Tokyo
Osaka
Kyoto
Hyogo
Hokkaido
Nara
Fukuoka
Hiroshima
Kanagawa
Ishikawa
Florence
Paris
Rome
Porto
Barcelona
New York
Venice
Madrid
Marrakech
San Juan
Sushi Jousuke
The level of dedication in the preparation of this Kobe sushiya’s dishes is crystal clear in every bite.
Restaurant Details
The owner-chef at this refined sushi restaurant in Kobe prepares all day for the evening’s service, sourcing his ingredients from the local markets, then carrying out painstaking preliminary preparations such as cooking the rice to coincide perfectly with the arrival of the first group of diners.
His omakase menu features around eight appetizers and a dozen nigiri — excellent value considering the price. The dishes all adhere to Edomae sushi orthodoxy, done brilliantly. This means a great deal of care is paid to the texture and acidity of the vinegared rice, to achieve a perfect balance with the various seafood toppings.
Sushi Jousuke Phone Number
Sushi Jousuke Business Days
Sushi Jousuke Address
Kino Building 1F, 2-1-10 Kitanocho, Chuo-ku, Kobe, Hyogo, 650-0002
Restaurant location
Hyōgo is home to the best beef in the world, Kobe beef, and that’s not all. From vast natural parks to one of the oldest and biggest castles in Japan, this prefecture covers all bases with natural beauty and a thriving food culture inspired by Chinese and French immigrants in the port cities.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
COURSE MENUKobe Steak Propeller
Propeller ticks all the boxes for the best steak deals in town: succulent Kobe beef, quirky Americana memorabilia and a prix fixe menu that doesn’t break the bank.
COURSE MENUKobe Steak Merican
Along the stretch of Motomachi Shopping Street, find this homey steakhouse known for its premium rib eye and lean steaks from Kobe.
SEAT RESERVATIONSushi Hanayoshi
Born to a family of soba restaurant owners, Hanayoshi’s chef Yoshioka Ryohei has been preparing artful sushi with hand-picked seafood and sake since 2006 in his hometown of Niseko.
COURSE MENUSushi Takahiro (Shinjuku)
Witness a prodigy at work. After just 13 years of training, Chef Ikuta Takahiro starts his own restaurant in Shinjuku, having joined the industry at just 18 years of age as an apprentice.