飛驒牛出自在岐阜飼養至少14個月的黑毛和種，油花評為A5或B5（BMS 5以上），並由飛驒牛品牌推進協議會認證。油花遍布每一個部位——脂肪在體溫下融化，在口中鋪開奶油般的濃郁，一口之後仍久久不散。那份甘甜來自以玉米為主的飼料與無壓力的山中環境。
高山把這塊肉變成各種形態：街頭攤以備長炭烤串（¥500–800）、壽司師傅把半透明的肉片鋪在飯上（無菜單¥2,000–3,000）、燒肉店端上讓你自己烤的拼盤。這塊肉會隨料理方式改變性格——生食如奶油般化開、炭烤生出焦糖脆殼、以壽喜燒燉煮則吸飽甜醬油又保持軟嫩。在專門店，懷石式的順序會以五種方式呈現同一塊牛肉，展現它的多變。
營業時間
飛驒牛まるあき（午餐）：11:30–14:00｜（晚餐）：17:00–21:30｜味藏天國（僅晚餐）：17:00–22:00｜京や：11:30–14:00、17:00–21:00｜三町街頭烤串攤：10:00–17:00
公休: 飛驒牛まるあき：週三｜味藏天國：不定休——請先致電｜京や：週四｜烤串攤：無固定公休，視天候而定
門票
無入場費｜街頭烤串：每串¥500–800｜午間套餐：¥3,500–6,500｜晚間套餐：¥6,000–15,000｜高級店的A5和牛全席可達¥18,000
最佳季節
全年皆宜（飛驒牛12個月都有）｜秋季（10–11月）楓紅配飛驒牛與清酒、在町家餐廳裡格外愜意｜冬季有更暖身的壽喜燒與火鍋｜夏季祭典（8月）遊客最多，請提早訂位
建議停留
30–60分鐘（街頭烤串與輕鬆的燒肉）｜90–120分鐘（壽喜燒或懷石套餐）｜味藏天國的晚餐請留至少2小時
如何前往
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距離飛驒牛 — 山中養成的和牛王者最近的私房景點，依直線距離排序。
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