Arakawa (麤皮) Kobe

I visited "Arakawa" in Kitano, Kobe.For over half a century, this renowned steakhouse has captivated food lovers both domestically and internationally. They are committed to using the highest quality purebred Tajima beef, maintaining their philosophy of pursuing the true flavor of the meat.■ LocationLocated in the quiet residential area of Kitano, Kobe, just a short walk from the Ijinkan district. The red tent serves as a landmark, exuding the elegance of a long-established restaurant.■ ReservationsReservations can be made in advance through Tabelog.■ Order Details- Steak Course - Burgundy Wine■ CuisineFrom the very first roast beef, the restaurant's philosophy is evident. There are no unnecessary seasonings, allowing the natural umami of the meat to shine through.The bread and butter are of high quality. Simple yet crafted with care.After enjoying a Caesar salad and spinach tagliolini with caviar, we moved on to the star of the meal: the steak.Arakawa has long been dedicated to the highest quality purebred Tajima beef, which is carefully grilled in their charcoal oven. The high heat of the charcoal creates a beautifully charred exterior while evenly cooking the inside to a lovely rosy hue.The first bite reveals the fragrant smokiness of the charcoal, followed by the rich umami of the lean meat. It’s a dish that delights with the flavor of the meat itself and the precision of the cooking, rather than relying on the impact of fat.The side dishes are modest, ensuring that the focus remains on the meat until the end.Dessert is served via a cart, allowing you to choose from classic options like cheesecake and chocolate gateau, providing a fitting conclusion to this traditional dining experience.■ Service, Atmosphere, and ClienteleThe restaurant features a classical space with a wooden theme.There are no trendy gimmicks; the history built over the years is palpable throughout the establishment.The service is calm, with dishes and wines presented at a natural pace. Many guests from both Japan and abroad visit, giving the restaurant the dignified atmosphere of a representative steakhouse.■ Overall ImpressionIn an era where various styles of steak, such as wood-fired and aged meat, are gaining popularity, Arakawa continues to focus solely on the quality of the meat and the grilling technique.Their expertise in charcoal grilling and commitment to purebred Tajima beef are the reasons they have garnered long-standing support from many chefs and food enthusiasts.While there are no extravagant presentations, the quality of each dish speaks for itself. This is a must-visit establishment when discussing Japan's steak culture. Less

I had been wanting to visit for a while, but the timing never worked out until now. I was a bit nervous at first, but the staff's polite and kind service quickly put me at ease. All the dishes were delicious, but I’ll share my thoughts on the standout items in order. For the salad, I chose the tomato salad. It was incredibly sweet, unlike anything I’ve ever had before—truly fruit-like. The bread was served fresh out of the oven, and it was so good that I ended up asking for seconds multiple times. And of course, the main event: the steak. This was the first time I’ve had a steak so tender that it cut easily with a knife! The cooking and seasoning were both perfect. Each bite released a burst of juices. In the second half, I tried it with mustard. I was a bit skeptical at first, but it balanced out the richness and made it very easy to eat. Honestly, the price is on the higher side, but it motivated me to work hard so I can come back again. Less

942 characters★Recommended Course with Kobe Beef Chef (JPY 45,980, tax included) Duration: Approximately 1 hour and 20 minutesI traveled from Tokyo to Hyogo Prefecture.This restaurant (4.02) is run by the second-generation chef, Miya Yamada. Founded in 1956, it is a long-established name synonymous with high-end steak across the nation. I found an available slot on the online reservation site Ikkyu.com and decided to visit.Upon opening the door, I was greeted by a heavy antique-style historical space. The dress code is smart casual, but several male staff members in crisp formal attire welcomed me.On the table, there were towel napkins, a full set of dishes, toothpicks, and candles. The restrooms are separated by gender and equipped with TOTO washlets. The total bill for the food and drinks was JPY 53,240.Champagne (Glass JPY 3,630) Pinot Noir from California's Central Coast (Glass JPY 3,630)- Recommended Course with Kobe Beef (JPY 45,980)1. Amuse-bouche: Smoked beef (Kaburi) with marinated figs 2. Homemade bread and butter 3. Today's appetizer (choose from 5 options): Marinated Akami from Yamazaki Hon Maguro 4. Today's salad (choose from 4 options): Octopus salad 5. Charcoal-grilled Kobe beef steak 150g strip loin (or tenderloin) 6. Dessert cart with 7 varieties 7. Post-meal beverage (coffee or tea or espresso) | Tea sweets (madeleine)First, the rich and well-salted butter is incredibly delicious. While light and low-salt butter is preferred these days, this is the butter from the good old days. The steak is a rich strip loin, the opposite of the modern preference for lean red meat.The steak is skewered with a metal stick, coated with back fat and garlic, and grilled in a charcoal oven. I specified medium-rare according to the chef's recommendation. It is simply seasoned with salt and pepper. Mustard is provided on a separate plate for flavor variation.Out of the JPY 45,980 course, this steak likely accounts for about JPY 40,000. If money is no object, the taste is undoubtedly excellent. Looking at other tables, it seemed that the diners, who appeared to be from the upper class, were enjoying their meals without concern for cost performance. Less

Visiting Kobe for business was not just a trip, it was an experience I had been looking forward to. Honestly, this was the best steak I’ve ever had in the world—there’s no way I could leave without trying it. Although the price is on the higher side, it motivates me to work hard so I can come back again.◼︎ Amuse-Bouche Smoked meat with melon. The balance between the smokiness and the sweetness of the melon is excellent. The meat is tender and easy to eat.◼︎ Bread The butter is particularly delicious. I was lucky to have freshly baked bread at 4 PM. I was happy to know that I could get a refill.◼︎ Appetizer Caviar basil pasta. This was incredibly delicious. The flavors of garlic and basil were very rich, and the pasta was cooked to perfection with a slight bite.◼︎ Salad Caesar salad. This was also tasty. The spicy and garlicky Caesar dressing was quite unique. I’d love to try making it myself. It was just too good.◼︎ Main Course Tajima beef steak. This was unbelievably delicious. They source non-pregnant female Tajima beef. According to their website, the fat has a low melting point, which makes it melt in your mouth. "By cooking the meat with heat applied vertically to the surface, the heat is transmitted parallel to the fibers of the meat. Additionally, using a stone oven allows the heat to envelop the meat, ensuring smooth cooking." It’s seasoned only with salt and pepper, yet it tastes incredible. You can add Japanese mustard if you like, but honestly, it feels like a waste.◼︎ Dessert I chose cheesecake and vanilla ice cream from the cart that was brought around.The waitstaff were attentive, and in the quiet atmosphere, I was able to enjoy my meal in peace. I will definitely return. Less

A famous steakhouse in Sannomiya, Kobe.They serve Kobe beef, specifically Sanda beef, cooked over a charcoal grill.With their excellent cooking technique, they have earned two Michelin stars.While Arakawa also has a location in Tokyo, I’m not sure of the connection; the Kobe branch is more renowned.It’s a bit of a walk from Sannomiya Station, but still within walking distance.The neighboring building is being demolished, revealing the side of this restaurant, which shows it’s somewhat worn down.However, the interior is quite classic and has a heavy, elegant atmosphere.They offer only one course priced at JPY 45,980.I started with a beer, which cost JPY 1,500.It’s a bit pricey, the highest I’ve seen recently.For the course, I could choose an appetizer.I opted for tuna, which they indicated was from Fukura.It had a sushi-like presentation.As for the steak, I ordered the sirloin medium, but it came out in a somewhat chunky form rather than the expected presentation.The cooking was done perfectly.The taste was exceptional, but I do wonder if it’s too expensive, even in these times.It’s been a while since I spent over JPY 50,000 for one person (though it’s even pricier in Tokyo).Since it’s not a French restaurant, that might be acceptable.There seems to be a sommelier, but they only offer glass wine, and the selection is a single choice at JPY 3,000.The staff were clattering dishes while clearing the table, which didn’t quite match the atmosphere of a restaurant over JPY 50,000.Well, it’s not something you’d expect in a French restaurant, but it is a steakhouse.However, the person who served me was friendly. Less

I visited Arakawa, looking forward to enjoying some steak!Just as I arrived, it started to drizzle a bit, which dampened my spirits slightly. However, the staff were waiting at the entrance, and their warm hospitality filled me with joy.I ordered the lunch course.In addition to the steak, the course included various seafood such as octopus from Akashi, fresh shrimp, and tuna, making it a well-rounded meal.The bread was fluffy, and I was generously served butter, which made me feel quite indulgent.Now, onto the main event: the steak.I had the tenderloin cooked medium-rare, weighing 150g.The taste was... simply breathtaking!I have never had such delicious steak before!!!Despite the generous portion, it didn’t feel heavy at all.The seasoning was simple, yet the umami was incredible.I couldn’t stop eating it, and before I knew it, it was gone! (laughs)This is a flavor I want everyone to try and know about.I am truly grateful to have encountered such a delicious steak in my life.Thank you! Less

I'm currently on a business trip in Kobe!Ranked 20th in the Hyogo Prefecture Tabelog genre.I visited Arakawa, a renowned Kobe beef steakhouse that has been in business for 70 years!!I had smoked meat with melon, smoked Asahikawa king salmon, Akashi Strait red shrimp salad, and Seto's Mita beef strip loin, along with an assorted dessert platter.I remember visiting the Tokyo branch of Arakawa 25 years ago, and the marbling on the strip loin was so rich that it left quite an impression on my stomach even at the age of 25.Although I aimed to conquer the top 30 spots in the prefecture on Tabelog, I had been somewhat hesitant about visiting Arakawa, ranked 20th in Hyogo.However, realizing that I must visit at least once, I decided that the sooner, the better, which led to my first visit!To my surprise, Seto's Mita beef strip loin was quite lean and very easy to eat!25 years ago, the trend was all about marbled beef, but now lean cuts are gaining popularity nationwide. Perhaps it's just a sign of the times?The king salmon was of high quality with concentrated flavor, and the steak was very easy to enjoy, but the overall dish composition was quite simple.On Tabelog, more unique dishes that highlight the ingredients' flavors receive higher ratings, so while I respect the 70-year history, it seems difficult to score higher for simply delicious steak.Ranked 11th out of 30 in the Hyogo Prefecture Tabelog genre.I visited!The fluctuations below 20th place have made it challenging to fill in the top spots in Hyogo, but at least 10 out of the 30 spots are starting to solidify! Less