Sakabayashi

A kaiseki meal with one more dish than the Nada kaiseki. It includes a main dish (such as a small pot dish of beef or seasonal fish), making it recommended for important client meetings, those who prioritize volume, or dining on special occasions. You can choose between soba noodles or seasonal rice for your meal. The dining time is approximately 2 to 2.5 hours. The kaiseki menu changes monthly. Example menu: 'Appetizer, Side dish, Soup, Sashimi, Main dish, Intermediary dish, Simmered dish, Vinegared dish, Rice, Dessert.' For detailed menus, please visit the 'Kobe Sake Heart Pavilion Sakabayashi' website.

The most popular kaiseki cuisine. You can choose between soba noodles or seasonal rice for your meal. The kaiseki menu changes monthly. Example menu: 'Appetizer, Soup, Sashimi, Eight Delicacies, Intermediary Dish, Simmered Dish, Vinegared Dish, Rice, Sweets.' *For detailed menu, please visit the website of 'Kobe Shushinkan Sakabayashi.'

This kaiseki cuisine is recommended for those who enjoy drinking alcohol and for the elderly. It features a monthly changing menu. Example menu: 'Appetizer, Soup, Sashimi, Simmered Dish, Vinegared Dish, Rice, Dessert.' *For detailed menus, please visit the 'Kobe Shushinkan Sakabayashi' website.

A collaboration of sake lees from Fukujyu and cheese. The aroma and umami of the cheese and sake lees are perfect companions for sake.

Homemade cheese 'Fromage Frais' from Rokko Yuge Farm in Kobe, a fresh type of cheese that is low in calories and has zero salt, combined with homemade tofu from Sakabayashi. This dish features a refreshing cheese and the creamy taste of tofu, making it an addictive item.

Our pride, homemade tofu made only with carefully selected soy milk and nigari. Enjoying it with seaweed salt enhances the aroma of the soybeans.

Carefully fried homemade tofu is generously topped with a flavorful broth and served hot.

A dish that allows you to taste a variety of Sakabayashi's colorful dishes in small portions. Recommended for those who do not drink alcohol as well.

The sweet and savory flavor pairs well with sake and rice. Please note that this dish is limited to one serving per day, so we appreciate your understanding in case it is sold out.

A platter of three types of seasonal fish, primarily sourced from local areas such as Akashi Bay and the Seto Inland Sea.

Tempura of conger eel or pike eel and vegetables, depending on the season. A whole large conger eel or pike eel is used for the tempura. This is a popular dish that is hearty and comes with fresh organic vegetables.

Fresh Akashi octopus is fried until crispy and fragrant. This popular dish at Sakabayashi pairs well with Junmai sake.

Homemade seiro soba made with carefully selected buckwheat flour, a pride of Sakabayashi. Enjoy the rich aroma and pleasant texture, with the freshness of 'freshly made' and 'freshly boiled' noodles.

Our most popular soba. Enjoy chilled soba noodles with freshly fried hot tempura. Please understand that due to its popularity, there may be a wait during busy times.

Enjoy the rich flavors unique to the brewery.

It is warm soba.

It is warm soba.

*Sake Shop Hot Pot course is also available. *For details, please see the course menu.

*For details, please see the course menu.

You can enjoy Kobe beef, which captivates gourmets around the world, prepared as teppanyaki. 100g for 12,000 yen. This luxurious 100g of Kobe beef is available by reservation up to 5 days in advance. You can enjoy it cooked to your preferred doneness on the teppanyaki grill.

You can enjoy Kobe beef, which captivates gourmets around the world, prepared as teppanyaki. 50g is recommended as an additional dish in a kaiseki meal. *Reservations must be made at least 5 days in advance.* You can enjoy it cooked to your preferred doneness on the teppanyaki grill.

Mixed fried items, homemade tofu, salad, hamburger, white rice, dessert. *This dish is limited to elementary school students and younger. *Recommended for children aged 4 to elementary school.

Silken yuba, seasonal tofu, simmered dishes, small bowl, white rice, sweets. ※ This dish is limited to elementary school students and younger. ※ Recommended for children aged 2 to 4.

This supreme Junmai Daiginjo sake is crafted with the finest sake rice, 'Yamada Nishiki' from Hyogo Prefecture, polished to a rice polishing ratio of 40%. Enjoy its noble aroma, deep flavor, and rich aftertaste. Bottle: 8,800 yen, Glass: 1,260 yen.

A pure rice daiginjo brewed with the representative sake rice of Hyogo Prefecture, 'Hyogo Yume Nishiki', polished and brewed slowly at low temperatures. It features an elegant and clean aroma with a rich flavor. Bottle: 6,300 yen, Glass: 900 yen.

This supreme daiginjo sake is crafted with the finest sake rice, 'Yamada Nishiki' from Hyogo Prefecture, polished down to a rice milling ratio of 35%. It features a refined and elegant aroma, along with a clear mouthfeel. The well-balanced flavors and aromas are captivating from the first sip to the lingering finish. Bottle: 8,800 yen, Glass: 1,260 yen

This Daiginjo sake is made with 100% of the finest sake rice, 'Yamada Nishiki' from Hyogo Prefecture, and is carefully brewed by hand. It has a refined and floral aroma reminiscent of fruits, and a sophisticated and delicate taste that is perfect to enjoy at the beginning of a meal. Bottle: 5,500 yen Glass: 780 yen

Junmai Ginjo sake served at official events such as the Nobel Prize award banquet. It is a well-balanced sake with a rich aroma reminiscent of ripe cherries and the smooth umami of rice. Bottle: 3,700 yen Glass: 570 yen

Junmai sake brewed using the traditional Kimoto method from Nada. It has a gentle yet deep aroma, with a crisp finish and a complex, long aftertaste. Bottle: 2,900 yen Glass: 460 yen

Fresh and juicy aroma. A dry junmai sake that offers plenty of minerality, moderate acidity, and a crisp finish. Bottle: 2,800 yen, Glass: 440 yen

This is a nama genshu recommended for those who can't forget the taste they had at the brewery. It is a luxurious nama sake that has been directly drawn from the tank at Fukujyu Brewery, selected by the sake master as the most perfect for drinking. Since it is unpasteurized and has not undergone any adjustments such as heating or dilution, you can fully enjoy the original flavor of the sake. Bottle: 8,400 yen, Glass: 1,230 yen

Bottle 4,300 yen Glass 660 yen

A clean and smooth sake with a moderate acidity and a sharp flavor. It is recommended to enjoy it warm, from slightly warm to hot. 730 yen for one go, 1,440 yen for two go.

A traditional 'Nada sake' with a rich flavor that deepens the more you drink. Recommended to enjoy warm or hot. The gentle taste is best at a lukewarm temperature, while the crisp flavor is perfect when served hot. 550 yen for one go, 1,080 yen for two go.

This is a recommended tasting set of junmai sake from the Kobe Shushinkan brands 'Fukujyu' and 'Ichi'. It includes Fukujyu Junmai Daiginjo Black Label, Fukujyu Junmai Ginjo 'Ichi', and three types of namazake (unpasteurized sake) in 60ml bottles. The namazake tasting set is also recommended at 1,680 yen.

A sparkling junmai sake known for its gentle and beautiful bubbles created by bottle fermentation, featuring a delicate balance of sweetness and acidity. With a low alcohol content of 6%, its fruity flavor makes it suitable as an aperitif. The small, fine bubbles, combined with the natural sweetness of the rice, offer a completely new appeal in a beverage.

A Japanese sake-based plum wine luxuriously made using the Ume from Tokushima Prefecture. Unlike regular plum wine, this one is steeped in 'Junmai sake'. The richness of the rice combines with the flavor of the plums to create a deep and complex taste. The balance of sweetness and acidity is finely tuned at a high level, allowing for an exceptional concentration of flavor. Bottle: 2,250 yen, Soda mix: 760 yen, On the rocks: 640 yen, Glass: 640 yen.

Yuzu sake made with plenty of natural yuzu juice based on sake. It has a fragrant aroma, and the balance of sweetness and acidity is exquisite. Bottle 2,500 yen, Soda mix 820 yen, On the rocks 700 yen, Glass 700 yen.

A highball made with pure rice sake brewed with the underground water 'Miyamizu' from Mount Rokko, mixed with homemade carbonated water, truly a 'highball unique to Kobe.'

Sweet sake, which was valued as a drink to prevent summer fatigue during the Edo period. It is rich in glucose and vitamins, making it a gentle, truly natural nutritional drink. There are two types of sweet sake: one based on sake lees and the other made from rice koji, allowing you to enjoy the difference in flavor. Please take this opportunity to enjoy the 'sweet sake' that only a sake brewery can offer.

A carbonated beverage made using natural water from Nubiki. It is flavored with guarana seeds sourced from Brazil. This slightly sweet drink has a hint of apple flavor and a retro feel.

Ginger ale has been produced since the 1950s, but Diamond Lemon, flavored with Mediterranean lemons, was made more than 40 years earlier. It has a sweeter taste than ginger ale.