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, Takayama Ramen, and Keichan.
We hope this information will be useful when you visit Gifu Prefecture.
✔ In Short — Our Top Picks
- Hida Beef — Japanese Black cattle fattened for at least 14 months, spending the longest part of their lives in Gifu, and graded 3 or higher for meat quality, prized for fine marbling
- Takayama Ramen — A local ramen with a simple soy sauce-based broth and medium-thin curly noodles
- Keichan — Chicken seasoned with miso or soy sauce and grilled with cabbage and other vegetables, a local dish of the Hida and Oku-Mino regions
Read on for the appeal, history, and access details of each spot.
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, fattened for at least 14 months, and raised longer in Gifu Prefecture than anywhere else. 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 fattened for at least 14 months by a registered producer, with Gifu as the place where they were raised longest, and the meat quality grade must be 5, 4 or 3. 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 in the late Showa era. In 1981 the breeding bull Yasufuku was brought in from Hyogo Prefecture, and in 1988 the Hida Beef Brand Promotion Council was established. Through later successes such as awards at the National Wagyu Competition, 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
Takayama Ramen
The Appeal of Takayama Ramen
Takayama Ramen is a beloved local ramen that has been enjoyed for many years, and there are numerous long-established restaurants in the area. One of its greatest charms is the simple yet deeply flavorful soy sauce-based broth. This broth is made by simmering chicken bones and seafood, then adding soy sauce to create a clear, brown-colored soup.
The noodles are medium-thin curly noodles. These noodles pair perfectly with the broth, allowing you to fully enjoy the flavor of the soup with every bite. The noodles are often handmade, giving them a unique texture and flavor.
History of Takayama Ramen
The origins of Takayama Ramen date back to the early Showa period. Takayama Ramen was originally influenced by Chinese cuisine. In post-war Japan, many Chinese restaurants spread across the country, and ramen culture developed alongside them. In particular, Takayama City developed its own unique ramen culture adapted to local ingredients and climate, which became established as Takayama Ramen.
Where to Eat Takayama Ramen!
- Restaurant Name: Menya Shirakawa
- Appeal:
This is an extremely popular ramen shop located in Takayama City, Gifu Prefecture, where long lines form daily. Loved by both tourists and locals alike, this renowned restaurant serves “Chuka Soba” (Chinese-style noodles) featuring a broth simmered for 10 hours. This bowl of ramen is characterized by a deeply savory and flavorful broth based on bonito and chicken bones, offering a taste you never tire of no matter how many times you eat it. - Address: 56-2 Aioi-cho, Takayama City, Gifu Prefecture
- Access: About 8 minutes on foot from the east exit of Takayama Station on the JR Takayama Main Line
- Google Maps: https://maps.app.goo.gl/nwUdhKEUQ8aSgAoq6
Keichan
The Appeal of Keichan
Keichan is a beloved local dish of Gifu Prefecture, particularly popular in the Hida and Oku-Mino 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.
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
