You're the one who cooks it. Akafuji's Teppan-style

At Kobe Akafuji, each table is equipped with a piping-hot griddle for every guest.

At Akafuji, we serve our hamburger steak rare on the inside. The Akafuji way is to cut it into bite-sized pieces and press the cut surfaces against the hot griddle. You can choose your preferred level of doneness based on your mood that day—rare and quick, or seared until well-done. If you grill the bean sprouts coated in beef fat alongside the steak, their savory aroma will infuse the meat, keeping it piping hot on your plate until the very last bite.

From the sound of meat sizzling on the black griddle and the aroma that fills the air, to the very last bite as you adjust the flavor with sauces and condiments—come to Sannomiya for a casual teppanyaki experience where you cook the food yourself, rather than just watching it being prepared.