Among the famous things which Kobe is noted for must be mentioned the so-called Kobe beef, which is, in fact, sent from the neighboring province of Tajima. How good beef has come to be associated with Kobe I cannot tell, for one may get beef just as good anywhere else, unless it is accounted for by the fact that the presence of many beef-eating foreign residents has tended to make the local butchers select the best stock. This, and its nearness to Tajima may explain Kobe’s reputation in this respect.
Another good thing for which Kobe is famous is its Nada sake, produced at a place of the same name. Indeed, for one visiting Kobe from the Kwanto district a sukiyaki dinner served in a smart “beef restaurant,” from the windows of which the views of the sea and mountain may be enjoyed, to the added delight of drinking Nada’s delicious sake, poured into your cup by witty and seductive geisha of Nakaken or Fukuhara, is considered the best treat one’s Kobe friend can offer. Kobe is probably one of the few big cities where the local geisha are allowed to ply their profession in “beef restaurants.”
The inhabitants of Kobe are thrice blessed, for they have not only good air, good beef and good scenery, but they have also an infinite variety of adjacent holiday resorts.
he neighborhoods of Osaka and Kyoto, which are within easy reach of the port, have already been dwelt on. We now have to mention the long stretch of coastal districts almost down to Himeji, dotted with such exquisite seabathing resorts as Suma, Maiko and Akashi, which are so crowded in summer. Time was, long ago, when Kobe and Osaka stood in a position of semi-rivalry to each other, but the two have been fairly wedded now through perfect transportation facilities. Of these the best is the “Hanshin” motor road, the finest anywhere, over which 50 minutes is enough for a taxi to take you from Kobe to Osaka. No wonder so many foreigners having business offices in Osaka prefer to live in Kobe.
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