sake locally selected from within Hyogo Gokoku, the five old nations of Hyogo. Please relax and let time drift by at this teppanyaki counter with an ocean view.

At Teppanyaki Kokoro, eat your fill of select Hyogo Prefecture brand beef, from “Kobe beef” — a work of art that seduces lovers of gourmet food the world over — to Tajima beef, Awaji beef, Sasayama beef, Kurodasho beef, and more. The chefs make their way to producing areas to personally select seasonal ingredients such as farm-fresh, organic, healthy vegetables and fresh seafood like Akashi octopus caught in the Inland Sea and Sea of Japan. The sommeliers suggest pairings from over 200 wines, local Hyogo sake, and more. All guests are hospitably welcomed to refined atmosphere, cuisine, and service.

Restaurant details

  • Teppanyaki Restaurant
  • Location: 2nd Floor

Business hours

  • Lunch
    • 11:30 AM-3:00 PM (Last Order 2:00 PM)
  • Dinner
    • Weekdays – 5:30 PM-10:30 PM (Last Order 9:00 PM)
    • Weekend  – 5:00 PM-10:30 PM (Last Order 9:00 PM)

Age restrictions

Lunchtime and dinnertime are open to children ages 7 and up.
(Children ages 4-6 should use a private room.)
(Children ages 0-3 are not allowed in the restaurant interior or private rooms. Thank you for your understanding.)

Dress code

Lunchtime: Smart Casual (Male guests, please refrain from wearing light clothing such as shorts or sandals.)
Dinnertime: Elegant (Male guests, please refrain from wearing light clothing such as T-shirts, sweatshirts, shorts, or sandals.)



When talking about Kobe Beef, Brand beefs of Hyogo such as Tajima Beef, Awaji Beef, Sasayama Beef, Sanda Wagyu, and Kurodasho Wagyuwe must not forget the role of the farms that rear these cows. They dedicate themselves to grow the cattle that meet the criteria of Kobe beef. We assure that you enjoy these brand beef with safe and reliablity.

What Kobe beef is

Kobe beef refers to beef from the Tajima strain of Wagyu cattle, raised in Hyogo,Japan according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, “the three big beefs”), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Characterstic of Taste

Kobe Beef is a harmony of delicate, dignified sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. The secret behind its deliciousness is its so-called “shimofuri” fat marbling. The “sashi” fatty content of the meat itself will actually begin to dissolve at low temperatures. This means that it will literally melt in your mouth. An abundant content of inosinic and oleic acids has been scientifically proved as factors that contribute to its outstanding flavor.

“Shimofuri” fat marbling

This fine, delicate meat has a high degree of fat marbling that melts at low temperatures.

Lean meat

This meat has tender fibers and its own, unique refined sweetness.

Flavor components

Kobe beef is rich in oleic acids which determine the taste of fat and the flavor component in osinic acid.

The Kobe Beef Marketing & Distribution Promotion Association is active to clarify the definition of Kobe beef and to issue “Kobe Beef Certificates” for meat that matches this definition to certify its authenticity and to install the small, bronze Kobe Beef statuette at designated retail stores, as we have, so that consumers know that these stores sell real Kobe beef.

Now, Globally Adored Sake at La Suite

Sake is currently globally loved and drank. Hyogo Prefecture contains Nada-Gogo, five sake brewing villages collectively known as “the purity of Nada.” Nada-Gogo is the number one sake-producing area in Japan, accounting for 26.4% of the sake produced in the entire country. It thrived as a sake area even in olden times thanks to its port useful for transporting products across water, its high quality brewer’s rice (Yamada Nishiki) ideal for sake brewing, and its high quality mineral water (Miyamizu). From Nada-ku in Kobe to Nishinomiya, the greatest brewery streets in Japan lie in the five villages (go) of Nishi-go, Mikage-go, Uozaki-go, Nishinomiya-go, and Imazu-go. Hotel La Suite Kobe Harborland starts with Nada-Gogo to offer selected Hyogo Prefecture sake. Please be sure to enjoy these authentic Japanese spirits.

Hyogo Terroire: Gokoku Sake Tour

Modeled after the five old kingdoms of Hyogo Gokoku, Hotel La Suite Kobe Harborland divides the year into five different “Hyogo Terroire: Gokoku Sake Tour” seasons so that guests can enjoy the sake of each area at different times of year.

December-February Tajima Region ”Kasumitsuru Fair” 

Located in the previous town of Kasumi in Hyogo Prefecture, the Kasumitsuru brewery makes discerning sake with the time-honored kimoto method, the oldest surviving method for making yeast starter mash. This sake is defined by its light acidity and rich flavor. It makes an excellent pairing with crab, a classic winter item.

March-April Harima Region “Tatsuriki Fair”

The sake of the Harima region, Hyogo Prefecture continues to be produced with discernment based on the concept that rice wine means the flavor of rice. Being particular about rice, Tatsuriki brewers chiefly use Yamada Nishiki and rice brands most ideal for sake brewing. Much of this sake has a powerful flavor that maximally draws out the umami of the rice, yet is smooth on the palate.

May-June Settsu Region “Fukuju Fair”

In the first year of the Houreki era (1751), in Mikage-go, Nada, “Fukuju” began refined sake brewing using the best rice and “Miyamizu,” which is one of the top 100 best natural waters of Japan. Although modern equipment has been implemented, brewers preserve tradition by utilizing old-fashioned koji mold fermenting rooms, the “box koji method,” and many other handmade practices. In recent years, this sake was offered at the Nobel Prize banquet to rave reviews, and is highly popular worldwide.

July-August Awaji Region “Miyako-Bijin Fair”

Addressing the issue of how to best draw out the savory flavor and scent possessed by rice, since its inception the orthodox brewery “Miyako-Bijin” has obstinately guarded the foundational sake brewing method of “yamahai” (traditional yeast starter method). By applying both yamahai and sokujo (method where lactic acid is added at the start), the brewers draw out a rather thick sake that is both refreshing and very deeply flavored. In particular, when it is drunk warm it offers the quintessence of traditional sake.

September-November Tanba Region ”Kotsudumi Fair”

Always searching for new possibilities, this brewery expands the appeal of sake, gaining both female fans and fans among those who did not previously care for sake. Customers can enjoy a fruity, fresh sake whose quality can also be felt in the beauty of the label, which reads, “traditional, yet new.”

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