Hyogo Food Guide: Kobe Beef, Akashiyaki & Tajima Wagyu

Kobe Beef

The world's most famous wagyu. Only Tajima cattle raised in Hyogo meeting strict standards earn the Kobe Beef label.

Akashiyaki (Tamago-yaki)

The ancestor of takoyaki from Akashi City — a much softer, egg-forward dumpling with octopus, served in a light dashi broth for dipping.

Tajima Wagyu

The pure-bred Tajima cattle of northern Hyogo are the parent stock of Kobe Beef.

Kobe Sweets

As a port city open to the West, Kobe developed an outstanding Western confectionery culture.

Banshu Ramen

A distinctly sweet and dark soy-based ramen from the Harima region.

Access

Kobe's Sannomiya and Motomachi are packed with high-end restaurants and casual eateries. Akashiyaki is best at Akashi City restaurants.