Eating in Gifu
Try these dishes while you are here.
Try these dishes while you are here.
Order the first one and work down the list.
We recommend ordering this one first.
Marbled beef from the mountains, grilled at a counter or on a skewer on the street in Takayama.
Miso with spring onion and mushrooms grilled on a dried magnolia leaf over charcoal, at your table.
River fish, salted and grilled whole on a skewer, from the Nagara river. Eaten in summer.
Six breweries in one small old town, several with tasting rooms on the same street.
Small shops, no English sign outside, and worth the walk.
A large old inn on the river at Gero. You do not have to stay to use the baths — lunch plans include them.
Hida beef over a grill at your table, in the old streets of Takayama. The butcher that supplies it is in the same building.
Takayama makes its ramen with thin curly noodles in a soy broth, and the soup and the sauce are boiled together in one pot. Five minutes from the old merchant streets.
Magome is a post town on the old road between Kyoto and Edo, and people still walk the trail from here to Tsumago. Pounded rice is pressed onto a stick, coated and grilled.
Ogaki sits on so much groundwater that the town has public wells in the street. Bean paste is set in clear kudzu jelly, poured into small glasses and cooled in that water.
The Nagara river runs through the city and its ayu are caught at night by men working with cormorants. This shop folds pancake batter around soft sweet paste and prints a fish on it.
Shirakawa-go is a valley of steep thatched roofs kept as World Heritage. This house serves the village’s own firm tofu, grilled over the hearth it is named after.
Gujo Hachiman runs its water through the streets in open channels. The old town hall is now the visitor centre, and its canteen cooks the chicken dish of this district.
Kuri-kinton here is chestnut and sugar and nothing else, wrung into a small twist. It goes on sale on the first of September.
Pickled vegetables fried and bound with egg, topped with dried bonito flakes and spring onion.