Being in Nagoya, of course I had to sample the local specialty. Yamachan’s one of many popular chains selling fried chicken wings, locally known as Tebasaki. I favored their “Phantom Chicken Wings” which packs a ton of pepper, while my traveling party favored the sweeter soy sauce-flavored chicken wings more. Regardless, definitely enjoyed best with local beer (sorta mandatory since they require every guest to purchase a drink) and other snacking dishes like fish cakes with cheese inside, gyozas, as well as tofu and potato salads.
A cut of chateaubriand.A plate of beef chateaubriand.Beef stroganoff.Salad, washed down with Hida apple chuhai.
Round 2 of my Hida Beef journey! This time, armed with the knowledge of restaurants closing early and not taking any chances, I booked a table in advance and was surprised when I turned up when I saw a sign that all tables were already fully booked. Having tasted the food, I can see why. Their stroganoff was warm and nourishing, and their chateaubriand is hands-down the best cut of steak I’ve ever had thus far. It perfectly fits the definition of “melt-in-your-mouth” with no gristle or imperfection. Had that with some salad and corn soup made with Hida beef broth (not pictured), it was definitely the best meal I had in Takayama.
While there’s a lot of good Hida beef places, Kitchen Hida is the best among the various beef places I tried. Bookings are highly recommended (visit them in-person the night before if you can, or try calling them), and their chateaubriand is definitely pricey (cheaper tenderloin and sirloin cuts are available), but I would say the experience is so worth it.
Can’t recall the exact cut, but it had a a bit of a chew, though breaks down in the mouth shortly after.Wagyu Nigiri Sushi.Served teppanyaki-style with rice, miso soup, tofu, salad, yuba (tofu skin) and pickles.You can’t come to Takayama without sampling Hida beef! I was hoping to pick a beef restaurant recommended by the hotel, but I didn’t realise how early these places close (lights out by 7PM!), instead I went scouring for a Hida beef restaurant still open during that time, and I ended up here. Overall a pleasant meal, and great value for those on a budget or eating late, but this would ultimately just be a Round 1 in my quest to find an amazing cut of beef in this town. 8.5/10.
Takayama Ramen, ironically also referred to as “chuka soba” (Chinese soba), served with a plate of gyoza. Cheap and warm. Per the name, there’s plenty of spots in Takayama to have these, but I had this near the Kaji bridge (with the place also named “Kajibashi” – Kaji Bridge).
Had the pleasure to enjoy this feast, and with a relatively last-minute reservation too. At 3 Michelin stars (plus a Green Star for sustainability), the 2-3 hour dinner is something to carve out your itinerary for. Each course has its purpose explained in detail (the Hassun was definitely the most memorable for its reinterpretation of a springtime flower viewing picnic), and everything is enjoyable both on the eyes and in the mouth.
I’ve seen this chain at many places throughout Japan. They do delicious beef katsu, very much raw with a sear. There’s a hotplate to grill them to perfection and sauces to dip them in to enjoy with the salads and rice. Easy recommendation from me.
Steak, Cumberland chicken, coronation chicken, Cornish pastie, baked beans, potatoes, kale and sauce. Surely this is a faithful sampling of British food. They have branches everywhere in Japan.
Peso 
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