Dining in Style at a 1930s British Merchant's Home in Kobe
Starting in the late Meiji era, Western-style homes began appearing along the mountainside, taking full advantage of the dramatic setting. Many of these historic homes still stand today.
The most impressive of them is the James Residence ( James-tei ) — a mansion that looks like something out of a storybook. I visited this striking Western-style home, filled with old-world charm.
From Takinochaya Station on the Sanyo Electric Railway, it's a short uphill walk to a cream-colored building with a vivid orange tile roof. It peeks through the trees as you approach. Step through the arched entrance, and you're suddenly in another world.
While waiting for my appointment, I sat in the living room. Heavy, elegant sofas and tables lined the space. Just being in the room made me sit up a little straighter.
The James Residence was built in 1934 as the private home of Ernest William James, a British trading merchant who found great success in Kobe. It was designed by Toshio Sagara of Takenaka Corporation, who also worked on the Unzen Kanko Hotel in Nagasaki. The James Residence living room, lined with heavy, elegant sofas and tables. (©Sankei by Kan Emori)
The property spans an impressive 10,000 square meters. It includes a two-story main house with a basement, a garden, and a small pavilion. The house itself features classic Spanish architecture — gently sloping tiled roofs, arched windows, and grand doorways.
Eventually, the home passed into private hands. In 2012, it was converted into a wedding venue by Tokyo-based bridal company Novarese. Today, it hosts about 270 weddings a year and is often fully booked.
Much of the home remains as it was. Former dining rooms, bedrooms, and guest rooms have been repurposed into bridal suites and waiting areas. From the stained glass windows and plaster ceilings to the Kyoto-made Taizan tiles, every detail has been carefully preserved.
According to Hina Watanabe of Novarese, there's a simple reason the house is still in such good shape: "It's been continuously used and cared for."
The house is also a popular spot for pre-wedding photo shoots. Inside, couples often dress in classic lace gowns and tuxedos for a timeless look. The added chapel, reception hall, and gardens — built when the venue opened — provide more modern backdrops. Couples often match their outfits to each setting.
The James Residence also offers lunch and dinner, featuring refined French cuisine made with local ingredients. Many guests come for special occasions or celebrations.
On this visit, I tried the seasonal summer lunch course, available through the end of July. The dishes were colorful and full of early summer flavor — beautiful to look at and even better to taste. A lunch course at the James Residence. (©Sankei by Kan Emori)
The meal began with soup, followed by a mix of cold and warm appetizers centered on seasonal vegetables and seafood. The main course was thick-cut roast beef made from Japanese sirloin, carved and served at the table. This signature dish has been a favorite since the venue opened. Some guests come just for this.
Served with sherry vinegar and horseradish sauces, the roast beef was rich and savory. Every bite reflected the time and care that went into its preparation.
The entire course felt thoughtfully composed. Head Chef Yoichi Hosokawa explained, "I wanted to keep it light and refreshing, so I added acidity and texture to the dishes."
Choosing roast beef as the signature dish was a nod to James' British heritage.
As I looked out over the sea from the windows, I thought of the foreigners who built homes here, imagining faraway lands. Their stories live on in places like this.
Hours
Lunch: 11:30 AM – 3:30 PM (last order at 2:00 PM)
Dinner: 6:00 PM – 9:00 PM (last order at 7:30 PM)
Courses
Summer lunch (6 dishes): ¥5,800 JPY (about $40 USD)
Dinner (7 dishes): ¥12,000
Closed
Wednesdays, and on Saturdays, Sundays, and holidays with weddings
Access
7-minute walk from Takinochaya Station on the Sanyo Electric Railway
( Read the article in Japanese . )
Author: Asuka Ishibashi, The Sankei Shimbun
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