From the Head Chef to Guests

Steakhouse Garaku opened in May, 2013 in Kobe's famous Kitano ward. It is located near the entrance of the famed Kitano Ijinkan-gai (old town of colonial-style western buildings) from where Dotokuyama's beautiful colors of the four seasons can be seen. It is also only a 10-minute walk from JR Sannomiya station or Shin-Kobe station, which makes it convenient for those arriving via train. 10 seats are available on the 1st floor, as well as 6 seats in a semi-private room on the 2nd floor, all of which are teppanyaki counters. The interior decor is one in which the Japanese-style fuses with the western, and the Japanese-checkered walls and beads-embedded floors are beautiful works of art. It is our mission at Steakhouse Garaku to combine the hospitality of Japan together with the finesse of the West in order to satisfy our guests and enriches our local community of Kobe. Nakatani Gou Steakhouse Garaku Head Chef

Innovative cuisine of fusing western and Japanese styles. Providing warm hospitality through a new cutting-edge style of teppanyaki.

Steakhouse Garaku procures fresh premium-class ingredients from all over the country; such as A5-grade Kobe beef from Hyogo prefecture, rich scallops and abalone from Hokkaido and fresh lobster from Ise. All these are cooked to perfection and served to guests. Come try the best ingredients prepared with original techniques using both Western and Japanese cooking styles to bring out the best flavor from each ingredient. An extensive wine-list is also available to be ordered from for all wine aficionados. Steakhouse Garaku is the perfect place to celebrate special occasions and spend time with loved ones while fully experiencing teppanyaki with all of your five senses.

An avant-garde style of teppanyaki: Enjoying the season in each dish of the course.

Steakhouse Garaku's cuisine can be enjoyed in courses for both lunch and dinner. These extensive courses include the staple teppanyaki dishes as well as exciting innnovative dishes such as whole-grilled sharkfin and kamameshi cooked on the teppanyaki grill. One of the most popular dishes on the menu, the whole-grilled sharkfin uses fresh shakrfin from Kesennuma which is slowly marinated in our original soup and then cooked on the teppanyaki grill, crispy on the outside and tender on the inside. The bouillabaisse of fresh local fish and vegetables, not included in the official menu and required to be reserved in advance, is another dish we highly recommend. Courses that contain only seafood (sharkfin, Ise lobster and abalone etc), as well as a vegetarian course, are available for guests who cannot eat beef. Steakhouse Garaku is proud to offer courses which uses rich ingredients of the season. Enjoy the exciting live drama of our teppanyaki cuisine in an authentic modern Japanese atmosphere.