Enjoy Yakiniku in Gifu Prefecture! 20 picks by area, including Gifu City and Takayama City

Photograph:なおかり

THE Setsugekka is a restaurant where you can enjoy high quality Yakiniku at a relaxed pace, just a 4-minute walk from Meitetsu Gifu Station.

Along with a wide range of cuts from branded beef, their specialty yaki-suki (grilled sukiyaki-style beef) and yaki-shabu (lightly grilled shabu-shabu-style beef) are also popular. The luxurious interior has table seating, counter seating, and fully private rooms, so you can spend a calm and comfortable time.

Photograph:mg2mmk

The house specialty, "Strip loin yakiniku sukiyaki style," is a popular menu item ordered by more than 80% of guests.

The moment you take a bite, the rich flavor spreads through your mouth, while the fat tastes surprisingly light and refined. It also goes well with the lightly sweet sauce and egg yolk, making it a dish that pairs perfectly with rice.

Photograph:パン・コパン

In addition to an à la carte menu, they also offer course meals featuring branded beef.

The photo shows the A5 Wagyu assortment from the lunch "Kin Course," where you can enjoy the differences in fat and flavor by cut, including kurotan (black tongue), Chateaubriand, and Strip loin.

Photograph:nekozawa.k

Yakiniku Shunyasai Fanbogi is a 3-minute walk from Gifu Station on the various train lines. This Yakiniku restaurant is known for its aging techniques that bring out the full flavor of the ingredients.

The interior has a cozy feel with the warmth of wood, and comes with counter seats, table seats, and Private room. Each table seat is set with a shichirin (charcoal brazier), and the style here is to grill over charcoal and eat.

Photograph:あらひょ

The "Shio Tan Yonshu" is an assortment that lets you compare four cuts: tanmoto (base of the tongue), tannaka (middle of the tongue), tansaki (tip of the tongue), and ago (jaw meat).

Each cut has a different texture and kind of umami, and if you eat them starting from the thickest cut, you can enjoy them as if climbing a staircase of flavor. They also recommend eating them with lemon for a fresh finish.

Photograph:KIRIE_20

The "Omakase 88 Course" lets you enjoy seasonal ingredients and Aged meat, including 8 kinds of salt-grilled meat, seasonal grilled vegetables, and 5 kinds of sauce-grilled meat.

The photo shows part of the course. They also explain the order for grilling the meat and how to use the condiments, so even first-time visitors could enjoy it with ease.

Photograph:みんみん1号

Sumibiyakiniku Hanayama Gifu Eki Tamamiya Ten, a 4-minute walk from Meitetsu Gifu Station, is a Yakiniku restaurant where you can enjoy charcoal grilled Hida-gyu (Hida beef) purchased by the whole cow.

The interior has a Japanese feel and offers table seating, Sunken kotatsu seating, and fully private rooms for 2 or more people, so you can relax and enjoy the calm atmosphere.

Photograph:翠川　殉

The signature “Fork & Fork Hida gyu (Hida beef) Tenderloin” is a rare cut that makes up only about 3% of a whole cow, a dish they can offer only because they buy entire cattle.

It is thick yet so tender you can pull it apart with a fork, with a soft texture and refined meat juices to enjoy.

Photograph:Massow

For those who want to enjoy a variety of cuts little by little, the "Hida-gyu (Hida beef) rare cut 5-kind assortment" comes recommended.

Haneshita (part of the chuck flap) and Top blade stand out for the sweet richness of their marbling, while Spencer roll and togarashi (part of the shoulder) also have deep flavor, and every cut is said to be highly satisfying.

Photograph:thime

Hidagyu Ittoya Bakuro Ichidai Nagara Honke, about a 20-minute drive from JR Gifu Station, is a specialist in hidagyu (Hida beef) dishes. You can enjoy their top grade "Saitobigyu" beef over charcoal grilling, shabu-shabu, or sukiyaki.

The interior has counter seats, tables, Sunken kotatsu seating, and Private room seating, with a modern and warm atmosphere.

Photograph:terara85

The popular lunch set, the "Premium Bakuro Lunch," is a luxurious spread that comes with salad, Hida-gyu (Hida beef) nigiri, Bakuro Special arai sauce, a Bakuro three-cut assortment, rice, and dessert.

The photo shows the "Bakuro three-cut assortment," and the selection changes daily. On this day, they served three cuts: ude (shoulder), maki (part of the thigh), and uchimomo (inner thigh).

Photograph:最後の晩餐は焼肉

This is the highly rare Hida-gyu (Hida beef) Sai Tobi Chateaubriand.

It has beautiful marbling and is said to be so tender you could bite through it without teeth. The rich, sweet fat is not heavy, and it is said you will not be able to stop eating.

Photograph:couple12._.food

Taishu Yakiniku Yakiniku Ace, a 3-minute walk from JR Gifu Station, is a popular Yakiniku restaurant where you can casually enjoy Hida-gyu (Hida beef).

The chic interior, done in black tones, offers table seating, counter seats, and Private room options. (Each) table is equipped with a smokeless roaster, which makes it comfortable to enjoy your meal without worrying about smoke.

Photograph:奈美の食いしん坊万歳

The "Hida gyu (Hida beef) Premium Kalbi" is limited to one serving per person, and the owner offers it at cost because he wants more people to try the local brand of beef.

It is said to have a great balance of sweet fat and rich lean meat flavor, with a mellow sweetness that gently spreads the moment you put it in your mouth.

Photograph:八角大根

The "melting thick-cut Premium salted tongue" is a luxurious dish made with the most marbled part of the tongue, of which only about three servings can be taken from a single animal.

Despite its thickness, it is said to be surprisingly tender, juicy, and easy to bite through. They recommend enjoying it simply with lemon juice.

Photograph:アニチャリ

Located along National Route 156, Yakiniku-dokoro Maru is a Yakiniku restaurant about 12 minutes by car from Naka Station, with parking available and an orange noren (traditional shop curtain) as its landmark.

Inside, the restaurant offers table seating, zashiki (tatami seating), and Private room seating, with a warm and homey atmosphere that feels somehow nostalgic.

Photograph:twink126

The lunch "Karubi & Outside skirt set meal" is a popular menu item that lets you enjoy thick cut meat with two kinds of sauces: a sweet soy based sauce and refreshing grated daikon ponzu.

The karubi (short rib) is said to have rich flavor that spreads with each bite without the fat feeling too heavy. The Outside skirt has a bold meaty taste, and it goes very well with the slightly sweet sauce.

Photograph:ぷに子の無限胃袋

The popular shio-tan (salted beef tongue), which also gets great reviews, is said to be thinly sliced yet still have a nice bite, with more flavor coming out the more you chew.

When you enjoy it topped with plenty of fresh negi (green onion), it is said to have an addictive taste.

Photograph:ゼル・ディン

Kashiwaya, directly connected to JR Gifu Station, is a chicken Yakiniku restaurant run by a chicken wholesaler. You can enjoy Seiryu Midori (a local chicken breed) and Okumino Kojidori (free-range chicken from Okumino), both from Gifu Prefecture, grilled over a wire mesh.

The interior has a calm atmosphere, with mainly box seats that feel like Private rooms.

Photograph:孤高のランナー

The "Ajikurabe assortment" lets you enjoy the differences between each cut, and is a 3-item assortment of wakadori momo (young chicken thigh), oyadori momo (mature chicken thigh), and chikarakobu (part of the thigh).

Wakadori has a plump, light texture, while oyadori has a rich flavor that comes out more as you chew, making it a favorite for those who know their chicken. Chikarakobu is said to offer a nice bite and the good taste of its fat.

Photograph:KIDAI

The “Seiryu Bidori (premium chicken) Chicken Yakiniku set meal” is a popular menu item that you can order not only at lunch but also at dinner.

You can choose from 3 or 5 kinds of meat, and they are seasoned with the restaurant’s secret miso soy sauce tare (sauce).

Photograph:太郎と花子

Hida Gyu Itto-gai Yakiniku Akariya in Takayama is a 10-minute walk from Takayama Station. Open only at dinner time, this Yakiniku restaurant lets you casually enjoy Hida-gyu (Hida beef) in A4 and A5 grades.

Inside, there are counter seats, Sunken kotatsu seating, and sofa seats with a Semi-private room feel, so you can choose what suits the occasion.

Photograph:びっくりジャンボ

The signature Hida-gyu (Hida beef) "Itto Tabe Tsukushi" is a luxurious assortment made possible only by buying a whole cow.

From the classic short plate to the rare Chateaubriand, this one plate lets you enjoy 33 different cuts of Hida-gyu at once. It is also fun to compare the cuts and discover your favorites.

Photograph:ましすけ

The "Tsubozuke Hida no Gyu Horumon" is served in a jar, with Horumon coated well in a special miso sauce.

It is the meat on the outside in the photo, and it is said to have a plump texture and sweet fat that spreads in your mouth as you bite into it. It goes well with the sweet and savory sauce, making it a dish that pairs nicely with drinks or rice.

Photograph:食べるポンポコリン

Nikushoku Oyabun Hijikata Nikuzou, located in Takayama's biggest nightlife district, is a 9-minute walk from Takayama Station. Their specialty is “sukoppu-yaki,” where Hida beef and vegetables are grilled on a scoop-shaped Teppan-yaki griddle.

Both the exterior and interior have a unique design inspired by a construction site. It’s a great pick when you want to enjoy a lively and fun meal.

Photograph:食べるポンポコリン

The specialty “scoop-yaki” is a dish where meat and vegetables are boldly grilled on a scoop-shaped Teppan-yaki iron plate set on the table.

The photo shows the house-made miso flavor. The rich, sweet miso coats the cabbage and the fat from the meat, making it so good you will not be able to stop eating.

Photograph:メガ0003

Another draw of this place is that you can enjoy high quality Hida-gyu (Hida beef) sourced from a sister restaurant.

The photo shows the "Hida-gyu Horumon," which is also cooked on a shovel-shaped Teppan-yaki griddle. When you put it in your mouth, the fat melts out in a juicy burst, and it is said to be sweet and delicious.

Photograph:tabelog.com

Located right near Takayama Station in Takayama, Jukusei Hida Gyu Yakiniku GYU-SUKE is a restaurant where you can enjoy aged Yakiniku made with female A5-rank Hida gyu (Hida beef).

The interior is a stylish space with the warmth of wood, and each table is equipped with a new roaster. Another nice point is that you can enjoy your meal without worrying about lingering odors.

Photograph:Torio009

The "Special lean meat set" is a set that carefully selects cuts with a strong natural meat flavor.

On this day, the lineup included uchimomo (inside round), Sirloin cap, filet, loin, and Hanging tender, and they said the sweetness of Hida-gyu (Hida beef) came through clearly. The dipping sauce is light, so you can enjoy it without getting in the way of the meat's flavor.

Photograph:Yummyモグモグ

The “Daily Special Full Course” lets you enjoy everything from chicken dishes to Hida salad, kimchi, a choice of finishing dish, and dessert.

The photo shows the Aged meat assortment included in the course, and it comes with plenty of volume. The meat is carefully aged over one week using the restaurant’s own aging technique.

Photograph:満腹ダイエット

Located in the central area of Takayama, Kirin-ya is about an 11-minute walk from Takayama Station. This Yakiniku restaurant offers a wide range of meats to enjoy, including Hida-gyu (Hida beef), Domestic pork, chicken, and Horumon.

It is open only for dinner. The popular All you can eat option is recommended for those who want to fully enjoy Yakiniku in a lively setting.

Photograph:maimaimine

There are three popular All you can eat courses: the "Gakusei Course," "Kirinya Course," and "Premium Course."

Every course comes with a wide variety of meats, including beef, pork, chicken, and horumon (offal cuts). The photo shows the meat from the "Premium Course." Amazingly, this course also includes All you can eat Hida-gyu (Hida beef).

Photograph:翠緑v

The hakusai kimchi (Napa cabbage kimchi) can be enjoyed as a snack or wrapped together with Yakiniku.

Made in-house, it is known as a fresh and tasty dish. They also offer kakuteki (daikon radish kimchi), made with daikon radish.

Photograph:★№７

Niku no Higuchi Chokuei Yakiniku Yasukufu Honten is a Yakiniku restaurant about a 6-minute drive from Tajimi Station, run by a butcher shop founded in 1956.

They offer high-quality cuts including Hida-gyu (Hida beef) and tan-shio (salted beef tongue) that is never frozen. The interior has a calm, upscale feel, and every seat is in a Private room.

Photograph:最後の晩餐は焼肉

Top blade is a rare cut, with only about 3kg taken from the shoulder area, and it is said to be a favorite among those in the know.

Its fine marbling is beautiful, and when grilled, the fat spreads out juicily and you can really taste its sweetness. It has plenty of fat without feeling too heavy, making for a well-balanced flavor.

Photograph:シェーンコップ1701

The "Special salted tongue" is a carefully selected tongue served fresh without ever being frozen, with both springy bite and tenderness.

With each bite, more flavor spreads across your palate, and when paired with the lemon sauce, the added tang makes it taste even better.

Photograph:名古屋のアラサーネイリスト

Kuroya Honten in Tajimi City is a 6-minute drive from Tajimi Station. Known as a certified restaurant for Hida-gyu (Hida beef) dishes, it offers Hida-gyu and Special kuroge wagyu (Japanese Black Wagyu) in many styles, including charcoal-grilled Yakiniku and shabu-shabu.

Inside, soft jazz plays in a calm space with a Japanese feel, with table seating, Sunken kotatsu seating, and Private room options.

Photograph:ton ton ton ton

The "Hida-gyu (Hida beef) Premium assortment" is a luxurious platter of assorted rare cuts recommended for the day.

On this day, the five cuts were tomo-sankaku (part of the round), Tenderloin, Strip loin, haneshita (part of the chuck), and ichibo (part of the rump), making it fun to compare them. It is recommended for those who want to enjoy small portions of high quality meat.

Photograph:トシ4444

The "Sumiyaki Gyu-mabushi" made with Wagyu is a popular lunch item that ends as soon as they run out of ingredients.

Its lavish look, with the meat almost spilling over, makes it a feast for the eyes too. One of its charms is how the flavor changes as you keep eating it: first as is, then with yakumi (condiments) for the second bowl, and finally as ochazuke (rice with tea broth) for the third.

Photograph:yuripiyo_o

Taishu Yakiniku Ushi ni Naru is a Yakiniku restaurant in a great location, just a 1-minute walk from the south exit of Tajimi Station. Its specialties are the "Ushi ni Naru Karubi" and "Tan Karubi."

The spacious interior is lined with table seating, so you can enjoy Yakiniku in a casual, relaxed setting.

Photograph:鉄道王

The menu offers a wide variety of meats, including kalbi (short rib), roast, lean cuts, and horumon (offal).

Among them, the “Top blade” is said to be very tender, and once you put it in your mouth, the sweetness of the fat and its rich flavor spread across your palate. It also pairs perfectly with the slightly sweet sauce.

Photograph:yuripiyo_o

For its kama-taki gohan (rice cooked in a traditional pot), the restaurant uses Inochi no Ichi, a blended rice developed to pair well with meat.

The grains are said to be 1.5 times larger than Koshihikari, with lingering sweetness and a bright aroma. Since they cook it only after an order is placed, ordering early is recommended.

Photograph:tabelog.com

WAGYU BANK in Nakatsugawa is a Yakiniku restaurant just a 5-minute walk from Nakatsugawa Station. It focuses on Hida beef and is known for hand-cutting the meat after each order is placed.

The clean and inviting interior has both table and counter seating, and at the counter you can also enjoy the live feel of watching the meat being cut right in front of you.

Photograph:drkck

Hida-gyu (Hida beef) is one of Japan’s leading premium Wagyu brands, and only cattle that meet strict standards can bear the name. Raised in the rich natural environment of Gifu Prefecture, it is known for its fine texture and beautiful marbling.

This restaurant serves high quality meat, with Hida-gyu as its main focus.

Photograph:miho kino

The "JPY6,000 course" lets you enjoy a wide range of meats and à la carte dishes.

It includes 14 items in total, such as "salted beef tongue yakiniku shabu-shabu" and "Hida-gyu (Hida beef) short rib," and every meat dish is said to be tasty and satisfyingly filling. The photo shows part of the course.

Photograph:mg2mmk

Takichi, about a 7-minute drive from Torie Station, is a Yakiniku restaurant loved in Yoro Town. It is open only at night, where you can enjoy female Kuroge Wagyu (Japanese Black beef) and rare cuts.

It has partitioned table seating, Sunken kotatsu seating, and Private rooms, so you can enjoy your meal in a calm atmosphere.

Photograph:KiyoKK5

The "jo-tan (premium tongue) (thick cut)" is a dish that lets you enjoy the pleasantly satisfying texture unique to tongue. It is nicely thick, yet surprisingly tender.

It has just the right amount of fat and a rich savory taste, making it a flavor that tongue lovers will appreciate.

Photograph:mg2mmk

The beautifully marbled "yaki-shabu sirloin" catches the eye, and when it hits the grill, the fat slowly seeps out and whets the appetite.

Its high quality fat melts in the mouth and pairs well with grated daikon ponzu, making it light and easy to enjoy.

Photograph:yuripiyo_o

"Yoro Yakiniku Ginkaku" on Yoro's Yakiniku street is a Yakiniku restaurant about 7 minutes by car from Mino-Takada Station. The fresh offal, sourced right after slaughter, is so fresh that you can enjoy it simply with salt.

The clean interior has table seating and Sunken kotatsu seating.

Photograph:はるちゃんV7

The "Ginkaku assortment (Premium)" is a luxurious set where you can enjoy five kinds in total, including Premium Loin, two carefully selected premium cuts, and Colon.

On this day, it came with Hida gyu (Hida beef), Premium Tongue, and more, and every cut was tender and very tasty. The Horumon also had no off notes, and people liked its nice texture.

Photograph:クロっ

"Mukade" is a rare cut that yields only about 500g from a whole animal, found between the diaphragm Outside skirt and the outer belly.

It looks similar to Outside skirt, but it is said to be as juicy as kalbi (Korean-style short rib) and very satisfying to eat. Meat lovers should try it at least once.

Photograph:忙しい私

Yakiniku Marukou Hashima Ten, about a 6-minute walk from Egira Station in Hashima City, is a Yakiniku restaurant directly operated by the butcher shop Niku no Marukou. You can enjoy meat chosen with the freshness and prices that only a directly operated restaurant can offer.

Inside, there are table seats, counter seats, and zashiki (tatami seating), creating an atmosphere that makes it easy to drop by casually.

Photograph:刺身・ナポリタン・鰻・ステーキ・他

The "Select Lunch" is a popular Yakiniku lunch that lets you choose the meats you like. There are two types, "Triple" and "Double": with Triple, you can choose 3 kinds of meat, and with Double, 2 kinds.

It also comes with salad, kobachi (small side dishes), rice, and dessert, and one of its best points is that you can freely mix and match your favorite meats and dessert.

Photograph:massa雅

This restaurant is known not only for its Yakiniku but also for its à la carte dishes.

The "Wagyu beef tendon ponzu" in the photo is a limited quantity menu item that the owner put their heart into. It is simmered well and any off notes are removed, so you can enjoy its light, refreshing taste.

Photograph:marus713

Sandai-me Kiraku, a 5-minute drive from Shimogiri Station in Kani, is a Yakiniku restaurant where you can enjoy Hida beef with their secret momidare (massage-in sauce) and house-made miso sauce.

The interior has a modern Japanese design and features Sunken kotatsu seating and table seating. Every seat comes with a noren (traditional fabric divider), creating a calm space with a Private room feel.

Photograph:かにちゃん55

The lunch “Kiraku Set” includes karubi (short rib), roast, Sirloin cap roast, plus kakuteki (cubed radish kimchi), a mini salad, rice, miso soup, and dessert.

The meat is cut thick, so it is plenty satisfying. The juicy karubi tastes light and fresh with a bit of wasabi.

Photograph:最後の晩餐は焼肉

For the à la carte "rosu (loin)," you can choose either tare sauce or salt for the seasoning.

It is said to have a great balance of lean meat and fat, with a pleasant crisp bite followed by fat that melts in your mouth. When eaten with salt, you can also enjoy the meat's natural flavor.

Photograph:yu0511ji

Yakiniku Hajime, a Yakiniku restaurant in Minokamo City, is a 3-minute drive from Maehira Koen Station and opens only for dinner. You can enjoy high quality marbled beef and rare cuts, and the specialty is the "Negi Tsutsumi Tan."

With fully private room Sunken kotatsu seating and table seating, you can relax and enjoy your meal without worrying about the people around you.

Photograph:yukaritsuka

One highly rated item in reviews is the "Negi Tsutsumi Tan." This signature dish wraps plenty of seasoned green onions in Beef Tongue.

As it is available in limited quantities, it may sell out later in the day, so making a reservation in advance is a safe bet.

Photograph:yu0511ji

The "Yaki-suki Style Spencer roll" is a dish of Wagyu Spencer roll paired with a lightly sweet sauce and cotton candy, with a well balanced sweetness that makes it stand out.

You can also enjoy the performance as the staff pours sauce over the cotton candy and melts it right in front of you, and they say once you quickly grill both sides and eat it, you will not be able to stop eating rice.