Kobe Portopia Hotel (Chuo-ku, Kobe) is holding the "45th Anniversary Appreciation Fair: Savoring the Breath of Spring — Mountain and Sea Bounty" at 9 in-hotel restaurants from March 1 (Sun) to April 30 (Thu), 2026. The menus feature an abundance of seasonal spring ingredients such as cherry sea bream (sakura-dai), sakura shrimp, wild mountain vegetables, new onion, and spring vegetables, offered across a diverse range of dining styles including buffet, teppanyaki, Chinese cuisine, Japanese cuisine, sushi, and Western food. Options range from casual lunch menus starting from ¥2,800 to lavish courses featuring Wagyu beef and abalone, making the fair suitable for family meals, farewell and welcome parties, and milestone celebrations alike.
Event Period: March 1 (Sun) – April 30 (Thu), 2026
Main Building 30F – Sky Grill Buffet GOCOCU
Spring-Inspired Buffet with Grilled Meats and Seasonal Fish
- Lunch Buffet: Weekdays ¥4,300 / Weekends & Holidays ¥5,300
- Dinner Buffet: Weekdays ¥5,500 / Weekends & Holidays ¥6,500
The buffet spread is filled with dishes where mountain and sea produce meet spring ingredients: grilled beef kaino-mi and pork loin served with spring vegetables, chicken and spring vegetable fricassee with miso as a hidden flavor, and poêlée of Spanish mackerel served with spring cabbage sauce. Along with the classic stone-oven roast beef, delicate desserts fragrant with cherry blossoms and rose complete the selection.
Main Building 2F – Teppanyaki Tajima
Teppanyaki Featuring Wagyu Beef and Spring Seafood
- Luxurious Lunch Course: ¥10,000
A spring-filled teppanyaki course. Sautéed abalone and rockfish are paired with a dugléré sauce of bamboo shoots and beans that draws out the aromas of spring vegetables, elevating the seafood flavors. The main course features a grilled Wagyu beef tenderloin steak alongside seasonal grilled vegetables such as new onion and asparagus. The meal closes with a kama-meshi rice pot of sea bream and cherry blossoms cooked on the teppan — a dish where the elegant fragrance of sea bream and sakura rises from the pot the moment the lid is lifted.
Main Building 29F – Chinese Restaurant Shukei-en
A Flavorful Chinese Course Using the Bounty of Spring
- Ryusho Course: ¥5,500
Starting with appetizers featuring cherry sea bream sashimi, the course includes a crab and shark fin soup prepared jade-style with spring cabbage, new onion, and new potatoes for a beautiful green hue. A special dim sum trio of cherry blossom xiaolongbao, fragrant sakura shrimp gyoza, and new onion shumai is followed by fried rice topped with the aroma of sakura shrimp. Spring ingredients are skillfully woven throughout this Chinese cuisine experience.
South Building 4F – Japanese Cuisine Kobe Tamura
Monthly-Changing Kaiseki Course Celebrating Spring's Arrival
- Kamiyuzen: ¥6,800
A monthly-changing course that shifts with the seasons. In March, the theme is the Peach Festival (Hinamatsuri), with a menu reflecting spring's arrival. Beginning with appetizers of rapeseed flower Japanese-style omelet, white asparagus kuzu tofu, and firefly squid with red-and-white arare, the course continues with asari clam shinjo soup, salmon and new onion earthen-pot grilling, and deep-fried Spanish mackerel. The final course offers a choice between sakura shrimp and bamboo shoot rice or chirashi sushi.
Main Building 1F – Comptoir Ruban
A French Prix Fixe Lunch Harmonizing with Spring Ingredients
- Prix Fixe Lunch: ¥3,500 / ¥5,500 / ¥7,000
A prix fixe-style lunch with a flexible choice of dishes and portions. The appetizer "Marinated Cherry Salmon" highlights the delicate umami of cherry salmon with fennel sauce and tomato condiment, evoking the subtle arrival of spring. Black pork braise and veal loin pané also captivate with flavors that harmonize beautifully with spring ingredients.
Main Building 2F – Dining Café SOCO
Kobe Western Lunch (Weekdays Only): ¥2,800
- A: Minatojima Hamburg & Shrimp Fry
- B: Mixed Fry
(Both include salad, soup, and rice)
A weekday-only lunch presenting popular Western dishes in a spring arrangement. Set A features the substantial "Minatojima Hamburg" paired with shrimp fry, garnished with spring vegetables including bamboo shoots and beans. Set B offers a varied plate of crab cream croquette, chicken cutlet, and scallop fry, delivered with the colors of spring.
South Building 4F – Kobe Kushiage SAKU
Appreciation Lunch: ¥2,800
A teishoku-style lunch centered on deep-fried skewers (kushiage) using spring ingredients such as beef with new onion and asparagus bacon, presented alongside an array of seasonal small dishes including young bamboo shoots simmered with wakame seaweed, firefly squid with vinegar miso, and seared bonito. The light, crispy kushiage pairs well with the rich seasonal accompaniments.
Main Building 1F – Oden Kyowada
Appreciation Lunch: ¥2,800
The centerpiece is a colorful "Grilled Sea Bream Chirashi Sushi Bowl," featuring grilled sea bream as the star, adorned with flying fish roe and kinshi egg. The concentrated flavors from grilling make for a deeply satisfying main. Alongside two classic oden selections, the meal is rounded out with seasonal small dishes and dessert — a relaxed spring lunch well-suited to families and groups celebrating new beginnings.
South Building 4F – Sushi Sushiman
Appreciation Lunch: ¥6,800
Starting with cherry sea bream and colorful vegetable nanban-zuke as a starter, the lunch features a tempura selection of spring vegetables such as rapeseed flower, kogomi fern shoots, and angelica tree buds. The nigiri sushi showcases seasonal seafood including cherry sea bream, halfbeak (sayori), and firefly squid, along with pressed sushi of shrimp and white fish. The combination of spring ingredients and artisanal technique defines the Sushiman experience.
All prices include tax and service charge. Menu content may change depending on ingredient availability. Please check the hotel's official website for operating hours and closed days. Images are for illustrative purposes only.
