Western-style cuisine in Japan evolved after the port's opening, as Japanese chefs adapted Western dishes to local tastes, creating what is known in Japan as yoshoku (“Western food”). Classics such as beef stew, omurice and beef cutlets have become Kobe staples.

Grill Ippei, established in 1952, is a well-loved Western-style restaurant known for its signature demi-glace sauce, a closely guarded family recipe passed down through four generations. At the Shinkaichi Honten location, head chef Zhou Jianming prepares each dish with care, offering up meals that have become a cherished treat for those seeking a touch of luxury.

Adjacent to the Former Foreign Settlement lies Nankinmachi, Kobe's Chinatown. When the port opened, Chinese nationals, unable to reside in the Former Foreign Settlement due to treaty restrictions, established their own vibrant community. The bustling streets of Nankinmachi, filled with shops and eateries, became known as a place where "you can find just about anything." At night, the lantern-lit streets exude a magical atmosphere, making it a favourite photo spot.

While most hot springs are volcanic in origin, formed by heat from volcanic activity, Arima Onsen and nearby hot springs such as Takarazuka Onsen, Takeda Onsen and Nada Onsen belong to a rare category known as non-volcanic hot springs. These are referred to as 'Arima-type' onsen. Beneath the area lies the Philippine Sea Plate, which began subducting around 25 million years ago. At a depth of approximately 60 kilometres, water is forced out of the plate, rising to the surface and forming these hot springs. This geological process makes Arima Onsen and its neighbouring springs a treasured global rarity.

Arima Onsen is renowned for its charming streets, attracting visitors of all ages. One of its highlights is the Arima Onsen Shopping Street, lined with numerous restaurants and souvenir shops, perfect for a leisurely stroll. For an even deeper experience of the town's nostalgic ambience, don a traditional yukata—available for hire at local inns—and wander through the streets, fully immersing yourself in the timeless atmosphere of this historic hot spring town.

Just a short walk from the Arima Onsen Shopping Street, the Arima Tenjinja shrine houses a natural hot spring source, known as the Tenjin Sengen, within its grounds—another testament to Arima's deep-rooted onsen culture.

Visitors can choose between numerous hotels and ryokan for overnight stays or enjoy a day trip with a soak at one of Arima’s public bathhouses. Kin no Yu, near the Arima Onsen Shopping Street entrance, is famous for its iron-rich kinsen waters and serves as a landmark of the town.

For those seeking the refreshing ginsen experience, Gin no Yu offers carbonated and radium-infused baths just a short walk from the main Arima Onsen Shopping Street, providing a soothing retreat amid Arima's timeless charm.

The Nada Gogo area flourished during the Edo period, when sake was transported to Edo (modern-day Tokyo) in wooden cedar barrels. During the voyage, the sake absorbed the cedar aroma, adding depth to its flavour, earning it the nickname 'Nada no sake' and widespread popularity in Edo.

Hyogo Prefecture is also renowned for developing Yamada Nishiki, a premium rice variety ideal for sake brewing. Particularly in the Kita-Harima region, Yamada Nishiki is cultivated to exceptionally high standards, making it the finest in Japan. Hyogo's famed breweries use this superior rice, drawing tourists to popular sake tasting tours such as 'Sake Tasting at Local Breweries Kobe', a hit among visitors.

At the Kiku-Masamune Sake Brewery Museum in Kobe's Higashinada district, visitors can explore the 360-year history of this esteemed brewery. The museum houses a workshop called the Taru Sake Meister Factory, where artisans craft traditional sake barrels, offering visitors a rare glimpse into the craftsmanship behind sake production.

The Kiku-Masamune Sake Brewery Museum also features a Sake Brewing Exhibit Room, showcasing traditional sake-making techniques and tools. The historic brewing equipment offers an appreciation of Japan's cultural heritage and the intricacies of sake craftsmanship—not to mention, guests can enjoy tasting and purchasing sake on site, making this a must-visit for enthusiasts.

During the Edo period, komodaru barrels were crafted as cushioning material to protect sake during transport. At Kishimoto Kichiji Syouten, visitors can delve into the history of komodaru, tour the factory and participate in interactive experiences such as kagami biraki (barrel opening) and painting mini komodaru barrels.

With a population of just 300, over half of Nushima's residents are involved in fishing. The Onokoro Cruise, led by local fishers, takes visitors on a complete tour around the island, navigating its perilous reefs with ease.

Among the highlights is Anaguchi, a deep cave carved into an 80-metre-high cliff known as Byobuiwa ('Folding-Screen Rock'). At approximately 50 metres deep, it is said to be the model for the 'entrance to the underworld' in Japan's oldest surviving chronicle, the Kojiki.

Another must-see along the roughly 10-kilometre cruise route is Kamitategami-iwa, a towering 30-metre rock formation that appears midway through the tour. The rock is said to represent the deity Izanagi, paired with its counterpart nearby, Shitategami-iwa, symbolizing Izanami. Legend has it that these rocks are also known as Amenomihashira (Heavenly Pillar), used by the divine couple when they united in marriage and began creating the land. Locals affectionately refer to the formation as Tategami-san.

The island also boasts numerous shrines and temples linked to creation mythology, including Onokorojima Jinja.