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Setting and Atmosphere
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Food
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Service
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Value for Money
Overall Summary
The happiest restaurant in Takayama
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.
The Details
24, Hanakawamachi, Takayama-shi, Gifu, 506-0015, Japan
+81-577-32-2484
Mon – Sun:
Lunch: 11AM – 2PM (Last Order)
Dinner: 5PM – 8PM (Last Order)
Deals For Our Readers
- Enjoy a special food and sake factory tour in Takayama
- Discover all there is to learn about Takayama’s famous Hida Folk Village
PLACES TO STAY
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Read More About Japan
- Looking for a rustic getaway in a traditional Edo period town? Check out our Takayama Travel Guide!
- Dine at one of the best hida beef restaurants in Takayama: Hidatakayama Kyoya
- Know the must best local grub to eat with our food guide to Takayama