Cuisine
Warm dishes served warm, cold dishes served cold.
Each dish prepared with heartfelt care.
Named “Yojō Kaiseki Cuisine” to embody the meaning of leaving a lasting impression on the heart.
Hida Region – Gero Onsen’s Specialty: Hida Beef
Known for its fine texture, exceptional tenderness, and beautifully marbled fat that melts in your mouth, Hida Beef offers a rich aroma and deep, satisfying flavor with every bite.
As one of Japan’s top Wagyu brands, Hida Beef has earned its prestigious reputation through generations of careful breeding, the blessings of Hida’s pristine natural environment, and outstanding livestock-raising techniques.
We invite you to savor this celebrated delicacy and experience the taste that defines Hida’s culinary pride.
Hida Beef is defined by three main criteria: it must be of the Japanese Black (Kuroge Washu) breed, raised in Gifu Prefecture for at least 14 months, and graded 3 or higher on the Japan Meat Grading Association’s five-level quality scale.
Only beef that satisfies all of these conditions is officially certified as Hida Beef.
Beef that does not meet the grading requirement but fulfills the other conditions is classified as “Hida Wagyu.” In other words, grades 5–3 qualify as Hida Beef, while grades 2 or 1 are considered Hida Wagyu. The higher the grade, the finer the marbling and the more flavorful the beef.
At the very highest class, the pinkish-red meat contains perfectly balanced marbling, creating a melt-in-your-mouth texture and a subtle sweetness. Its tenderness and umami are often praised as a true work of art.
The award-winning brand rice “Inochi no Ichi,” which has earned first place in numerous competitions across Japan, is renowned for its exceptional quality. Among these, only grains grown in carefully selected areas and meeting strict, unique cultivation standards are sold under the name “Gin no Mikazuki” .
This rice is distinguished by its grains, about 1.5 times larger than Koshihikari.
With a higher moisture content, it cooks up delightfully plump and chewy, offering a pleasant stickiness.
Even after cooling, it stays tender, allowing its natural sweetness to stand out even more.
The name “Gin no Mikazuki” (Silver Crescent) carries a deep meaning. The word “Gin” (silver) evokes the image of pure, beautiful white rice, polished to perfection and gleaming like metal. The character “朏” (mikazuki) combines the elements for “moon” and “to appear,” signifying the very first glimpse of a crescent moon breaking through the night sky.
One of the distinctive features of Gin no Mikazuki rice is its large grains, each marked by a delicate white line running through it—resembling a slender crescent moon. Inspired by this image, the name was chosen to honor its unique beauty.
Just like the first crescent moon rising above the majestic mountains of Hida, this rice—born from the rich earth of Hida—represents a fresh beginning. Gin no Mikazuki is a taste of nature’s life force, found only here and nowhere else.
We offer a wide selection of wines, including the coveted Grand Vin—meaning “great wine”—as well as Suihouen's original local sake and shochu. View our menu below.
We offer exquisite dashimaki tamago made with fresh eggs laid that morning in Gero. We also provide hoba miso paste to enjoy with your rice.
For breakfast, we serve freshly cooked Gifu Prefecture rice, “Hatsushimo.”
It has a satisfying texture and tastes delicious year-round.
Hatsusimo's defining characteristic is its remarkably stable quality and taste throughout the year, with minimal decline in flavor even after the rainy season.
It's a large-grain, late-maturing variety, named for being carefully cultivated until the first frost.
Its appearance and satisfying texture are superb, and its exceptional taste is widely acclaimed.
Savor Japanese and Italian-inspired cuisine featuring Hida beef as the main dish in a tranquil setting.
Available for lunch and dinner.
At Steak “Kangetsu,” as a Hida Beef provider, we offer carefully selected cuts to ensure our guests' satisfaction.
To enhance the flavor of this Hida Beef, we provide both an iron griddle cooked by our chef and a lava plate that uses far-infrared effects to achieve a more delicious sear.
We invite you to savor the finest Hida Beef at Kangetsu.
Lunch Time / 11:00 AM – 2:00 PM
Hida Beef Lunch CourseDinner course menus are also available. (Reservations required)
Dinner Time / 5:30 PM – 9:30 PM
Mikazuki Course