Sample Kobe beef while overlooking the city below
Teppanyaki is a style of cooking directly on a hot iron griddle—combine it with Kobe beef, and you have golden-seared, tender, umami heaven. Setsugekka Hanare is perched on the eighth floor above Kobe’s center, its modern dining room looking out across the city lights. Kobe beef, a type of wagyu, is selected from cows that have been fed a strict diet of corn and grasses, given beer to stimulate their appetites during hot weather, and massaged to relieve stress.
The chefs at Setsugekka source their beef from family farms around Kobe, ensuring every piece of meat is perfection. Wagyu is grilled briefly on a smoking-hot iron griddle, then sprinkled with salt and served. While beef is the star of the show, the kitchen also grill scallops, prawns and octopus, as well as vegetable dishes. Though Setsugekka Hanare has an excellent wine list, cold Japanese beer is the best accompaniment for this celebration of simple beef perfection.