Kobe Port Tower Hotel (Chuo-ku, Kobe, Hyogo) is hosting a limited-time Father's Day event — "Saying 'Thank You' to Dad: Father's Day Special" — at two of its on-site restaurants. The event runs across six days: June 19–21 (Fri–Sun) and June 26–28 (Fri–Sun), 2026.
The two participating venues are the 2nd-floor buffet restaurant The HARBOR Buffet Dining (ザ・ハーバー ビュッフェダイニング) and the 13th-floor penthouse restaurant HIDEOUT (ハイドアウト). Families who dine at either restaurant during the event will receive a "Gratitude Dish," flower soap, a message card, and a commemorative photo.
The HARBOR Buffet Dining (2F) — Lunch & Dinner
The 2nd-floor buffet restaurant is offering the Father's Day package to families who have made a lunch or dinner reservation. The "Gratitude Dish" here is Japanese-style roast beef, presented as a complimentary gift to dad at the meal.
| Item | Details |
|---|---|
| Period | June 19–21 (Fri–Sun) and June 26–28 (Fri–Sun), 2026 |
| Eligible guests | Families with a lunch or dinner reservation |
| Price | Complimentary (full buffet booking required for all family members) |
| Benefits | Gratitude Dish (Japanese-style roast beef, etc.), flower soap, message card, commemorative photo |
HIDEOUT (13F) — Father's Day Dinner Course with a Kids' Dessert Moment
At the 13th-floor HIDEOUT — a penthouse dining room with near-panoramic views of Kobe's harbor — the Father's Day event features a standout moment: children get to finish dad's dessert themselves. Kids can drizzle chocolate sauce or scatter edible flowers (shokuyo-bana), turning the closing course into a hands-on, camera-worthy family memory.
| Item | Details |
|---|---|
| Period | June 19–21 (Fri–Sun) and June 26–28 (Fri–Sun), 2026 |
| Eligible guests | Families with a dinner course reservation (à la carte not included; children under 12 not admitted) |
| Price | Complimentary (full dinner course booking required for all family members) |
| Benefits | Gratitude Dish (dessert decorated with edible flowers by the children), one glass of sparkling wine or drink*, flower soap, message card, commemorative photo |
*Sparkling wine or drink benefit applies to dinner course reservations only.
Edible flowers (shokuyo-bana) are pesticide-free or low-pesticide flowers grown specifically for consumption. They are widely used in cuisine and desserts to add a pop of color and subtle fragrance.
HIDEOUT Dinner Course Menus
HIDEOUT's two dinner courses have been refreshed for the season.
HIDE OUT Course — ¥9,000 (service charge and tax included)
Course contents:
- Bite-sized amuse-bouche
- Three-item appetizer platter
- Seasonal vegetable soup
- Sautéed fresh fish with clam sauce
- Domestic beef loin cutlet with shallot sauce
- Dessert of the day
- Bread
- Coffee
The most popular of the two courses, the HIDE OUT Course now features a Kobe-style beef loin cutlet as the meat main, presented tableside with freshly grated cheese. The overall flavor profile is light and summery, suitable for a wide range of tastes.
The amuse-bouche is a seasonal vegetable flan (savory egg custard), accented with lightly cured prosciutto.
The three-item appetizer platter includes Kobe pork rillettes with cumin, homemade Awaji chicken breast ham with ratatouille, and seared cuttlefish tossed in fish sauce dressing with leafy greens — a salad-style bite to enjoy.
The seasonal soup currently features yam (nagaimo) soup served with a slice of crispy baguette, offering a smooth and gently creamy texture.
The fish course is sautéed fresh white fish served with snap peas, cherry tomatoes, and broccoli, finished with a rich clam sauce. The mild, well-marbled white fish and the umami-forward clam sauce make a well-balanced pairing.
The domestic beef loin cutlet is lightly fried to a juicy medium-rare finish, served with a fragrant shallot sauce that enhances the natural richness of the meat.
The dessert changes daily. Pictured here is a cheesecake mélange (French for "mixture" or "medley"), served alongside coffee.
MINATO Course — ¥12,000 (service charge and tax included)
The wagyu fillet steak can be upgraded to Kobe beef for an additional ¥3,000.
Course contents:
- Bite-sized amuse-bouche
- Kobe pork terrine
- Seasonal soup
- Seto Inland Sea sea bream in filo pastry with vermouth sauce
- Palate cleanser
- Wagyu fillet steak with green pepper sauce
- Parfait and seasonal fruit
- Bread
- Coffee + petit fours
Newly added to this course are the chef's house-made fresh caramel and baked petit fours, served alongside the closing coffee.
The Kobe pork terrine is crafted from locally sourced Kobe pork — smooth and moist in texture while still retaining a satisfying meatiness. Mustard, balsamic, and a fresh cream-lemon sauce are served on the side for pairing.
The fish course is fresh Seto Inland Sea sea bream wrapped in thin filo pastry, served with a vermouth sauce. The crispy, light filo pairs well with the flavorful sea bream, while the wine-accented sauce adds a refined touch.
The meat main is a wagyu fillet steak cooked to medium-rare, served with a mildly spicy green pepper sauce.
The dessert is a parfait (French for "perfect," referring to a layered frozen dessert) with seasonal fruit, followed by coffee and the new petit fours.
