Hida Kotte Ushi

82 Kamisannomachi, Takayama, Gifu 506-0846, Japan

Takayama

Open

Visit Website +81 577-35-7333

Cuisines

Japanese

Influencer Reviews1

Mark Wiens

11/30/2025

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About

Hida Kotte Ushi is a sushi spot in Takayama specializing in Hida Wagyu beef sushi. Known for its premium cuts and creative presentations, the restaurant offers both seared and raw beef sushi, often finished with a blowtorch for added flavor. The focus is on showcasing the unique marbling and buttery texture of Hida beef, a regional delicacy.

The Visit

At Hida Kotte Ushi, the reviewer began their Takayama beef journey with a variety of Hida Wagyu beef sushi. The experience highlighted the melt-in-your-mouth texture and rich marbling of the beef, especially in the premium sushi set. The use of a blowtorch to sear the beef added a smoky depth, while the creative presentation—serving sushi on a shrimp cracker—set the tone for a day of indulgence. Each bite was described as flavorful and memorable.

What They Ate

Normal Hida beef sushi with salt

Hida beef sushi with lightly grilled steak slices and egg yolk

Premium Hida beef sushi with wasabi (less grilled, more raw)

Shrimp cracker plate

Quotes

"(Shrimp cracker plate) And the great thing about this is you can eat the plate. It's a shrimp cracker."

"(Hida Beef Sushi) The premium melts in your mouth. The buttery texture. That one has some wasabi on it too."

"Oh that beef, you can see it's melting like butter already in the hot sun. It's glistening and shining."

"It was all good. But the premium one, it really is premium for a reason. That is the real deal."

Our Reflection

The visit to Hida Kotte Ushi set a high bar for the day’s beef adventure. Each piece of sushi was a study in texture and flavor, from the sticky rice to the marbled beef that seemed to dissolve on the tongue. The blowtorch technique added a smoky aroma, while the premium cut, with its raw, buttery richness, stood out as a true highlight. The playful touch of serving sushi on a shrimp cracker added both novelty and crunch, making the experience memorable and immersive. This opening stop captured the essence of Takayama’s reverence for Hida beef, blending tradition with creativity and leaving a lasting impression that shaped expectations for the rest of the culinary journey.

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