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