Introducing the top 10 unmissable local gourmet dishes from the Hyogo region.

Introducing the top 10 unmissable local gourmet dishes from the Hyogo region.
When visiting the Hyogo region, be sure to enjoy the authentic local gourmet dishes at their best.

Table of Contents

jabu-shabu
Kobe croquettes
Akashiyaki
Ibonoito
Kobe Beef Steak
Sobameshi
Ikano-go no Kugini
Awajishima Burger
Kakogawa Katsumeshi
Himeji Oden

No.1

jabu-shabu

“Jabu,” a traditional stew dish from Shinonsencho, Hyogo, full of the flavor of vegetables

The local dish “jabu” from Shinonsen-cho, Mikata-gun, Hyogo prefecture is a home-cooked dish made by simmering chicken, tofu, konnyaku noodles, burdock root, onions, etc. in soy sauce or mirin. The...

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No.2

Kobe croquettes

The crispy batter and rich flavor are attractive! Kobe's specialty “Kobe croquettes”

“Kobe croquettes,” which originated in Kobe City, Hyogo Prefecture, are luxurious croquettes using high-quality potatoes and carefully selected ingredients. Kobe is known as one of Japan's leading ...

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No.3

Akashiyaki

Soft, fluffy, and delicately comforting

Akashiyaki (明石焼き) is a beloved traditional dish from Akashi City in Hyogo Prefecture. This light snack is made from eggs, “ukiko” (a type of starch flour), wheat flour, and octopus. Locally, it...

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No.4

Ibonoito

One of Japan's top three somen noodles

Ibonoito (揖保乃糸, Ibonoito) is a proud specialty from the Banshu region along the Ibo River in the southwestern part of Hyogo Prefecture. It is recognized as one of Japan's top three somen noodle...

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No.5

Kobe Beef Steak

One of Japan’s top three wagyu, a pinnacle of premium beef

Kobe Beef (神戸牛, Kobe gyu) is a renowned brand of beef derived from Tajima cattle, a breed of Japanese Black cattle raised in Hyogo Prefecture. Only meat that meets strict quality standards can e...

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No.6

Sobameshi

A local comfort food born in Kobe, Hyogo

Sobameshi (そばめし) is a unique dish originating from Kobe, Hyogo Prefecture. It combines finely chopped stir-fried noodles (yakisoba) and rice, cooked together on a hot griddle. The story goes...

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No.7

Ikano-go no Kugini

A seasonal delight signaling the arrival of spring in Hyogo

Ikano-go no Kugini (いかなごのくぎ煮) is a traditional dish from Hyogo Prefecture, made by simmering freshly caught baby sand lance fish in a flavorful mixture of soy sauce, sugar, mirin, and ginge...

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No.8

Awajishima Burger

A burger packed with the natural flavors of Awaji Island

Awajishima Burger (淡路島バーガー) is a special title reserved for burgers made exclusively on Awaji Island, born from the desire to share the island’s culinary treasures. These burgers are load...

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No.9

Kakogawa Katsumeshi

Savor Kakogawa’s beloved “Katsumeshi” with chopsticks—a timeless hometown dish

Kakogawa Katsumeshi (加古川かつめし, Kakogawa katsumeshi) is a cherished local specialty enjoyed primarily in Kakogawa City, Hyogo Prefecture. This dish traces its roots back to 1947, in the post-w...

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No.10

Himeji Oden

Oden enjoyed with ginger soy sauce

Himeji Oden (姫路おでん, Himeji oden) is a unique way of enjoying oden, a popular Japanese simmered dish, with ginger soy sauce. There are two main ways to relish Himeji Oden: by pouring ginger ...

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