Makan Halal
Kobe Beef Steak Sakura

Kobe Beef Steak Sakura

Casual Dining · Halal certified · Kobe, Japan

Kobe Beef Steak SAKURA is one of the most celebrated teppanyaki restaurants in Kobe — and one of the very few in Japan that offers fully halal-certified Kobe beef, making it a truly remarkable find for Muslim diners seeking to experience one of the world's most prestigious ingredients without compromise. Located just a six-minute walk from Sannomiya Station in the heart of Kobe, the restaurant is tucked on the second floor of an understated building, a quiet hidden gem that rewards those who seek it out.

The interiors immediately communicate the restaurant's concept of 「和」(Wa) — the spirit of Japan. Colourful paper lanterns made of traditional washi paper hang at the entrance evoking Japanese heritage, while golden leaf folding screens adorned with drawings of cherry blossoms and dragons line the walls, creating an atmosphere that feels simultaneously luxurious and culturally immersive. Three U-shaped teppanyaki counters — accommodating up to 12 guests in the largest section — ensure that wherever you sit, the chef's live performance on the iron griddle unfolds right before your eyes.

Only A5 grade Kobe beef is served here — specifically from award-winning cattle, selected with exceptional care. For halal diners, the restaurant goes a significant step further: the teppan iron plate, all cooking wares, and utensils used are exclusively dedicated to halal preparation, ensuring complete integrity throughout the cooking process. The beef is served in two signature styles — teppanyaki steak and teppanyaki shabu-shabu (yakiniku-style thinly sliced meat grilled on the iron plate) — allowing guests to appreciate the extraordinary quality of the meat from different angles. Alongside Kobe beef, the kitchen grills premium live seafood including spiny lobster and abalone on the teppan, and courses are rounded out with colourful Japanese-style hors d'oeuvres, chawanmushi (egg custard) finished on the griddle, and rice freshly cooked in an earthen pot. For those seeking the rare and exceptional, dry-aged Kobe beef — a rarity even within Kobe itself — and the prized Chateaubriand cut are also available.

The chefs are not only technically accomplished but notably personable and communicative — engaging guests in warm conversation while explaining the cuts, the cattle's provenance, and the best way to eat the course to maximise the tasting experience. For non-Japanese speakers, English communication is available, and the staff are consistently praised for their attentiveness and hospitality.

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