Hidatakayama Hidagyu Hidakisetsuryori Sakana

A satisfying tasting menu featuring an assortment of natural ingredients from Hida, top-grade Hida beef, and the freshest seafood

Select A-5 grade Hida beef! The far infrared stone grilling technique ensures the deliciousness of the meat is maximized in this steak!

A stone grill with highly effective far infrared heat is used to grill select, A-5 grade Hida beef to create a sukiyaki overflowing with the great flavor of the meat.

Speaking of spring ingredients in Hida, it's "mountain vegetables." The abundant variety of mountain vegetables that grow in a beautiful environment are fragrant and delicious. You can enjoy deliciously cooked freshly picked mountain vegetables in a course meal. (From late April to early June)

You can enjoy a variety of river fish dishes made with extremely fresh ingredients such as trout and sweetfish caught in the beautiful rivers of Hida. You can enjoy sweetfish sashimi, salt-grilled sweetfish, sweetfish confit, boiled sweetfish with kinome buds, sweetfish tempura, sweetfish porridge, and more. (Early July to mid-September)

When it comes to autumn ingredients in Hida, wild mushrooms come to mind. A wide variety of wild mushrooms picked in the lush mountains of Hida can be enjoyed grilled over charcoal. Mushroom appetizers, Matsutake mushrooms in earthenware pots, mushroom tempura, mushroom hotpot, and mushroom rice (mid-September to late October)

A luxurious, ultimate sukiyaki, served with a rich variety of mushrooms picked in the Hida mountains and the highest grade A-5 Hida beef sirloin. (Mid-September to late October)

In winter, we offer a wide variety of wild game dishes, including wild game (Japanese venison, bear, wild boar, badger, and duck) carefully sourced from trusted hunters, and cooked to suit the ingredients. If you're interested in wild game dishes, this is the place to come! (December to late April)

This highly satisfying course includes a well-balanced mix of three different cuts of the highest-grade Hida beef, seasonal Hida cuisine (mountain vegetables in spring, river fish in summer, wild mushrooms in autumn, and game in winter), and fresh seafood from the Sea of Japan.

Spring in Hida is the season for delicious wild vegetable dishes! This course meal offers a well-balanced combination of wild vegetable dishes, which the owner himself has picked himself in the mountains, three types of top-grade Hida beef steaks, and fresh seafood delivered from the Sea of Japan.

The owner, who loves fishing, catches fresh river fish such as trout and sweetfish, and highland vegetables packed with flavor. This course meal allows you to compare three types of top-grade Hida beef steaks and enjoy a balanced selection of fresh seafood from the Sea of Japan.

Autumn in Hida is the season for delicious wild mushrooms! This course meal offers a balanced combination of delicious mushroom dishes that the owner has picked in the mountains, three types of top-grade Hida beef steaks, and fresh seafood from the Sea of Japan.

Winter in Hida is the best season for wild game! This course meal allows you to enjoy a balanced combination of delicious wild game dishes sourced from trusted hunters, top-grade Hida beef steaks, and fresh seafood from the Sea of Japan.

You can enjoy the carefully selected, highest grade A5 Hida beef prepared in a variety of ways, such as chilled dishes, a four-kind steak tasting, salads, today's stew, and shigureni chazuke.

Enjoy our carefully selected, highest grade A-5 beef with our special dashi and sauce. You can enjoy the original tender and delicious taste of Hida beef (90g each of thigh and sirloin) with vegetables, and finish with rice porridge, pickles, and dessert.

This is a very luxurious course that will satisfy all five senses, where you can enjoy cooking over a hearth in the Hida old-style house "Rakumian" (for 4 to 8 people). ■ From spring to summer, wild vegetables, river fish, and Hida beef ■ In autumn, wild mushrooms, river fish, and Hida beef ■ In winter, wild game and Hida beef

This is a luxurious and memorable course where you can rent out the entire restaurant! It starts with a toast with a welcome drink at the counter seats, followed by a hearth-style meal in the old-style house "Rakumian" on the side, coordinated by the owner according to the ingredients and weather at the time!

At the restaurant, the owner, a sake sommelier, will help you choose the perfect sake to go with your meal. Please feel free to ask.

The owner, a fishing enthusiast, catches wild trout from clear streams and slowly bakes them to make delicious bone sake that is full of umami, giving the feeling of drinking trout soup.

The owner, who loves the nature of Hida, picks a wide variety of delicious wild mushrooms and simply grills them. [Charcoal grill course] Enjoy the luxurious [Natural mushroom and Hida beef sukiyaki] with the best Hida beef and a wide variety of wild mushrooms. *From mid-September to the end of October.

Fresh seafood arrives at Hida Market about two hours from the Sea of Japan! You can enjoy seafood from the Sea of Japan in the chef's recommended course menu.

We carefully select and purchase delicious game meat from trusted hunters! You can enjoy game dishes in a variety of ways that suit the cut of meat. If you like game dishes, please let our staff know when you make a reservation. (December to the end of April)

Winter only! In the [Gibier Cuisine Course], you can eat gibier hotpot such as badger, wild boar, deer, and Asiatic black bear. *Please feel free to contact us for more details.

Hida is close to Toyama and Ishikawa prefectures, so the seafood from the Sea of Japan is fresh and delicious!

Spring is the season when you can enjoy fresh wild vegetables picked by our staff in a variety of ways. If you are interested in wild vegetable dishes, we recommend the Wild Vegetable Dishes Course!

Summer is the season for delicious river fish dishes such as sweetfish and trout caught by the owner, who loves fishing. You can enjoy them in the summer [Chef's Choice Course Meal] and the summer-only [River Fish Course Meal]. (July to the end of September)