The weeping cherry tree at SAKANA is showing off its beauty.
Sakura-watch at bar counter can be enjoyed until next week (hopfully), some seats are still available.
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.
I saw cherry blossoms everywhere as I was walking in Takayama Town centre.
Late Spring has arrived at Takayama. Many kinds of trees started to bloom at SAKANA's premise.
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.
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.
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.
Young wasabi leaves and flowers
Snow still remains at high altitudes. Spring is crawling up slowly in Takayama.
FUKI no Tou (Butterbur buds) is first plant telling us the coming of Spring by sprouting in the snow.
Local people enjoy the bitterness of this shoots feeling early Spring.
ASATSUKI (wild chive)
YAMA NINJIN (mountain carrot) the leaves has earthy floavour.
SERI （dropwort) This bush yet too early for eating.
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.
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.
This elegant group from Australia had Shabu-shabu for dinner. This time they all had a go flipping the slice of the meat in the hotpot.
I think they had a fun time with Shabu-shabu dinner!
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