Hida Takayama Shuto

A daily special small side dish. Pickles, simmered dishes, etc., are perfect snacks with drinks.

An assortment of traditional home-style dishes from the Hida region. Features a simple and nostalgic taste, including 'takumoji' (simmered pickles).

A steamed bun baked with Hida ingredients inside. Crispy on the outside, and packed with the umami of the ingredients inside.

Cold tofu topped with miso made from egoma (perilla), called 'aburae' in the Hida region. Enjoy the unique flavor and richness of egoma.

Assortment of pickles, including Hida specialties like red turnips. Perfect as a snack with drinks or as a palate cleanser.

Salt-boiled soybeans. A simple and classic snack.

Salted guts of fish. Rich umami and saltiness, pairs very well with sake.

Thinly sliced raw onion. Crisp texture and refreshing taste.

Well-chilled sliced tomatoes. Fresh and juicy taste.

Salad centered on fresh leafy greens.

Tofu and vegetable salad. Features a refreshing flavor using local Hida Kiyomi dressing.

Potatoes cut into sticks and fried. Crispy texture.

Sausages deep-fried. Crispy skin and fragrant.

Cheese fried until crispy. The rich cheese flavor is concentrated, making it a great accompaniment to drinks.

Deep-fried chicken. Juicy with a well-seasoned flavor.

Corn stir-fried with butter. The sweetness and richness of the butter complement each other.

Grated yam baked on a hot plate. Crispy on the outside, fluffy and melty on the inside.

Stir-fried pork and bean sprouts. Enjoy the crisp texture.

Pork and kimchi stir-fry. It's spicy and flavorful, providing stamina.

A Hida specialty of lightly grilled aburaage (fried tofu) soaked in a soy sauce-based sauce. Crispy on the outside, juicy and full of flavor on the inside.

A representative Hida Takayama regional dish where miso, green onions, etc., are placed on a Hoba (magnolia leaf) and grilled. Characterized by the fragrant aroma of grilled miso, it pairs well with sake.

Water-drained tofu grilled on a hot plate and seasoned with soy sauce or miso-based sauce. Inspired by a popular Takayama diner's specialty.

A soul food of the Hida region made by stir-frying pickles and covering them with egg. The pickles' acidity is mellowed, creating a unique flavor that harmonizes with the egg's creaminess.

A Gifu prefecture specialty dish of chicken stir-fried with vegetables like cabbage in a special sauce (miso or soy sauce). A rich flavor that goes well with rice and drinks.

Croquette made with high-grade wagyu 'Hida beef'. Crispy coating with fluffy potato inside, packed with beef umami.

A luxurious dish of Hida beef skewers. The strong umami of the meat is best enjoyed with simple salt and pepper seasoning.

Hida beef tendon simmered until tender. Characterized by a sweet and savory seasoning, it's perfect as a snack with drinks.

Nigiri sushi made with Hida beef. You can directly taste the sweet fat and beef umami that melts in your mouth.

Dried and grilled shishamo (smelt) with roe. Enjoy the popping texture of the eggs.

Dried and grilled stingray fin. Sweet and flavorful, it's a classic snack that gets better with chewing.

Rolled omelet baked with plenty of dashi broth. Enjoy the fluffy texture and gentle dashi flavor.

Thick fried tofu and bean sprouts stir-fried with spicy miso. The slightly spicy seasoning pairs well with drinks.

Spring rolls generously filled with green onions. The sweetness of the cooked green onions and the crispy texture of the wrapper are characteristic.

Thickly sliced lotus root baked with cheese on top. The crunchy texture of the lotus root and the richness of the cheese complement each other.

Pork belly simmered for a long time in a sweet and savory sauce. So tender it falls apart with chopsticks, and deeply flavored.

Onigiri grilled with soy sauce glaze. Crispy on the outside, fluffy on the inside.

A soy sauce ramen originating from Hida Takayama. Characterized by a light chicken broth base and thin, wavy noodles.

Curry made with simmered Hida beef tendon. Characterized by a spicy roux infused with the umami of the beef tendon.

Mitarashi dango from the Hida region are characterized by being grilled with a soy sauce-based sauce rather than a sweet one. They are fragrant and have a refreshing taste.

A local confection made by skewering mashed rice and grilling it with a walnut and miso glaze. Popular for its fragrant miso aroma and chewy texture.

A local sake from Hida Takayama. A traditional taste that allows you to feel the umami of the rice.

Tokubetsu Junmai sake characterized by its deep, aged flavor.

A local sake with a clean, dry finish that is easy to drink.

Junmai sake carefully brewed by hand. A mellow flavor of the rice itself.

Sake from a brewery specializing in aged sake. Mellow and deeply flavorful.

A representative local sake from Hida Furukawa. Popular for its well-balanced flavor.

A sake with a crisp, dry finish that enhances the flavor of food.

Junmai Ginjo made using yeast isolated from flowers. Characterized by a floral aroma.

Local sake brewed with the pure water and rice of Hida.

Sake from the brewery famous for 'Onikoroshi'. A dry and clean taste.

A local sake from Hida Furukawa. A classic taste loved by locals.

Namazake (unfiltered sake) with a fruity aroma and fresh taste. Recommended to drink chilled.

Long-aged sake. Amber colored, with a deep aroma and taste like sherry.

The highest grade Daiginjo, specially brewed for competition. A floral and delicate flavor.

Daiginjo brewed with carefully selected rice and water. Enjoy its elegant aroma and clear taste.

A yuzu liqueur based on sake. Enjoy the refreshing acidity and aroma of yuzu.

Kirin Ichiban Shibori draft beer. You can really taste the malt's umami.

Original beer cocktail with yuzu flavor. Refreshing and easy to drink.

A crisp, unsweetened lemon sour that doesn't interfere with the taste of your meal.

A sour with a refreshing yuzu aroma.

A sour with a strong acidity, giving a refreshing feeling as if it relieves fatigue.

Sour mixed with green tea. Refreshing and easy to drink.

Sour mixed with oolong tea. Fragrant and refreshing.

Shochu mixed with green tea.

Shochu mixed with oolong tea.

Kirin's non-alcoholic beer-like beverage.

Glass of red wine.

Glass of white wine.

A set of shochu mixed with Hoppy (malted barley fermented beverage). You can enjoy a taste similar to beer.

Hoppy bottle only (mixer).

Shochu for refills.

Whiskey mixed with soda.

A bottle of Kinmiya shochu. You can order it with your favorite mixers.

Dried plums for shochu.

Cold oolong tea.

A carbonated beverage with a ginger flavor.

Orange juice.