Restaurant Le Coeur Kobe

Our pioneering red wine Tajima beef comes with seasonal vegetables, pilaf, and a spectacular seaside view

Using the nationally-famous tender Tajima beef, this is a veal brisket thoroughly simmered in red wine and accompanied by seasonal vegetables and pila read moref, a speciality served from the beginning of our hotel operations. We use reduced-pesticide and pesticide-free organic vegetables from local producers, as well as fresh seafood brought in directly early every morning from Awaji Island. In order to use ingredients that show the nature of the people behind them, every few months we visit the farmers, fishers, stock farmers, and other producers in person. From the beginning, our guiding concept has been hospitality for our domestic and foreign guests, based off the ingredients of Hyogo. We want you to savor local foods and enjoy a dining experience during your trip that will remain with you. We consider involvement in local food to be key. All of our rooms boast wide sea-view windows, where the abundant and exotic seaside scenery of Kobe stretches outside. Through hospitality and furnishings you'd find only in a small luxury hotel, we hope you will enjoy the company of those dear to you in luxury and grace.