Takenaka Meat Shop | Review by wendy

While visiting Kobe, I set aside some time to explore Arima Onsen and experience the historic atmosphere of this hot spring town. Arima Onsen is one of Japan's three ancient hot springs and is best known for its two different types of spring water, the “Gold Spring” and “Silver Spring.” The Gold Spring has a distinctive reddish-brown color, while the Silver Spring is clear and transparent, each with its own unique qualities.

Once I actually walked around Arima Onsen, I really loved the atmosphere here! The town isn't very big, and there are many traditional Japanese buildings, unique shops, and places to eat along the way. Strolling around slowly and taking photos made me feel like my whole pace had slowed down. I browsed and ate along the way and also tried the famous Kobe beef. It was hot and delicious and made me want another serving!

Unlike a bustling big city, this place doesn't feel rushed and has a more relaxed, nostalgic charm. Even if you only come for a walk and some food, it's well worth it.

While exploring the area around Kobe’s Nankinmachi, I saw the famous Ganso Gyoza-en and decided to give it a try! This long-established restaurant has been open for over 70 years and is also the birthplace of gyoza served with miso dipping sauce.

I usually eat gyoza with soy sauce or vinegar, so this was my first time trying it with miso sauce. I was a little curious about what it would taste like, but I fell in love with it after the first bite!

The gyoza were beautifully pan-fried until golden brown, with slightly crispy wrappers. Paired with the restaurant’s special miso sauce, they had a rich, savory flavor and were really delicious! The miso sauce in particular went perfectly with white rice. I couldn’t help alternating between bites of gyoza and rice, and the more I ate, the more I wanted another few bites of rice.

The restaurant is also very thoughtful, letting you adjust the proportions of miso sauce, soy sauce, and vinegar to suit your own taste. Also, the gyoza don’t contain garlic, so there isn’t a strong garlic smell afterward, which I really liked.

This time I ordered the lunch set, which came with pan-fried gyoza, white rice, and egg drop soup. The soup had plenty of egg and bean sprouts, and the hot bowl was very comforting. The entire set was quite filling and reasonably priced.

I originally just wanted to get some gyoza near Nankinmachi, but I unexpectedly discovered this distinctive flavor. My first experience with miso gyoza left a very good impression, and the next time I visit Kobe, I’ll definitely want to come back!

When visiting Kobe Sannomiya, of course you have to plan a meal featuring a local specialty! This time, I visited Misaku, an okonomiyaki restaurant known for Kobe's famous beef tendon.

This restaurant is quite popular in Sannomiya. Even on weekdays, there are often one or two groups waiting outside, which shows just how popular it is.

The interior isn't large, with mainly a counter and one table for four. There aren't many seats, but since many customers choose to sit at the counter, quickly eat one serving, and leave, the turnover is fairly fast. If you're dining alone or with one other person, you usually have a better chance of being seated quickly.

There are two types of okonomiyaki here:
- **Regular okonomiyaki**: A mixed okonomiyaki that leans toward Osaka style.
- **Thin and crispy okonomiyaki**: Kobe-style layered okonomiyaki with a more distinctive texture.

Each has a different flavor. The batter has the rich aroma of broth, and the texture is fluffy and layered, making it hard to stop after just one bite.

It's no wonder so many customers make a special trip here even on weekdays. Being able to enjoy okonomiyaki with such a distinctive local character in Kobe really makes it worth adding to your food itinerary.