Kobe Portopia Hotel We have gathered the charms of Hyogo, a treasure trove of food! “Summer Taste Fair” will be held at the hotel restaurant from July 1st (Tuesday)!

[Kobe Portopia Hotel] We have gathered the charms of Hyogo, a treasure trove of food! “Summer Taste Tour Fair” will be held at the hotel restaurant from July 1st (Tue)! ​
Kobe Portopia Hotel Co., Ltd. Press release: June 24, 2025 To members of the press [Kobe Portopia Hotel] We have gathered the charms of Hyogo, a treasure trove of food! The “Summer Taste Tour Fair” will be held at the hotel restaurant from July 1st (Tue)! From July 1st (Tuesday) to August 31st (Sunday), Kobe Portopia Hotel will be holding a restaurant fair called “Summer Taste Tour Fair,” which brings together all the delicious things of Hyogo.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-464e03e889000eab526810804f08d96b-1920×1280.jpg Kobe Portopia Hotel Co., Ltd. (Chuo-ku, Kobe City, General Manager Tsuyoshi Ito) will hold a “Summer Taste Tour Fair” at the hotel restaurant from July 1st (Tuesday) to August 31st (Sunday), 2025. This summer, when many visitors gather in Kobe and Hyogo, we will deliver summer delicacies carefully prepared by the hotel chef, including dishes using rich ingredients from Hyogo Prefecture and local gourmet food, under the theme of “A trip to Hyogo’s delicious food while staying in Kobe”. In addition to the diverse ingredients that Hyogo Prefecture is proud of, such as conger eel and onions from Awaji Island, Akashi octopus, and Himeji wagyu beef, we will also
incorporate the flavors of local brands such as Kobe pork and Kobe beef, and offer creative dishes and local sweets unique to summer. Each restaurant, including buffets, kaiseki, sushi, and French cuisine, has created a menu that is rich in flavor, with an elaborate twist to suit the genre. The Teppanyaki Tajima restaurant serves Himeji Wagyu steak and Akashi octopus with ethnic sauce, the Chinese restaurant Shukeien serves a Chinese course using Tamba chicken, Biwa tofu, and Nanko plums, and the Japanese restaurant Kobe Tamura serves Awaji Island conger eel teriyaki bowls. As a hotel rooted in the local area, we will widely disseminate the charm of food and the depth of culture through the flavors nurtured by the Hyogo climate. Summer Taste Fair – Lunch –
https://www.portopia.co.jp/information/detail/253/ Summer Taste Fair – Dinner – https://www.portopia.co.jp/information/detail/254/ ■Event period: Tuesday, July 1, 2025 – Sunday, August 31, 2025 ■Restaurant menu introduction: Main Building 30F Sky Grill Buffet GOCOCU Enjoy the diverse flavors of Hyogo ingredients in a buffet style Lunch buffet Weekdays 4,000 yen Saturdays, Sundays, and holidays 5,000 yen Dinner buffet Weekdays 5,300 yen Saturdays, Sundays, and holidays: 6,300 yen In addition to meat dishes such as BBQ roasted Kobe pork and quiche with chicken from Hyogo Prefecture, dishes that highlight the individuality of ingredients from Hyogo Prefecture are featured everywhere, such as Awaji Island onion and eggplant vichyssoise and Banshu somen noodles in dandan soy milk miso soup. You will be captivated by the creative and diverse flavors. Also pay attention to the desserts unique to Hyogo, such as Asakura Sansho terrine chocolate and jelly made with Sasayama cider!
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-527f3348f17443252b443dd57bebb153-3900×2600.jpg Main building 29F Chinese restaurant Shukeien Refreshing summer Chinese course with seasonal flavors of Hyogo Ryusho course 5,500 yen Following a salad featuring summer vegetables from Hyogo Prefecture, such as corn and zucchini, comes the nutritious “Tamba chicken and winter melon soup” and the soft and gentle flavor of “Biwa tofu.” The main course is dragon eye (longan) wrapped in Mita pork and served with a rich Zhenjiang black vinegar sauce. The final course is refreshing with chilled soba noodles kneaded with Nanko plums. Please enjoy a refreshing Chinese course that will stimulate your summer appetite.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-a37a6dd6eaaa16a048770f429d795c8d-3900×2600.jpg Main Building 2F Teppanyaki Tajima In addition to Himeji Wagyu steak, we also offer Teppanyaki with a vibrant summer flavor Luxurious lunch 10,000 yen The main dish of this teppanyaki course is a steak of Himeji Wagyu beef, which is raised in the Nishi-Harima region and has good marbling and meat quality. The appetizer is a dish of tender Akashi octopus and sauteed abalone topped with the fragrant ethnic sauce “Namchim Talay” that stimulates the appetite. After enjoying the lingering flavor of Himeji Wagyu beef, enjoy a small sweet and spicy Kobe beef curry with rice cooked on a teppan.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-3a430eca41c00414f562d1373d6775ed-3900×2600.jpg South Building 4F Japanese Restaurant Kobe Tamura Lunch course filled with Hyogo ingredients, including Awaji conger eel teriyaki bowl Hyogo feast lunch 6,000 yen A lunch course filled with Hyogo ingredients such as Awaji Island conger eel, onions, and Tajima chicken. The appetizer is a refreshing assortment of summer vegetables such as corn and zucchini. The soup includes Awaji Island onion paste and Tajima chicken meatballs, and the deep-fried dishes include crispy lotus root and deep-fried shrimp. Awaji Island conger eel, a representative summer fish, is served in a teriyaki bowl with shredded egg. The fatty, stamina-boosting flavor will help you stay healthy this summer.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-7ee0c92aad725e452cfef5a168ffaea0-3900×2600.jpg Main Building 1F Comptoir Luban A beautiful French course with seasonal flavors from Hyogo ~Bonheur~ 5,500 yen Fresh, sweet corn is served in a cold cream soup with caviar, and Hyogo Yukihime pork is grilled to perfection and paired with Kobe wine mustard sauce. This beautiful French course features carefully selected Hyogo ingredients. You can also look forward to the adult-flavored caramel pudding made with “Takasago no Yuhi” eggs, which have a distinctive orange yellow color.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-e67c58dac3a906eb889dac0fb18b2410-3900×2600.jpg South Building 4F Kobe Kushiage SAKU The finest wild game is also available! Unique Hyogo-style kushiage Hyogo feast lunch 2,800 yen The main kushiage is ” The menu includes unique Hyogo flavors, such as fragrant deep-fried stingray from Himeji Marugyo Suisan, known as the “ultimate game,” Awaji onion curry flavor, and miso-flavored gyoza. The carefully prepared stingray has no odor and is soft and crumbly. To finish off the meal, try some onigirazu rice balls with mentaiko or tuna.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-1491cbbe9381042b6e6a96e5c9065917-3900×2600.jpg South Building 4F Sushi Sushiman Fresh Hyogo seafood sushi and tempura of conger eel and summer vegetables Hyogo feast lunch 6,800 yen The sushi menu includes seven nigiri sushi dishes, mainly featuring fish from Hyogo Prefecture, such as firm boiled conger eel, refreshing small sea bream marinated in yuzu kelp, and elegantly flavored sillago, as well as tuna rolls. The rice, which dissolves easily in the mouth, brings out the delicate flavor of the fish, and you’ll be in for a blissful meal. The menu also includes an appetizer of seasonal ingredients, and tempura of conger eel and summer vegetables from Hyogo Prefecture.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-67910a54533cc45ff22e8f30279f6bfc-3900×2600.jpg Main Building 2F Dining Cafe SOCO Three types of Western-style lunch using Hyogo ingredients Pasta lunch 2,500 yen Fish lunch 3,200 yen Kobe Beef Premium Curry 3,800 yen Three types of lunch using ingredients from Hyogo Prefecture. The pasta lunch is tomato spaghetti with rich flavorful Kawazu shrimp and plenty of summer vegetables. The fish lunch is a beautifully presented swordfish terrine. The curry allows you to thoroughly enjoy the deep flavor of Kobe beef. Soup, salad, coffee and tea are served buffet style.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-cddf3e4c62088d9fedb322dd048e324f-3900×2600.jpg Main Building 1F Oden Kyowada Kobe pork katsudon and piping hot oden are also available! Kobe pork sauce cutlet bowl lunch set 3,000 yen The main dish is “Kobe pork sauce cutlet bowl” topped with sliced ​​and fried Awaji onions. The light sauce with Japanese-style dashi goes well with the crispy fried pork fat and the sweetness of the onion, and the warm egg adds a rich flavor. In addition to the two types of oden, which are famous for their delicious dashi, small dishes and desserts are also included.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-9f42f4b24f1a2419b5b479bd2fe05a41-3900×2600.jpg Main Building 2F Bar Resta Card Keep bottles of whiskey and gin from Kobe at a special price! ～ Hyogo Whisky & Gin Bottle Keep Fair～ Rokko Mountain Distillery Rokko Mountain Pure Malt Whisky MIZUNARA 30,000 yen Kobe Distillery KOBE GIN YAMA 15,000 yen Whiskey & Gin Double Bottle Keep 40,000 yen A special price for keeping bottles of whiskey and gin made at a local Kobe distillery. The whiskey is a non-peated type made by aging Scottish malt liquor in Mizunara oak barrels and adding natural water drawn from a well at the top of Mt. Rokko. The gin has a clean, mellow taste, finished with mountain botanicals from Hyogo Prefecture, such as Arima sansho pepper and green tea leaves.
https://prcdn.freetls.fastly.net/release_image/40183/310/40183-310-6fedf9ce5bf406cd649f6d84d8070530-3900×2600.jpg ■Reservations and inquiries: Restaurant General Information Tel. 078-303-5207 (10:00-17:30) Summer Taste Fair – Lunch –
https://www.portopia.co.jp/information/detail/253/ Summer Taste Fair – Dinner – https://www.portopia.co.jp/information/detail/254/ *Menu contents may change due to availability of ingredients *Tax and service charges are included in the listed price *Please check the hotel’s official website for business hours and holidays *The photo is for illustrative purposes only *This email has been sent automatically, so please do not reply.