Written by hand, not generated. Dishes, markets, timing and prices for Kobe.
Kobe is a narrow city pressed between the harbour and the mountains. Western confectionery and Chinese cooking took root here after the port opened, and while the beef brand is what it is known for, daily eating leans more towards griddle cooking and bakeries.
Grilled on a plate in front of you. Lunch courses cost far less than dinner.
Fried noodles and rice cooked together on the griddle — a dish that came from factory workers.
An egg-heavy octopus batter, cooked and then dipped in dashi. Not the same thing as takoyaki.
The old harbour-side Chinese quarter survives, with dumpling and noodle shops clustered together.
Bakeries dating from the treaty port era give the city an unusually wide range of cakes and loaves.
The main downtown around the station, with the highest density of restaurants.
The Chinatown, lined with stalls selling dumplings and snacks to eat standing.
The old foreign residences quarter, with cafes and western restaurants.
Where the griddle shops serving sobameshi are.
A waterfront commercial area with view restaurants.
What it costs — A teppanyaki lunch course runs JPY 5,000-10,000, sobameshi JPY 700-900, and Chinatown snacks JPY 300-600.
JP