About the Gourmet Food of Gifu Prefecture

The cuisine of Gifu Prefecture is characterized by a diverse array of dishes that make the most of its rich natural surroundings and traditions. Located in an inland area surrounded by mountains, Gifu Prefecture boasts numerous local dishes centered on ingredients from its mountains and rivers. These dishes and ingredients have been loved by locals for generations and embody the unique charm of Gifu. Among the carefully selected gourmet offerings of Gifu Prefecture, we introduce Hida Beef, Hoba Miso, and Keichan.

We hope this information will be useful when you visit Gifu Prefecture.

Top 3 Gourmet Picks of Gifu Prefecture

Hida Beef

　● The Appeal of Hida Beef

Hida Beef is one of Japan’s premier high-quality wagyu brands, with extremely strict certification standards. To be certified as Hida Beef, the cattle must be of the Japanese Black breed raised within Gifu Prefecture for at least 14 months. Additionally, the meat quality grade must be 3 or higher. The distinctive marbling of Hida Beef, where fat is finely and evenly distributed throughout the meat, provides exceptional tenderness and rich flavor. Thanks to this marbling, the meat melts in your mouth the moment you take a bite, releasing a full-bodied umami flavor. It is particularly popular as yakiniku (grilled meat) or steak.

The clean water flowing from the high-altitude mountains where Hida Beef is raised, the temperature changes across four seasons, and the fresh air all create an ideal environment for producing this exceptional beef.

　● History of Hida Beef

The origins of Hida Beef trace back to the Japanese Black breed raised within Gifu Prefecture. This breed is one of the renowned premium wagyu varieties known throughout Japan. To be certified as Hida Beef, the cattle must be born and raised in Gifu Prefecture, and the meat quality grade must be the highest levels of A5 or A4. By meeting these high standards, Hida Beef achieves exceptionally fine marbling and is characterized by its melt-in-your-mouth texture.

The formal branding of Hida Beef began in earnest during the Showa era. Particularly from the 1960s to the 1970s, Gifu Prefecture developed breeding techniques and selection processes to improve the quality of its wagyu, and as a result, Hida Beef gained high recognition both domestically and internationally.

　● Recommended Place to Eat Hida Beef!

• Restaurant Name: Mingei Dining Suzuya
  
• Appeal:
  This is an elegant dining establishment that incorporates the traditional architectural style of Hida Takayama. The restaurant offers traditional local cuisine of Hida Takayama, centered on seasonal mountain and river ingredients. The particularly recommended dish is the “Hoba Miso Steak” made with their homemade miso. The slightly sweet miso, blended with sesame oil, sake, and sugar, beautifully enhances the tender, melt-in-your-mouth sweetness of the Hida Beef. This dish, grilled with green onions and mushrooms atop Hida Beef, fills the air with the savory aroma of grilled miso, creating an unforgettable taste experience.

• Access: About 6 minutes on foot from Takayama Station
  
• Address: 24 Hanakawa-cho, Takayama City, Gifu Prefecture
  
• Google Maps:https://maps.app.goo.gl/KbAstVCwddPbRZU99
  

Keichan

　● The Appeal of Keichan

Keichan is a beloved local dish of Gifu Prefecture, particularly popular in the Hida and Omi regions. This dish features a simple style of cooking where chicken is seasoned with miso or soy sauce and grilled on an iron plate together with vegetables such as cabbage and onions. As a home-cooked local dish served at izakayas and set-meal restaurants, its easy preparation and rich flavors have made it a favorite among many people.

The chicken used is often fresh and locally sourced. Gifu Prefecture has a thriving poultry industry, and brand chickens raised in the region, such as “Mino Jidori” and “Omi no Kojidori,” are frequently used.

　● History of Keichan

The origins of Keichan date back to the post-war food shortage era, closely linked to the poultry farming industry in the Hida region of Gifu Prefecture and Gujo City. In particular, this dish was devised as a way to make use of leftover chicken without waste, and it spread as a simple dish that could easily be prepared at home. The method of seasoning with miso or soy sauce is also connected to the region’s traditional food preservation culture.

　● Where to Eat Keichan!

• Restaurant Name: Maruhachi Shokudo
  
• Appeal:
  This is a historic restaurant known as the birthplace of “Keichan.” Keichan is a beloved local dish in which chicken marinated in miso or soy sauce is grilled on a hot plate together with vegetables such as cabbage and onions. At Maruhachi Shokudo, you can not only enjoy this traditional flavor but also have fun grilling it yourself. The restaurant is so popular that lines form even on weekdays, but if you are lucky, you may get a seat right away.

• Address: 139-1 Omayano, Gero City, Gifu Prefecture
  
• Google Maps:https://maps.app.goo.gl/jxjqgGPHnny26QvH6