Gochikura Hoten @ Kobe

What shall we eat in Kobe? Kobe beef, of course!

Kobe Mosaic is located at the heart of the Harbourland district about a 5-minute walk from JR Kobe station. Handmade goods, local sweets and snacks as well as numerous souvenir shops can be found dotted around the venue’s four floors.

And Mosaic has a collection of Kobe beef restaurants serving Kobe’s most famous produce in the different ways – grill, shabu-shabu, sukiyaki, washoku, and steak. Kobe beef is expensive, partly because only about 3,000 head of cattle may qualify as Kobe per year. Kobe beef is not exported to Singapore, so it is not possible to eat it here. Imagine my excitement whenever I am in Kobe!

We settled for Gochikura Kobe Hoten, a restaurant recommended for Kobe beef and Wagyu beef that has been operating in Kobe for over 20 years. When we were there for lunch, we were the only business people in the restaurant and the rest were housewives with their children or retirees. And they know best when it comes to a great bargain.

It can be Kobe beef only if it is certified Kobe Beef Marketing and Distribution Promotion Association 神戸肉流通推進協議会. They offer carefully selected Kobe beef 神戸牛 and Japanese Black beef 黒毛和牛. One can enjoy the elegant, sweet flavour of true Wagyu 和牛 (lit. “Japanese beef”) with delicate marbling that is world famous.

My colleague could not finish a whole set menu, so he went for the lunch special, 神戸自慢のステーキを Kobe’s famous steak, at JPY 2,100 before taxes, a real steal. For slightly more (JPY 500), you can add a rice or garlic bread and a soup of the day (which usually is either minestrone or cream of corn/mushroom).

先付3種盛り合わせ Assortment of 3 appetisers

First course of the set menu was an assortment of 3 appetisers. At first look, I thought it was shredded dried scallops, but it was marinated enoki mushrooms なめ茸 (right) that had the same level of umami. The corn and mayo was so-so.

The highlight of trio was the braised wagyu beef 和牛煮込み. Normally served as an otoshi and braised using the trimmings and excess cuts of beef, the braised beef had wonderful flavours and not much texture. You couldn’t consume a lot of this as the rendering of the fats from the wagyu was quite overwhelming.

オリジナルサラダ Original Salad

It shouldn’t be called “original salad” but “ordinary salad”. I was starting to worry about the Kobe beef given the standard of the salad.

但馬地鶏炙り焼き（たれ）Grilled Tajima chicken (with sauce)

Tajima chicken 但馬地鶏 refers to chicken raised in the Tajima region of Japan, known for its free-range, high-quality chickens. These chickens are often raised to high standards, sometimes even considered the “Wagyu of poultry”. This restaurant is not known for its yakitori, so I would not be critical on this.

特選神戸牛 肉寿司 Specially selected Kobe beef sushi

Then, the fun began! Two pieces of specially selected Kobe beef sushi 特選神戸牛 肉寿司 was placed before me. These were thin slices of well marbled beef that had been aburi (“torched”) to release the fats and the fragrance cannot be described through this screen.

神戸牛ミニカツレツ Kobe beef mini cutlet

Next, Kobe beef mini cutlet 神戸牛ミニカツレツ. In Osaka, they can deep fry anything, including wagyu. Kobe beef mini cutlets, or “gyukatsu,” are a popular Japanese dish featuring breaded and deep-fried Kobe beef, typically served in bite-sized pieces. They are known for their crispy exterior and tender, flavourful interior, often enjoyed with various dipping sauces and sides. 

Not my favourite way to eat wagyu, but it was part of the set to experience the wonderful beef in different ways.

石焼 厳選神戸牛-温野菜添え Stone-grilled specially selected Kobe beef with steamed vegetables

Next up, the piece de resistance that I have been waiting for – ishiyaki Kobe beef 石焼神戸牛. As the name suggests, ishiyaki 石焼き is cooking things with hot stones. The high heat of the stones allows for rapid searing, perfect for these highly marbled beef.

You do not need a lot of heat for Kobe beef, the best tastes are released when you sear them quickly on the stone. Different cuts of the beef were provided so that you can experience the different texture and flavours of the different parts of the cow.

デザート Dessert

Finally a simple dessert of vanilla ice cream drizzled with caramel sauce. And the meal also came with a drink (including alcoholic drinks on the menu). What a steal for JPY 12,000.

This is not a high-end Wagyu steakhouse, but it gives you value-for-money sampling of one of the best things in life.

Gochikura Kobe Honten GOCHIKURA 神戸本店
兵庫県神戸市中央区東川崎町1-7-2 MOSAIC 2F
Tel : +81 (050) 8893 2820

Visited May 2025