Kobe Portopia Hotel (Chuo Ward, Kobe City; General Manager Tsuyoshi Ito) will hold a restaurant fair titled "New Year Shrimp Bliss Warm Gourmet Dinner" across seven restaurants in the hotel from January 7 (Wednesday) to February 28 (Saturday), 2026. Featuring glamorous shrimp as the star ingredient befitting the start of a new year, the hotel offers heartwarming dinner menus.
Shrimp Takes Center Stage: A Signature Ingredient for Celebratory Occasions
Since ancient times, shrimp has been an indispensable element of Japanese celebratory meals, symbolizing longevity with the wish to live healthily until one's back is bent like a shrimp. Additionally, the way shrimp repeatedly molts and grows represents wishes for development and prosperity, making it a lucky ingredient chosen for seasonal milestones. During this season when the cold intensifies, the hotel presents the "New Year Shrimp Bliss Warm Gourmet Dinner" that gently warms both heart and body, bringing out the umami of shrimp.
This special dinner showcases diverse and uniquely flavored shrimp varieties, including impressive lobster and sea tiger prawns known for their firm texture and robust flavor. Each shrimp's distinctive umami is maximized through chef's signature menus, presenting this winter's finest shrimp dishes. The teppanyaki restaurant "Tajima" features aromatic sautéed lobster and shrimp rice, while the Chinese restaurant "Jukeien" offers a highlight of their all-shrimp course with red-and-white style shrimp in chili sauce.
This winter, indulge in a luxurious dinner that shrimp lovers cannot resist, celebrating the opening of the new year with blissful moments.
"New Year Shrimp Bliss Warm Gourmet Dinner"
https://www.portopia.co.jp/information/detail/229/
Event Period:
January 7 (Wednesday) to February 28 (Saturday), 2026
Details:
Main Building 2F Teppanyaki Tajima
Teppanyaki Dinner Featuring Shrimp and Luxury
["Shrimp Bliss" Warm Gourmet Dinner ¥20,000] ≪Reservation required 3 days in advance≫
A blissful dinner featuring boldly sautéed lobster with fragrant Americaine sauce and freshly shaved truffles. The kettle-cooked rice features shrimp rice with Japanese dashi, generously topped with bisque. Black wagyu beef fillet steak and Awaji onion slowly simmered Kobe beef onion gratin soup also appear, creating an exhilarating dining experience.
Main Building 29F Chinese Restaurant Jukeien
Chinese Dinner Showcasing the Exquisite Flavors of Shrimp
[Longevity Course ¥13,000]
Sea tiger prawns steamed in XO sauce is a rich dish where the umami of crustaceans and the aroma of XO sauce intensify. The shrimp mayonnaise is prepared in two red-and-white flavors befitting the New Year. Shark fin chunk stew and Shanghai crab miso soup are accompanied by shrimp dumplings, and black wagyu beef is wrapped with minced shrimp and seasonal vegetables, offering a full variety of creative Chinese shrimp dishes.
Main Building 30F Sky Grill Buffet GOCOCU
Shrimp Dishes Showcasing Individual Character, Plus Meat Dishes and Warm Desserts
[Lunch Buffet: Weekdays ¥4,000, Weekends and Holidays ¥5,000
Dinner Buffet: Weekdays ¥5,300, Weekends and Holidays ¥6,300]
A lineup of diverse shrimp dishes including cocktail-style shrimp and salmon trout, terrine of shrimp and white fish with chrysanthemum sauce, and pressed sushi with shrimp and crab. Stone-oven roasted beef, grilled pork on teppan, and foie gras-scented galantine are available, along with warm desserts like chocolate fondant and zenzai that can be enjoyed to your heart's content.
Main Building 1F Comptoir Le Ruban
Elegant Lobster Dish in Prix Fixe Course
[Prix Fixe Dinner ¥8,500 and ¥10,500]
The fish course selection includes "Lobster and Tomato-Stuffed Sole Vapeur," an elegant and delicate dish where the refined umami of sole harmonizes with the concentrated flavor of lobster. The menu also features shrimp bisque and grilled red shrimp with French red chicken with spices. Enjoy your favorite combination through the prix fixe format.
South Building 4F Japanese Cuisine Kobe Tamura
New Year Shrimp Delicacy: A Complete Winter Feast
["Shrimp Bliss" Warm Gourmet Dinner ¥11,000]
The New Year appetizer includes shrimp and herring roe matsumae-zuke, taro dengaku, and conger eel yawatamaki among celebratory items. The sashimi features sweet shrimp and ark shell, and sea bream in red-and-white presentation, while the grilled dish showcases black wagyu beef steak. A deeply flavored hot pot combining shrimp, sea bream, scallops, yellowtail, and chicken fills the winter moments with warmth in this refined kaiseki meal.
Main Building 2F Dining Cafe SOCO
Warm and Satisfying Plate with Fried Shrimp and Hamburger
[Kobe Western-Style Cuisine ¥3,200] ≪Weekdays Only≫
Includes salad, soup, and bread or rice
A greedy plate where you can enjoy plump, large fried shrimp together with the specialty "Minatojima Hamburger" made with coarsely ground beef mince. The freshly fried shrimp is accompanied by tartar sauce with pickled vegetables, and the sides include gratin of shrimp and Alaska pollock—warm Western cuisine perfect for winter.
Main Building 1F Oden Kyowada
Shrimp Brightens Winter Comfort: Heartwarming Oden Meal
["Shrimp Bliss" Warm Gourmet Dinner ¥5,000]
The specialty oden features plump and aromatic shrimp dumplings, along with rolled cabbage, daikon radish, and a total of five oden varieties for warm comfort. The appetizer includes lotus root rice crackers topped with shrimp tartar, and the fried dish features spring rolls where the plump shrimp texture lives. Complete with daikon and tuna cooked rice for the finale, enjoy a heartwarming course with shrimp as the star.
Contact:
Restaurant General Information Tel. 078-303-5207 (10:00 AM to 5:30 PM)
https://www.portopia.co.jp/information/detail/229/
※ Listed prices include tax and service charge
※ Please check business hours and regular holidays on the hotel's official website
※ Photos are for illustrative purposes
