Ajikura tengoku (Takayama)

Free tea after meal, it's nice

The flavour is pretty good, probably the best kind of non-kyoho grape,but texture is just agar

Honestly, same as negi it's damn hard to cook and not particularly good. Very easy to burn on 5flames, can avoid

Damn hard to cook, plus it's not v sweet, so forgo it

The problem is the fire you need for this is 2flames while the beef (the fatty ones like sirloin and karubi) needs the max of 5 flames so you cant cook both at once, and it's too slow if it's cooked at the side of 5 flames. Gas stoves suck, and it's not as smokey as binchotan(as in the smokey aroma)

There's also premium hida and normal hida karubi

Make no mistake, this is not a tourist spot. Maybe about 30% of the clientele are tourists because they stumble upon here(it's near the station) or because of recommendations from hotels, but locals dine here

Hida beef is very clean tasting, it's quite mild and very fatty w grassy and milky notes. The aroma of the fats really differ between Japanese beef, that's really the main point I think, since they're all well marbled if they're A5.

This was really very tender, and clean tasting but the trade-off is that there's not as much beefiness. 100g of this, it's good to share because of the amount of fats.

My recommendation is to sear it and wait for substantial caramelisation. Hida beef fat doesn't render that easily and it can take a bit of punishment, it really is much more tender and less chewy when you render the fat properly, not to mention adding flavour. Because of the fattiness, 100g of this feels more like 150g of other non wagyu beef

The Japanese name is premium roast. That was very confusing, but apparently ro-su in Japanese means sirloin

So there's 90g of beef. The sirloin is quite meaty, less melt in your mouth despite the intense marbling(but still v tender ofc), and has a stronger beef flavour than the karubi. Pretty good, and ridiculously value for money at 2915yen

Miso soup was flavourful, cooked w dashi not plain water, and beef shigure(the beef in dark sauce, there's also a mabushi set where you have rice covered w this thing) which was intensely flavoured.

Hida beef is considered top class because of its intense marbling in many different parts of the beef, as compared to other breeds which has a lot of marbling only in the sirloin ribeye kalbi etc(that's what I read)