Founded in 1945, just after World War II, Misono is a renowned restaurant with its main branch in Kobe City, considered the origin of teppanyaki steak. The cooking technique of skillfully grilling on a hotplate using a spatula, similar to okonomiyaki, a popular savory pan-fried dish, has been passed down through the generations. The unique method of covering the food with a cap while grilling, which prevents oil from spattering, is another of Misono's characteristics, with the added benefit of providing a quick, tender finish through steam grilling. Kobe beef is not just about a delicious meal, but also experiencing the tradition and history of Kobe. The sound of the meat sizzling on the teppan grill, the aroma, the melt-in-your-mouth texture, and the staff's explanations in English—every part of this luxurious dinner is a delight for all the senses.

Tajima cattle, raised in the Tajima region of Hyogo, are the ancestors of Japan's world-famous black-haired wagyu, including Kobe beef, Matsusaka beef, and Ohmi beef. Remarkably, 99.9% of these cattle are descendants of a single Tajima cow, Tajiri-go, born in 1939 in Ojiro, Kami Town, Hyogo Prefecture. Through careful breeding, the pure lineage of Tajima cattle has been preserved within Hyogo, and today they are known as the motoushi (foundation stock) for high-quality beef around the world.

At Furusato, a restaurant housed within the Tajima Pasture Park, a wide variety of dishes featuring Tajima beef are on offer. To fully enjoy the umami of Tajima beef, the steak set (reservation required at least 1 day in advance) comes highly recommended. Here, you can cook your own barbecue-style steak, giving you the freedom to prepare the meat according to your preference.

Tajima Pasture Park is also home to the Tajima Cattle Museum, a facility dedicated to passing on the history and value of Tajima cattle and Kobe beef to future generations. With numerous interactive exhibits, it is especially popular among international tourists. Guided tours led by expert staff are also a favorite, and communication with translation devices is available.

At the seafood restaurant Kawai Kasumi Honten in Kami Town, you can enjoy both Kasumi crab and Matsuba crab, sourced directly from the fishing port's auctions, at reasonable prices. The restaurant offers a variety of dishes such as sashimi, boiled crab, ceramic plate-grilled crab, and crab hot pot, allowing you to fully enjoy all the flavors of Kasumi crab.

You can also extend your stay by relaxing at Kasumi Onsen Village or venture out to nearby Kinosaki Onsen or Yumura Onsen for a comforting getaway.

Akashi sea bream is regarded as the highest-quality sea bream in Japan. Only sea bream weighing over 800g and landed by one of 6 fishing cooperatives, including the Akashiura Fisheries Cooperative, are allowed to go by the name of Akashi sea bream. Known for their beautiful pink bodies adorned with blue spots and a face that almost looks as if it's wearing eyeshadow, autumn-caught Akashi sea bream is especially prized for its plump, fattened flesh, packed with umami and sweetness.

At the Japanese restaurant Sakanaya Ebisui, run by chef Naoyoshi Ebisui, who was born into a fisherman's family, a plethora of dishes featuring Akashi sea bream is provided for customers, including sashimi, tempura, simmered fish, and grilled fish. The restaurant's signature dish is tai meshi (sea bream rice), which combines sea bream heads and generous portions of fillets cooked with rice over charcoal. The rich flavor from the fish infuses the fluffy rice, while the firm fillets add a delightful contrast in texture.

Awaji Island's Ikoi Japanese cuisine offers customers a full course of hamo dishes, from appetizers and sashimi to soup, sushi, tempura, and hamo hot pot, available from June to October.