Taste the flavours of Gifu Prefecture, Japan, in the latest video from Visit Gifu.
This new content series has virtually taken us on adventures, cultural tours and brought us closer to the destination’s nature. Now Visit Gifu wants to take you on a food-fuelled tour of the heart of Japan.
Warning: Content may leave you hungry!
What’s on the menu in Gifu?
Japan has the highest number of Michelin star restaurants in the world so its no surprise that its visitors have culinary exploration high on their list of reasons to visit. Gifu is no exception, with clear rivers, rice fields, mountains and forests producing fresh fish, Sake, wild vegetables and more. Here’s a few specialities to dream of trying when we can return to Gifu and to inspire your cooking until then…
Hida Beef
Part of the prestigious wagyu beef family, the characteristics of Hida beef are its rich marbling, pink colour, mellow frangrance and dynamic flavour. One of the key locations for trying this premium meat is Takayama, also known as Hida Takayama thanks to Hida beef as its most admired export. Hida is one of only a few styles of wagyu in Japan and is among the highest grade along with Kobe beef and Mie prefecture’s Matsusaka beef. It can come in many formats, including street stalls on a stick, Hida beef sushi, beef buns, croquettes, steak and shabu shabu.
Where to try: In Gifu City, try popular BBQ yourself style restaurant, Yakiniku Shun Yasai Fanbogi. Serving various cuts and style of Hida Beef alongside local vegetables, you can cook the meat to your desired perfection at this Michelin star eatery.
Located in the old part of Takayama city, juxtaposing French-style restaurant, Le Midi, is a hot choice for trying Hida beef steak. Owned by Chef Tagami Katsunori, a fusion of training in Japan and in French Michelin restaurants is prevalent in Le Midi’s menu and atmosphere.
Ayu Sweetfish
The clear waters of the Nagara River and its tributaries have provided Gifu locals with ayu sweetfish for centuries, which are still caught in some regions using the traditional techniques that have been passed down generations. Ayu is best cooked salted and grilled.
Where to try: When Japan re-opens, book into Michelin-star restaurant, Hida Kisetsu Ryori Sakana, in Takayama. Ayu is grilled in front of you on a charcoal-style pit in the middle of the table with the best season to try this being the summer. Other seasonal delicacies are also served, including Hida Beef Steak, shabushabu using premium Wagyu Beef and local wild vegetables picked from the mountains, also on the menu, with sake matching available.
Mitake Hana-zushi
Locals in the quaint country town of Mitake-cho, which was once part of the great Nakasendo Highway that stretched across Japan, have created a new local delicacy to put the area back on the map – hana-zushi. Translating literally as ‘flower sushi’ the dish comes in 14 varieties – each with a different flower design or shape. Each flower that is used to form hana-zushi designs represents different elements of the culture, history and nature of the region. The peony is a local symbol and emblem of the nearby Ganko-ji Temple, whilst the rose is a local flower that grows in abundance in the area.
Where to try: Head to the historic town of Mitake-cho, where hana-zushi can be found in local restaurants and stalls. Try making the local dish yourself at a cooking class, Mitake Hana-zushi no Kai (reservations required).
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