4 Best Luxurious Restaurants for Girl’s Getaway at Gujo!

French restaurant with all-grass, floating on water
“Restaurant Momochidori”

Restaurant Momochidori is a French restaurant beside a large pond inside Kokindenju-no-sato Field Museum. Customers can enjoy seasonal cuisine made by local ingredients in this glassed-in restaurant. This full-scaled French cuisine is made by a local chef. The name of the restaurant “Momochidori” is a kind of ancient bird meaning various birds gathering and singing together. It is a restaurant built in a landscape rich in nature, where you can hear the voice of birds.

Lunch course (3160JPY, with tax) * Drink not included
Lunch menu changes every month. Appetizer, seasonal soup, main dish, dessert and coffee are included in a lunch course. Main dish can be chosen from a few options. Wild game meat, like venison will be provided during December to January. Seasonally vegetable is chosen by the chef from local morning market.

Variety of wine is full. If you want to have wine with food, we recommend you buy a Kokindenju-go Kokin Ticket (Reservation needed, 5880JPY) which includes a lunch with wine at Momochidori. If you need to find a place to celebrate your anniversary, Momochidori with the beautiful scenery from the window and illumination at night is suitable for you.

Natural wine and wild game meat and wild vegetable from Gujo, all you can find in
“Restaurant Guni”

“Restaurant Guni”, located at Gujo-shi Shiratori-cho, is a small restaurant providing Italian cuisine and natural wine using local ingredients. The chef-owner Mr Nishisugiyama was trained at restaurants in Nagoya and Yokohama. He returned to his hometown, Gujo, to spread the culture of Italian cuisine and wine. He opened this restaurant here in spring 2018.

A small restaurant, with only 9 seats, makes it like a family gathering with friends. The name of the restaurant “Guni” means the house of Mr Nishisugiyama in Gujo. Vegetable used is grown in their own farm. They also use seasonal ingredients, like wild vegetable in spring, Ayu in summer and wild game meat and mushroom in autumn and winter. You can come here for lunch at the counter in good atmosphere.

Lunch menu changes every seasons. Appetizer uses vegetable from their kitchen garden. 7 kinds of appetizers, including marinated turnip, Bruschetta of white kidney bean with salami and Italian potato salad are all made with whole heart. Ingredient changes every seasons.

Pasta we are going to have is a kind of hand-made pasta called Gaganelli with sauce made from maitake mushroom from Takasu. You can choose your main dish, like local wild game meat in autumn. Fresh deer meat, from a local hunter “Gibier ITAYA”, is fresh and soft.

Dessert is also awesome! Cake using apple from Takasu with Zabajone custard sauce is delicious.

Natural wine. Asking what the chef recommend today will be fun too!
(All from lunch course, 2750JPY, with tax)