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Japanese: Teppanyaki, Beef

American: Steakhouse

Wakkoqu Description

Wakkoqu exudes a charming retro atmosphere, and what sets it apart is that the food is cooked right before your eyes on a teppanyaki hot plate. Opting for the Japanese black course, which includes soup and salad, one can be treated to a unique experience. The staff presents the meat before grilling, and their recommendation of medium-rare turns out to be a delightful choice. The meat, served with an array of seasonings including salt, pepper, mustard, and soy sauce, is a true delight. What's more, the grilled vegetables are equally delectable. To add an extra layer of flavor, customers can swap the rice for garlic rice, which features grilled meat and fat, providing a savory conclusion to the meal. It's an experience that makes diners feel like they can savor as much as they desire.
This restaurant is renowned for its authentic Kobe beef, meticulously cooked to perfection on a teppanyaki hot plate. Authenticity is key, and customers can identify the Kobe beef by the gold cow trophy and chrysanthemum emblem on the meat. The menu, while seemingly simple with steak, vegetables, and rice, showcases an exceptional level of culinary expertise. The garlic rice, in particular, is a must-try addition to the meal. The staff ensures efficient service and extends their kindness, creating an exceptional dining experience.
The experience at this restaurant is truly exceptional. The A5 Kobe beef, cooked in its own flavorful fat, stands out as one of the finest steaks one can ever savor. The spectacle of watching the beef and a range of side dishes being prepared right before diners' eyes elevates the entire dining experience to something truly unique and unforgettable.

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Wakkoqu Overview


Hillside Terrace 1f, 1-22-13 Nakayamate-doris, Chuo-ku, Kobe, Hyogo 650-0011


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+81 (0) 78-222-0678


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10 minutes walk from Sannomiya Station

Operating Hours

Mon-Sun: 12:00-22:00 (L.O. 21:00), lunch menu served from 12:00-15:00

Payment Methods

Cash, VISA, AMEX, JCB, Master Card, Diners Club

Restaurant Features




Reservations Accepted


Sake Selection

Wine List

Wakkoqu Reviews

Wakkoqu Google Average Rating



It was alright. Service was good. The steak looks big but after slicing all the fats and the meat surrounding the eye, there wasnt much left. The fats and the side-meat were sliced into small pieces and put into the garlic fried rice which we paid extra to switch out the white rice. Salad was fresh. This is not the restaurant's issue but Kobe beef is a bit overrated as at that fat content, you could no longer taste the juiciness and the meatiness. Instead, the sheer amount of oil is a bit too much to handle and its too greasy, maybe because we only did medium rare which we probably should have gone for medium. Overall, pretty good teppanyaki experience while at a reasonable price for a Kobe beef course.


Reservations are a must… I saw several walk ins turned away as I suspect they put on as many chefs as needed for the bookings made. Authentic Kobe beef (look for the gold cow trophy and a chrysanthemum emblem on the meat if in doubt). Cooked to perfection by your chef on a teppanyaki hot plate. Choose your cut, grade of Kobe beef and make sure to order the garlic rice. Simple steak and vegetables with rice cooked really well and some of the most amazing steak you will taste…. Not crazy expensive and worth it!
Food: 5
Service: 5
Atmosphere: 5

Learn More About Teppanyaki

What is the difference between Teppanyaki and Hibachi?
3 May 2024
Basic Japanese DishesKyoto RestaurantsTokyo Restaurants

Teppanyaki and Hibachi are two Japanese cooking styles that involve grilling on a hot iron plate. While often used interchangeably, they have distinct differences. Teppanyaki refers to cooking on a flat griddle, where chefs skillfully prepare dishes like steak, seafood, and vegetables in front of diners. Hibachi, on the other hand, uses a round, open-grate grill heated by charcoal or gas, imparting a smoky flavor to the food. Discover the nuances and theatrical flair of these two captivating Japanese culinary arts.

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