Teppanyaki Grill Tajima - KOBE PORTOPIA HOTEL

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▶Please inform us in advance if you have any food allergies or dietary restrictions.
▶If children are accompanying you, please select the number of people including infants and the number of menus for each person.
▶WEB reservation deadline: Until 10:00 AM on the day (reservations will close once all seats are filled)
▶Please note that seating may be limited to 90 minutes for lunch and 120 minutes for dinner from the reservation time.
▶If you are more than 30 minutes late for your reservation without prior notice, your reservation may be automatically canceled.

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「ソラフネ神戸」での注意事項を確認のうえご予約ください

【入場受付】本館 30階 GOCOCU（ゴコク）　18:00～22:00(最終入場21:30)

✅自身で階段を昇降することが困難な方はご利用いただけません。（往復120段の階段あり）
✅入場は小学生以上に限らせていただきます。（小・中学生は保護者の同伴必須）
✅観覧時、肩車や抱きかかえる等の行為は危険なためご遠慮ください。（乳幼児の入場不可）

✅天候等により予告なく中止する場合がございます。（屋根がないため、雨・荒天時休業）
　当日つながりやすい電話番号をご入力ください。
✅天候が急変した場合や緊急時は、係員の指示に従っていただきます。その他、係員が危険と判断した場合は、入場をお断りする場合がございます。

✅傘・日傘の持ち込みはご遠慮ください。風に飛ばされやすいもの（傘・帽子・マフラー・スカーフなど）はロッカーにお預けください。（100円硬貨リターン式ロッカーあり）
✅お客さまの持ち込み物について、風による飛散・落下等により発生した損害については、当ホテルでは一切の責任を負いかねます。

✅喫煙、危険行為、危険物の持ち込みは固くお断りします。
✅安全のため、展望施設以外への立入りは固くお断りいたします。係員の指示に従っていただけない場合は、ご退場いただく場合がございます。

The early-bird perk (one complimentary drink) is available only for online reservations／This item is not eligible for discounts／Photos are for illustration purposes only.

The “Flame” finale on the grill is a perfect photo/video opportunity!
Capture this magical moment on video or in photos to cherish as a memory of your special occasion.
(It features a hot apple pie à la mode served on a sizzling grill; brandy is then ignited right in front of you, creating flames that enhance its aroma.)

・ Christmas amuse-bouche (a gift for Christmas Eve)
・ Black truffle crisps prepared on the grill
・ Chicken and foie gras cooked à la chasseur
・ Grilled Caesar salad
・ 100g steak made from Wagyu beef
・ Grilled vegetables
・ Rice cooked in a pot / red miso soup / pickled vegetables
・ Grill-fired Flame🔥 Apple Pie à la Mode
・ Coffee

The photos are for reference only; the menu may change depending on ingredient availability.

○ Amuse-bouche
○ Abalone and red-leaf sea bream wrapped in carta fata, scented with yuzu and matsutake mushrooms
○ Salad
○ Melting foie gras sandwich with Awaji onion jam
○ 80g Black Wagyu beef fillet steak
○ Three kinds of roasted vegetables: Awaji Island onions, black edamame, melted truffle, and mashed potatoes
○ Matsutake rice cooked in a clay pot, red miso soup, and pickled vegetables
○ Dessert
○ Coffee

Photos are for illustration purposes only. The menu may change depending on ingredient availability.

Amuse-bouche / Sautéed abalone and crab with basque sauce / Salad
Teppanyaki featuring 40g of Kobe beef loin and 40g of Kobe beef slices
Three kinds of grilled vegetables (green onions, thinly fried red edamame, matsutake mushrooms)
Rice cooked in a clay pot using Tajima original blend rice, served with Snow crab and yuzu sauce / Red miso soup / Pickled vegetables
Dessert / Coffee

The photo is for illustrative purposes only / The contents may change depending on the availability of ingredients.

○ Amuse-bouche
○ Tomato somen noodles with Ibonoito noodles and eggplant
○ Plancha of Kawazu shrimp from Hyogo Prefecture with summer-scented spice salt
○ Salad
○ Grilled shabu-shabu style with 100g of Kobe beef slices (loin) and teppanyaki style with 50g of Kobe beef thigh meat
○ Grilled vegetables
○ Mini Kobe beef curry or Kobe beef mapo tofu
○ Rice cooked in a pot, red miso soup, and pickles
○ Dessert and coffee

The photos are for reference only; the menu may change depending on ingredient availability.

○ Amuse-bouche
○ Silky mushroom and foie gras fondue: a cream soup made with shiitake mushrooms from Fukuyama Farm
○ Sautéed matsutake mushrooms and abalone, served with yuzu vinegar and liver sauce
○ Melting egg and truffle dish cooked on a hot plate, accompanied by potato salad
○ Taste comparison: 40g of Kuroge Washu beef fillet versus 40g of Kobe beef round meat
○ Grilled vegetables: Awaji Island onions, silky thin-fried tofu, black edamame, and garlic toast coated in cheese
○ Rice cooked in a clay pot; bite-sized Tajima-style sukiyaki with truffle aroma, red miso broth, and pickled vegetables
○ Dessert and coffee

The photo is for reference only; the menu may be changed depending on ingredient availability.

Amuse-bouche: Pot-au-feu with turnips and Black Wagyu fillet, scented with shungiku / Salad
Teppanyaki: A comparison tasting of 40g of Kobe beef brisket and 40g of Black Wagyu fillet
Condiments: Tosa salt crystals, freshly ground black pepper, mountain horseradish pickled in soy sauce, mustard water
Grilled vegetables: Garlic sprouts, thinly fried red bean curd from Akō, deep mountain mushrooms
Sautéed Hyogo N-1 onions (a premium onion variety from Hyogo Prefecture), sliced Kobe beef, served with a sauce made from Tanba black soybean miso
Hearth-cooked rice blended with Tajima-grown rice, garnished with Koshii crab and yuzu zest / Red miso soup / Pickled vegetables
Dessert / Coffee

<Part 1> 11:00-12:40 <Part 2> 13:30-15:10 【100-minute limit, 2 sessions】
<Meat Festival Lunch> Course & Buffet Contents
Course Menu
・Amuse-bouche
・Kobe Beef Dumplings with Kobe Miso Sauce
・Grilled Vegetables
・Assorted Teppanyaki of Japanese Black Wagyu Beef (100g) (Loin, Rump, Ichibo, Kobe Beef Slices, etc.)
Buffet Style
[Beef] Approximately 4 types
・Japanese Black Wagyu Loin, Rump, Ichibo, Kobe Beef Slices, etc.
[Seafood & Grilled Vegetables] Approximately 10 types
・Sea Bream, Scallops, Squid, Shrimp, Onion, Sweet Pepper, Shiitake Mushrooms, Tofu (made with soybeans from Hyogo Prefecture), eggplant, water spinach, etc.
[Rice, Dessert, etc.] Approximately 15 types
• Smoked marinated salmon and vegetables from Hyogo Prefecture • Roasted Kobe pork • Confit of eggplant and onion
• Stuffed bacon • Wagyu beef with green peppers • Tomato somen noodles (Ibonoito)
• Soup made with aged sake lees and Rokko miso • Mini hamburger • Salad
• White rice • Garlic rice • Beef pilaf • Curry • Truffle soba
• Fruit • Ice cream, etc.
[Drinks] Coffee / Tea / Japanese tea

<Part 1> 17:00-19:00 <Part 2> 19:30-21:30 【120-minute limit, 2 sessions】
＜Meat Festival Dinner＞ Course & Buffet Contents
Course Menu
・Amuse-bouche
・Akashi sea bream and abalone bouillabaisse
・Foie gras sautéed with Hyogo prefecture fig sauce
・Grilled vegetables
・Assorted teppanyaki of Japanese Black Wagyu beef (100g) (Kobe beef loin, rump, sirloin, etc.)
Buffet Style★…Dinner-only menu
[Beef] Approximately 5 types
★Kobe beef thigh ・Kobe beef slices ・Japanese Black Wagyu beef (loin, rump, sirloin) etc.
[Seafood & Grilled Vegetables] Approximately 12 types
★Foie Gras・Sea Bream・★Sea Bass・Scallops・Squid・Shrimp・Onion・Sweet Pepper・Shiitake Mushroom・★Meltingly Soft Fried Tofu・Eggplant・Water Spinach etc.
[Rice, Dessert, etc.] Approximately 18 types
・Smoked Marinated Salmon and Hyogo Prefecture Vegetables・Roasted Kobe Pork・Eggplant and Onion Confit
・Sta Fried Bacon
・ Wagyu Beef with Green Peppers
・ Tomato Somen Noodles (Ibonoito)
・ Aged Sake Lees and Rokko Miso Soup
・ Mini Hamburger
★Croque Monsieur
・Salad
・White Rice
・Garlic Rice
・Beef Pilaf
★Mapo Tofu with Summer Vegetables
・Curry
・Truffle Soba
★Freshly Made Mont Blanc
・Fruit
・Ice Cream, etc.
[Drinks]Coffee/Tea/Japanese Tea