Japanese Foodie Experiences In Gifu

appetizer from Takumi Hirano
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Jun 26, 2022

When it comes to Japanese foodie experiences, Gifu has plenty on offer. Travellers can find restaurants where local specialties, such as Hida Beef (Japanese black cattle beef), are available.

Takada Hassho
Takada Hassho in Gifu – a city in central Japan

Japanese Restaurant Takada Hassho 

Takada Hassho is a kaiseki (traditional Japanese cuisine) restaurant located in the backstreets of Gifu. The restaurant is run by the legendary Haruyuki Takada, a mentor to many young chefs including Michelin star winners, the restaurant itself having earned one. It offers traditional Japanese cuisine, but also adds new and innovative concepts to the dishes served. They gather fresh and seasonal ingredients from all over Japan, but are known to use local ones too, especially ayu sweetfish — representative of Gifu.

Takumi Hirano 

A traditional Japanese cuisine restaurant in Gifu City serves omakase (chef’s choice) courses, and some a la carte menus. Thanks to its sophisticated dishes and atmosphere, the restaurant earned its first Michelin star in 2019. The owner/chef Koji Hirano trained and learned Kyo Ryori (Kyoto cuisine) at Takada Hassho in Gifu. The restaurant likes to use local ingredients. Chef Koji Hirano especially likes soba noodles and serves his own special version of them so be sure to order them if you are lucky enough to have secured a table.

For a full list of the best restaurants in the region head here.

Saké Brewery Tour in Takayama: With this tour visitors are treated to visiting the oldest and biggest brewery in Takayama, Hirase Shuzo Brewery.

brewery takayama japan
Brewery Takayama Feature image: Visit Gifu

Mino Historical Cooking Experience

 Learn how to create a healthy meal from the Taisho era (1912-1926), in an atmospherically calm, simple, and beautiful space, on the second floor of a 120-year-old townhouse from the Meiji era (1868-1912). The details of every small dish will not only taste delicious and help uncover more about the area’s culture.

mino cooking class
Mino cooking class Feature image: Visit Gifu

Market Tour and Cooking Lesson in Takayama

Learn to cook the unique cuisine of Takayama from a local expert in her custom-made cooking school. Not only is the school housed in a historic building, but students will get to visit a market to pick their ingredients. After learning to cook authentic dishes, the class can then enjoy a meal together.

Kegon-ji Temple
Feature image: Visit Gifu

Dengaku Recipe – Serves 2

Ingredients

  • 300 g firm tofu 
  • 2 tbsp miso
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 8 sansho leaves

Cooking Instructions

  1. Microwave the tofu for 3 min at 750 Watts, then let it cool.
  2. Mix the miso, mirin, and sugar in a heat-resistant container, and microwave for 2 min.
  3. Cut the tofu into eight pieces, then place on an aluminum foil-lined tray. Spoon the miso sauce from step 2 on top of the tofu.
  4. Place the tray into an oven or grill and heat until the sauce begins to brown.
  5. Place the tofu on a serving plate and push a bamboo skewer through the tofu.
  6. Garnish with whatever herbs you desire (we used sansho leaves in this recipe).

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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