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| The most memorable of all~ Grilled kani-miso! |
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| Garden view from main entrance at Nishimuraya Honkan |
| Ine is sometimes referred to "Venice of Japan" but a lot less known and much quieter. |
| Don't be fooled, it gets crowded as soon as it opens. (This is taken before 11:00 am, when I was on my way to Kasuga Shrine) |
| the south entrance |
| Nagoya from Nagoya Castle |
| It was such a cloudy day... can't see much of anything this was my "best" picture of the day |
“Hida-gyu” (Hida Beef) is the specific name given to beef from a black-haired Japanese cattle breed, that has been raised in Gifu Prefecture for at least 14 months. Hida-gyu is required to have been confirmed and certified as Yield Score of Grade A or B by the Hida Beef Brand Promotion Conference, and have a Firmness and Texture Grade of 5, 4 or 3 as graded by the Japan Meat Grading Association.Since Hida beef is cheaper compared to the three major Japanese beef (Matsusaka, Kobe, and Omi), I was able to gobble on this delicious beef 2 dinners in a row plus more. Honestly, I found it just as if not more delicious than Kobe beef. (Probably because I only had a small Kobe beef filet versus plates after plates of premium Hida beef!) I already told myself - my next Japan trip must include Matsusaka!
| This plague is displayed at all designated shops / restaurants serving Hida beef. |