idden deep within the forested valley of one of Japan’s three famous mountains is an idyllic folk village, whose fairy-tale scenery of clustered thatched roof houses has gained world recognition as being one of the last of its kind.
In the 8th century, the historic village of Shirakawa-go became a settlement for ascetic religious practices – people living religiously in seclusion. Many practiced mountain worshiping and climbed the nearby Mount Haku to pray as it was seen as a sacred place of worship.
As time went on, Shirakawa-go began developing its own unique style of architecture called “Gassho-zukuri” from the 1700s, the designs continued to evolve up until the early 1900s which is what we see preserved today.
Shirakawa-go’s preserved buildings have stood for over 300 years, but without any protection, the construction of dams for hydroelectric power, fire, and the selling of land caused many houses to be lost. In fact, 300 gassho style houses existed in 1924 but this had plummeted to only 190 by 1961. Fearing that all Shirakawa-go’s gassho style houses would be lost, local preservation efforts were finally recognised in 1995, when Shirakawa-go was officially listed as a UNESCO World Heritage Site.
With a stunning backdrop that changes with the seasons, Shirakawa-go preserves not only the natural scenery of the area but also the customs and traditions of daily farm life, still practiced by locals today.
Close up of a thatched house roof.
What to Do
ith its numerous historical buildings, temples, rice paddies, and stores scattered around the village, walking around Shirakawa-go is a pleasant experience while taking in the rural atmosphere. However, be warned some houses within the village are actually family homes and cannot be accessed by the public.
To avoid any awkward misunderstandings, it is best to grab a sightseeing map from the Shirakawa-go Tourist Association building before starting your adventure. Also, some of the prominent farmhouse locations will require a small entry fee to access.
After exploring what the village has to offer for ourselves, here’s our suggestions on what to do while in Shirakawa-go:
Ogimachi
he main attraction of Shirakawa-go is called Ogimachi and is the designated UNESCO world heritage site housing 190 thatched farmhouses, sheds, and barns.
Preserved as a sort of open-air museum, you can experience what traditional rural life was like over 250 years ago.
Discover Shirakawa-go’s Photo Spots
ith its picturesque natural scenery, Ogimachi and the surrounding areas of Shirakawa-go are a favourite spot for avid nature photographers and the occasional wedding photoshoot as well!
While the Ogimachi-jo Castle Ruins and Tenshukaku Observatories are the most popular and famous vantage points for photos of the village, check out our photo guide (coming soon) to find secret locations hidden within the village for the perfect photos.
Wada House
he largest Gassho-zukuri farmhouse in the village, the Wada House is owned by the Wada family who served as guardhouse officials of the area and also traded in explosives and silk.
The house to this day still preserves its original surroundings and traditional architecture with the main house, storehouse, and outhouse considered important
cultural assets.
Inside you can see various artifacts and daily items used by the Wada family who was one of the wealthiest families and village leaders of Ogimachi. You can also see how they store, feed, and cultivate the silkworms as well.
Ogimachi-jo Castle Ruins and Tenshukaku Observatories
here are two observatories that give exceptional views of the village below.
The first outlook is Ogimachi-jo Castle Ruins Observatory, the former site of the medieval castle fortress bearing the same name. On the opposite side is
the Tenshukaku Observatory which was the castle’s keep.
Though you can walk fairly easily to the observatories, there is also a shuttle bus that departs from Wada House.
What to See
epending on what time of the year you visit, Shirakawa-go has many seasonal events to enjoy.
Many of these events showcase the local nature, farming traditions as well as everyday village life.
Mount Haku Opening Ceremony
hen the winter snow has officially melted and hiking is possible, trek access to Mount Haku is celebrated with a ceremony taking place around the beginning of June.
uring the end of May, visitors can witness the locals’ rice planting season.
During the festival, the local men and women dress in traditional farming garbs with straw hats and plant the rice seedlings by hand one-by-one while
singing traditional rice planting songs. Since the fields are filled with water, you can also see beautiful reflections of the houses making for a great photo shot.
ne of the major festivals in Shirakawa-go, the Doburoku Festival celebrates the rice harvest season in autumn. Prayers are given to the mountain god by offering unrefined sake called “Doburoku” to show gratitude for the good harvest and safety within the village.
The festivities also include shishimai (lion dance) performances, folk songs and dances, entertainment, and improvised niwaka (buffoonery) while drinking Doburoku.
n New Year’s Day, the locals dress up as the 7 Gods of Fortune (Shichi-fuku-jin) and Maiko (apprentice geisha) to perform a traditional “happy” folk dance while parading around the farmhouses of
Shirakawa-go.
The Harukoma dance was originally a festival to pray for successful business for the silkworm farmers but nowadays is performed to wish for a large harvest and safety.
ne of the most famous views of Shirakawa-go is during winter when the village and roofs are covered in a thick blanket of snow.
While snowfall begins from late December until early March, it is the heaviest during the months of January and February and the houses appear to be “buried” by the surrounding deep white snow. In the evenings, the village lights
up the snow-covered farmhouses creating a magical winter scene straight from a fairy-tale.
Proper planning should be done to ensure a comfortable visit during this time as the roads will be blocked during heavy snow and the mountain area becomes incredibly cold during this season.
nside the Ogimachi area, you can enjoy local countryside food paired with the ambiance of the historical old farmhouses. In fact, there were a few restaurants and eateries on our list which would have been a great experience, unfortunately, finding an open eatery was no easy feat!
We were surprised to find that a majority of the eateries we tried to enter were in fact closed for business, no longer operating or full. We weren’t too sure if the reason for this was to preserve its surroundings asOgimachi is UNESCO protected but regardless, it was a bit frustrating especially when you are getting hungrier by the minute!
Instead, you will find many small food stands offering street food which we recommend trying like Hida beef croquette and dango.
If you want something more satisfying, you can use our interactive map for our recommended eating spots. We also have some pointers for those trying to find a place to eat in Ogimachi as well:
ith an abundance of nature around the village, every seasonal change in Shirakawa-go presents a new opportunity to experience the mountain wilderness and examples of rural village life.
For nature lovers, spring and autumn bring a bounty of budding blooms; with cherry blossoms, cosmos flowers, autumn leaves, and pampas grass painting the mountains and the village in gorgeous colours.
Summer turns the scenery into lush blankets of greens and brings good conditions for the hiking season while winter is infamous for its unique snow view of the village.
If you are interested in the traditions of farming life, spring and autumn are the ideal seasons to visit to witness rice planting and rice harvesting first hand.
From Takayama, you can take the express bus using the Nohi Bus, HOKURIKU RAIL ROAD, or Toyama Chiho Railway companies.
It takes about 50 minutes to arrive at Shirakawa-go and will cost ¥2600 one way.
From Takayama by Car
With plenty of signage on the roads to keep you on the right path, driving to Shirakawa-go is made easy and convenient. There is also plenty of parking on-site for a small charge.
A short stay in Takayama unfortunately also means limited time to try ALL THE HIDA BEEF! If you’re also stretched for time in the oasis of tasty eats that is Takayama, you’re going to want to make sure you use that time wisely to truly experience only the best Hida beef in town.
Does tourist favourite Suzuya Restaurant make the cut? Find out below!
Setting And Atmosphere
oft ambient lighting.
A peaceful atmosphere.
A refined dining experience interwoven with culture and history.
If there is one thing Suzuya’s owner Teppei Shirakawa wants to promise his customers, it’s a dining experience with a unique atmosphere. For Teppei, this unique atmosphere is created from the perfect blend of Takayama folk dishes, crafted from traditional family recipes passed down through generations, an appreciation of traditional Takayama architecture and its history of wooden craftsmanship and a celebration of different cultures, seated together and experiencing the traditions of the place he and his family have called home throughout the generations; Takayama.
Like many restaurants in the area, Suzuya is located within a traditional private house in Hida Takayama’s old township district. With the area being well known for centuries as a hub for timber production and wooden craftsmanship, these traditional houses were largely wooden structures comprising of wooden beams and decorative features with a dark wooden stain.
An important resource for the Takayama region, wood provided better protection during the colder months when compared to clay materials typically used for housing in japan. Behind the traditional facade, customers can enjoy a glimpse of the past once they step inside and observe the living quarters locals and merchants once occupied during the Edo period.
The décor of this restaurant can be best described as ‘simple elegance’. The dining experience is relaxed and calming, with ambient soft lighting shining through Japanese shoji screens throughout the restaurant. The shoji screens also help to create a feeling of privacy, quietness and intimacy as they provide a subtle division between guests. The warmth of the atmosphere is exemplified by the wooden setting and furniture which also showcases the exceptional local craftsmanship and fine timber produce Takayama has to offer.
Divided into multiple areas, diners can enjoy seating at tables or traditional tatami dining. There are also private rooms for larger groups or celebrations.
The dining experience at Suzuya is slow-paced, calm and tourist-friendly when compared to the busy hustle and bustle of the homely Hidatakayama Kyoya, which we had visited the night before.
Private Tatami Dining Room
At Suzuya, Hida beef is grilled on a traditional charcoal grill known as a Shichirin Hida Konro, which is made out of porous clay called Keisodo that conducts heat evenly. The outside of these charcoal grills are decorated with washi paper showcasing a traditional Japanese art aesthetic.
Food
uzuya is all about showcasing Takayama’s excellent seasonal produce and serving all dishes in the traditional folk style. During our time dining here, we tried two of Suzuya’s most popular Hida Beef dishes; the Amiyaki Teishoku and the Houba Miso Beef Steak.
With Hida Beef being Takayama’s pride and joy, it only made sense to order the Amiyaki Teishoku. This dish features high grade slices of Hida Beef with local veggies and a dipping sauce. Keeping the meat unmarinated, customers can enjoy the pure flavours and textures of Hida Beef, lightly grilled on top of a charcoal grill known as a Shichirin Hida Konro. Grilling your Hida beef on a Shichirin Hida Konro is part of the experience as only a special type of charcoal known as ‘Binchotan’ is used. This traditional charcoal does not contain chemicals and produces much less smoke unlike modern charcoal. Using Binchotan ensures that the taste of the Hida Beef is not ruined during the grilling process.
To ensure the quality of every dish, Teppei hand selects the beef that features in it, ensuring only the leaner and tender cuts of meat are served at Suzuya. In this dish, it appears that two different grades of Hida Beef were used, one higher than the other. The higher graded beef only consisted of 3 of the 7 slices of meat we received and were truly a melt in mouth experience. The others were unfortunately more chewy and tough.
One of Takayama’s other well known speciality dishes is Houba Miso. Originally a humble farmer’s dish eaten where the sweet miso was eaten with rice, this dish is now more popularly cooked with Hida Beef, onions and shiitake mushrooms. Grilled on top of a houba (Japanese Magnolia Leaf), the dish will have you salivating with its mouthwatering smell. The Houba Miso served at Suzuya is based on a traditional recipe, passed down by the owner’s great grandfather. While also delicious, we do unfortunately have to remain fair and admit that the Houba Miso at Hidatakayama Kyoya was one of our most unforgettable food memories in Takayama.
Both the Amiyaki Teishoku and the Houba Miso at Suzuya are served as set meals with rice and soup. In comparison to the set meals for these dishes at Hidatakayama Kyoya, it would have also been nice to have a side dish of traditional mountain veggies included. Considering both meals were the same price, we feel like Hidatakyama Kyoya provided just a little more value.
For the vegetarians out there, Suzuya does a great job of offering vegetarian options for non meat eaters.
Amiyaki Teishoku ¥3850
Houba Miso Beef Steak ¥1980
Service
he best part of our experience at Suzuya was the service. We visited around 6:30pm, which was just early enough to be able to dine in without needing a reservation. As the restaurant filled with more people over the course of our dinner, the experience still felt relaxing.
From the moment you walk through the doors, the hospitality and friendliness of the staff is phenomenal. The wait staff take time to explain the dishes to customers and answer any of their questions.
We were also surprised at the fact so many could speak basic English. The owner is also incredibly friendly and makes a habit of coming out and chatting to each table with genuine interest and joy – you can tell that meeting his customers and learning about where they come from is the most favourite part of his job. Overall, there was a lot of laughter shared in this restaurant and it really was a lovely experience.
Grilled Fish side dish
Value for Money
would say the value for money at Suzuya Restaurant is average. Hida Beef in general is expensive, but the same dishes at Hidatakayama Kyoya provided much better value for the same price. In saying this, if we were to also compare the customer service experience of both restaurants, Suzuya’s was outstanding.
All in all, your perception of value for money comes down to what you care more about; good value food or good value service. For me, food is the winner and I would have loved to see a few extra goodies – particularly a side dish of seasonal mountain veggies added to the set meals – in order to feel like I got the most value out of the dish.
Eating soba noodles remains a staple favourite in rural Japan, and the Takayama area grows some high-quality buckwheat making it the perfect place for some tasty soba noodles!
Searching for some local grub, we stumbled upon by coincidence Sumikyu (or Nadai Teuchisoba Sumikyu), a local soba restaurant that was selected in the 2019 Michelin’s Recommended Restaurants for the Aichi, Gifu, and Mie regions.
Founded in 1933, Sumikyu is homegrown in Takayama and has been owned by the same family for four generations. Specializing in handmade soba using only Hida locally sourced ingredients, see what makes this humble soba establishment so popular with locals and tourists alike.
SETTING AND ATMOSPHERE
aving such a long history in the town, it would seem only natural that Sumikyu would be located in the town’s iconic Furui-machi-nami – the old traditional area of Takayama.
From the outside, Sumikyu blends seamlessly into the surrounding maze of traditional wooden storefronts. To distinguish from the rest, a beautifully arabesque painted bike stands proudly at the front of the store. Hand-painted by the owner, it’s incredibly eye-catching and appears to be the trademark of Sumikyu.
Inside, Sumikyu’s interior feels like time hasn’t passed since the Showa period. Mainly decorated with wooden furnishings (no doubt a nod to Takayama’s craft-making history) and a number of horse paintings, the features give character to this local eatery.
The dining area is divided into two areas; one with tables and counter seating for people looking for a quick casual meal while the other is the tatami style area for those in small groups. Though we were only a party of two, Talyssa and I were able to snag the tatami style table which made our experience feel all the more traditional.
They also have a small section where you can buy their soba noodles, soba tea, and soba dipping sauce to recreate your own at home.
Overall, Sumikyu makes you feel like you found something special. A hidden gem that the locals would frequent and the true foodies would seek.
FOOD
umikyu is a certified store using solely Gifu Prefecture made products. The soba is made from scratch and Sumikyu also goes the extra mile by grinding their own soba flour by hand, using traditional stone tools to make their soba noodles.
Another thing you’ll notice about Sumikyu is their attention to food presentation. Their bowls of noodles are all beautifully presented with generous toppings that it feels more upscale than just your average dine-in.
Although there are many options of soba dishes on offer, there are two dishes that stand-out and are recommended to try in most reviews and magazine clippings of the restaurant: the Sansai Zaru Soba and the Amago Soba.
The Sansai Zaru Soba dish was like nature on a plate. The cold soba noodles were served on a fresh hoba leaf with a dipping sauce on the side and topped with Takayama’s famous mountain vegetables and a raw quail egg. It’s a great dish for health-conscious minds with a clean simple flavour focusing on the freshness of the ingredients. However, it may not be a dish for everyone.
While Japanese dishes in the West are typically the crowd favourites like teriyaki chicken, tempura and ramen, the slimy texture of the grated mountain yam (tororo) mixed with the raw quail egg yolk is a style of Japanese cuisine unfamiliar with many tourists and could be off putting for those who don’t like the idea of slimy slippery noodles. Talyssa found the texture unpleasant but if you’re like me and enjoy similar slimy foods like okra, you might find it more enjoyable.
Alternatively, the other most famous dish, the Amago Soba, will make your mouth water! The Amago Soba is a warm soba dish topped with a deliciously marinated trout and served in a sweet-salty warm mushroom broth. This dish was one of our favourites and was super tasty!
Towards the end of the meal, the staff will give you some sobayu in a teapot. Sobayu is a white creamy broth made from the boiled water of the soba noodles and mixed with the remaining dipping sauce to drink at the end of your meal. Be sure to hang around after you finished eating to complete your soba dining experience with some sobayu.
Sansai Zaru Soba (Mountain Vegetable Soba) ¥1250
Amago Soba ¥1250
SERVICE
espite the lunch rush, the service at Sumikyu was prompt and efficient. We were able to get a table upon arrival and the atmosphere was very cosy.
Unfortunately, the menu is entirely in Japanese but the most popular dishes have pictures next to them which makes ordering a breeze.
According to some reviewers over at Tripadvisor, the staff do speak good English but we weren’t able to confirm this since we communicated to the staff in Japanese during our visit.
VALUE FOR MONEY
onsidering everything was handmade from scratch, it is a little surprising how inexpensive dining at Sumikyu was!
The most expensive dish was only around ¥1850 which included seafood and most dishes were roughly the same amount as other soba restaurants at roughly ¥1100 on average.
Whether you choose to dine for lunch or dinner, Sumikyu offers great humble food at a very reasonable price.
city nestled between vast mountain ranges and steeped in well-preserved antiquity, Takayama is a charming town for those seeking to experience a traditional getaway.
With its pretty riverside setting and architecture dating back to the Edo and Meiji eras, many have compared Takayama to the likes of Kyoto – a city renowned for its cultural and historical significance. Kyoto represents life in the old capital, preserving the refined styles and traditions of well-known Japanese practices such as kaiseki meals, geisha customs, and ancient Imperial Court life. As opposed to its famous tourist-heavy moniker, Takayama offers a low-key, rustic experience of old Japan developed from its feudal history and its important agricultural roots.
What whispers of the past does Takayama hold to inspire our sense of exploration?
Thanks to its isolated geographical location from other major cities and their influences, Takayama will amaze you with its bountiful nature spots, mouth-watering gourmet food, and homegrown sense of cultural identity cultivated for over 300 years.
What to do
akayama has an abundance of museums and local attractions just waiting to be discovered on foot.
Whether you are stopping by on a day trip or staying overnight, here are some highlights of our personal favourites:
Old Township (Furui-machi-nami)
n absolute must-see in Takayama, the Old Township is a preserved cluster of period establishments dating back between the 17th and the 19th century.
It is centered around the Sanmachi-Suji district area, a collection of three main streets (Ichi-no-machi, Ni-no-machi, and San-no-machi) that are linked by the flowing rivers that run through the town.
As you listen to the soft running of the water, you’ll discover alleys of latticed bay
windows and traditional wooden storefronts adding to the timeless feeling that still lingers in the area. Strolling through each street you can find plenty of eateries, shopping, sake breweries, museums, and plenty of examples of old merchants’ houses, traditional inns, and private houses.
Accessing the district will also allow you to walk on the iconic red bridge over Miyagama River, making it truly feel like you have crossed over into another time and space.
Sakurayama Hachimangu Shrine
here are many shrines in Takayama but one of the oldest is the Sakurayama Hachimangu Shrine and dedicated to the deity Hachiman.
Hachiman has a strong spiritual relationship with Shintoism and Buddhism and is believed to be the divine protector of Japan, its people, and the Imperial Family.
During ancient times, many samurai also worshiped him and peasants worshiped Hachiman as the god of agriculture.
If you happen to visit during Autumn you can also see the annual Chrysanthemum Festival (Bunkyo Kiku Matsuri) where displays of blooming Chrysanthemum flowers and flowering bonsai are on display. Chrysanthemums represent longevity, rejuvenation, and the Imperial Family in Japan.
Takayama Yatai Kaikan (Takayama Festival Float Exhibition Hall)
uring the city’s famous Takayama Festival, giant intricately decorated floats called “yatai” are paraded through the city and the Takayama Yatai Kaikan is where you can view and learn more about these stunning works of art.
The yatai used during the Takayama festival are a type called “dashi” which have a strong tie to the folk belief of spirits living within the plants, rocks, and nature of the mountains. These yatai floats were built for these spirits as they were thought to be holy, descended from the heavens. Thus, these yatai are made to resemble
mountains to worship these divine beings. The yatai displayed at Takayama Yatai Kaikan are hundreds of years old and the floats used for the autumn Takayama Festival are rotated three times a year.
When purchasing an admission ticket, you can also receive an audio guide in English to further explain the cultural and historical value these amazing floats have. Being situated within the grounds of the Hachiman Shrine, you may also see a Miko-san (Japanese shrine maiden) stationed at the reception desks and gift store areas.
Sakurayama Nikkokan
ith your pass into the Takayama Yatai Kaikan you will also be granted free entry into the Sakurayama Nikkokan next door.
The Sakurayama Nikkokan features a dazzling, highly detailed recreation of the Toshogu Shrine in Nikko built at 1/10th of the scale, as well as other models of famous religious buildings throughout Japan. All the intricate detailing in the ornaments, carving, and paintings have been replicated precariously by famed
carpenters from the Taisho Era and took 15 years to complete.
Though it may seem a bit strange to see a famous cultural site from Nikko being displayed in a totally different prefecture, the craftsmanship of these models and the yatai next door showcases the impressive handiwork of Takayama’s famous artisans. Also to note, the woodwork and the techniques in weaving and dyeing that go into constructing the yatai is so exquisite that it is often compared to the Yomeimon Gate of Nikko’s Toshogu Shrine – one of the most beautiful gates in Japan.
Nikko Toshogu Shrine’s Yomeimon Gate
Hida Folk Village
he Hida Folk Village is an open-air museum built along a picturesque hillside featuring thatched wooden houses, shrines, and other historical representations of what Hida Province looked like in the past.
The thatched-roofed houses called “gassho-zukuri farmhouses” date back during the Edo era (1603 – 1867) and have been kept in their original conditions. They were moved to the Hida Folk Village from Shirakawago, an area famous for their gassho-zukuri farmhouses and have received World Heritage status.
You can see many folk artifacts on display showcasing life in the past mountain farming village and demonstrations of local crafts like Hida lacquer, weaving, and dyeing. You can also participate in traditional craft-making such as sashiko quilting and straw craft at the cultural centres.
For those who are unable to visit the World Heritage Site Shirakawago, the Hida Folk Village is a good alternative to still experience the golden days of Edo period farm life.
akayama’s morning market is made up of two local markets; one in front of the Takayama Jinya Shrine and the other along the Miyagawa River. It is said to be one of the biggest morning markets in Japan and a great place for locals and tourists to interact. Shops sell everything from fresh vegetables, dried fruit, spices, Japanese sweets, crafts, and local souvenirs.
The Takayama Jinya Shrine market has a particularly interesting background. Started more than 300 years ago it began with silk farmers selling mulberry tree leaves. To this day, farmers are the only ones permitted to open stalls here. The markets are opened daily and it is best to visit around 6AM to soak up the energetic atmosphere of the stalls being set up for the day.
or all lovers of Japanese pop culture, the pop art aesthetics that became mainstream during the Showa period (1926 – 1989) are memorialized through some of the period’s most iconic symbols such as comic book characters like Astro Boy, early idols and propaganda memorabilia.
The Takayama Showa-kan Museum leaves visitors with the perfect impression of what makes this retro style so unique; the fusion of Japanese aesthetics with
American influences.
From the vintage candy and toy store at the front to the perfect recreation of the 1950’s retro streets at the back, the Takayama Showa-kan Museum allows you to enjoy the nostalgia of postwar Japan as you explore through their highly decorated rooms.
The rooms depict different settings inspired by the year 1955 including the street front alley, movie theatre, barbershop, video game corner, general store, and more!
f you are lucky enough to witness the Takayama Festival, you may have seen puppet performances on top of the giant yatai floats parading through the streets.
These puppets are called karakuri puppets – mechanised moving marionettes with gears, levers, and strings – that emerged during the Sengoku Period after the introduction of European clock-making to Japan.
These puppets are used in puppetry performances doing tricks or retelling folk stories as a form of entertainment, especially during the height of its popularity during the Edo Era. The concealment of any gears and mechanics as well as the
puppeteer hidden behind stage platforms gives the impression that these puppets are moving by themselves.
Luckily, you don’t have to wait for the next Takayama Festival to see these puppets in action as the Karakuri Museum holds performances every 30 minutes. Seeing them perform and understanding their craftsmanship is impressive considering this is a time before the modern inventions of robots and AI.
The museum also showcases an impressive collection of over 200 lion dance masks called “shishimai” from all over Japan.
rom restaurant establishments with long culinary histories to humble street food fanfare, Takayama’s local food scene gives you the best of what the mountain region has to offer.
eing located in the mountains producing clean spring water and high altitudes of fertile soil, Takayama is home to some of the freshest fruit and vegetables including mountain vegetables called “sansai,” root vegetables, peaches, apples, and melons.
Tomatoes and spinach are also the most popular vegetables grown in this region. The tomatoes are said to be incredibly sweet and the local spinach has no bitter taste.
popular dish in Takayama is Wasakana or river fish marinated in sweet soy sauce or salted and grilled.
You can eat it as a side dish with rice or a topping in your noodle soup and these river fish are usually of two kinds of river trout, Ayu and Iwana.
Pickled Vegetables
eing plentiful with vegetables, Takayama has many varieties of pickled vegetables.
The local specialty is pickled red turnips called “Aka kabu zuke” and
are crunchy in texture with a slightly sour-salty taste. This iconic purplish-red turnip is mainly grown in the Takayama area and is called “Hida beni kabu.”
he people of Takayama did not only use the plants found in the mountain forests for solely woodwork but also infused this with their local cuisine as well.
The Japanese magnolia tree grows abundantly in the mountainous areas of the Gifu prefecture and is not widely found throughout Japan. Collected in the autumn it has a delicate fragrance and is used in cooking as a layer for flavour when grilling meat or wrapped around mochi and sushi.
Hida Beef on top of a Houba Leaf
Local Sake
akayama’s location in the Japan Alps makes it ideal for sake production and at its peak as a castle town, there were more than 60 sake breweries in Takayama.
The rice produced in Takayama is called “Hida-Homare” rice and is said to have the
five taste elements of sweetness, spiciness, sourness, astringency, and bitterness.
Today, only 7 sake breweries still remain in the old town district and are hundreds of years old.
However, the most famous event and one of the country’s most beloved festivals is the Takayama Festival.
Takayama Festival
he Takayama Festival is held twice a year to celebrate spring and autumn and is ranked as one of Japan’s three most beautiful festivals making it on UNESCO’s Intangible Heritage List.
During each festival, the giant yatai floats are pulled through the streets and you can see Karakuri puppet doll performances and a Mikoshi Procession. It is said the
mikoshi shrine carriage contains the celebrated shrine’s deity and only leaves the shrine for the festival. There is also an evening festival for night festivities.
Seeing the festival floats during the lavish parade is a truly spectacular sight and each yatai float displays the wealth and skills of the area it comes from in the Takayama area.
Spring Takayama Festival
he spring festival is held in the southern part of Takyama’s Old Township on April 14 – 15.
It is sometimes called Sanno Festival as it is celebrated around the
Hie Shrine also known as “Sanno-sama.” The shrine is dedicated to family safety.
The spring festival is to pray for a good harvest and the coming of spring.
he autumn festival is celebrated at the northern end of Takayama’s Old Township on October 9-10 and is also known by another name, Hachiman Festival, as it is celebrated around Hachiman Shrine.
The shrine’s god, Hachiman, is the divinity of archery and war but is also worshiped
for good agriculture and fishing.
The autumn festival is celebrated as an extravagant way to show thanks for the year’s harvest.
or an affordable and comfortable stay in Takayama, we recommend K’s House Takayama.
It is a hostel-style accommodation with simple furnishings in the rooms and amenities such as laundry service, shared kitchenette, and bike rental available.
What surprised us was the very comfy furnishings in the common room areas styled
in a traditional Japanese aesthetic that you can enjoy during your stay.
It’s a great place to stay whether you are the kind of traveller who wants the freedom to do things at your own pace, or get friendly with the locals and chat with the friendly hotel staff and other fellow travellers.
Take the JR Hokuriku Shinkansen from Tokyo to Toyama and then at Toyama Station take the JR Hida limited express train to Takayama.
The journey from Tokyo to Toyama by bullet train will take 4-5 hours and costs ¥15,500 one way. From Toyama to Takayama it will take a further 1 hour and 40 minutes and costs ¥3,420.
By Bullet Train from Tokyo via Nagoya
Take the JR Tokaido Shinkansen from Tokyo Station to Nagoya Station and transfer to the JR Hida limited express train to Takayama.
The bullet train ride takes 1 hour and 40 minutes and costs ¥11,090 and the limited express train will take 2 and a half hours and costs ¥6,140.
By Highway Bus from Tokyo
From Shinjuku’s largest bus terminal called “Busta Shinjuku” take the highway bus operated by Keio and Nohi Bus directly to Hida-Takayama.
If you take a plane, you have the option of two airports:
Via Toyama airport
You will need to start at Toyama Airport and take a Toyama Airport limousine bus to Toyama Eki Mae. From Toyama Eki Mae bus stop, walk to Toyama Station and take the JR Hida limited express train to Takayama.
The whole bus and train journey will take roughly 2 hours and 40 minutes and costs roughly ¥4,000.
Via Matsumoto airport
You will need to start at Matsumoto Airport and take the Matsumoto Airport limousine bus to Matsumoto Bus Terminal.
From Matsumoto Bus Terminal bus stop you will need to take an express highway bus to Takayama Nohi Bus Center run by ALPICO GROUP. You can book online the express bus from Matsumoto to Takayama in English, too.
By car
You can easily drive from Tokyo to Takayama which will take 4.5 – 5 hours or you can hire a car at Toyama Airport like we did and it will only take 1 hour and 40 minutes. We rented our car via Nippon Rental.
Known for its local cuisine, a trip to Takayama just wouldn’t be complete without sampling much of the delicious food that is on offer!
Rich in traditional restaurants, copious street food vendors and uniquely local cuisine that spans centuries of historical development, food is central to Takayama and a point of pride for its locals.
Read on for the best local foods Takayama has to offer:
#1 Hida Beef
When it comes to Wagyu (Japanese Beef), the first thing that pops into your mind is the notoriously famous Kobe Beef. But what if I told you there was another, juicier kind of beef to rival Kobe’s undisputed reputation?
Hida Beef is the Gifu Prefecture’s answer to deliciously juicy, mouth watering beef. But you might be wondering, how does Hida and it’s internationally famous cousin, Kobe beef, differ?
Hida beef originates from the mountainous north of the Gifu Prefecture in central Japan. To give Hida beef its signature taste, black haired Japanese cattle are fattened by an accredited producer for at least 14 months. To be called “Hida Beef” the beef must receive a quality grade of 3, 4 or 5 from the Japan Meat Grading Association. This, combined with the clean spring water from the central Japanese alps contributes to the quality of Hida Beef.
As a result, Hida beef has a larger amount of shimofuri (fat marbling) than Kobe beef, making it juicer and more tender, providing a true melt-in-mouth delight for your taste buds. In contrast, Kobe beef aims for a balance between akami (red leaner meat) and Shimofuri (fat marbling).
There are many ways to enjoy hida beef in Takayama but the two most popular are Yakiniku (Japanese BBQ) and as Hida Beef Nigiri.
Where to Eat Yakiniku Hida Beef: Suzuya
Located in a traditional house in Takayama old town, Suzuya Restaurant has been making Takayama local cuisine since 1961. Staff are really friendly and can speak English which is a bonus.
We ordered the Amiyaki Teisyoku, which was a set meal of high grade hida beef that came with rice and soup. The beef is cooked in front of you on your own personal charcoal BBQ.
Amiyaki Teisyoku: ¥3850
Where to Eat Hida Beef Nigiri: Sakaguchiya
With an impressive history, Sakaguchiya Restaurant was originally an inn that first opened its doors in 1907. Renowned in the area, many high prfile guests stayed there including the brothers of Emperor Heisei. In the mid Showa period, the inn opened a small sweets shop at the front of the building which was very popular among travelers in the Takayama area. It wasn’t until 1983, that the owners reinvented the inn as a restaurant and opened Sakaguchiya, selling local cuisine using local ingredients.
Pioneering the idea for the Hida Beef Nigiri, Sakauchiya serves their nigiri on a giant senbei (rice cracker) making it the ideal street food as you journey through Takayama old town. You can order your Hida Beef Nigiri cooked as you like (rare, medium rare or well done) and then eat the rice cracker after! A convenient and a zero waste solution.
Depending on how much you want to spend, you can also order different hida beef grades:
We tried both the Hida Gyu and the Premium hida beef sushi and we say go for the premium, where you’ll really get a sense of how tender and delicious hida beef can be. Don’t bother with the Hida Gyu.
#2 Houba Miso
A regional dish of the Gifu Prefecture, Houba miso involves cooking sweet miso with onions and other veggies such as shiitake mushrooms, on a houba (Japanese magnolia leaf) and cooked over a charcoal fire.
With its origins as a humble dish eaten by farmers during winter, houba miso was traditionally eaten as an accompaniment with rice due to the lack of food available during the colder months.
In more modern times, houba miso is most famously cooked and served with Hida Beef and is a definite must-try dish in Takayama – it is absolutely divine!
Where to Eat Houba Miso: Hidatakayama Kyoya
While we also tried Houba Miso at Suzuya Restaurant, the one at Hidatakayama Kyoya was a clear winner! Their houba miso was absolutely delicious and the perfect balance between sweet and salty. A definite must-try!
The restaurant is located in a restored Japanese country house that features traditional mid-19th century architecture, including exposed ceiling beams, tatami flooring and wooden lattice partitions. For more, read our full Hidatakayama Kyoya review.
Houba Miso Set Meal: ¥2000
#3 Handmade Soba Noodles
While soba is a Japanese noodle dish available all around Japan, what makes the soba at Takayama unique is that the area boasts the perfect climate conditions for producing top quality soba noodles.
With Takayama’s location being among the Japanese central alps, the cold temperatures and fresh spring waters from the surrounding mountains, makes it the perfect climate for producing it’s highly acclaimed soba noodles.
When ordering soba noodles from Takayama, we recommend you go for the dishes that also highlight the area’s local food, such as wild mountain veggies, hida beef or amago (mountain trout, local to the Gifu Prefecture).
Sansai Zaru Soba: ¥1350
Where to Eat Handmade Soba Noodles: Sumikyu
This restaurant caught our eye because of its status as a Michelin 2019 recommended restaurant in Takayama. Sumikyu have been hand making their soba for 4 generations! Soba noodles are prepared fresh daily and the restaurant closes as soon as the day’s soba is sold out! So get in quick. Between us, we tried both hot and cold soba.
The Sansai Zaru Soba, is a Michelin recommended dish at Sumikyu and was definitely a beautiful dish to behold.
Served cold, the soba noodles are presented on a large magnolia leaf and topped with a variety of traditional mountain vegetables local to Takayama and the Gifu Prefecture: fern, a variety of mushrooms & fungi, bamboo, greens, radish puree and a raw quail egg. To eat, mix together and then dip into the accompanying dashi sauce.
The Amago Soba, was also a delicious standout and featured a whole amago fish which was very sweet, wild mountain mushrooms and soba noodles in a hot and flavourful broth. Delish!
Amago Soba: ¥1450
#4 Mitarashi Dango & Gohei Mochi
Popular all over Japan, Mitarashi Dango is a sweet street food made by skewering round mochi on a stick and coating it in a sweet sesame sauce. Takayama however, serves its mitarashi dango differently.
In Takayama, Mitarashi dango is a savoury snack. Instead, the mochi is glazed with a savoury soy sauce and grilled over a hot fire. It is thought that this savoury version of dango is one of the very first preserved foods eaten in Japan, dating as far back as the Heinan period (10th century).
The second snack food, Gohei Mochi, is a very old and traditional Japanese snack, local to the Gifu prefecture. It is high calorie and rich, consisting of a pounded lump of white rice, skewered on a stick, dipped in a sweet walnut miso paste and grilled over an open fire. In Japan’s more historical times, Miso provided local farmers and people with a great source of warmth, comfort and important nutrients during Takayama’s long winters.
Where to Eat Gohei Mochi & Mitarashi Dango: Akebonya
Located in takayama old town, Akebonya sells both mitarashi dango and gohei mochi – we got one of each. If you have a chance, it’s a good idea to try mitarashi dango and gohei mochi
from a few different places as each shop has a rceipe for the sauce. The great thing about Akebonya is that they sell the sauce separately which you can also buy!
#5 Takayama Ramen
As you may have expected by now, even the ramen at Takayama is different!
Known by the locals as Chuka Soba for its thin and curly noodles similar to those used in Chinese cuisine, Takayama Ramen also differs in taste from traditional Japanese ramen as its soup base is made from bonito flakes and soy sauce. The dish is typically topped off with pork fillet, sprouts and fermented bamboo shoots. While there are plenty of places to eat Takayama ramen in Takayama, it’s important to know that each restaurant’s ramen tastes a little different, with owners adding their own spin to broths.
For the taste of tradition, try Nakatsubo. As the city’s oldest ramen shop, Nakatsubo is known for selling Takayama’s best Takayama Ramen. It’s both traditional and simple.
Other notable mentions include Mametengu Honten which is a family business that has been running for just over 70 years!
#6 Hida Gyuu Ootama Yaki
While on most Takayama food guides, you’ll find “hida gyuuman” listed we invite you to also try this fusion-esque alternative!
As one of the more unique street food’s in the area, the best way to describe hida gyuu ootama yaki is that it’s like a giant takoyaki with a mammoth filling. Inside, you’ll find hida beef, small prawns, a quail egg, sprouts and green onion.
Where to Hida Gyuu Ootama Yaki: 雑貨屋 木の実 (Zakka-ya Konomi)
We believe (but please correct us if we are wrong) that this is the only place that sells hida gyuu ootama yaki. It is by no means a ‘traditional’ food, but rather utilities Takayama’s local foods (such as hida beef) to create a unique and modern street food.
This is the shop’s original recipe so if you see it, be sure to try it!
n the middle of the Japanese countryside, a tiny Shinto Shrine stands solitary among the rice fields. While unremarkable itself, it has known to attract over 3,000 people daily for its spectacular pond.
Travelling to the middle of nowhere to see a pond might seem a bit over the top, but this pond is truly spectacular – we mean it. It might just be the most picturesque pond you will ever see. No need for visual effects or Instagram filters, Monet’s Pond is naturally stunning, bearing a real-life resemblance to Monet’s impressionist series ‘Water Lilies.’
Located in Seki City, Gifu Prefecture, Monet’s Pond is largely unexplored and unknown – at least to the West.
With its clear blue spring water, colourful water lilies, striking koi fish and the changing colours of the Japanese maples bordering the water’s edge, Monet’s Pond will leave you captivated.
Nemichi Shrine
onet’s Pond was created as a beautiful addition to Nemichi Shrine for the locals to enjoy.
In every village, town or district in Japan, you will likely find a Shinto shrine dedicated to the local gods or “kami”. For the Japanese, shrines are a sacred and spiritual space and are even separated from the physical world with the use of torii gates and shimenawa ropes.
By stepping beyond the gates you enter the infinite world of the kami.
Unlike western religions, which are traditionally observed on a weekly basis, the Japanese visit shrines during festivals or sporadically, usually during times when they wish to seek good favour from the local kami for a positive outcome on an exam, for a sports team, or operation.
Most notably about shrines, is that they are often located among beautifully pristine landscapes. Shrines in Japan have the most beautiful maple trees, ponds and gardens, emphasising their connection to the natural world and creating an intensely calm and spiritual atmosphere.
Torii gates with shimenawa ropes
Chōzubachi – used by worshippers to wash their hands and mouth to purify themselves before entering the shrine.
History Of Monet’s Pond
here are quite a few handwritten signs at the Monet’s Pond Site that tell the history and creation of Monet’s Pond – unfortunately for foreigners, most are in Japanese, so we’ve combined all the information into a handy translation below.
The crystal clear water of Monet’s Pond comes from the natural spring water of Mount Koga. Made from volcanic rock called rhyolite, the water is well filtered and therefore lacks nutrients for microbes to form. The lack of microbes results in amazing water clarity that makes the bold colours of the koi and surrounding florals particularly striking against the clear blue water. The fine quartz sand that covers the base of the pond gives the water its beautiful blue hue. The water’s colour is also known to change depending on the direction and strength of the light.
Because of the clarity, the pond often looks more shallow than it actually is, reaching a depth of 80cm.
What some may not realise is that this pond began its days as a weedy, overgrown and quite frankly, smelly reserve of water. Its sole purpose? An irrigation reservoir for the surrounding rice fields.
Originally known as Namonaki Pond (The pond without a name), it wasn’t until the 1990’s that the owner of the neighbouring Itadori Flower Park, along with local residents, decided to transform the reservoir into a beautiful pond. After clearing the site and removing all the weeds, they planted water lilies and donated colourful koi to bring the pond to life – a true ugly duckling to swan transformation moment!
How Namonaki Pond Became Known As Monet’s Pond
or some time after its transformation, Namonaki Pond remained largely unknown to tourists until the summer of 2015 where photos of the pond were uploaded to various social media sites in Japan. The spectacular beauty of the pond was an instant viral sensation, and with its
pristine blue water, flowering water lilies and stunningly vibrant koi, people instantly compared it to Monet’s masterpieces. It looked almost too beautiful to be real! This comparison stuck and while locals still refer to the pond as Namonaki Pond, it is now recognised across the world as Monet’s Pond.
Is This The Real Monet’s Pond?
hort answer, no it isn’t. In fact, this pond wasn’t built in any way, shape or form with the intention to resemble artworks from the famous impressionist painter.
Claude Monet was one of the founding forefathers of French impressionist painting – a radical movement that violated the rules of academic painting. Where academic painting put preferences on lines, contour, controlled studios and lighting, impressionists valued free brushstrokes and capturing moments in time – think the transient effects of sunlight and candid portraits by painting outdoors ‘en plein air.’
This may also explain why this natural pond in the middle of nowhere in the Gifu Prefecture, unintentionally resembles one of Monet’s most famous artworks.
The artworks in question are the series Monet is most well known for – his iconic Water Lilies series. It is in his home garden in Giverny where you’ll find the real ‘Monet’s Pond’ and the inspiration behind his paintings. Built with a Japanese aesthetic in mind, Monet’s Pond in Giverny features a Japanese-styled bridge that runs across a beautiful pond filled with floating water lilies. With these similar features, it is a unique coincidence that Namonaki Pond bears such a resemblance to the inspiration behind Monet’s paintings.
Seasonality – When To Visit Monet’s Pond
e recommend that whenever you visit Monet’s Pond, you visit in the morning not only to avoid the crowds, but to also get the best lighting for your photos.
Surprisingly, unlike other areas in Japan, Japanese tourists started arriving at the area ver early, especially for the Japanese. We arrived around 8am and I would say people started arriving around 8:30AM.
The pond’s water changes colour according to the sunlight. In direct sunlight, the water appears more green/yellow, but with indirect sunlight, you’ll get the vibrant blue tones which I believe creates a more magical atmosphere for photos.
The pond is fee to visit year round, and there are no opening hours.
Autumn
Winter
Spring
Summer
Changing colours of the water lily leaves
Do’s And Don’ts
How To Get To Monet’s Pond
By Car
Monet’s Pond is actually located in the middle of nowhere and by far, the best way to visit is by car. From where ever your starting point is, simply navigate to Monet’s Pond using the Google Map we have provided below. For us, the small road leading up to the pond was closed and as a result, we couldn’t access the Shrine carpark or the carpark of Itadori Flower Park.
Luckily for us, there was a small parking station not too far away which was free and had plenty of parking available! We have also marked this on the map below.
By Public Transport
The three closest stations with buses to Monet’s Pond are JR Gifu Station, Seki Station or Mino-Shi Station.
GoGifu have provided detailed transportation instructions as well as timetables. We’ve copied them below for convenience:
The three different bus routes are as follows:
1.) JR Gifu Station (Gifu Bus [Gifu Itadori Line・Bus Stop 12], around 70 min, 660 yen) >> Horado Kiwi Plaza >> Ajisai-en Mae
2.) Seki Station’s Seki City Terminal (Gifu Bus [Seki Itadori line], around 60 min, 300 yen) >> Horado Kiwa Plaza >> Ajisai-en Mae
3.) Mino-shi Station (Gifu Bus [Makidani Line], around 35 min, 300 yen) >> Horado Kiwi Plaza >> Ajisai-en Mae
In all routes, when you reach the Horado Kiwi Plaza, you take the free Itadori Fureai Bus to Ajisai-en Mae. It only takes around 15mins. From the bus stop it’s just a short walk to the pond and shrine.
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