Head to Nada, Kobe — one of Japan’s top sake-producing areas — to feast on fine sake and tender Kobe beef at Sakabayashi, the traditional restaurant run by one of Nada's most famous breweries, Kobe Shushinkan. Choose from kaiseki fine dining dinner plans paired with three, five, or seven types of sake, all carefully curated by sommeliers.
• The restaurant's kaiseki-and-sake dinner plans are available for only 1 group (2 to 8 people) per day • Please book the same plan for each member of your group. For example, if the lead guest books the course with 7 types of sake, other guests cannot choose to book the course with 5 or 3 types of sake. However, guests who cannot drink alcohol may book the "Kaiseki Dinner with Non-Alcoholic Drinks at Nada, Kobe" optional plan. (Regardless, each group is required to have at least 2 people booking a sake pairing dinner plan) • As the legal age for drinking in Japan is 20, only guests who are aged 20 or older may book options that include sake. The "Kaiseki Dinner with Non-Alcoholic Drinks at Nada, Kobe" option plan is bookable for guests aged 10 or older • Those who cannot drink alcohol will be served 3 non-alcoholic drinks. Please choose and order on-site. Examples of non-alcoholic drinks include amazake (a fermented rice beverage) and non-alcoholic cocktails • Please do not book a course that includes sake if you will be driving afterward • If you have any food allergies or dietary restrictions, please let us know at least 10 days in advance; however, please note that we may not be able to accommodate your requests. Also, while the menu is subject to change depending on availability, season, and other conditions, the restaurant's kaiseki dinner plans include Kobe beef and kasu (sake lees); there are no alternative options for those dishes/ingredients • As the restaurant serves soba (buckwheat noodles), please refrain from booking this experience if you are severely allergic to soba • The restaurant does not require guests to follow a particular dress code
The Nada district in Hyogo Prefecture's port city, Kobe, is well-known among sake connoisseurs all over the world as one of Japan's best and largest sake-producing regions. Thanks to its terrain and natural blessings — pure water flowing from Mt. Rokko and winds that create the ideal climate for growing premium rice — the area has had a long history of sake brewing that spans numerous centuries. Among the many breweries in Nada, one of the most prestigious with a long-standing history is Kobe Shushinkan, the creator of the famous brand Fukuju. A pioneer when it comes to sake brewing in Nada, Kobe Shushinkan has been in business since 1751, and it has had numerous awards under its belt. For instance, Fukuju Blue Label, a junmai ginjo sake, was the gold medalist of the International Wine Challenge 2019 Edition, and has been served at the official Nobel Prize award ceremony in Stockholm, Sweden. Take the chance to savor not only different types of Fukuju sake, but also a sumptuous multi-course dinner, at Kobe Shushinkan's traditional restaurant Sakabayashi. This classy restaurant on Kobe Shushinkan's premises offers an array of kaiseki (Japanese multicourse fine dining) and sake pairing dinner plans, and even an option with non-alcoholic drinks for guests that can't drink alcohol. Whether you choose the dinner plan with three, five, or seven types of sake, you're in for a treat, as you'll be served an assortment of premium sakes, carefully curated by a sommelier. What's more, all the dinner plans feature tender, marbled Kobe beef, one of the top breeds of wagyu beef. Additionally, guests who can't drink alcohol will have a variety of delightful drinks to choose from. The recipes for Sakabayashi's original non-alcoholic cocktails were created by Kazuya Morisaki, a mixologist winner of both national and international cocktail-making competitions. Below is a sample menu for a kaiseki-and-sake dinner plan. Please note, however, that dishes are subject to change depending on availability, seasonality, and other conditions. Sample of Dinner Menu • Sakizuke (appetizer): Seasonal small dish • Zensai (appetizer): Assorted seasonal dishes • Suimono (soup): Kasu Jiru soup (soup with sake lees available from November to March) or seasonal clear soup (from April to October) • Sashimi: Akashi sea bream and seasonal raw fish with soy sauce and irizake (dipping sauce made with sake) • Main dish: Shabu-suki nabe (soy sauce hotpot) with thinly sliced Kobe beef • Aizakana (additional side dish): Seasonal dish • Tomezakana (last side dish): Scallop and shimeji mushrooms with sake lees • Shokuji set: seasonal dish made with koshihikari rice from Tajima, miso soup, and pickles • Dessert: Sake lees ice cream and seasonal dessert Sample of Sake Pairing Menu Note: sake of a different brand than Fukuju may be served, but please rest assured that all sakes served are brewed by Kobe Shushinkan • Daiginjo • Mikagego junmai • Junmai daiginjo • Junmai ginjo • Junmai namazake (unpasteurized sake) Book now to taste the bounties of Mt. Rokko — a harmony of flavors, textures, and premium ingredients!