Hida beef Japan: what it is, where to eat it in Takayama

Hida beef (Hida-gyu) must come from cattle fattened for at least 14 months¹ by an accredited, registered producer. The cattle must have been fed longest in Gifu Prefecture¹, the prefecture Takayama sits in⁶. It’s known above all for its marbling⁷.

Japan’s government magazine describes heavy marbling but a flavour that isn’t too heavy, with soft meat that melts on the tongue⁸.

• Volume: about 10,000¹ head of cattle a year are certified as Hida beef.
• Kobe, for comparison: only about 3,000⁹ head a year can qualify as Kobe beef.
• Standing: among over 200 wagyu brands⁸, Hida beef is known as a luxury brand alongside Kobe and Matsusaka beef.
• Wholesale: Grade 5 and 4 Hida beef sells for 20% more¹ than the average castrated wagyu at the Metropolitan Central Wholesale Market.

For grading rules and taste side by side, read how Hida beef differs from Kobe.

Hida has a long tradition of street-food stalls selling Hida beef¹⁰. If you just want a taste, the snacks cost a fraction of a steak meal.

The official food-walk course in Hida Furukawa, a nearby sibling town to Takayama¹¹, lists these stops:

• Hida beef skewers at Okadaya for ¥400⁵ (about US$3).
• Freshly fried Hida beef croquettes at Hida Croquette Honpo, which the official site calls a classic street snack, at ¥300⁵ (about US$2) each.

Local dishes also include Hida beef hamburgers and hoba miso grilled beef, which goes well with sake⁸. Sights and more food are covered in the Hida Furukawa old town sights and food guide.