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JAEN
Kobe beef served at a steakhouse in Kobe

028KOBEWAGYU · TEPPANYAKI

Mouriya Honten

神戸ステーキレストラン モーリヤ本店

Context image — not a photograph of this restaurant: Kobe beef served at a steakhouse in Kobe — Photo: ZhengZhou / CC BY-SA 4.0 / Wikimedia Commons

No.
028
City
Kobe — Shimo Yamate Dohri
Region
Kansai / Hyogo
Cuisine
Wagyu · Teppanyaki
Guide
No verified record

03

Introduction

はじめに

Kobe beef steak on Shimo Yamate-dori, Kobe.

A Kobe beef steak and teppanyaki restaurant on Shimo Yamate-dori, Kobe. The official site states it has dealt in Kobe beef at the current main-store location since 1885 (Meiji 18). The main store has 50 seats across three floors (counter and tables), and its operator, Mouriya Co., Ltd., runs five restaurants in Kobe Sannomiya and one in Gion, Kyoto.

  • The official site states it has dealt in Kobe beef at the current main-store location since 1885 (Meiji 18). Source
  • The main store has 50 seats over three floors (counter and tables). Source
  • Operated by Mouriya Co., Ltd., which runs five restaurants in Kobe Sannomiya and one in Gion, Kyoto. Source

04

Cuisine

料理

WAGYU

和牛

Origin, lineage and the application of heat — cooking that puts beef at the centre.

More in this cuisine

TEPPANYAKI

鉄板焼

Cooked on the iron griddle in front of the guest — cooking as live performance.

More in this cuisine

Classification follows the wording of the restaurant's official website.

05

Chef

料理人

The chef's name and role are not shown because they could not be confirmed from official information.

Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue
Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue — Photo: Joditran / CC BY-SA 4.0 / Wikimedia Commons

07

Ingredients

食材

A general introduction to ingredients behind wagyu cooking — not a statement of what this restaurant uses.

  • Kobe beef steak being prepared on a teppan griddle in Kobe

    WAGYU

    和牛

    The word for Japan's beef cattle breeds, many carrying the name of where they are raised.

  • Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    VEGETABLES

    野菜

    Heirloom vegetables named for their places, and wild mountain greens that announce the season.

  • Wooden soy sauce barrels at Shibanuma Soy Sauce, Tsuchiura

    FERMENTATION

    発酵

    Miso, soy sauce, vinegar, sake — flavours made by microbes and time.

08

Seasonality

季節

Seasonal produce in Hyogo varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate

Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Taranome (Japanese angelica tree shoots), a spring mountain vegetable

09

Space

空間

Location (as stated officially)〒650-0011 兵庫県神戸市中央区下山手通2丁目1-17 モーリヤビル

Details of interiors and designers are shown only when confirmed by a source.

Basque pintxos on a bar counter in Donostia–San Sebastián
Context: Basque pintxos on a bar counter in Donostia–San Sebastián — Photo: Nicolas Vollmer from Munich [Allemagne] / CC BY 2.0 / Wikimedia Commons

10

Tableware

器と工芸

An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.

  • Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    CERAMICS

    Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.

  • Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    LACQUER

    Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.

  • Edo kiriko cut-glass drinkware

    GLASS

    Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.

11

Guide History

ガイド掲載履歴

No guide listing for this restaurant has been verified on an official guide page and recorded in this archive. We do not infer or display unverified listings.

This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.

12

Location

所在地

Address
Mouriya Bldg., 2-1-17 Shimo Yamate Dohri, Chuoh-ku Kobe-shi, Hyogo-ken
City
Kobe
Prefecture
Hyogo
Region
Kansai
Open in maps (opens in a new tab)

Map position shows the approximate city centre.

Mouriya Honten — Kobe

13

Official Information

公式情報

Status
Open (per official website)
Official site
www.mouriya.co.jp/head (opens in a new tab)
Reservations
External booking page — TableCheck (linked from official site) (opens in a new tab)

The booking destination linked from the official website. This site does not take reservations; conditions at the destination may change.

Lunch
11:00–22:00 (L.O. 21:00), continuous
Dinner
11:00–22:00 (L.O. 21:00), continuous
Closed
See business calendar (closed days for the Kobe stores are announced monthly)
Reservations
Dress code: smart casual

Verified 26 September 2026 — Source: Mouriya Honten
Hours, closing days and booking conditions change. Always check the official website before visiting.

14

Gallery

ギャラリー

No licensed photograph of this restaurant has been found. The images below show its region and cuisine as context.

  • Context: Kobe Port Tower and the Kobe Maritime Museum at dusk — Photo: Martin Falbisoner / CC BY-SA 4.0 / Wikimedia Commons
  • Context: Teppanyaki preparation of Kobe beef on the griddle, Kobe — Photo: sailko / CC BY-SA 3.0 / Wikimedia Commons

15

Related Tables

関連する食卓

001TEPPANYAKI · WAGYU

Ginza Ukai-tei

銀座うかい亭

TOKYO — Ginza

16

Stories

関連する特集

17

Sources

出典

  1. 01Officialモーリヤ本店 | 神戸牛ステーキレストラン モーリヤMouriya Co., Ltd. (opens in a new tab)Accessed 26 September 2026
  2. 02OfficialMOURIYA HONTENMouriya Co., Ltd. (opens in a new tab)Accessed 26 September 2026
  3. 03Official会社概要 | モーリヤMouriya Co., Ltd. (opens in a new tab)Accessed 26 September 2026
  4. 04Official各店へのご予約 | モーリヤMouriya Co., Ltd. (opens in a new tab)Accessed 26 September 2026

Last verified 26 September 2026

18

Photo Credits

写真クレジット

  1. Kobe beef served at a steakhouse in Kobe

    Kobe

    Photographer / creator

    ZhengZhou

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    ZhengZhou, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  2. Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue

    Photographer / creator

    Joditran

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Joditran, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  3. Kobe beef steak being prepared on a teppan griddle in Kobe

    Kobe

    Photographer / creator

    sailko

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    I, Sailko

    Displayed with colour adjustment

  4. Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    Asakusa, Tokyo

    Photographer / creator

    Chainwit.

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Chainwit., CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  5. Wooden soy sauce barrels at Shibanuma Soy Sauce, Tsuchiura

    Tsuchiura, Ibaraki

    Photographer / creator

    Miyuki Meinaka

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Miyuki Meinaka, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  6. Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    Photographer / creator

    AnonymousUnknown author

    Source / licence

    Wikimedia Commons · Public domain

    AnonymousUnknown author, Public domain, via Wikimedia Commons

  7. Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    Photographer / creator

    yuuki ゆうき(金野裕希)

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  8. Edo kiriko cut-glass drinkware

    Photographer / creator

    Nesnad

    Source / licence

    Wikimedia Commons · CC BY 4.0

    Nesnad, CC BY 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  9. Basque pintxos on a bar counter in Donostia–San Sebastián

    Donostia–San Sebastián, Spain

    Photographer / creator

    Nicolas Vollmer from Munich [Allemagne]

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Nicolas Vollmer from Munich [Allemagne], CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  10. Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint

    Hiiragiya Ryokan, Kyoto

    Photographer / creator

    Paul Keller

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Paul Keller, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  11. Taranome (Japanese angelica tree shoots), a spring mountain vegetable

    Photographer / creator

    Kentin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Kentin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  12. Kobe Port Tower and the Kobe Maritime Museum at dusk

    Kobe

    Photographer / creator

    Martin Falbisoner

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Martin Falbisoner, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  13. Teppanyaki preparation of Kobe beef on the griddle, Kobe

    Kobe

    Photographer / creator

    sailko

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    I, Sailko

    Displayed with colour adjustment