Mouriya Honten

Mouriya has been one of Kobe's central addresses for wagyu teppanyaki since shortly after Kobe beef became commercially available, and the kitchen has spent decades refining dry-aging techniques that add a more concentrated depth to already high-grade meat. The chef cooks directly in front of you on a steel plate, regulating heat and resting time with practiced attention. The restaurant is in central Kobe, close to the old foreign settlement district, and suits a long lunch or dinner where the quality of the beef is the point.