Kobe: food, cosmopolitan flair and sake by the sea
An elegant port city that opened to the world before any other and poured it all into its cuisine.
Kobe at a glance
Kobe was one of the first Japanese ports opened to foreign trade in the 19th century. That history is reflected in a unique foreign quarter, a lively Chinatown and the most international cuisine in the region. And, of course, in Kobe beef: one of the most renowned meats in the world.
Kobe is easily visited from Osaka in the same day — the train reaches Sannomiya in about 30 minutes — though it has enough to offer to stay a night and explore at a relaxed pace. It fits naturally into the Kansai block alongside Osaka, Kyoto and Nara, and is a perfect culinary complement: Kobe beef, Chinatown and the sake breweries of Nada.
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Key Kobe areas
Kobe is a long, narrow city between the sea and the mountains. Its areas of interest are easily explored by train or on foot from Sannomiya station.
Mount Rokko and the city viewsThe backdrop of Kobe is Mount Rokko, reachable by cable car. From the top there is a panorama of the city and the bay that, at night, is considered one of the three best night views in Japan.
Kobe beefKobe beef is one of the most renowned meats in the world: wagyu of the Tajima breed from Hyogo, with marbling of fat (sashi) that melts in the mouth. It is served mostly as teppanyaki, sliced and grilled in front of the diner.
Sannomiya and Sankita-doriThe heart of Kobe beats around Sannomiya station, with covered shopping arcades such as Sankita-dori full of restaurants, izakayas and shops. It is the best area to eat and go out at night.
