Let's drink at izakaya (Japanese pubs) in Gifu Prefecture! 19 recommended spots by city, including Takayama

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Ajihira, a casual taishu izakaya (Japanese pub), is an izakaya about a 6-minute walk from Takayama Station, near Hida Kokubunji Temple, with local Hida Takayama dishes as its main menu.

Founded in 1985, it also offers a space where you can get a feel for the Showa era. You can also come across rare old-fashioned knickknacks.

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The menu centers on local dishes unique to Gifu, surrounded by mountains. You can enjoy dishes that families have eaten at home for generations.

The specialty is tsukemono steak (griddled pickled vegetables). This dish uses hakusai (Chinese cabbage) pickles preserved in salt as a stored food, then long-pickled vegetables are grilled on a steak plate. It is a rare way to eat them even within Japan.

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They also serve dishes made with Hidagyu (Hida Wagyu), a Japanese Black beef raised in Gifu Prefecture. People praise its fine-grained, tender meat, saying it tastes great whether served as steak or grilled skewers.

Gifu has no sea, but they also offer seafood dishes made with fish sent directly from Hokuriku, so it seems like a place where you can relax while enjoying a variety of dishes.

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Origin is an izakaya located about a 1-minute walk from the east exit of Takayama Station, where you can enjoy creative dishes made with ingredients from Gifu.

The space has the feel of a kominka (traditional Japanese house). The interior seems calm and relaxed, with aged wooden furniture and partitions.

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The menu centers on Gifu local dishes that may feel unusual to people from other prefectures but are familiar flavors to locals. They also serve locally made Japanese sake.

A popular grilled dish is made by placing miso on a large leaf called hoba (magnolia leaf), then grilling vegetables and Hida-gyu (Hida beef) on top. It has a strong umami taste and pairs so well with Japanese sake that you may find yourself drinking more.

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They also serve a home-style dish of komo-dofu (tofu with many tiny holes), a rare kind of tofu simmered in dashi.

If you order a course, you can enjoy recommended local flavors centered on Hida-gyu (Hida beef) as the main dish. It seems like you can eat at a good value if you add All you can drink.

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Nikushoku Oyabun Hijikata Nikuzou is an izakaya run by a company that also operates in the civil engineering and construction business, with a construction site theme, and it is about a 9-minute walk from Takayama Station.

The place is decorated with lots of signs like the ones you see at construction sites. At the entrance, a traffic guiding mannequin called Anzen Tarou (Safety Taro) welcomes guests, making this a one-of-a-kind restaurant.

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The signature dish is “sukoppu-yaki (shovel-grilled dish),” a dish where meat, vegetables, and more are cooked on a shovel-shaped Teppan-yaki griddle.

The shovel has a gentle slope, another distinctive feature that lets the sauce collect in a pot placed below. They say adding that collected sauce to yakisoba (fried noodles) and other dishes boosts the umami.

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You can also grill and enjoy Hida-gyu (Hida beef), a specialty of Gifu, on shovel-shaped plates. It seems you can also compare different cuts, such as Strip loin steak and tongue.

Since construction work often involves working outdoors, the theme here is meals eaten at job sites, and one of the restaurant’s features is its use of camping tableware.

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Tenaga Ashinaga Honmachi-dori Ten is a casual restaurant in the Honmachi-dori shopping street, about a 15-minute walk from Takayama Station, where you can enjoy local cuisine and also use it as an izakaya (Japanese pub).

The spacious interior, designed with an old kominka (traditional Japanese house) motif, has high ceilings. There are also many table seats that feel like Semi-private room seating, so you can enjoy your meal in a relaxed setting.

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The menu centers on dishes made with Hida-gyu (Hida beef). Hida-gyu is known for its fine-textured meat and the beautiful marbling of fat.

Along with Hamburger Steak and Teppan-yaki, they also serve a dish grilled with hoba miso (magnolia leaf miso), one of the local specialties of the Hida region. It is said to pair well with both rice and alcohol.

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You can also enjoy Hida Takayama ramen, a local ramen specialty of Takayama City in Gifu Prefecture. It features a soy sauce seasoned soup made with broth from chicken bones, vegetables, and seafood.

There is also a hearty ramen topped with tenderly simmered tendon from Hida beef (premium wagyu from Hida).

Nihonkai Shoya Takayama Ekimae Ten is an izakaya located in front of the rotary at the east exit of Takayama Station, with a focus on seafood dishes made with fresh seafood sourced from a fresh fish wholesaler.

This Japanese modern space has more than 100 seats. There are also counter seats that are easy to use even when dining alone, as well as Private room options for groups.

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Sashimi, a standard menu item made with fresh fish sourced from fishing ports around Japan and carefully prepared by the chefs, changes with the season depending on the type of fish.

They also seem to offer nigiri sushi made with fresh seafood and sushi rolls wrapped in nori (seaweed). The "Kaisen-don (seafood Rice bowl)," an assortment of various kinds of seafood, is also well liked.

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The menu offers not only raw fish dishes but also a full lineup of grilled and fried seafood dishes. They also serve dishes paired with garlic and cheese.

They also have Japanese sake from all over Japan, along with small plates that pair well with Japanese sake, plus soba noodles and onigiri rice balls that can make a full meal. It seems like a good place to visit even if you are coming for a meal.

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Sennen no Utage Takayama Ekimae Ten is an izakaya located in the basement of Takayama Washington Hotel Plaza by the East Exit of Takayama Station, and it is known as a place where you can take your time and enjoy good food and drinks in an upscale setting.

The interior is a calm space with decor inspired by a kominka (traditional Japanese house), and it stays open from evening until late at night, making it a good choice for a second stop.

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There is a wide range of dishes here, from fish, meat, and vegetable dishes to desserts. Many people also hold Banquets with the good value courses.

The “otsukuri assortment” includes seafood recommended for that time of year, and its colorful presentation is also well liked.

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For meat dishes, they offer chicken, pork, and beef, and you can enjoy a wide range of dishes such as grilled items and Kara-age.

The drink menu is also extensive, with a full selection of non-alcoholic cocktails. It seems you can also drink local Japanese sake and more.

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-Sakana- Hare is an izakaya (Japanese pub) about a 3-minute walk from Meitetsu Gifu Station, and it mainly serves alcohol along with dishes that pair well with it.

The space has the warmth of wood. At the counter seats, guests can enjoy fun conversations with the staff, while the zashiki (tatami seating) lets groups relax and spend time together.

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You can enjoy creative dishes centered on Japanese cuisine, with the owner’s personal touch throughout. The colorful and beautifully plated assortment is also well liked.

The course also includes Appetizers, an assortment of about seven dishes made with ingredients unique to the season, making it enjoyable to look at as well.

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The specialty is quiche. It is similar to French quiche, but the standard style uses Japanese dashi broth.

You can also enjoy hard-to-find Japanese sake, including Japanese sake from Gifu Prefecture. They also have wine and non-alcoholic cocktails.

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Hobo Tamamiya Sushinokimochi is a sushi-centered izakaya (Japanese pub) tucked away on a side street off Tamamiya-dori, the retro entertainment district near Gifu Station.

Inside, the restaurant has a calm Japanese-modern atmosphere and is themed as a sushi izakaya where you can enjoy sushi and alcohol, rather than either a high-end sushi restaurant or a conveyor-belt sushi spot.

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The main sushi is supervised by a popular sushi restaurant in Osaka, and features shari (sushi rice) made with red vinegar and neta (sushi topping) brushed with soy sauce before eating.

The sushi called "mango cut," made with large, thick slices of fish scored with beautiful knife cuts, is said to have rich fat and an exquisite melt-in-your-mouth texture.

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The menu includes not only sushi made with fresh seafood, but also sushi with avocado and vegetables, as well as meat dishes.

Among the drinks, the matcha high, where they whisk matcha (powdered green tea) right in front of you with a small wooden whisk before pouring it into a glass, is popular for the entertainment factor as well.

"Ura Roji 27" is an izakaya (Japanese pub) located about a 2-minute walk from Meitetsu Gifu Station, tucked away down a narrow back alley off the busy downtown area, and it stays open from evening until late at night.

The casual space is furnished with simple tables and chairs. It also has a stylish feel, with an atmosphere that seems great for a lively time.

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Chicken and beef skewers are popular here, along with gyoza (dumplings) in many different variations. The menu also covers a wide range of dishes, including "hamukatsu (deep fried breaded ham cutlet)," made by coating thick cut ham in batter and frying it, as well as sushi rolls with shrimp or salmon.

They also offer Banquet courses centered around Hot Pot.

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The “fruit sour” made with frozen fruit gets good reviews for looking as fun as it tastes. It uses a variety of fruits, the colors are pretty, and the mild sweetness makes it easy to drink.

You can also enjoy a game where the price of your drink changes depending on the total you roll with two dice.

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Tsumugiboshi is about a 4-minute walk from Meitetsu Gifu Station, on the second floor of Gifu Yokocho (Gifu Alley), a spot lined with unique eateries, where you can enjoy spice-forward dishes and alcohol.

The casual space has counter and table seating. It seems easy to stop by even on your own.

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They serve dishes made with their own original blend of spices, and the seasoning is said to pair well with alcohol.

A popular item is the "Tulip Miso Kara-age." It is Kara-age chicken, enjoyed by dipping it in miso mixed with sansho (Japanese pepper), a Japanese spice with a nice aroma and a mildly spicy kick.

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They also serve curry, which is a good pick when you want a proper meal. The colorful keema curry is popular for its mild flavor.

This seems like a great place whether you just want a quick drink or want to drink, eat, and relax.

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Ro no Kotcho is about a 4-minute walk from Meitetsu Gifu Station, and despite the lively area near the station, it welcomes guests with a chic, hideaway-style entrance.

Inside, the restaurant has a stylish and warm space with plenty of wood. At the counter seats, you can watch the cooking up close.

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The specialty is "genshi-yaki (primitive charcoal grilling)." It is a cooking method said to be the root of Japanese food culture, where ingredients are simply skewered, sprinkled with salt, and grilled over charcoal to bring out their natural flavor.

You can also watch it being grilled in the open kitchen, and the nicely browned fish has a great reputation for its rich, tasty flavor.

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Rice dishes cooked in a Clay Pot with rice, meat, and vegetables simmered together with dashi broth are also popular. You can also enjoy takikomi gohan (seasoned mixed rice) made with Wagyu.

The Appetizers assortment is also popular for its cute presentation. There are also unique dishes, such as a cat-shaped item filled with potato salad.

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Gifu Ken no Oishii Osake to Oryori Enso Kuraudo is located on the 2nd floor of Active G, a building directly connected to Gifu Station, where you can enjoy dishes unique to Gifu Prefecture and Japanese sake.

The space has a modern Japanese feel, with tables made from local wood and lantern-style lights covered with washi (traditional Japanese paper), a local specialty. It has a calm atmosphere.

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They also offer about 25 kinds of Japanese sake from Gifu Prefecture, including rare labels made by small breweries.

A popular dish for pairing with Japanese sake is the hoba miso-yaki (miso grilled on a magnolia leaf). It is made by grilling miso, green onion, and other ingredients on a tree leaf, and the dish is said to have originated long ago when large, sturdy leaves were used in place of plates.

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"Gifu-mono Hassun" is an assortment of dishes that have long been loved in Gifu Prefecture. This set alone lets you enjoy many kinds of local flavors.

It includes sweet-simmered ayu (sweetfish) caught in the Nagaragawa (Nagara River), the area's famous pickles, and unusual tofu dishes, all of which are said to have simple yet deep flavors.

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Kofujin Nagara is a Japanese restaurant located about 11 minutes by car from Gifu Station, near Nagaragawa Park. It has a good reputation as a place where you can casually enjoy drinks and food, much like an izakaya (Japanese pub).

The restaurant is set in a relocated kominka (traditional old house), and the space, where you can admire the glossy black pillars and beams aged over many years, offers seating in a variety of styles.

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The menu centers on dishes made with local ingredients, and they also offer a kaiseki course, with each dish served one by one, that suits calm dinner gatherings.

They also serve a la carte dishes featuring Gifu Prefecture chicken, Hida gyu (Hida beef), and ayu (sweetfish), a specialty of the Nagara River. It seems like a place where you can enjoy a relaxed meal in a space with a traditional Japanese feel.

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Lunch is popular too, with a variety of main dishes available, served as set meals with rice, soup, and side dishes.

There is also a menu for children, so it seems like a good place to visit with small kids. If you make a reservation in advance, they will also prepare a dessert plate with a message.

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Ganso Taiwan Motsu Nabe Jin Gifu Ekimae Ten is a branch of an izakaya whose Honten is in Nagoya, Aichi, next to Gifu. It is about a 5-minute walk from Gifu Station.

The open space with no partitions gives it a casual feel, making it a great place for groups and families to gather around a nabe (Hot Pot) and enjoy a lively meal together.

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The specialty here is “Taiwan motsu Hot Pot (offal hot pot),” said to be a Hot Pot take on Nagoya’s local specialty “Taiwan ramen,” a mildly spicy noodle soup made with ground pork and garlic chives.

You can choose either a soy sauce or salt-based soup, as well as the ingredients and spice level, and people say that even with the heat, you can still taste the rich umami of the seafood and meat.

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By the time you finish the ingredients in the Hot Pot, you can also enjoy "Taiwan ramen," made by adding noodles to the soup now enriched with savory flavors from the meat and seafood and simmering it.

You can also adjust the flavor with garlic and chili peppers, making this a Hot Pot that goes great with alcohol.

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Uoya to Koryori Yue Yūe is about a 5-minute walk from Gifu Station, and it is a place where you can enjoy dishes made with fresh fish in Gifu Prefecture, despite it being landlocked.

The space has a warm wooden feel. There are counter seats, table seats, and tatami seating with Sunken kotatsu seating where you can stretch out your legs.

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The menu centers on dishes made with fresh seafood sourced from around Japan and seasonal vegetables. The owner previously ran an intermediate wholesale fresh fish business, and is said to have a sharp eye for selecting fish.

The fish is of course great as sashimi, and the simply salted grilled fish, cooked up plump and flaky, is also said to be excellent.

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The popular items also include the “Ebi Kushi,” made with a whole large shrimp seasoned with spices and grilled, and the “Ebi Mayo,” featuring fried battered shrimp with the restaurant’s original sauce.

They also offer Japanese sake, wine, and other drinks that pair well with the seafood dishes, and the food and alcohol are said to go perfectly together.

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Shonoya is an izakaya about a 3-minute walk from Gifu Station, where you can mainly enjoy dishes made with Hida-gyu (Hida beef) and fresh seafood.

The interior has a calm Japanese-style setting. They also have counter seats that are easy to use even when dining alone, as well as Private rooms with a sense of privacy.

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The menu is wide-ranging, with fish dishes, meat dishes, pasta, and rice, and among them the fish dishes are said to be especially good.

There are several reviews saying the "gindara (sablefish) teriyaki" is delicious. It is a dish made by grilling a fillet of gindara coated with a sweet and savory soy sauce-based glaze, and the flavor is said to go well with alcohol.

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Gifu Prefecture's specialty, Meiho Ham, is a pressed ham made from 100% pork thigh using a unique method, and you can enjoy it at this restaurant as well. The version grilled with butter is especially popular.

They also offer a wide range of drinks, including Japanese sake, wine, and non-alcoholic cocktails, as well as course meals with All you can drink.

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Kyodo no Irori Izakaya (traditional Japanese hearth tavern) Hiza Gifu Eki Tamamiya Ten is an izakaya on the 4th floor of Gifu Yokocho, about a 5-minute walk from the north exit of Gifu Station, where you can enjoy local dishes that have been passed down in Gifu Prefecture for generations.

The interior is built like an old Japanese house. Each table has an irori (traditional Japanese hearth), a classic Japanese hearth filled with ash and charcoal, so you can also enjoy charcoal grilling.

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Gathering around an irori (traditional sunken hearth) and eating while cooking various foods is an old style of dining in Japan. This place is popular because you can casually experience that irori-yaki (hearth grilling).

They say you can even enjoy the crackle of the charcoal and the aroma that spreads as the ingredients cook. The far infrared effect of the charcoal fire is said to grill everything up nicely.

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At irori-yaki (hearth grilling), the style is to skewer river fish such as ayu (sweetfish) and iwana (char), caught in rivers within Gifu Prefecture, sprinkle them with salt, grill them, and eat them right off the skewer.

In Gifu Prefecture, surrounded by mountains, there are also many wild boar and venison, so you can also enjoy dishes with that meat grilled over charcoal.

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Kani Kamado Honten is a detached Japanese restaurant in Shimoedo, Kani City, with a large parking lot.

The spacious Japanese modern interior has table seating, counter seating, and seats that can accommodate groups, making it a place you can use for both meals and izakaya dining.

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One of the specialties is Date Maguro (farmed bluefin tuna). It is hon-maguro (Pacific bluefin tuna) raised in Uwajima, Ehime Prefecture. It is known for its finely textured fat and smooth mouthfeel.

There is also a Rice bowl where you can compare three kinds of sashimi over rice from that Date Maguro: lean akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna).

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They also offer unagi kabayaki (grilled eel glazed with sweet soy sauce) over rice, as well as eel dishes that pair perfectly with alcoholic drinks.

There is also a wide range of à la carte dishes, along with a full lineup of rice set meals. They also have a kids' menu, making it easy for families to visit.

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Ogaki no Teppen is a popular izakaya with local residents, located about a 2-minute walk from the south exit of Ogaki Station.

The restaurant was designed by a designer and also has Semi-private room seating with stylish lighting. It also has lively counter seats.

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The main menu centers on robatayaki (charcoal hearth grilling), cooked over a hearth with charcoal set inside. You can enjoy fish, meat, vegetables, and more grilled over charcoal until nicely fragrant.

For the dish of a whole rich fish grilled as is, they recommend grabbing the skewer with your hands and taking a bold bite.

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You can also enjoy creative dishes such as edamame (green soybeans) with a spicy seasoning, vegetable Kara-age, and potato salad with careful presentation.

The drink selection is also wide, including highballs named after junior high schools in Ogaki City. This izakaya seems perfect for lively drinking parties.