Kaika Tei (開化亭) Gifu

Today, I visited Kaika Tei in Gifu City.Founded in 1978, this renowned restaurant is known as a pioneer of innovative Chinese cuisine, having redefined the concept of Chinese food under the guidance of Chef Hironori Furuta, who is self-taught. Currently, the founder's eldest son continues this legacy in the kitchen, captivating visitors with exquisite dishes that blend Japanese and French sensibilities.I arrived at 11:30 AM as per my reservation. Unfortunately, it was raining, so I drove there. While there is no dedicated parking, there are plenty of coin parking options nearby, making it easy to find a spot.As soon as the restaurant opened, I was shown to a counter seat at the back of the first floor. The restaurant was bustling, nearly full with reserved customers.I had pre-ordered the "7-Dish Course (JPY 6,050)."First, I ordered a non-alcoholic drink to quench my thirst while waiting for the dishes to arrive.【Today's Course Menu】- Fried Gyoza with Sea Urchin and Scallops- Three Types of Appetizers (Salmon, Abalone, Char Siu, Century Egg, etc.)- Chicken, Winter Melon, Tomato, and Kinugasa Mushroom Shantang Soup- Chinese Pie with Shrimp and Edamame in Chili Sauce- Salt Stir-fried Sea Bass, Squid, Potatoes, and Green Papaya- Hida Pork and Cantonese Cabbage Stir-fried with Shaoxing Wine- Fried Rice- Dessert (Almond Tofu, Oolong Tea Sorbet)With the chef's calls from the back of the kitchen, the staff efficiently and politely served each dish with excellent timing and detailed explanations.Every dish showcased meticulous craftsmanship, but I was particularly impressed by the delightful texture of the Kinugasa mushrooms in the soup, the tender sea bass and squid achieved through perfect cooking, and the succulent flavor of the shrimp. However, the most remarkable dish was the fried rice.Its moist texture and deep umami flavor were overwhelmingly delicious, leaving me speechless. This is truly an exceptional dish.Enjoying exquisite Chinese cuisine in a refined setting was a blissful experience. I thoroughly enjoyed my meal.Next time, I definitely want to try the signature dish, "Dan Dan Noodles."It was a great meal. Less

I believe this is quite an excellent course.Fried Gyoza: The combination of "Scallop and Sea Urchin with Butter Sauce" is quite luxurious. The aroma of the fried skin, the seafood, and the richness of the butter all come together in a strong amuse-bouche.Assorted Appetizers: Edamame tofu, century egg, beef shank, homemade chashu, jasmine tea smoked salmon, abalone braised in Shaoxing wine, and jellyfish. Instead of just presenting high-end ingredients, the variety in texture and aroma is well-executed.Chicken, Winter Melon, Kinugasa Mushrooms, and Tomato Shantang Soup: The large pieces of ingredients allow each flavor to shine through.Shrimp and Edamame Chinese Pie: This is really good. The pie is filled with shrimp! The chili sauce has a nice thickness that clings to the pie, making it a perfect match. The aftertaste is delightful.Sea Bass, Scallop, Green Papaya, and Potato: After the previous dishes with chili sauce and Shaoxing wine, this dish provides a lighter contrast, allowing the course to breathe.Hida Pork and Cantonese Cabbage: So tender. The Shaoxing wine braising not only enhances the aroma but also the tenderness of the meat.Fried Rice or Dan Dan Noodles: It's nice to have a choice for the finale. After such a series of dishes, returning to the classic Chinese flavors provides a comforting sense of familiarity.The sorbet is made from oolong tea, yet it surprises with a floral aroma and fermentation notes reminiscent of black tea. The almond tofu is also delicious.Without using unusual ingredients, the course incorporates accents like green papaya and Cantonese cabbage. Each dish seems designed to vary in texture, aroma, temperature, and intensity, ensuring that it remains engaging until the end.By the way, I selected Alishan Jin Xuan tea for my drink, which offers a pleasant umami flavor and aroma. Less

I made a reservation for a lunch course at the renowned Sichuan restaurant "Kaika Tei" in Gifu City. Founded by Chef Furuta in 1978, it is now run by the second generation, Chef Takahiro Furuta. The restaurant has been awarded one Michelin star in the 2019 special edition of the Aichi, Gifu, and Mie guide, and it holds a Tabelog BRONZE rating, as well as being listed among Japan's top 100 restaurants.I had a reservation for 11:30, but I arrived a bit early and waited outside for a short while before entering and taking a seat at the counter. The counter seating allows you to watch the chef at work, which is a nice touch.I was handed the drink menu and decided to play it safe by ordering iced oolong tea.The lunch menu was as follows:Please forgive me for not remembering everything clearly after hearing the explanations.- Appetizer: Fried gyoza with sea urchin and scallops in butter sauce… The scallops were large and flavorful, and the taste was outstanding.- Assorted appetizers: Salmon, abalone, jellyfish, century egg, and two types of meat… The abalone was seasoned perfectly and incredibly delicious.- Soup: Winter melon, chicken, Kinugasa mushrooms, and tomato in clear broth… Each ingredient was delicious, and the broth was superb.- Seasonal spring rolls: Shrimp and edamame spring rolls with chili sauce… The shrimp were plump, and the edamame added a nice touch, making it exquisite.- Seafood dish: Salt stir-fried sea bass, cuttlefish, potatoes, and green papaya… I’m not usually a fan of cuttlefish, but this one was quite tasty. Even better, the sea bass had a crispy skin and was exceptional.- Meat dish: Hida beef and Cantonese cabbage braised in Shaoxing wine… The pairing of Cantonese cabbage and Hida beef was excellent. The Hida beef, braised in Shaoxing wine, was of top-notch quality.- Choice of Dan Dan noodles or fried rice: I chose fried rice… Surprisingly, it wasn’t too dry; it was slightly moist, which I really enjoyed.- Dessert: Frozen oolong tea sorbet and almond tofu… I was so eager to eat the frozen oolong tea sorbet that I forgot to take a picture. It was very delicious, and the almond tofu was consistently tasty.Everything was delicious, but the most impressive dishes were definitely the sea bass and Hida beef. I am grateful for the wonderful time and delicious food. Less

A legendary restaurant in Gifu that I've been curious about for a while! Here, you can enjoy unique Chinese dishes that you won't find anywhere else, even for lunch.□ Restaurant Overview I made a reservation about half a month ago for my visit. You might be able to walk in on the day if there are just a few people. The first floor has counter seating, while the second floor has table seating.□ Customer Demographics There were many solo diners and couples. The gender ratio seemed to be about even.□ Payment Methods Credit Card Barcode Payment Cash□ Orders Iced Jasmine Tea JPY 550 Lunch Course JPY 6050- Uni and Scallop Fried Gyoza Fried gyoza with a butter sauce. At first, the butter flavor is strong, but gradually the uni starts to shine through. The plump scallops are also delicious.- Assorted Appetizers (3 types) Char Siu Century Egg and Edamame Tofu Jellyfish Abalone The Char Siu is rich in flavor. The edamame tofu is chewy and has a strong taste.- Chicken, Winter Melon, and Shimeji Mushroom Shantang Soup A soup with a pleasant texture from the shimeji mushrooms. Despite its clear appearance, it has depth and sweetness, with a hint of acidity from the tomatoes, making it a refined soup.- Chinese Pie with Shrimp and Edamame, served with Chili Sauce A crispy, freshly fried pie filled with bouncy shrimp and edamame. The sweetness of the chili sauce adds a perfect depth of flavor.- Salt Stir-fried Sea Bass, Cuttlefish, Potatoes, and Green Papaya The fried sea bass is fluffy and delicious on its own. The cuttlefish is surprisingly tender—what a surprise! The simple seasoning allows the natural flavors of the ingredients to shine.- Hida Pork and Cantonese Cabbage Braised in Shaoxing Wine The Hida pork belly is so tender that it offers no resistance when you use your chopsticks. Braised in Shaoxing wine, it has a deeply flavorful taste.- Dan Dan Noodles This is a classic take on Dan Dan noodles from a Chinese restaurant, using a clear broth instead of the typical creamy sesame base. The ultra-thin curly noodles pair perfectly!- Frozen Oolong Tea Sorbet / Almond Tofu The sorbet has a rich flavor that clearly showcases the bitterness of the oolong tea. The almond tofu is melt-in-your-mouth soft, with a strong almond flavor.Recommended for: ✅ Those who want to enjoy Chinese cuisine in Gifu City ✅ Those looking for creative Chinese dishes *Please be sure to check the restaurant's website or social media for information before your visit. *Menu items may have changed. Less

■ Fried Gyoza with Scallops and Sea Urchin 4.0■ Chilled Rice Vermicelli with Fruit Tomatoes 3.8■ Chinese Pie with Shrimp and Edamame 3.8■ Stir-fried Salted Managatsuo, Squid, Green Papaya, and Potatoes 4.0■ Shark Fin Steak with Superior Broth and Coastal Vegetables 4.0■ Steamed Buns with Abalone Liver, Oyster, and Edamame Cream 5.0■ Hida Pork Stewed with Cantonese Napa Cabbage and Shaoxing Wine 4.0■ Frozen Dong Ding Oolong Tea Ice Cream 4.0■ Almond Tofu 4.0■ 5-Year Aged Shaoxing Wine 4.0 Less

Kaika Tei is a renowned Sichuan restaurant located in Gifu City. Established in 1978, it has long been a leader in Chinese cuisine in Gifu. Unlike typical local Chinese eateries, it offers meticulously crafted dishes that highlight the careful handling of ingredients, the use of spices, and precise cooking techniques.I ordered the JPY 5,500 lunch course. Although it is a high-end restaurant, the lunch menu is extensive and attracts many local customers. The atmosphere is relaxed, giving a sense of being rooted in the community, which is quite appealing.As the opening time of 11:30 approached, a crowd began to gather, so I recommend arriving about 15 minutes early to ensure a spot.■Uni and Scallop Butter Gyoza ◎+Taking a bite, the umami of the uni and scallop bursts forth. Although butter is used, it does not overpower; instead, it subtly supports the sweetness and richness of the seafood. This balance is excellent. Despite being a small dish, it raises expectations right from the start of the course.■Assorted Appetizers ◎+- Edamame Tofu with Sesame Sauce and Bell Peppers The edamame has a gentle aroma, giving a hint of Gifu's local flavor. The tofu itself has a mild taste, but the sesame sauce is quite rich, delivering a strong kick afterward. The contrast is intriguing.- Century Egg The unique flavor of the century egg is quite mild. It has richness yet remains elegant, making it relatively easy to eat even for those who might not usually enjoy it.- Roast Pork and Braised Beef Shank ◎+Both have a stable flavor profile. The beef shank, in particular, has a fragrant aroma reminiscent of star anise that wafts through the nose. Rather than overpowering with spices, it enhances the meat's flavor, which is just right.- Smoked Salmon with Jasmine Tea, Braised Abalone in Shaoxing Wine, and Sweet Vinegar Jellyfish ◎+The salmon is tender, and as soon as it enters the mouth, the smoky aroma spreads. Perhaps due to the use of jasmine tea, it has a floral quality that sets it apart from typical smoked dishes.The abalone retains a firm texture, and the aroma of Shaoxing wine is subtle, adding just a layer of flavor without masking the ingredients.■Chicken, Winter Melon, and Matsutake Mushroom Shantang Soup ◎+Despite its gentle seasoning, it is far from lacking in flavor. Built on the umami of chicken, the delicate textures of winter melon and matsutake mushroom, along with a hint of acidity from the tomato, come together beautifully.Though not flashy in taste, the layers of umami become apparent with each sip. This soup exemplifies the care taken in Kaika Tei's cooking.■Shrimp and Edamame Chinese Pie with Chili Sauce ◎+Visually stunning, the crispy pastry is filled with large shrimp, providing a delightful texture.The accompanying chili sauce is sweet and spicy, enhancing the shrimp's sweetness rather than overpowering it, making for a perfect pairing.■Salt Stir-fried Sea Bass, Cuttlefish, Green Papaya, and Potatoes ◎+This dish is quite impressive. The sea bass is fluffy and tender, while the cuttlefish is surprisingly soft.The green papaya and potatoes gently envelop the seafood, resulting in a dish that is mild yet flavorful, based on salt. Despite its simplicity, it is not monotonous; each bite reveals the sweetness and umami of the ingredients. The straightforward salt stir-fry showcases the depth of the dish.■Braised Hida Pork and Cantonese Napa Cabbage in Shaoxing Wine ◎+The Hida pork is astonishingly tender. It crumbles easily with chopsticks, and the umami of the pork spreads with each bite.The braising liquid contains Shaoxing wine, which also has a gentle presence. Only the unique aroma lingers, elegantly complementing the rich pork.■Fried Rice ⭐️This is outstanding. It is not the typical dry fried rice but rather moist, with each grain coated in umami. Crab is included, and with every bite, the seafood flavor expands.I debated between this and the dan dan noodles, but I believe choosing the fried rice was the right decision. Even as the course's finale, it felt light and kept my chopsticks moving until the end.■Jasmine Tea ◎+The aroma rising with the steam is impressive. Upon sipping, the floral fragrance wafts through the nose, refreshing the palate after the meal. Just drinking it brings a slightly invigorating feeling.■Almond Jelly ⭐️With a smooth and wobbly texture, the almond aroma is present but not overpowering.This simple dessert is quite delicious. Just having this at the end elevates the overall satisfaction of the course.■Frozen Oolong Tea Sorbet ◎+The aroma of oolong tea gently spreads, and the sweetness is quite restrained. The subtle bitterness left behind is noteworthy.Rather than a dessert, it serves to cleanse the palate of the oils and flavors accumulated throughout the course. It is a well-thought-out finale.The JPY 5,500 lunch course was remarkable, with each dish from the first to the dessert maintaining a diverse range of aromas and textures. What stood out to me were the seemingly simple dishes like the stir-fry and soup. They do not rely on strong seasonings, yet they convey a sense of depth in flavor, showcasing the restaurant's skill.And the fried rice and almond jelly at the end were equally impressive. This lunch made it clear why Kaika Tei is considered one of Gifu's representative Chinese restaurants. Less

【A Journey with a Pleasant Outbound and a Scary Return】One of the main purposes of this trip was to enjoy a reserved lunch. Despite being a famous restaurant, the prices are quite reasonable, and they even accept reservations for solo diners, which is a great convenience. I was a bit worried as I was feeling somewhat fatigued by the same flavors, but each dish turned out to be exquisitely refined. Japanese Chinese cuisine has a gentle taste; I've been told by my Chinese friends that spicy dishes in China are much spicier, and sweet dishes are much sweeter. Yet, within the realm of Japanese Chinese cuisine, every dish here is of the highest elegance. Less

Scallops with Butter FriedChilled Rice Vermicelli with Fruit TomatoesKisu Fish with Shiso Spring RollsOmon Hata with Senpōshi Oysters and Fish Fragrance SauceShark Fin Steak with Superior Broth and Chinese BroccoliAbalone with Liver Oyster Sauce, Creamy Bok Choy, and Steamed BunPork with Shaoxing Wine and Cantonese CabbageScallion NoodlesAlmond Tofu with Tieguanyin Tea Sorbet____________________A variety of creatively prepared dishes.Absolutely wonderful!The abalone with liver oyster sauce was particularly delicious,and the creamy bok choy sauce paired perfectly with it.I was a bit concerned about the close seating at the counter,but overall, it’s a great restaurant.It was a great meal! Less

It was delicious! ♡If you're heading to Gifu, you definitely need to stop by Kaika Tei! I was curious about what the Chinese flavors would be like, and while I had some expectations, the taste was a bit different from what I imagined. It was fresh and very tasty! (*ﾟ▽ﾟ*)♡The simple presentation of the dishes may lack a bit of flair, but it felt refreshing for this price range. (*´∀`)♪The portion sizes were just right!We enjoyed a half bottle each of champagne and wine, and since I eat quickly, we finished our meal in about an hour and a half.Thank you for the wonderful meal! ^ ^ Less

I had the opportunity to visit Gifu for a business trip, and I wanted to check out some delicious local restaurants! I did some research a couple of days ago. It was a weekend lunch, and since it was quite empty, I made a reservation to visit.There was an affordable lunch course available, but I decided to go for the dinner course (JPY 13,200) since I was there.I was blown away right from the amuse-bouche. The scallop and sea urchin broth was overflowing with flavor—it was incredibly delicious! I immediately regretted not opting for the higher course (JPY 16,500?).Everything was just too delicious. If I ever have the chance to visit Gifu again, I would definitely want to come back!This restaurant, run by a family whose father and siblings own a famous establishment in Tokyo, is a must-visit if you find yourself in Gifu! Highly recommended! Less

It takes just under 30 minutes to walk from Gifu Station to the renowned Kaika Tei. The restaurant features a modern exterior with exposed concrete, yet it is housed in a historic building. The entrance is narrow, and it has two floors. There are many reasons why this place is considered a top restaurant. They creatively incorporate Japanese ingredients into Chinese dishes while also utilizing French techniques. It is the birthplace of famous establishments in Tokyo such as Chuka Furuta, Chiu Ne, and Wasa.On this occasion, I opted for a lighter course for dinner. From the very first dish, the fried gyoza, I was impressed. At first glance, it looked ordinary, but once I took a bite, the aroma of sea urchin and butter filled my senses. The flavor was exceptionally refined. The stir-fried bok choy and papaya offered a refreshing taste that I had never experienced before. For the finale, I could choose between fried rice and dan dan noodles. I vowed to return to try the caviar and rice vermicelli. The hospitality was outstanding, and the atmosphere was very comfortable. Less

I was invited for lunch and visited for the first time.The course included a wide variety of dishes, from appetizers to the main course and dessert, allowing us to enjoy a little bit of everything.Each dish was thoughtfully prepared, offering a different kind of enjoyment compared to the usual Chinese cuisine, and I was engaged until the very end.I thoroughly enjoyed the dessert as well, making it a highly satisfying course overall.Since this meal was an invitation, I’m not aware of the exact bill, but I believe it offers good value for a special dining experience.This is a place I would like to visit when I want to enjoy a leisurely meal in a calm atmosphere. Less

Kaika Tei, a renowned restaurant representing Gifu, was established by Chef Furuta, and is now run by the second generation in the kitchen. Chef Furuta has also opened "Furuta" in Ginza, continuing to offer some of the finest Chinese cuisine in Japan. His son has pursued a career in French cuisine and currently manages "CHIUnE" in Kioicho. I visited him when he first opened his French restaurant in Gifu, and I was blown away by the incredible flavors. Although the genres differ, the culinary talent of the Furuta family is clearly inherited.On this day, I visited with a high school classmate. After reconnecting through a Facebook account that had been compromised, we finally met again after a long time.We ordered the simplest lunch course, which allowed us to enjoy traditional flavors at a very reasonable price.The first dish was fried gyoza with sea urchin and scallops. The rich aroma of the sea urchin spread instantly, and it paired perfectly with the butter sauce. It was a dish that could easily be called a specialty of the restaurant.The following assorted appetizers reminded me of the restaurant's true capabilities. It included edamame tofu, century egg, char siu, beef shank, abalone liver, salmon, jellyfish, and mountain jellyfish. There was no compromise in any of the dishes.I was particularly surprised by the salmon. Normally, I don't eat it much, but I couldn't help but exclaim, "This is delicious!" Even more surprising was the century egg. I forgot my previous dislike and found myself eating it with great enthusiasm. The complex and deep flavors made me wonder what they were made from. If they sold that seasoning alone, I would definitely buy it.The chive gyoza soup was gentle and soothing, while the shrimp and edamame Chinese pie came with an exquisite chili sauce. This sauce was so delicious that I thought, "I want to eat five of these just by themselves."The sea bass with Mongolian squid and green papaya sauce was also excellent. In fact, everything was good. The skin of the sea bass was perfectly crispy, and the rich sauce harmonized beautifully, achieving the perfect balance.The Hida pork braised in Shaoxing wine was not only tender but the soup was remarkable. I found myself drinking it eagerly, so much so that I forgot to take a photo, which was a regrettable mistake due to how delicious it was.To finish, I repeated the tantanmen that had impressed me last time without hesitation. I had debated between fried rice and this bowl until the end, but choosing this was definitely the right decision. The balance of aroma, richness, and spiciness was just to my liking, allowing me to enjoy it happily until the end.We concluded with a gentle touch of almond tofu, followed by a refreshing frozen oolong tea sorbet. The flow of the meal was beautifully concluded with a refreshing aftertaste.Even the tea served casually between dishes was surprisingly delicious. It made me realize that the meticulous attention to detail is why this restaurant has been regarded as a top establishment for so many years.Gifu has many renowned restaurants, but Kaika Tei undoubtedly stands at the pinnacle. Only two restaurants, "Takada Hassho," which nurtures talent, and this "Kaika Tei," have received a perfect score of 5 on Tabelog.Next time, I plan to indulge a bit and come for caviar rice vermicelli and shark fin! Less

I finally visited "Kaika Tei," a long-held dream of mine. From start to finish, it was a continuous series of surprises and delights. I enjoyed a unique and sophisticated course meal that, while based on traditional Chinese techniques, broke free from conventions.**Appetizer Platter** The delicate seasoning enhances the quality of the ingredients, such as the combination of sea urchin and tomato. Right from the start, it captured my appetite.**Chilled Noodles with Caviar** A luxurious dish with a generous amount of caviar, where the saltiness and umami perfectly cling to the ultra-thin noodles. Its simplicity allows the power of the ingredients to shine through.**Braised Shark Fin** A magnificent shark fin in a golden, translucent superior broth. Each strand is infused with rich flavor, delivering an overwhelming deliciousness.**Dried Abalone Fried Rice** Incredibly tender and thick abalone, with its essence enveloping the rice in an exquisite sauce. Each bite brings a wave of happiness.**Sweetfish Spring Rolls** Crispy, golden-brown skin encases the fluffy texture of sweetfish meat and the slightly bitter flavor of its liver. A squeeze of sudachi adds a refreshing touch.**Beef Steak** Perfectly cooked to a rare doneness, the rich and punchy special sauce beautifully melds the best of Chinese and Western flavors, making it a fantastic main dish.**Dan Dan Noodles to Finish Off** Many must be looking forward to this! The rich aroma of sesame and a pleasantly spicy kick are irresistible. Even when full, I found myself finishing it effortlessly.**Dessert (Almond Tofu)** After the meal, the smooth and elegantly sweet almond tofu refreshingly cleansed my palate after such rich dishes.Each plate was beautifully presented, yet the flavors were deeply profound in true Chinese style. High-quality ingredients like shark fin, caviar, abalone, and sea urchin were generously used, showcasing the chef's exceptional skill and sense.This is the perfect restaurant for special occasions or to bring someone important. It was the best dining experience, and I definitely plan to return! It was a great meal. Less

The distance from Nagoya to Gifu is surprisingly short.It takes less than 20 minutes by the Limited Express train. Since I was there, I decided to extend my visit a bit.This is a representative Chinese restaurant in Gifu. The founder, Chef Furuta, established a unique culinary world, which is now carried on by the second generation in the kitchen. This establishment is part of the Furuta family lineage, which also connects to the French restaurant "Furuta" in Ginza and the hard-to-reserve "CHIUnE," and it has received a Bronze Award on Tabelog.Reservations for the course menu can be made for just one person, and I visited for a weekend lunch.◆ Lunch Course @ JPY 6,050 ◆ Ice Jasmine Tea @ JPY 550 ◇ Fried Gyoza with Sea Urchin and Scallops The staff advised, "There’s butter sauce inside, so please take it all in one bite."I was taken aback.Even though this was the first dish of the course, it completely captivated me. The thin skin burst open with hot, savory goodness. The aroma of sea urchin, the sweetness of scallops, and the rich flavor of butter followed closely behind.It was like a hot, flavorful explosion. I was already convinced I had made a great choice within minutes.◇ Assorted Appetizers Edamame tofu with sesame sauce, char siu and beef tendon, salmon smoked with jasmine tea, sweet vinegar marinated jellyfish, and abalone braised in Shaoxing wine.Next came the appetizers.However, I couldn’t let my guard down here either. Each dish, while not overly flashy, conveyed the effort put into it. Rather than just the quality of the ingredients, it was about the preparation, aroma, and layering of flavors that made it enjoyable.The seasoning was exquisite, and even though it was Chinese cuisine, there was no overwhelming flavor. I believe anyone who tries this would find it delicious.◇ Chicken and Chives Dumplings with Kinugasa Mushrooms in Clear Broth I absolutely loved this!!! The appearance was a gentle, pale broth, but once I dipped my spoon in, it was packed with flavor.The umami of the chicken, the juiciness of the dumplings, the aroma of chives, and the dashi absorbed by the kinugasa mushrooms. It was a quiet dish, yet incredibly memorable.◇ Spring Rolls with Corn and Beef Hot and fresh. The corn bursts with sweetness while retaining its texture, complemented by the umami and lingering flavor of the beef. The skin was thin, making it surprisingly light for a fried dish.◇ Stir-fried Cuttlefish and Shrimp with Water Lily and Shiso Here, the pace changed a bit. The flavor was unexpectedly mild, with the bounce of the shrimp, the crunch of the water lily, and the delicate cooking of the cuttlefish coming together beautifully. The lingering aroma of shiso at the end was delightful.◇ Braised Hida Pork and Cantonese Cabbage in Shaoxing Wine The aroma of Shaoxing wine wafted up. The pork was, of course, incredibly tender.The Cantonese cabbage had a nice texture while absorbing the umami, adding a touch of sweetness.◇ Finale You can choose between fried rice or dan dan noodles, and I opted for the dan dan noodles. The spiciness was mild, with the numbing sensation coming first, followed by the flavor of sesame.The simple structure of thin, curly noodles with ground meat and bean sprouts was somehow addictive.◇ Almond Tofu It looked casual, but once you tasted it, it was surprisingly delicate and melted in your mouth. This kind of dish is just unfair.◇ Oolong Tea Sorbet With a subtle sweetness, it quietly concluded the meal.By the end, I had maintained my focus from start to finish. Considering the price, this course satisfied not by overwhelming luxury but through skill and composition.Just 20 minutes from Nagoya. I believe it’s worth coming all the way to Gifu just for this. Less

Gifu Cuisine June 19, 2026 (Friday) 12:00 PM Tabelog Rating: 4.16, 3rd in Gifu Prefecture Michelin Star 2019 Today's lunch is here! It's been 3 months since my last visit. After checking out of the hotel near Gifu Station, I took a taxi for about 5 minutes and arrived at noon. The menu includes à la carte options, but I ordered the omakase course. **Menu:** 1. Assorted Appetizers - Nagoya Cochin Chicken with Jellyfish in a savory sauce - Surf Clam, Century Egg, and Tomato with Ginger Soy Sauce - Smoked Sea Urchin and Salmon with Jasmine Tea 2. Cold Rice Vermicelli with Starlet Caviar (Mix well before eating) 3. Ayu Spring Rolls from Gujo (Served with salt and sudachi) 4. Steamed Kijihata Fish, Rock Oyster, and Winter Melon (Topped with ginger-infused scallion sauce) 5. Shark Fin Steak (Served with superior broth sauce and white asparagus) 6. Ise Lobster in Chili Sauce 7. Grilled Wagyu Tenderloin (Served with Doubanjiang sauce and potatoes) 8. Dan Dan Noodles 9. Frozen Oolong Tea Sorbet Everything from start to finish was delicious once again. Less

【260618】Today’s lunch took me to Kaika Tei! It’s just a 5-minute taxi ride from Gifu Station. I arrived at 10:45 AM and managed to secure the first spot in line. I was a bit surprised, as I expected a wait due to its high ranking among the top 100 restaurants, but we were the only ones there when it opened. Of course, more customers came in after us, but even when I left at 11:55 AM, there were still plenty of empty tables.I was seated at a table on the second floor. The interior has a modern design, reminiscent of a stylish Italian restaurant.After a 10-minute wait, my dishes arrived! First, I tried the soup of the Dan Dan Noodles. The aroma of sesame paste and the spiciness of the chili oil created a delicious broth. The noodles are thin and curly, perfectly lifting the soup. They are made with high water content, so they don’t become soggy despite being thin.Next, the Seafood Fried Rice was served! This moist fried rice is luxuriously made with crab and shrimp. It was incredibly delicious and paired perfectly with the Dan Dan Noodles.It was a great meal! Thank you! Less

Kaika Tei's weekday lunch! It was so delicious that I left feeling completely satisfied!I finally visited for lunch after being curious for a long time. This time, I indulged in the "Dan Dan Noodles Set" along with "Seafood Chinese Rice" and "Grilled Gyoza," enjoying every bite until I was full!The signature Dan Dan noodles had a rich broth that clung perfectly to the noodles, making it impossible to put down my chopsticks. The combination with the rice and pickles from the set was outstanding. The Seafood Chinese Rice was packed with generous ingredients, and the thick sauce was exquisite. The gyoza had a beautiful crispness and were juicy, making them so tasty that I could have eaten countless more.Everything I tried was of high quality and incredibly delicious! I will definitely be back! Less

I visited "Kaika Tei," located about a 6-minute taxi ride from Meitetsu Gifu Station.This restaurant offers sophisticated Chinese cuisine that transcends traditional boundaries, crafted by the second-generation chef who carries the DNA of renowned Tokyo establishments.It is a representative gem of Gifu, attracting food enthusiasts from all over the country in search of exquisite dishes showcasing exceptional culinary skills.♦︎ A serene counter space where tradition meets modernity ── The interior features a beautiful counter on the first floor and table seating on the second, creating a refined and calming atmosphere.The enticing aromas wafting from the open kitchen stimulate the senses, and the lively preparation adds to the dining experience, enhancing the mood.With attentive and thoughtful service, you can relax and enjoy your meal throughout your visit.♦︎ The dish I enjoyed this time ── 【Dan Dan Noodles】♦︎ Impressions of the technique and overall experience ── The dishes convey a profound flavor that goes beyond traditional Chinese cuisine, backed by unique sensibilities and meticulous preparation.The exquisite cooking techniques and the balance of sauces highlight the natural flavors of the ingredients, providing a remarkable sense of satisfaction.Each dish in the course was filled with surprises and creativity, flowing smoothly and keeping the experience engaging until the very end.This is a highly recommended spot in Gifu where you can casually savor high-quality Chinese cuisine in a tranquil setting.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

I had lunch at the renowned "Kaika Tei" in Gifu.As a popular Chinese restaurant selected as one of the top 100, every dish here is of exceptional quality. The seafood fried rice, in particular, is packed with shrimp and crab, offering a remarkable presence of ingredients. Unlike the typical dry style, it has a moist and fluffy texture that allows the flavors of the ingredients to burst in your mouth.Another standout dish was the fried gyoza filled with scallops and fresh sea urchin. The crispy skin revealed the sweetness of the scallops and the rich flavor of the sea urchin, providing a luxurious taste experience.If you're looking to enjoy authentic Chinese cuisine in the Meitetsu Gifu area, this is definitely a place I recommend. I look forward to visiting again! Less

I made a reservation and visited on a Sunday afternoon.This time, I enjoyed the lunch course, and I was pleasantly surprised by the deliciousness of each dish, especially considering the reasonable price. The portions were so generous that I found it quite challenging to finish everything. The cost performance was impressive.The quantity was substantial, so I believe even men would feel completely satisfied with just the course.After reading other reviews, I noticed that the a la carte options also received great feedback, which piqued my interest. If I have the chance to come back to this area, I would love to try ordering various dishes from the a la carte menu next time. Less

A Sichuan restaurant in Gifu, this place is the origin of the renowned Ginza "Furuta" and Nagatacho "CHIUnE." I haven't been to either of those restaurants, so I can't explain the differences or lineage, but I expected strong spicy flavors when I heard "Sichuan cuisine." Instead, I found the dishes to be quite delicate in flavor.■ Menu:⚪︎ Fried dumplings with sea urchin and scallops, served with white sauce⚪︎ Assorted appetizers: - Mugwort-infused sesame tofu, century egg - Char siu (Chinese BBQ pork) - Salmon with jasmine tea and jellyfish → The salmon had a fresh taste, and the sesame tofu was spicier than expected.⚪︎ Chicken and Kinugasa mushrooms in clear broth⚪︎ Shrimp and ginger spring rolls⚪︎ Steamed trout with cream sauce and clams⚪︎ Braised pork belly with satay sauce⚪︎ Dan Dan noodles⚪︎ Almond tofu and sorbet■ Duration: 1 hour■ Reservation Difficulty: Moderate I made a reservation by phone since there was no online booking for one person.■ Cost Performance: Good Less

About two weeks ago, I made a reservation for lunch.It’s about a 10-minute walk from Gifu Station by bus.■ Here’s what I enjoyed today:◯ Fried Gyoza with Sea Urchin and Scallops◯ Yomogi Tofu, Century Egg, Braised Beef Shank with Abalone in Shaoxing Wine, Jellyfish, etc.◯ Ginger Soy Sauce with Tridacna Clam (added from the a la carte menu)◯ Chicken, Matsutake Mushroom, and Tofu in Shantan Soup◯ Shrimp and Ginger Spring Rolls◯ Cream Sauce with Masu Salmon and Clams◯ Hida Pork in Satay Sauce◯ Fried Rice and Dan Dan NoodlesThe fried gyoza are so juicy that I was instructed to eat them in one bite. As I took a bite, the buttery flavor filled my mouth, followed by the aroma of scallops and sea urchin. The gyoza skin was crispy and had a wonderfully fragrant aroma from frying.The Shantan soup, with chicken and Matsutake mushrooms, featured tender and juicy chicken that was moist and flavorful. This was my first time trying Matsutake mushrooms, and their crunchy texture and gentle aroma were delightful. It paired beautifully with the gentle broth of the chicken-based Shantan soup.The shrimp and ginger spring rolls had a fantastic contrast between the plump shrimp and the crispy spring roll skin. Served with lemon and salt, the lemon salt added a refreshing twist.The cream sauce with Masu salmon and clams was a perfect harmony of the salmon's aroma, the not-too-rich cream sauce, and the umami from the clams.The Hida pork in satay sauce was incredibly tender, easily cut with chopsticks. The seasoning of the satay sauce was excellent, making it a perfect main dish.Finally, I enjoyed the Dan Dan noodles and fried rice, leaving the restaurant completely satisfied both in body and spirit.It was a great meal! Less