기프켄노오이시이오사케토오레스토랑 엔소 클라우드

A dish that wraps appetizers, sake snacks, and assorted tofu in a 'komo' woven from straw, simmered in broth. The bubbles in the tofu and the formation of 'su' make it easier for the flavor to penetrate. This is a local dish widely spread from the Mino region to the Furukawa basin. The boiled and salted pickled vegetables from the Hida region are sweet and savory. Adding oil and dried sardines enhances the flavor. Mountain burdock miso pickles are made from roots similar to burdock, such as Mori Azami, which are sun-dried and pickled in miso, originating from the Tono region. Grilled seasoned tofu is flavored and slowly grilled with black sesame. This is a local dish that has been enjoyed in gatherings in the Hida region. Sweet simmered jujube is a dish made by sweetly simmering jujubes harvested in autumn. In the Hida region, many households have jujube trees, and they have been cherished. Pickled red turnips, a representative of Hida pickles, are characterized by being pickled only in salt and undergoing thorough lactic acid fermentation. Seasonal dish is a dish prepared with Gifu vegetables and beloved recipes that change with the seasons. Sweet simmered sweetfish is a dish that has been popular for a long time, using river fish from the Kiso river system centered around the Nagara river. Among them, sweet simmered fish that is first baked and then slowly simmered with coarse sugar and tamari was a feast for special occasions.

A local dish from the Hida region, it involves grilling miso on the leaves of the fallen bokuhaba tree. It is said to have originated in the harsh winter when ingredients would freeze, using the fire of the irori (hearth) with bokuhaba leaves as plates to warm miso and pickles. Please enjoy the grilled miso mixed with shimeji mushrooms and green onions. It pairs well as a snack with sake or as a side dish with rice.

In the Hida region, where the winter cold is severe, the pickled vegetables made in autumn, such as kirizuke and Nakazuke, were a valuable source of nutrition. In mid-winter, frozen pickles are placed on shell plates or magnolia leaves and grilled over an irori (hearth). As spring warms up, overly pickled items are soaked in water, then stir-fried with oil and dried sardines. This is a new local dish that has developed as a part of everyday food consumed in various forms. We serve it hot, grilled with eggs.

If pickled vegetables steak is a daily food, then keichan is a festive feast enjoyed during New Year and Obon. In households that raise chickens, they use chickens that have stopped laying eggs, marinate them in sauce, and grill them. The sauce varies in flavor, such as miso or tamari, depending on the region and household. In our shop, we intentionally do not use ginger or garlic, and we finish it with the rustic flavor of Gujo miso, creating a rich traditional taste.

A side dish from the Hida region made by soaking Nozawa vegetables and old pickled daikon in salt, then simmering them sweetly and savory. Adding oil and dried sardines enhances the flavor. It may also be considered a prototype of pickled vegetable steak.

In an era when fresh seafood was hard to come by, canned fish became an important food as a convenient and nutritious dish during the busy farming season. Canned fish is used in various dishes such as seasoned rice (salty rice), soups, and stews, and it is still quietly loved as a traditional food in various regions.

Silky and melt-in-your-mouth yosen tofu made with traditional artisan techniques.

A regional dish from the Tokai area, centered around Gifu and Nagoya, made by simmering beef tendons and lean meat in miso. It uses tamari miso from the Hida Takayama miso brewery 'Kojiya Shibata Haruji Shoten', resulting in a deep flavor without any off-tastes. Small... 480 yen, Large... 1,050 yen

Generally, when we talk about Imomochi, the ones made from potatoes are famous, but Gifu's Imomochi is made from rice and taro. In regions where taro is harvested, especially in the Tokai area, it has been a staple food consumed since ancient times, and it is said to have been used to save precious glutinous rice. Enjoy its simple and never-boring deliciousness.

A local dish believed to have originated in the mountainous regions of Gifu and Nagano, made by pounding glutinous rice coarsely, skewering it, and grilling it with a glaze of mirin, soy sauce, and miso sauce. At our shop, we use a special sesame miso. One piece.

A local dish widely spread from the Mino region to the Furukawa basin, where tofu is wrapped in a 'komo' woven from straw and simmered in broth. The characteristic feature is the well-absorbed flavor created by the formation of bubbles in the tofu.

A long history since 1953. A premium ham born from the agricultural cooperative project in Okuakihou Village (now Gujo City, Meihou). It adheres to the original manufacturing method and consistently uses only domestically produced pork. The high quality created by this commitment has a strong following of enthusiasts nationwide, making it truly a masterpiece.

Yuzu is hollowed out, filled with walnuts and miso, and aged, then wrapped in washi paper and carefully dried in the cold. This is a precious delicacy that has been painstakingly made in the yuzu mountain areas such as Seki City and Ena City. Our shop uses yuzu from Uenoho in Seki City.

Characterized by a smooth, silky texture and a refreshing mouthfeel. Please enjoy the tofu konjac made using traditional methods, served raw like sashimi.

The whole pickled red turnip, representative of Hida pickles, is characterized by being pickled only with salt and thoroughly fermented with lactic acid.

Pickles that were valued during the harsh winters of the Hida region. Recommended selections from a variety of types and flavors.

A perfect combination. Great as a sake snack.

A type of pickles originating from the Tono region, made by sun-drying roots similar to burdock, such as moriazami, harvested in cool mountainous areas, and then pickled in miso.

The meat quality is finely textured and tender, melting in your mouth, with a rich aroma and flavor that can be enjoyed. It is one of Japan's most renowned brand beef. Please savor the taste nurtured by the rich nature of Gifu Prefecture, known for its beautiful mountains and clear waters, and the passion of excellent producers.

The fragrant and deep flavor of the Paulownia leaf miso combines with the melted fat from Hida beef, creating an even richer taste. The umami of Hida beef and Paulownia leaf miso complement each other, making it a dish that goes well with rice.

This dish is prepared in a low-temperature cooking style that fully utilizes the melt-in-your-mouth tenderness of Hida beef, finished in a Yukke style.

Enjoy the rich flavor of this tender meat, which is possible due to its high-quality texture, wrapped in melted fat.

Cooked slowly on a 50g teppan, preserving the flavor. To your preferred doneness.

High-quality farmed sweetfish raised under thorough management, originating from the clear Nagara River. Thanks to the freshness and meticulous management, you can enjoy it as sashimi and more.

The flesh is firm and has a plump texture. There is no unpleasant smell, and you can enjoy the unique aroma of sweetfish, also known as fragrant fish, with a rich flavor despite its lightness.

A delicacy with the concentrated aroma and rich flavor of the sweetfish.

Ayuruka is made by pickling the innards of sweetfish in salt and aging it for several years. The bitterness and astringency of the liver transform into a refined umami flavor through the aging process, making it a true delicacy for connoisseurs.

The aroma of ayu spreads together with sake.

Grilled and slowly simmered. By taking the time and effort, the natural flavor of the ayu is brought out with a moderate sweetness and spiciness. Among the traditional river fish dishes that have been popular for a long time in the Kiso river system centered around the Nagara River, sweet simmered ayu is a special treat for festive occasions.

The slight bitterness of young sweetfish in its entirety. Small... 500 yen, Large... 1,050 yen

Originating from the natural monument Gifu chicken, the specially quality-controlled Okumino ancient chicken is characterized by its pleasant texture that differs from toughness and its rich flavor. Please enjoy it along with the rare highland pepper aroma that can only be cultivated in the Okuhida hot spring area.

The meat of Okumino Ancient Chicken, which is not tough, pairs well with Keichan Yaki and has an exceptional flavor. Unlike regular Keichan Yaki, it is grilled at the table. Please enjoy it hot.

Seiryubi Dori meets the standards for special breeding chickens and is a brand chicken (different from local chickens). It is carefully raised by designated farmers who are particular about thorough hygiene management, creating an environment close to nature, and the feed. It is a carefully selected chicken from Gifu, managed and processed by a company based on the Gifu Agricultural Cooperative, and is named only for young chickens. Enjoy the tempura with no odor, a satisfying texture, and a refreshing taste. Small... 620 yen, Large... 1,080 yen

Generously served with rice.

A traditional Japanese health food. Various benefits such as antioxidant effects and improvement of blood sugar levels have been confirmed. Our store sources directly from farmers in Mino Mizunami City. Please enjoy the rich flavor and stickiness that differ from conventional cultivated varieties like nagaimo.

You can enjoy the natural yam as it is, grated without being stretched with broth. To appreciate the inherent strength and aroma of the natural yam, it is served with soy sauce and wasabi.

Grated natural yam mixed with vinegar and shaped into dumplings.

Quickly fried grated natural yam. A delightful dish with a fun texture difference.

Natural yam and barley rice. While preserving the flavor and stickiness of the natural yam, it is carefully grated with plenty of broth. The best tip for delicious eating is to slurp it loudly.

Using tamari miso from the miso brewery 'Kojiya Shibata Haruji Shoten' in Hida Takayama, we slowly simmered Gifu ingredients in a rich and deep miso-based oden broth. The combination of the oden broth and the umami of the ingredients results in a more profound flavor.

Please choose 3 types of ingredients as you like.

Please see the attached document.

Large serving 200 yen extra

Assorted tempura, Sarasa salmon sashimi, Takumoji and Komo tofu, Natural yam tororo soup, Meshi dorobou pickles, Hida miso soup, Gifu prefecture produced Hatsushimo (white rice or barley rice) each

Natural yam fried variations, patterned salmon sashimi, natural yam vinegared dish, natural yam tororo soup, rice with dorobou pickles, Hida miso soup, Gifu Prefecture produced hatsushimo (white rice or barley rice) each

Sweetly simmered sweetfish, beef tendon stew, takumoji and komotofu, Gifu local side dishes, natural yam tororo soup, rice, dorobou pickles, Hida miso soup, Gifu prefecture produced hatsushimo (white rice or barley rice) each

Grilled Hida beef on a leaf with takumoji, komotofu, natural yam tororo soup, rice, dorobou pickles, Hida miso soup, Gifu prefecture produced hatsushimo (white rice or barley rice) each

Please choose your preferred udon from the following options: - Zaru Udon - Kake Udon - Bukkake Udon - Kamaage Udon You can also choose from the udon listed below. An additional 440 yen will be added to the price of the udon alone.

Natural yam sourced directly from a farmer in Mizunami City, Gifu Prefecture, stretched with a light broth for a refined and easy-to-eat presentation. ・Regular... 920 yen ・Small... 680 yen

Please enjoy it combined with each set meal.

Please choose your seasoning. - Japanese style dashi with grated daikon - Nanban tartar style - Homemade grated ponzu style - Salt lemon - Regular serving 4 pieces... each 950 yen - Large serving 6 pieces... each 1,100 yen - Extra large serving 8 pieces... each 1,250 yen