Dining - RESTAURANT LE CŒUR KOBE KOBE Hotel

The open windows bring you ocean views and verdant gardens. In this refined, calm atmosphere under a high ceiling, please enjoy a moment to savor happiness with your sweetheart, friends, or family. With our concept of cuisine terroire (locally produced and consumed), the grand chef carefully selects local Hyogo ingredients from Kobe beef to many others, harmonizing them with wines of the world and choice sake from the Hyogo Gokoku, the five old nations of Hyogo, leading guests to an unforgettable experience.

Restaurant Le Cœur Kobe has assembled over 200 different wines and champagnes. Please freely enjoy wine paired with your meal, wine which suits your tastes, wines of discernment, and whatever else you may desire. Our sommelier will assist you. You can enjoy sake stocked from all over Hyogo Gokoku, the five old nations of Hyogo.

Restaurant details

• French Restaurant
• Location: 2nd Floor

Business hours

• Lunch

11:30 AM-3:00 PM (Last Order: 2:00 PM)
A variety of courses have been prepared, from casual lunch options to full course meals.

• Dinner

5:30 PM- 10:30 PM (Last Order: 9:00 PM)
All guests who partake of the dinner course are offered “grand desserts” made with ingredients carefully selected from all over the world as well as local Hyogo ingredients. The variegated patissier desserts are brought to guests via cart service and served right before their eyes. Guests can eat their fill of whichever desserts they prefer.

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.)

KOBE BEEF

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.