Sandayahonten Steak House - Daimaru Kobe serves teppanyaki Kobe beef on the 9th-floor restaurant level of Daimaru Kobe, with sake in the beverage mix.
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- Address
- Japan, 〒650-0037 Hyogo, Kobe, Chuo Ward, Akashimachi, 40 大丸神戸店 9階レストランフロア
- Phone
- +81783356627
- Website
- sandaya-honten.co.jp

Kobe Beef Steak and Saroma Beef Steak
Kobe Beef Steak and Saroma Beef Steak anchor the menu at this teppanyaki Kobe beef steakhouse. That focus suits diners choosing the restaurant for a beef-led lunch or dinner.
Daimaru Kobe 9th-floor restaurant level
Daimaru Kobe’s 9th-floor restaurant level is the setting, at 40 Akashimachi in Chuo Ward. The smart-casual guidance keeps planning simple for a department-store meal.
Sake, counter view, conversational pace
Sake shapes the drinks choice, while the open kitchen and leisurely pacing fit a seated teppanyaki meal. Conversational noise and upscale-casual service make it workable for talking through the meal.
Cost Snapshot
Comparable venues nearby, for context on price, style, and recognition.
| Venue | Cuisine | Price | Awards | Notes |
|---|---|---|---|---|
| Sandayahonten Steak House - Daimaru Kobe | Chūō, Teppanyaki Kobe Beef Steakhouse | $$$$ | , | |
| Steak House Oriental (Kobe Meriken Paku Oriental Hotel ) | Chūō, Kobe beef teppanyaki steakhouse | $$$$ | , | |
| baron | $$$$ | , | Chūō, Kobe beef charcoal-grilled steakhouse | |
| Kobe Plaisir Honten | $$$$ | , | Chūō, Kobe beef teppanyaki & Hyogo vegetables | |
| Daiei | $$$ | , | Nada, Traditional Kobe Beef Teppanyaki Steakhouse | |
| Setsugekka | Chūō, Kobe Beef Teppanyaki | $$$$ |
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- Elegant
- Sophisticated
- Date Night
- Business Dinner
- Special Occasion
- Open Kitchen
- Sake Program
Current opening hours
- Monday
- 11 AM–9 PM
- Tuesday
- 11 AM–9 PM
- Wednesday
- 11 AM–9 PM
- Thursday
- 11 AM–9 PM
- Friday
- 11 AM–9 PM
- Saturday
- 11 AM–9 PM
- Sunday
- 11 AM–9 PM
Hours can change for holidays and private events. Last verified .
Elegant atmosphere with a relaxing and sophisticated setting ideal for enjoying premium steaks.
















