The Charm of Gifu’s Local Dish “Kei-chan” – History, How to Eat, and Recommended Restaurants - Japan Travel Sights

Kei-chan (鶏ちゃん) is a traditional chicken dish beloved in Gifu Prefecture, especially in the Hida region.

Known for its rich, slightly spicy flavor and simple cooking method, it has been a favorite home-cooked meal for generations.

In this article, we’ll explore what makes Kei-chan special, its history, how to prepare it, and the best restaurants in Gifu where you can try it.

What is Kei-chan?

Kei-chan is a dish where chicken is marinated in soy sauce or miso-based seasoning along with garlic, chili, and other ingredients, then stir-fried with cabbage and bean sprouts on an iron plate.

Different restaurants and households have their own versions, with soy sauce-based, miso-based, salty, and spicy variations being the most popular.

The aroma of garlic stimulates the appetite, making it a beloved local dish that is both easy to prepare and delicious.

The Origins of Kei-chan

Kei-chan traces its roots to the post-war rural villages of Gifu Prefecture. Originally, farmers raised chickens for food and cooked them fresh with locally available seasonings like miso and soy sauce.

Its easy preparation and perfect pairing with rice made it a staple dish for families. In recent years, it has gained popularity among tourists, with many restaurants now offering Kei-chan as a specialty dish.

How to Cook Kei-chan at Home

Ingredients (Serves 4)

• Chicken (thigh or breast) – 400-500g
• Cabbage – ¼ head
• Bean sprouts – 1 pack
• Onion – 1 piece
• Green pepper or chives (optional)

Seasoning (Basic Sauce)

• Miso – 4 tbsp
• Soy sauce – 2 tbsp
• Mirin – 2 tbsp
• Sake – 2 tbsp
• Sugar – 2 tsp
• Garlic (grated) – 1 clove
• Ginger (grated) – 1 clove
• Chili pepper (optional)

Cooking Instructions

1. Prepare the Chicken

• Cut the chicken into bite-sized pieces.
• Mix the chicken with the marinade ingredients in a bowl.
• Let it marinate in the refrigerator for 30 minutes to an hour for better flavor absorption.

2. Prepare the Vegetables

• Chop the cabbage into rough pieces.
• Slice the onion thinly.
• Cut the green pepper or chives into small pieces.
• Rinse the bean sprouts lightly.

3. Cooking Process

• Heat a frying pan or a hot plate and add a small amount of oil.
• Stir-fry the chicken with marinade over medium heat.
• When the chicken is half-cooked, add the cabbage and onion.

4. Final Touches

• Once the cabbage softens, add bean sprouts and green pepper.
• Stir-fry quickly until vegetables are tender but still slightly crisp.

5. Serving

• Serve hot and enjoy with steamed rice or as a side dish with drinks.

Tips for Making the Best Kei-chan

1. Customize the Sauce – Adjust the balance of miso and soy sauce to match your taste. Add chili or gochujang for extra spice.
2. Use a Hot Plate for Fun Cooking – Cooking at the table with a hot plate lets everyone enjoy the process.
3. Use Local Vegetables – In Gifu, Kei-chan is often made with fresh local cabbage and onions for added sweetness and crunch.

Best Restaurants to Try Kei-chan in Gifu

If you’re visiting Gifu Prefecture, especially Gero City, be sure to try Kei-chan at these recommended restaurants:

1. Maruhachi Shokudo

A long-established diner in Gifu City serving soy sauce-based Kei-chan. Loved by locals and tourists alike, this spot offers an authentic and nostalgic taste.

📍 Address: 139-1 Mimaicho, Gero City, Gifu Prefecture

2. Kei-chan Sugino-ko

Known for its secret miso sauce, this restaurant’s rich-flavored Kei-chan pairs perfectly with fresh local vegetables.

📍 Address: 1311-1 Ogawa, Gero City, Gifu Prefecture

3. Daian Shokudo

A hidden gem in Gifu, this restaurant serves light yet flavorful soy sauce Kei-chan, attracting many repeat customers.

📍 Address: 876 Kamiro, Hagiwara-cho, Gero City, Gifu Prefecture

4. Gero Kei-chan-ya

Located in Gero Onsen, this spot offers various sauce choices, from sweet to spicy, all made with local seasonings. A great place to try different flavors of Kei-chan.

📍 Address: 1072 Mori, Gero City, Gifu Prefecture

Kei-chan Menu Variations at Restaurants

1. Teppan-Yaki Kei-chan

A classic dish where Kei-chan is grilled on an iron plate with vegetables. Many restaurants let you choose between soy sauce, miso, or salt flavors.

🔥 Best enjoyed: Freshly cooked on the iron plate for maximum flavor!

2. Kei-chan Udon

Kei-chan stir-fried with thick udon noodles, making it a hearty and satisfying meal. The noodles soak up the rich, umami-filled sauce.

🍜 Best enjoyed: As a filling lunch or dinner option.

3. Kei-chan Yakisoba

Kei-chan stir-fried with Chinese-style noodles, offering a rich umami taste.

🍳 Best enjoyed: With a soft-boiled egg or cheese topping.

4. Kei-chan Don (Rice Bowl)

A simple yet delicious Kei-chan rice bowl, often served with an onsen egg for extra creaminess.

🥢 Best enjoyed: For a quick and flavorful meal.

5. Kei-chan Nabe (Hot Pot)

A seasonal winter dish, where Kei-chan and vegetables are simmered in a miso-based broth. The soup absorbs the sweetness of the vegetables, making it extra flavorful.

🔥 Best enjoyed: With udon or rice added at the end to soak up the soup.

Experience Kei-chan on Your Gifu Trip

Trying Kei-chan while visiting Gifu is a great way to connect with the local culture. Pairing this hot, flavorful dish with Gifu’s famous hot springs creates a perfect travel experience.

When you visit Gifu, don’t miss the chance to taste this unique, heartwarming dish. The love and tradition behind Kei-chan make it a must-try regional specialty!