Notice
Temporarily closed for renovation
Dear valued customers,
We are currently temporarily closed for renovation until December 25th, 2024.
We are scheduled to reopen on December 26th, 2024.
We apologize for any inconvenience this may cause you during the renovation period.
Thank you very much for your understanding.
We are looking forward to welcoming you at our fully-renovated restaurant on Dec. 26th.
Meriken Hatoba
Meriken Hatoba
We proudly offer our high quality Kobe beef as well as great cooking skills.
One of the top-ranking steakhouses that is always teeming with frequent customers from all over the world.
Kobe Beef Steak Meriken・Hatoba is a pleasantly homey place where you can savor superb Kobe beef at very reasonable prices. Our friendly owner and chef “Sonoshi Okumoto” professionally cooks the best beef steak one by one that will leave you completely satisfied.
The owner and chef
Sonoshi Okumoto
We always work hard to offer the best service to all our customers. A relaxing atmosphere, welcoming staff members, pleasant cooking sounds, and the savory aroma of steak… Now, please enjoy the taste of our wonderfully soft beef.
We exclusively offer A5 grade Kobe beef. To be honest, I naturally become nervous whenever I cut every single meat.
As we cook your dish one by one very carefully, it may take some time to prepare it.
Premium A5 grade Kobe beef
Kobe Beef
We serve A5 grade Kobe beef including the rare “aitchbone” part at very reasonable prices. A5 grade Kobe beef starting at 6,630 yen (130g).
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Remarkably high quality whisky aged in an original barrel
Whisky
Our whisky is aged in a white oak toasted barrel.
Take delight in our lightly colored exquisite whisky with a great woody aroma.
An Exquisite Marriage of Kobe Wine and Kobe Beef
Kobe Wine
We wholeheartedly recommend pairing our Kobe beef that we serve with the utmost confidence and pride, with the Kobe wine, that through the unique terroir of Kobe, has become renowned as a starring representative of the area.
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The owner and chef Sonoshi Okumoto
The owner and chef
I always go to the local market and check the quality of food ingredients on my own. Even if I find great ingredients at a shop, I talk to the shop owner first before buying them. I need to get to know the owner well, including their personality and passion toward food ingredients, otherwise I won't buy anything. It's my motto!
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