HIDA KISETSURYORI SAKANA

It's expensive, unaffordable for many budgets, but beware, it's honestly justified. Chef Hayao Imai, the Marc Veyrat of Takayama, will concoct an absolutely fantastic menu, based on plants and wild flowers that he picks himself in the mountains, river fish and Hida beef, absolutely divine. The dishes follow one another like a midsummer night's dream, a mixture of flavours, textures and colours. An incredible experience that adapts to each season. You'll come away from this experience happy and delighted.