It's been a year since I last visited Baron. It's really helpful that I can check available reservation dates on Tabelog in advance. If I can confirm ahead of time, it's easier to plan my visit! On this day, the meat course was absolutely delicious. The cooking was perfect! The outside was crispy, and the knife slid right through the tender meat. It's also fun to choose my favorite meat from the selection!

I was invited by a business partner to this hidden gem of a restaurant. Upon opening a discreet door, you enter into a wonderful atmosphere. The master introduced the meat that would be served that day, explaining that he goes to the market every morning to purchase only the highest quality meat available. I was excited. We enjoyed a course meal that included: - Consommé soup served in a large wine glass - Beef jerky, homemade with a perfect smoking balance - Fresh oysters as an appetizer, sourced from Senpōshi in Kushiro, Hokkaido. They were plump, juicy, and incredibly delicious. - Crab risotto topped with sea urchin. This was a fantastic combination of the best seafood. As we savored this Kobe-inspired course with white and red wine, the main dish arrived: a tasting of three types of meat - ribeye, filet, and uchihira. Tasting them side by side highlighted each meat's unique characteristics. The ribeye had a sweet fattiness, the uchihira showcased the richness of the lean meat, while the filet balanced both qualities beautifully and was my personal favorite. The meat was roasted slowly over binchotan charcoal, resulting in a nearly charred exterior while remaining incredibly moist inside. The smoky aroma combined with the meat's flavor was simply spectacular. Each cut of meat was quite substantial, so by this point, I was feeling quite full. After the meat, we enjoyed a dish of beef curry rice. I wondered if I could finish it, but it turned out to be a reasonable portion. The sauce was rich with the meat's essence but not overwhelming, and it went down easily. I managed to finish it without any trouble. For dessert, I had the choice between homemade Mont Blanc or pudding and opted for the Mont Blanc. Since I had a separate stomach for dessert, I enjoyed it without any difficulty, bringing a delightful end to the meal. I would love to visit again someday with my wife.

- Consommé soup - Beef jerky - Bread - The tartare steak is, of course, delicious, but the mustard that came out of a foreign-looking jar is also great. I need this at home. - Both the tataki and the cold bluefin tuna tataki are delicious, but the tuna itself is tasty too. It was my first time having crispy-skinned tuna, and it was really good. - The seasoning was tricky because someone at the next table said, "You don't need salt. Such good meat is best enjoyed as it is," which made it hard to season (laughs). Personally, I prefer a little wasabi and some salt on it. - The steak: the left is tenderloin, and the right is sirloin. There's nothing better than grilling a big piece of meat. You can't achieve this with teppanyaki. We shared it with other customers and cut it up together. Personally, I found the tenderloin to be more delicious. Also, the fried potatoes served on the side were incredibly good; I could eat them forever. I seriously hope to find a place that serves fries at this level. - Curry: This is surprisingly delicious. I’d come just to eat this. The rice, cooked in what seems like a traditional clay pot, is incredibly good. - For dessert, there was pudding, which is also surprisingly tasty. I ordered a pairing, and the selection was wonderful. Overall, it was an excellent experience. Thank you for the meal!

It's a meat lover's paradise, a place for meat enthusiasts! The quality of the meat was absolutely amazing, like something you’d expect from true connoisseurs. The owner was really friendly as well. Thank you! If there’s too much, you can take it home with you.

I could really feel the owner's dedication to the meat. They personally go to auctions to compare prices and evaluate differences, collect past data, and pursue a level of understanding that allows them to confidently offer and explain to customers. Everything was incredibly delicious.

This meat shop is incredibly delicious (●´ω｀●)! At first, there's no sign with the name "Baron," so it's a bit confusing, but they only have a drawing on the sign. The meat is tasty from start to finish (*^▽^*), and the portions are really generous, so I recommend getting a takeaway!

Finally, I was able to visit Baron! After reading the reviews, my expectations were high. I went with my fellow food enthusiasts, and since we've eaten a variety of delicious meats before, I arrived with a critical eye towards the price and taste. After ordering drinks, the course began. Since we had pre-selected our course, we first chose our main meats: sirloin, tenderloin, rump, and inner thigh. We decided to have each prepared as the main dish. I was also eager to try some tongue. First up was ① Kobe beef consomme soup or julienne soup, ② beef jerky as a palate cleanser, ③ grilled meat with caviar, ④ Agu pork with fig, Akashi octopus, and king salmon, ⑤ select aged meat as the main dish, ⑥ curry, and ⑦ dessert. Everything was delicious! I was amazed at my lack of descriptive skills, but I couldn't help but exclaim "Wow!" before reaching the main dish, which was simply astonishing. It was my first experience with meat this extraordinary. I couldn't believe how much better meat could taste! This is definitely something you should try at least once in your life. With the utmost respect for the owner, I think they're a true connoisseur dedicated to their craft. Meeting a master in any field is always inspiring. While it's not a casual price point, I’d love to visit once a year. I had a wonderful time enjoying delightful conversations and fantastic food. I will definitely come back. Thank you for the amazing meal!

Sanomiya has many restaurants serving Kobe beef, but this one is in a league of its own. The atmosphere, taste, and service are all top-notch. The staff was very polite and explained everything thoroughly, which made for a great experience. The aged filet mignon cooked in a clay oven had a perfect doneness and seasoning without any excess. This restaurant truly lets you appreciate the true quality of Kobe beef. I'm also sharing gourmet information on Instagram! → ryota1427

As always, everything was absolutely delicious. I was a bit nervous dining alone, but the staff made me feel comfortable by engaging in pleasant conversation, so I never felt out of place. I was able to enjoy a truly luxurious time. I look forward to visiting again.

The appetizers, meat, and wine we had in the course were all delicious. I didn't feel at all heavy in my stomach. I love red meat, so I was really happy with the meat we had. We shared two bottles of wine between the three of us, and it was also very good. It was definitely a place that wasn't meant for three middle-aged men like us (laughs).

Baron is a steak restaurant in Kobe that has continuously evolved while firmly establishing its position over the years. Nowadays, when it comes to steak in Kobe, people unanimously agree that it stands out above all others. It seems there's still no room for teppanyaki steak in this landscape. If there were, I would definitely want to visit. Currently, the finest Kobe beef is sourced from a butcher shop that supplies meat specifically for this restaurant. To put it into context, if Mikageya’s meat is sourced, it would have previously come from places like Aragawa in Shimbashi. In Tokyo, such meat would easily sell for two or three times the price. This restaurant quietly continues to offer these ultimate-class Kobe beef courses at an astonishingly reasonable price of around 20,000 to 40,000 yen. The clientele is predominantly suited Japanese men, with regulars traveling from the Kanto region and far-off places to enjoy the experience. Unlike many time-restricted or hard-to-reserve places I dislike, this restaurant manages reservations efficiently, allowing booking even just a few days in advance without unnecessary stress. There is a high proportion of VIPs, and the patrons are always refined; you won't encounter oddballs or people who disrupt the atmosphere. There’s a trend on review platforms, where higher spenders tend to leave better reviews, while those who spend less often fail to reveal the course they chose or don’t drink, consistently showcasing a lower level of engagement with the restaurant. People who blame the restaurant instead of recognizing its quality often do not appreciate what makes a good dining experience. It’s quite absurd for someone who visits a steakhouse just once to write a review like, “Serve better meat, pay attention to me! I’ll write a review!”— these are the kinds of diners who should avoid the place to spare themselves the embarrassment. Negotiating prices is counterproductive and intrusive. Hence, those who desire a challenge are ultimately making it harder for others to enjoy the experience, leading to crowded restaurants that prioritize gimmicks over genuine quality. Individuals who write reviews without actually frequenting the restaurant may detract from their own reputation. Such superficial seekers lack connection to the dining experience and miss out on the essence of food quality; they are better off eating instant ramen at home. It’s best they remain banned for life. If someone prefers cheaper options, they should skip this restaurant and enjoy affordable, lower-end black-haired cattle elsewhere. Understanding meat is essential for discerning diners. Those who have no interest in learning or forming connections with others will never reach higher culinary experiences. Until your teeth remain intact, consider indulging in more substantial and flavorful cuts here rather than sticking to bland filets. Exceptional dental care is crucial, as it's difficult to make appointments, so I wouldn’t want to recommend it to anyone other than family. This restaurant is like that. When it comes to Kobe beef, it’s vastly superior to any other prefecture, and the bottom tier of Kobe beef surpasses the best meat in Tokyo. However, this area tends to be closed-minded and reluctant to embrace new ideas. Wallets are tightly closed, and there is a strong aversion to fakes, yet people here appreciate novelty while being practical and status-conscious. They’re particularly susceptible to membership-only or hard-to-book restaurants, leading to long queues and a focus on cost-performance. Consequently, mid-range dining establishments often struggle and must quickly withdraw from this harsh market. It's best to keep the stingy Kansai crowd at bay.

Baron is a kiln-baked steak restaurant located a 6 to 8-minute walk from Sannomiya Station. Known for its commitment to sourcing high-quality Kobe beef, this popular restaurant offers a unique dining experience typical of Kobe. It was selected as one of Japan's Top 100 Steak and Teppanyaki Restaurants in 2022. The interior features a few counter seats and two tables in the back, making advance reservations essential. The attentive service and luxurious atmosphere are also major attractions. Here’s a look at the menu we enjoyed: ----------------------------- ◾Kobe Beef Consommé Soup We started the course with an exquisite Kobe beef consommé soup, enhanced with sherry and served in a wine glass. ◾Kobe Beef Jerky The smoked aroma and perfect saltiness of the Kobe beef jerky made it irresistible, making it hard to stop eating. ◾Corned Beef and Prosciutto This dish featured Okinawa pork prosciutto that had been aged for a year and made with just salt, alongside tender corned beef that melts in your mouth, perfect for snacking between courses. ◾Tartare Steak of Kobe Beef Flank Wagyu-flavored, the tartare made from wagyu beef flank, paired with a runny onsen egg and mustard, creates an amazing flavor combination. ◾Matsuba Crab This upscale risotto was made with Matsuba crab, sea urchin, and rice, showcasing high-quality seafood alongside the beef dishes. ◾Grilled Vegetables The side dishes of sautéed onions from Awaji Island and french fries fried in beef fat were both incredibly sweet, showcasing the top-notch quality of the vegetables. ◾Kiln-Baked Steak The main course featured aged blocks of tongue and fillet, cooked to perfection in the kiln. The tongue, which had a rich texture and flavor, was complemented by the refreshing taste of lemon and the saltiness of sea salt. The fillet, with its ideal marbling, balanced the rich taste of the lean meat with the natural sweetness of the fat beautifully. Enjoying both with condiments made the flavors last until the end. ◾Curry The closing dish was a European-style curry, highlighting the sweetness of onions and a strong, lingering spiciness. ◾Dessert We finished with a caramel pudding and gelato, which boasted a rich brandy aroma and a strongly bitter caramel sauce. ----------------------------- The course price ranges from 20,000 to 50,000 yen, which is quite high, but the quality of the Kobe beef makes it worthwhile. Be sure to visit if you get the chance! Thank you for the meal! *Instagram Gourmet Account: https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!) *Gourmet Blog: https://syn-gourmet.com *General Link: https://lit.link/syngourmet

A hidden steak restaurant ★ The interior has an elegant and calm atmosphere, with both counter and table seating! The superb meat quality and detailed explanations about the meat create an outstanding experience! They are particular about Kobe beef. For those who love lean meat, there might be some dishes that feel a bit heavy, but I think that's part of the charm of Kobe beef. •ᴗ•♡ Thank you very much! Hmmm! I give it a 70 out of 100! ♡♡♡ ▶ Instagram @mumeichan Please follow this account too! ♡

Price: 20,000 - 40,000 yen Tabelog Score: 3.75 (Featured in the "100 Best Restaurants") Address: 1-27-10 Nakayamate-dori, Chuo Ward, Kobe City, Hyogo Prefecture, 5th floor of the Tensei Hunter坂 Building Reservation: 050-3134-5449 (via TableCheck) Taste: ★★★☆☆ (3.7) Service: ★★★★☆ Cost Performance: ★★★☆☆ (3.8 out of 5) ---------------------------------------- Located a 7-minute walk from JR Sannomiya Station, this restaurant specializes in premium Kobe beef. The interior features an elegant wooden counter and table seating that enhances the anticipation before dining! The restaurant sources its beef directly from specific producers by visiting the auction house every week, so you can expect high-quality meat. The courses are priced based on different grades, ranging from 17,600 to 58,000 yen. During my culinary tour, I tried the most affordable course at 17,600 yen. The beef is prepared as a kiln-roasted steak, and I enjoyed both the tongue and filet! My visit was in early January, and the course included: - Kobe Beef Consommé Soup - Homemade Kobe Beef Jerky - Baguette - Homemade Corned Beef and Prosciutto - Kobe Beef Rump with Charred Tartare - Sea Crab, Sea Urchin, Risotto - Filet and Tongue Steak with Vegetables - Curry Rice - Caramel Pudding with Ice Cream and Brandy - Coffee It was a great restaurant, so make sure to save this for future reference! ☝️

This was my first visit to the restaurant. While the teppanyaki is great, the use of binchotan charcoal allows extra fat to drain off, making even more substantial cuts of meat delicious. It's enjoyable for older guests and those who aren't typically fond of meat. I watched the cooking process at the counter, and it's clear that only a skilled chef can prepare the meat so well. I'm really glad I came here. Additionally, I learned that they bake their French bread in-house, and it was incredibly tasty—I ended up having seconds!

Thank you for checking out my Instagram page, @pateknautilus40. I would greatly appreciate your likes, follows, and saving my posts! I visited the restaurant 'baron,' which was selected as one of the top 100 steakhouses and teppanyaki restaurants by Tabelog in 2022, for lunch. It's located a 5-6 minute walk from Sannomiya Station or Sannomiya Station along Hunter-zaka, on the 5th floor of the tensei Hunter-zaka building. The interior has a sophisticated wooden counter and table seating, and everything feels very clean. I was already excited before my meal! They take pride in sourcing specially raised Kobe beef directly from the auction every week, so I had high expectations for the meat. Since I had plans for the evening, I opted for a lighter lunch with a la carte dishes. Here’s what I ordered, along with my thoughts: * "Omakase Appetizer Platter" - It included Okinawa Agu pork prosciutto, prosciutto with ricotta cheese and figs, fruit tomatoes with sorbet, cold beef marinated in miso, and salami. Seeing the appetizers made it easy to imagine the delicious dishes that would follow. Everything was colorful and filled with care. * "Tartare Steak" - It comes with tartare, egg yolk, and caviar served bruschetta-style. This reminded me of yukhoe that you’d find at a yakiniku restaurant, but the quality of the meat is on a completely different level. The saltiness of the caviar combined with the creaminess of the egg yolk was exquisite. * "Beef Tendon Omelet" - The omelet was topped with a rich demi-glace sauce with beef tendon, which paired wonderfully with the sweet omelet. * "Hamburger" - As you bite into this, the juicy meat juices burst in your mouth, making it perfect to enjoy with rice. * "Beef Pilaf" - The pilaf has a rich beef flavor, which is a delight for meat lovers. Thanks to this wonderful experience, I had a fantastic time. Next time, I plan to come back for a dinner course featuring their special Kobe beef steak. Thank you for the meal!

This is the real deal T-bone steak. I had the chance to try an authentic T-bone steak for the first time in Japan. This time, I was lucky enough to enjoy a wonderful Kobe beef T-bone. I've heard that it only becomes available once a year. The T-bone steaks you typically find in Japan are too thin and lack flavor. The quality is on par with that of a steak in London, which isn't great (the New York steakhouse franchises in Japan are out of the question due to quality and technique issues). So, I had completely given up on finding a good T-bone steak in Japan. When I crave a T-bone, I usually go to New York and enjoy it at Peter Luger, Benjamin, or Wolfgang. Alternatively, there's that place in Donostia, Basque Country. This time, I requested a steak with a thickness as shown in the photo. Definitely, this is the kind of thickness I desire. The chef has a unique method for arranging the coals when cooking the T-bone, as the cooking times differ between the tenderloin and sirloin sections. For those in despair over Japanese T-bone steaks and who have some financial freedom, I highly recommend trying this. The cost is around 100,000 to 120,000 yen per person. You should definitely savor the depth of flavor. Considering the flight cost from Japan to New York, it's much more reasonable. Rest assured, this place is not for those who are just looking to spend a lot of money without appreciating the food; you won’t see such people here. I had stopped writing reviews for Baron after the last time, but this experience was so incredible that I decided to write again (laughs).

I visited the steak restaurant Baron in Sannomiya, Kobe again, which is currently operating mainly by invitation. New customers can also make reservations through TableCheck. Recently, reservations have been filling up quickly, so I recommend booking early. Additionally, the availability is announced on Tabelog, so checking there is a good idea. They have started limited-time lunch service, so I visited during lunchtime. This time, I enjoyed my meal at the counter where I could see the chef cooking. Here’s what I had (for one person): - Non-alcoholic beer (since it was lunch time) - Salad with egg and bacon: 1200 yen - Baked oysters with caviar: served as an appetizer - Beef cutlet (filet): 9000 yen - This features luxurious 250g Tajima beef filet, lightly fried and then slowly cooked in a charcoal oven. It’s an extravagant dish to enjoy as a cutlet! - Omelette curry: 3000 yen (takeout) - Beef curry: 2500 yen - Simmered beef tendon: 2000 yen The total bill for one person came to just over 20,000 yen. Compared to dinner, the lunch prices are almost half, making it a very reasonable option. Baron’s steak is extraordinary! I highly recommend it as the best steak restaurant in Kobe. I left feeling satisfied with such a luxurious meal. Thank you for the wonderful food! I look forward to my next visit.

I visited baron again last week to enjoy the experience, even with the heavy rain in Kobe. I've been there three times in the past month, and not a single dish has disappointed me. I've decided that this restaurant will become my regular spot, so I won’t be writing more reviews to avoid making reservations even harder to get (laughs). This time, I arrived a bit later, so after other customers left, I had the opportunity to chat with the chef. His passion for meat, dedication to cooking, and approach to service and hospitality are outstanding. The dishes I had, including the Nakijin Agu ham, the main dishes of Ichibo, Uchihira, and the tongue, were all perfect. The photo is of a dish featuring rock oysters, Chateaubriand, egg yolk, and caviar. I'm not usually a fan of such combinations, but this was exceptionally delicious! I plan to visit weekly when I come back to Japan. By the way, baron takes an introduced-only approach for a pleasant dining atmosphere, allowing only one new group per day. First-time guests without introductions can make reservations through Table Check. They also accept reservations for solo diners. Not dining at this restaurant would be a loss in life. I highly recommend visiting it. For first-timers, the Course Select A menu starting at 28,000 yen is highly recommended.

I revisited the steak restaurant Baron in Sannomiya, Kobe, which is mainly now by invitation only. New customers can also make reservations through TableCheck. Recently, reservations have been filling up quickly, so I recommend booking in advance. Additionally, Tabelog provides updates on availability, so checking there is a good idea. This time, I sat at the counter where I could observe the chef directly preparing the dishes. **Beverages (for one person):** - A glass of champagne - A glass of Chablis white wine **Dishes (for one person):** While there is a course menu available, being a bit greedy, I preferred to choose my cuts of meat directly. (Haha) - Kobe beef consomme soup - Kobe beef tartare with caviar - A soup with shellfish, fish roe, and sea urchin - Bread - Kobe beef inside round and rump The chef displayed several cuts of meat at the counter, and I could order the specific pieces I wanted after hearing their descriptions. Since I usually go for the marbled sirloin or fillet, this time I opted for more lean cuts. - Curry rice - Homemade pudding and ice cream - Braised beef tendon - Extra curry I brought home some of the braised beef tendon, and it was superb! The total cost was just over 30,000 yen for one person. Considering the delicious wine and the outstanding quality of the steak, I think it was very reasonably priced. Baron’s steak really stands out! It's my number one recommended steak restaurant in Kobe. Thank you for the meal! I look forward to next time!

On our first visit, we went to "Baron," located about a 10-minute walk north from JR Sannomiya Station for a year-end party and Christmas dinner with seven golfing friends. We had the Christmas special course featuring Kobe beef and Tajima beef. The meal included Kobe beef consomme soup, homemade beef jerky, tenderloin tartare with caviar, crab risotto with sea urchin, fresh black pepper, western wasabi, and salt-selected Kobe beef fillet and sirloin. We also had Kobe beef curry and a Christmas dessert of chocolate mousse with vanilla ice cream. The total cost divided among the seven of us came to about 33,000 yen per person, and we only drank one bottle of sparkling mineral water. Unfortunately, I don't think I will be returning.

I revisited the steak restaurant Baron in Sannomiya, Kobe, which predominantly operates on a referral basis. New customers can make reservations through TableCheck. Recently, reservations have been filling up quickly, so I recommend booking early. I even tried to make a reservation at the last minute and was turned down multiple times (laughs). On the day of my visit, the restaurant was fully booked with customers. This time, I enjoyed my meal at the counter where I could watch the chef prepare the food. They offer a course menu, but since I have a bit of a greedy appetite, I decided to choose my own cuts of meat directly (laughs). ☆ Kobe beef soup with a hint of sherry ☆ Kobe beef jerky ☆ Baguette ☆ Tartare of tuna belly with caviar ☆ Seiko crab and sea urchin rice porridge ☆ Steak from the beef tongue The meat is displayed in large cuts at the counter. After explaining the different meats, you can order the cuts you want by quantity. ☆ Kobe beef sirloin: The chef ages the meat himself, leaving it on the bone for the drying process. Once an order is placed, he uses a saw to boldly cut the meat, showcasing his attention to detail with specialized saws. After that, he carefully trims it with a special knife. The outer surface of the meat appears oxidized and dark due to exposure to air, but once trimmed, it reveals a beautiful rosy color with marbling. The meat is then skewered and carefully grilled over binchotan charcoal in the oven, achieving a perfect crisp exterior and fluffy interior! It's akin to the level of surface grilling by "Kawamura"! The richness of the aged meat combined with the aroma of charcoal made for an exquisite experience. ☆ The meal was concluded with curry rice. ☆ A creamy pudding was served for dessert. The cost was just over 30,000 yen per person. Considering the delicious wine and the incredible quality of the steak, I think it's a very reasonable price. During the COVID-19 pandemic, they went through various trials and errors, but they have successfully established their current style without compromising on meat quality, aging, or cooking methods. While popular spots for tourists in Kobe include "Arakawa" and "Miyasu," I personally feel that Baron surpasses them (this is just my personal opinion). I highly recommend Baron as the best steak restaurant in Kobe. Thank you for the meal! I look forward to visiting again.