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.

Happy Birthday!

 

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This Korean family came to SAKANA to celebrate 80 years old birthday for the gentleman (the second man from right). They chose OMAKASE course (tasting menu) and really liked also were interested in our food then asked the written menu of each dish and its explanation.

I know that some restaurants do make such kind of card and  give away as a souvenir. If I was a customer of SAKANA, of course I want that card. However, our exact menu cannot be printed on a paper beforehand 'cause it offten changes even during preparation of the day. It totally depends on the  ingredients that we get on the day.

If you wish to memorise what you had in SAKANA, ask the owner chef, he has a lot to tell you. I guarantee that our beef is A5 Hida-Beef, rice is old-fashoned sun dried rice from specific supplier which are sustanable. Wild Fish and Veges are utterly seasonal. He changes the way of cooking by the condition of the ingredients.

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They had hot-pot in KAMAKURA. It must be a unique experience for the birthday-guy. Although their seating area was cold, I think they had a warm moment.

Hope we made his birthday special!

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by Kay

 

What is the best way to eat HIDA beef?

 

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WAGYU is well known for beautifle marble fat which called 'Sashi' and Hida-beef is one of the top quarity of the 'Sashi'. We offer three different ways to taste this highest A5 grade meat; simply Steak, or juicy Sukiyaki, or healthy Shabu-Shabu.

As I have been away from Japan for many years, eating A5 grade wagyu (especially sirloin) steak feels bit like drinking fat. It certainly melts in your mouth so, if you like the richness of the fat, you will love it. But I personelly prefer dry aged Angus beef for simple steak. 

Sukiyaki is fine with Sakana-style which means that using a stone-pan with our original sukiyaki-sauce and dashi-stock, and the owner chef cooks for you for perfection. Melting fat in the sukiyaki-sauce will make even better tast when he cooks vegtables after the meats. It still quite rich for me....

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My number one favourite way to eat Hida-beef is Shabu-Shabu!!! Tenderness and mildness of Hida-beef stands out in this way (though it's just my personal view). I can taste of the meat when the marble fat has shurnk away in the delicate stock and still can taste sweetness of the fat. (don't shake the slice of the meat too much, 2-3 flip will be enough to shake off the fat). Dipping Ponzu-sauce refreshes your tongue and dipping seasame sauce for a change. Like sukiyaki, you can put veges, mushrooms and tofu in the pot which filled with juicy beef flavour. 

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So far, my winner of the best way to taste Hida-beef is  Shabu-shabu. (and it's most healthy way to eat rich beef)

Hope you will like it too.

by Kay

 

Many thanks for those who chose SAKANA from overseas

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This family enjoyed premium course which start with a welcome drink at the bar counter and move on to the Irori room and come back to the bar for a coffee.

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This couples enjoyed Shabu Shabu course at Japanese room and moved on to the bar counter for a drink and music. Yes, we occasionally play records of good old days at the bar. Thank you so much to coming back to SAKANA again.

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Three guys treated the ladies from Chile. They enjoyed Hida-beef Sukiyaki course and they liked especially the rump. They also tried KAMAKURA experience. It might be too chilly for them....

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Hope we made your night memorable and will be looking forward to seeing you again.

By Kay

 

Irori (charcoal grill hearth) Course

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If your party is more than 4 people, you can try Irori course at the cottage room. This course takes 2 to 3 hours approx from start to finish and the owner chef will attand almonst all the time for perfection. It is 'the Chef's table ultimate'.

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Other courses such as steak, sukiyaki and shabu shabu will be also attended by the owner chef for perfect cooking on the stone grill or on stone pot, and each course takes roughly 1 hour or more.

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Snow hut - another way to enjoy snow season

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 It remains me a bit like a Hobbit hole, but this is made of snow and we made this snow hut in the parking space at Sakana Restaurant.

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Scooping the snow which covered all over parking space. Once the snow become a size of small hill, we just dig dig dig dig dig dig...............till the dent becomes a room size hole.

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Lit a lamp and candles to welcome our customer!! After the course of meal, we served some hot AMAZAKE which is muddy white, low percentage alcohol drink that warms you up.

Some customer reserved this hut to have a wild bow hot pot as the final menu of their course. We can arrange this service probably by the end of February, but it totally depends on the condition of the snow. If we think that taking custmor to the snow hut is not safe, we will provide normal servie inside of our premise.

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Hurry up, if you wish different way to enjoy snow.

by Kay

 

Hello from SAKANA

 

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From this January, I started to working for SAKANA restaurant. I'd like to share some fun experience here, about food, nature of the Hida and events of SAKANA. Hope you feel the atmosphere and how I enjoy being here.

Let me introduce SAKANA restaurant first.

The restaurant is located on a hill which overlooks the North Apls and city lights of Takayama. It takes 10 minuts taxi ride from Takayama Stn. Hotel Associa Takayama Resort is just across the road.

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You will see nice rock garden when you come through the entrance .f:id:takayama-sakana:20180201220848j:plain

The rock garden in the evening.

The owner is the master chef who is so enthusiastic about local ingredients that made him getting into the mountains and the rivers to obtain the wild supply. You will find his love of food in his dishes. 

There are four different setting in this premise for different occasions. 

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Bar counter (8 seats)

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Japanese tatami room (from 4 to 10 seats)

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Cosy table upstairs (from 2 to 5 seats)

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Cottage room (from 4 to 13 seats)

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Cottage room from outside.

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Owner chef is also Meister of wild mushroom 

SAKANA is very warm and cosy restaurant. If you wish something special in Takayama, please visit us. I'm really looking forward to welcoming you here at SAKANA.

by Kay

 ■ Please click on the link here to jump to Restaurant's official homepage.