Gifu

  • Hida Beef Steak

    Gifu's signature gourmet featuring beautifully marbled A5-grade wagyu grilled on a teppan.

    Japanese black cattle raised with pristine water and clean air of the Hida highlands, fed carefully selected feed. The meat is finely textured with melt-in-your-mouth sweet fat. Simple salt-grilled steak is most popular, with extraordinary umami and aroma spreading in the mouth. Sukiyaki and nigiri sushi arrangements are also abundant.

  • Keichan

    Local dish of chicken marinated in miso or soy sauce grilled dynamically with vegetables on a teppan.

    Originally a home-cooked meal created by mountain poultry farmers, featuring chicken marinated for hours in garlic-miso or soy-based sauce stir-fried with cabbage. Goes well with rice and beer alike, with the local custom of adding udon noodles at the end. Taste variations differ between Gujo, Gero, and Hida - fun to compare.

  • Hooba Miso

    Fragrant Hida breakfast of sweet miso and condiments grilled on a magnolia leaf.

    Long cherished as preserved food, now a staple on Hida Takayama ryokan breakfast trays. The aroma of grilled magnolia leaf transfers to the miso, enjoyed by mixing in green onions, shiitake mushrooms, and wild vegetables. Eating at an irori hearth in winter warms you from the core.

  • Takayama Ramen

    Light local ramen with thin curly noodles in chicken stock soy sauce soup.

    "Features 'kaeshi-integrated' style with soup and sauce simmered in one pot. Simple ingredients highlight the soup's flavor, becoming essential soul food in Hida's cold winters."

  • Gohei Mochi

    Mountain village snack of flattened rice on a stick grilled fragrantly with sweet-savory miso sauce.

    Aromatic miso sauce mixed with walnuts, sesame, and peanuts, with regional variations including dango and waraji shapes. Freshly grilled offers crispy outside and chewy inside.