Eat your way around Kobe! Time-efficiency gourmet food you can only get here

Hatsumi Ito
A gourmet blogger who eats and drinks at over 400 restaurants a year. He posts gourmet information on Twitter (@hatsu823) and other SNS.
Host of the online salon "Tokyo Gourmet Salon" limited to 140 people. "Gourmet is communication" is his life theme.

*Prices include tax.

Very popular in Chinatown! Juicy pork buns at "Original Pork Bun Lao Xiangqi"

Kobe's Chinatown, "Nankinmachi," is a popular tourist spot known as one of the "Three Largest Chinatowns in Japan," alongside Yokohama Chinatown and Nagasaki Shinchi Chinatown.

Located in Nankinmachi, "Ganso Butaman Roshoki" is the birthplace of Japanese pork buns, founded in 1915. It is said to be one of the three great pork buns in Kobe, and is a popular store that always has a constant line.

Looking into the lively shop, you'll see rows of piping hot pork buns lined up on a steaming counter. The buns are individually wrapped by craftsmen, and apparently an astonishing 13,000 are made a day.

The only item on the menu is "Pork Buns." You can choose between a pack of 6 (600 yen) or 10 (1,000 yen). Once you order, they will quickly wrap it up for you, so you can enjoy it hot and fresh.

When you think of pork buns, you would generally imagine something palm-sized, but Lao Xiang Kee's pork buns are small, bite-sized, making them easy to share with family and friends.

The secret to its deliciousness is the chewy skin. Fermentation using a secret koji mold gives it a springy texture and a slightly sweet flavor.

When you take a bite, you'll find it's full of juice! The juicy meat is richly seasoned, giving it a strong meaty flavor.
The chewy skin soaks up the meat juices and fat, holding the whole thing together and creating an irresistible deliciousness. The flavor is so addictive that you'll find yourself eating two or three at a time.

Lao Xiang Kee's pork buns are wrapped with care by our craftsmen. The exquisite harmony of the family-made skin and pork is a must-try.

Original Pork Bun Roshoki

"Motomachi European Curry Tangalonga" offers European-style curry made with premium Kobe pork

Since opening its port, Kobe has flourished as a port city and has accepted many foreign cultures, giving it a foreign atmosphere. Various cultures have also taken root in the food industry.

Motomachi European Curry Tangalonga, a restaurant specializing in European curry and pork cutlet curry, opened in front of Nishi-Motomachi Station in January 2023. The colorful noren curtain and retro signboard create an impressive exterior.

The homey atmosphere and comfortable counter seating make it popular with solo diners as well.

There are only two main menu items: "Kobe Pork Premium Cutlet Curry" and "European Style Curry." On this day, many customers came to the restaurant in search of delicious curry.

This is the most popular dish, "Kobe Pork Premium Cutlet Curry (1,200 yen)."
This curry is topped with a generous cutlet made from "Kobe Pork Premium," a female pig raised on a diet made primarily from bread, making it a very impactful dish.

The crispy batter and thick cutlet are very satisfying! Kobe Pork Premium is moist and tender, with a perfect balance of umami and sweetness from the fat.

Curry is made by combining several types of fruits, vegetables, and spices, and has a deep flavor but a light aftertaste, making it a perfect match for cutlet.

The "European-style curry (850 yen)" is a simple curry featuring tenderly stewed chunks of meat.
The sweetness of the fruits and vegetables blends with the savory flavor of the meat, and the moment you take a bite, a rich aroma fills your nose, creating a delightful taste.

The meat cooked in a pressure cooker is so tender that it melts in your mouth.
If you add the garam masala provided on the table, you can enjoy a refreshing aroma and a spicy change in flavor.

It's also fun to customize it to your liking with toppings such as "sauce seasoned egg (150 yen)" and "cheese (200 yen)."
Why not enjoy the flavors of Kobe at a popular restaurant that is filled with love for Kobe and curry?

Motomachi European-style curry Tangalonga