Goshobessho Cuisine

Our desire is that our guests enjoy both, the flavors and the scenery of each season. We invite you to enjoy our cuisine at the restaurant counter with a refreshing panoramic view, or in a private dining room with a terrace. Goshobessho Yamaga cuisine style emphasizes on serving the best flavors of the carefully selected local ingredients. The menu is inspired by the culture of Arima and Kobe during the Meiji era and features seasonal ingredients such as organic vegetables from the suburbs of Arima, the ultimate Kobe beef Tajima Guro, and fresh seafood from Akashiura and the Seto Inland Sea. These carefully selected ingredients are heartfully prepared to fully unleash the original flavors and recreate seasonal tastes. We hope you will enjoy it!

Every top-quality Wagyu black cattle currently on the market descends from the "Tajiri-go" Tajima cow produced in Ojiro. Although the pure Japanese cattle breed came close to extinction due to selective breeding during the Meiji period (1868-1912), the steep mountains of Ojiro valley, two hours from Arima, protected the cattle as if to hide them. Tajima calves grow to earn the renowned, top-quality label of Kobe Beef, or speciality Matsuzaka Beef. The people of Ojiro kindly share the best quality Kobe Beef and Tajima Beef with us thanks to the decades-long friendship with Shirobei Kanai, the 15th generation head of the family. The meat is renowned for its flavor, tenderness, and fatty, well-marbled texture.

We collaborate with few farmers in Kami and Kamikawa towns near Arima to provide us with organic rice grown using the special "Hoda Bokashi” method that produces healthy, plump, and nutritious rice. Our vegetables are also very carefully selected. We work directly with farmers who cultivate organic vegetables in several parts of Hyogo Prefecture. We truly hope to offer an authentic experience and feel of local terroir.

The Seto Inland Sea, blessed with abundant tidal currents created by its unique topography, is one of the best fishing grounds in Japan for high quality seafood. Akashiura Fishing Port is said to be the place where the best fresh fish from the Seto Inland Sea gather, and fish dealers from Osaka Kuromon Market, Kyoto Nishiki Market, and other markets come to purchase fish there. Goshoboh is the only ryokan in Kobe that is allowed to directly trade in this fishing port. Our chef physically goes to the fishing port to select and fresh, high quality fish from the daytime catch.