Takumi Hirano

Located in Gifu City, this remarkable restaurant mixes the produce of the local city with the culinary methods of Kyoto. The genius mind behind Takumi Hirano is none other than the chef-owner, Koji Hirano, who spent his years refining the Kyoto cuisine. Everything from wild vegetables and seafood from the Nagara and Yoshida River to Hida beef and wild meat are presented in the form of kaiseki cuisine. Even though all the flavors of various ingredients are well-loved by the guests, the significant dish of Takumi Hirano is the soba which ends every course meal without fail. Depending on the time of the year, the type of soba changes. Cold and spicy daikon oroshi soba is offered during the hotter summer days while the grated yam soba is served during chilly winter. Chef Hirano himself handmakes the buckwheat noodles from scratch, having mastered the technique about a decade ago. The soba at Takumi Hirano is made of a seamless blend of Fukui and Hokkaido buckwheats, freshly made each morning. Complete with tatami mat flooring that adds a local charm to the restaurant, Takumi Hirano is a perfect dining spot for any time of the year and suitable for any occasion to get your traditional Japanese kaiseki cuisine fix.