This is a great place to try Kōbe beef prepared in a variety of styles, including teppanyaki or shabu-shabu (thinly sliced beef cooked with vegetables in boiling water and then dipped in sauce). It's managed directly by the local agriculture cooperative, and courses include plenty of veggies, too.
There are also less-expensive courses that use Tajima-gyū (high-quality beef that simply lacks the Kōbe brand name); there's a 10% service charge for dinner service.
The restaurant is rather nice inside, despite being on the ground floor of a business hotel, B Kōbe.
