30 years since the Great Hanshin-Awaji Earthquake, 7 hotels in Kobe City jointly plan “KOBE 7 Hotel Food Tour Charity Lunch 2025” to promote the charm of the region.
Kobe Portopia Hotel Co., Ltd. Press release: July 22, 2025 30 years after the Great Hanshin-Awaji
Earthquake, seven hotels in Kobe City jointly plan “KOBE 7 Hotels Food Tour Charity Lunch 2025” to promote the charm of the region Seven hotels in Kobe will be holding a joint fair called “KOBE 7 Hotels Food Journey Charity Lunch 2025” for 61 days from Monday, September 1st to Friday, October 31st, 2025.
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-ed9fb4935fc913b3707574e5235a57f4-1033×719.png 2025 marks the 30th anniversary of the Great Hanshin-Awaji Earthquake. Taking this opportunity, we have decided to promote the charm of Hyogo and Kobe through food, and have adopted the theme of “Hyogo Terroir.” “Terroir” is a word that describes the unique characteristics and charm of a region, such as its climate, history, and culture. At this fair, each hotel restaurant will offer a special menu incorporating seafood and mountain produce nurtured by the rich natural environment of Hyogo Prefecture, allowing you to experience the food culture rooted in the region. During the fair, chefs from each hotel will be serving up elaborate dishes at restaurants serving a variety of cuisines, including French, Chinese, and Italian. All menus make the most of Hyogo’s ingredients. In addition, 300 yen per meal from meals eaten on the fair menu will be donated to the Child Chemo Support Fund, a public interest incorporated foundation, and the Japan Clinical Clown Association, a certified NPO. In addition, we will be holding events to make your dining experience even more enjoyable, such as a stamp rally around the seven hotels and a raffle for those who complete a questionnaire. We hope that this fair will be an opportunity to rediscover the charms of Hyogo and Kobe and deepen your interest in the region. What is KOBE7 Hotel? Six hotels in Kobe City were established as the “Kobe Hotel Six Society” in March 1999 with the theme of “Let’s invite customers to Kobe, let’s invite customers to the hotel”. Through various joint events and projects by member hotels, we aim to attract tourists to Kobe. Since 2002, we have held a one-night-only charity dinner called “Grand Chef Six Feast”, where six executive chefs jointly prepare a special dinner, in rotation with each hotel. Since 2012, we have changed it to a reasonably priced lunch plan called “Grand Chef Charity Lunch”, and are holding it as part of our social contribution. Last year, in 2024, Hotel Monterey Kobe joined, making the number of hotels seven, and this joint project has reached its 22nd time. The total amount of charity donations to date is 23,809,000 yen. “KOBE7 Hotel Food Tour Charity Lunch 2025” Overview ■Period 61 days from September 1st (Monday) to October 31st (Friday), 2025 ■Participating Hotels ANA Crowne Plaza Hotel Kobe, Oriental Hotel, Kobe Bay Sheraton Hotel & Towers, Kobe Portopia Hotel, Kobe Meriken Park Oriental Hotel, Hotel Okura Kobe, Hotel Monterey Kobe (in alphabetical order) 《Stamp Rally and Survey Answer Gift Campaign》 During the event period (September 1st to October 31st), if you order from the fair menu at one of the seven hotels’ restaurants, you will receive a stamp on your special stamp rally card. If you collect stamps, you will receive a prize according to the number of stamps you collect. We will also be running a campaign where those who answer the survey will be entered into a lottery to win meal vouchers and other prizes. 《Official Instagram》 KOBE7Hotels Joint Event Official Instagram (https://www.instagram.com/kobe_sevenhotels) will provide the latest information ■KOBE 7 HOTELS Culinary Journey Charity lunch Stamp rally prizes 1.7 Hotel Prize → 7 Hotel Common Lunch Voucher Present 2.3 Hotel Prize → 7 Hotel Common Cake Set Voucher Present 3.2 Hotel Prize → 7 Hotel Common Coffee Voucher Present * The validity period is Friday, December 19, 2025 * For lunch, we will provide a restaurant menu designated by each hotel (The restaurant and menu may be different from the charity lunch) ■KOBE 7 Hotel Food Tour Charity Lunch Gift campaign prizes 1st prize: 7 pairs of dinner tickets 2nd prize: 7 pairs of lunch tickets 3rd Prize: To be determined (to be announced at a later date) ※Winners will be announced upon delivery of the prizes ■Restaurants offering fair menus ANA Crowne Plaza Kobe Restaurant & Bar “Lever36” For reservations and inquiries, please call 078-291-1122 (direct line to the restaurant) https://www.anacrowneplaza-kobe.jp/restaurant/level-36/ MAIN DINING by THE HOUSE OF PACIFIC For reservations and inquiries, please call 078-326-1577 (direct line to restaurant)
https://www.orientalhotel.jp/restaurant/maindining/ ＜Kobe Bay Sheraton Hotel & Towers＞Dining “Kobe Grill” For reservations and inquiries, please call 078-857-7007 (Restaurant Reservations)
https://www.sheraton-kobe.co.jp/restaurant/kg_dining/ ＜Kobe Portopia Hotel＞ Comptoir “Ruban” (Casual French) For reservations and inquiries, please call 078-303-5207 (General Restaurant Information) https://www.portopia.co.jp/restaurant/detail/ruban/ Kobe Meriken Park Oriental Hotel Chinese Restaurant “Toukashun” For reservations and inquiries, please call 078-325-8110 (Restaurant reservations) https://www.kobe-orientalhotel.co.jp/restaurant/toukashun/ ＜Hotel Okura Kobe＞ Chinese cuisine “Toukarin” For reservations and inquiries, please call 078-333-3526 (direct line to the restaurant)
https://www.kobe.hotelokura.co.jp/restaurant/tohkalin/ Hotel Monterey Kobe Italian Restaurant “San Michele” For reservations and inquiries, please call 078-333-7777 (direct line to restaurant)
https://www.hotelmonterey.co.jp/kobe/restaurant/ *Please check the website of each hotel for opening days, opening hours, and closing days of each store. ■Charity destination Child Chemo Support Foundation, Public Interest Foundation https://www.kemohouse.jp/ We operate the “Child Chemo House” in Kobe, a facility where children with cancer or incurable diseases and their families can stay in a home-like environment during treatment. There is a pediatric cancer center hospital located a 5-minute walk from the house, and children from all over the country come to receive advanced treatment. Inpatient treatment can last from several months to a year, so we aim to create a relaxing home-like environment at the house so that children and their families can spend time together between
treatments. Certified NPO Japan CliniClown Association
https://www.cliniclowns.jp/ Established when the activities of the Cliniclowns Netherlands Foundation were introduced to Japan for the first time as part of the cultural program of the Consulate General of the Netherlands. With the motto of “Childhood time for all children,” we have been sending Cliniclows (clinical clowns) with their trademark red noses to pediatric wards since 2005 to create an environment where hospitalized children can regain their innate will to live and smile. ■Menu contents ANA Crowne Plaza Kobe: Restaurant & Bar “Level36” Chef Naoki Watanabe Serving hours: 11:30-14:30 (Last orders 14:00) Image
URL: https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-4a3dcb21690bfe6ea00cfd1d753115c5-3900×2600.jpg ANA Crowne Plaza Hotel Kobe Italian cuisine featuring fragrant seafood and delicious mountain produce. Enjoy a seasonal lunch with a spectacular view of Kobe from the 36th floor. Hyogo Seafood “Insalata di Mare” Himeji Bousei’s Dried Boar Roe Powder Tajima chicken “Salsiccione” made with minestrone soup Awaji Island gourmet tomato and basil, Yuge Farm mozzarella cheese “spaghetti” Sorrento style Kobe beef “Spezzatino” with Rokko champignon sauce Rich mascarpone tiramisu with chestnut anglaise sauce Homemade bread Coffee or tea ¥5,200 Oriental Hotel: MAIN DINING by THE HOUSE OF PACIFIC Chef Yuji Koyama Serving hours: 11:30-16:00 (Last orders 14:00)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-cc2fb88d847ad757336236a0ba06ccb7-3738×2493.jpg Oriental Hotel We have prepared a seasonal course using ingredients from Hyogo Prefecture. Please enjoy a special time in our restaurant on the top floor, where you can enjoy a panoramic view of the Kobe mountain range. Yuge Farm “Fromage Frais” Catalana and Shine Muscat Grilled autumn bonito with fresh tomato ravigote sauce Tagliatelle with Rokko mushroom ragu Sautéed red sea bream “Zuppa di Pesce” Roasted Ebisu Mochi Pork with Blood Orange Sauce Hyogo Prefecture Fig Paille with Pistachio Ice Cream ￥6,050
Kobe Bay Sheraton Hotel & Towers: Dining “Kobe Grill” Chef Nakamura Ryoyuki Offer time: 11:30-14:30 (LO.14:00)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-6202c1f72849157e3bab3753d39c8f80-3900×2600.jpg Kobe Bay Sheraton Hotel & Towers Dining on the top floor of the hotel overlooking Mount Rokko and Kobe Bay. Enjoy a relaxing lunch using ingredients from Hyogo Prefecture and Awaji Island. If you have time, treat yourself to a soothing bath at Kobe Rokko Onsen Hamasen, which has natural hot spring water. Banshu red chicken breast confit, Rokko champignon duxelle, green mandarin orange and Kobe spice remoulade Awaji Island onion and pumpkin ecume Poached Setouchi red sea bream mussels with creme de persie Rice leger Specially selected beef belly grill Awaji Island vegetable glace Fresh ginger and Nada mirin glass Mont Blanc with sweet potato and chestnut, Japanese black tea crepe, Ikemoto soy sauce mitarashi Special bread from the hotel Coffee or tea ¥6,050
Kobe Portopia Hotel: Comptoir “Ruban” (casual French cuisine) Chef Toyoda Satoshi Serving hours: 11:30-14:30 (last orders 14:00)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-b423712b7f07aade5acf9ff88ecf1c94-3900×2600.jpg Kobe Portopia Hotel French cuisine using seafood and wild game from Hyogo that makes the most of the ingredients. Enjoy a dish with a strong esprit in a casual atmosphere. Enjoy a special time savoring it with all five senses, with the sense of realism of the food being prepared right before your eyes. Amuse bouche – Veal rillettes and Awaji onion donuts, Yuge Farm’s fromage frais – Grilled Setouchi Spanish mackerel, Setouchi shiitake mushroom and mushroom gateau, served with fenouille-scented cream Tamba deer consommé and boulettes Kobe Pork Filet Roti – Lightly stewed Bigogol pork ham and Himeji lotus root – Butternut and ginger-flavored jusauce in Nishi-ku, Kobe City Creme Caramel ~The Sunset at Takasago~ Bread – Lustitis and Brioche – Coffee or Tea ¥5,500
Kobe Meriken Park Oriental Hotel: Chinese cuisine “Momohana Haru” Head chef Wada Maki Delivery hours: 11:30-15:00 (LO.14:30)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-7a814c42d483f214a4a3891d047fa1b8-3000×2000.jpg Kobe Meriken Park Oriental Hotel The course offers a variety of aromas, starting with an appetizer with a scent of wood ginger oil, followed by stir-fried seafood with Nada sake, and Kobe pork shark made with osmanthus that blooms from summer to autumn as a sauce. The Kobe High Curry, which is finished, is a traditional hotel original blend of spices, and when combined with fried rice, it gives it a unique taste. Enjoy an elegant time with Chinese cuisine while looking out over Mount Rokko and Port Tower in autumn. Carpaccio of Hyogo Prefecture Octopus Rokko Champignon and crab meat thick soup Lightly stir-fried large shrimp, the aroma of Awaji seaweed salt and Nada sake Kobe pork fried roasted osmanthus and honey sauce Oriental Hotel Kobe High Curry Fried Rice Assorted Tamba coconut milk with black beans and dessert platter Chinese Tea ¥4,800
Hotel Okura Kobe: Chinese cuisine “Momokarin” Head chef Kasai Hayato Delivery Hours: 11:30-15:00 (LO.14:30)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-9e34e6d53546e95b63e1e970427c683a-3900×2600.jpg Hotel Okura Kobe We have prepared a special lunch that incorporates plenty of ingredients from Hyogo Prefecture, including Tajimadori appetizers, soup made with Yuba from Hyogo Prefecture, main conger eel served with sweet Awaji Island onions, and fried rice with Asakura Sansho pepper, which has a refreshing aroma. Enjoy the luxurious flavors that make use of fresh mountain and seafood. Tajimadori appetizer platter with pottery Cloud-sprung Yuba soup from Hyogo Prefecture High-temperature cooking of romaine lettuce Fried conger eel sauce with Awaji onion and bean broth Asakura Sansho pepper fried rice with stewed beef tendon Smooth and rich almond tofu ¥5,000 Hotel Monterey Kobe: English restaurant “San Michele” Head chef Tanaka Katsuji Delivery hours: 11:30-14:30 (LO.14:00)
https://prcdn.freetls.fastly.net/release_image/40183/316/40183-316-4ca6cd6b685b4e1883ccdbe341aca3f9-3900×2600.jpg This is a special course using carefully selected locally produced ingredients from Hyogo Prefecture. Appetizers made with Akashi octopus and pasta with shirasu from Awaji Island, and the main dish of Kobe wine beef Tagliata, is an exquisite dish made with thigh meat from Japanese black beef grown by eating the “grape grape pomace” that was produced when Kobe wine was produced. Enjoy a marriage with sauces made with Kobe wine. Antipasto mist includes Akashi octopus and celery salad and cold carrot soup from Kita-ku, Kobe City. Genovese cream pasta with shirasu and zucchini from Awaji Island Fresh fish in oven baked – Hyogo Prefecture glutinous barley insalata and kekker sauce Kobe wine beef tariata, eggplant palma-style gratin and Kobe wine and Marsala wine sauce Awaji Island milk panna cotta, Shine Muscat and Muscat jelly Macedonia Yogurt gelato and mint Homemade focaccia baked in a skillet Espresso, coffee, and tea ¥5,700
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