takayama SAKANA

Fine dining of selected seasonal ingredients and the highest quality of Hida beef can be enjoyed in a peaceful location.

Sakana Restaurant in Takayama serves seasonal cuisine. Most of dishes are made from local products such as highly acclaimed Hida-Beef, also we go into the mountains by ourselves to get wild ingredients. In this diary, I'd like to make some notes of seasonal food and scenes of Hida area.

Many thanks for choosing SAKANA -from From Belgium

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This cheerful family came to SAKANA to celebrate birthday for one of their family member. After they enjoyed Hida beef steak course, they moved to the bar counter for more drinks. 

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The cherry blossom just out side of the window was in full bloom.

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Happy birthday at SAKANA!

by Kay

 

 

Blossoming!

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Late Spring has arrived at Takayama. Many kinds of trees started to bloom at SAKANA's premise.

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These photos were taken few days ago. Now the weeping cherry out side the window is in half bloom, will be full in few days.

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Common cherry has already begun to fall, and young leaves will take turn.

We do not have flashy flowers in the garden but the flowers on those trees are humble and solemn.

 

by Kay

 

Spring green salad

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SAKANA's spring salad is made of various wild greens freshly picked up by us. (ingredients are subject to change, depends on what we can get from the fields and mountains) We serve this with Ume-dressing. The fresh sourness of the dressing matches to the unique flaovour of each wild green.

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Young wasabi leaves and flowers

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Wild garlic

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Mountain carrot

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Sorrel

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Chive

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Dropwort 

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by Kay

 

The Wild-Veg season has begun!

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Spring has arrived in many parts of Japan and people are enjoying OHANA-MI (cherry blossom watch) , but in Takayama Spring arrive later than those area. 

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Snow still remains at high altitudes. Spring is crawling up slowly in Takayama.

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FUKI no Tou (Butterbur buds) is first plant telling us the coming of Spring by sprouting in the snow.

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Local people enjoy the bitterness of this shoots feeling early Spring.

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ASATSUKI (wild chive) 

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YAMA NINJIN (mountain carrot) the leaves has earthy floavour. 

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SERI (dropwort)  This bush yet too early for eating.

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We will come back for picking SERI in few weeks time.

More and more different wild veg will be sprounting out in the mountain. The season has just started. You can enjoy tasting wild veg at SAKANA in April and May. Which variety you will eat is totally up to the weather and our luck/effort.

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We go out for wild-veg picking when we have no reservation. So if you try to come to SAKANA without confirmed reservation at least 2 days in advance, we may not be there. Thank you for your understanding and hope you appreciate our style.

by Kay