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.