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.

Charcoal grill of game meats

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A group of regular customer asked for game meat main Irori course at booking so that we prepared variety of game meats for their charcoal grill. 

All those games are perfectly pretreated by skilled hunter, therefore no gamey smell at all. This pretreatment totally changes the taste of meats.

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Badger loin

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Badger belly

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Bear loin

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Venison tongue

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Wild boar tongue

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Venison belly

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Bulbul

They enjoyed simple salt & pepper grills of those games and boar special.

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Wild boar plate

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Our rare game stock is limited. If you're interested to try some, please let us know at your booking.

by Kay

 

 

Charcoal grill of game meats

f:id:takayama-sakana:20181127104437j:plain

A group of regular customer asked for game meat main Irori course at booking so that we prepared variety of game meats for their charcoal grill. 

All those games are perfectly pretreated by skilled hunter, therefore no gamey smell at all. This pretreatment totally changes the taste of meats.

f:id:takayama-sakana:20181127104836j:plain

Badger loin

f:id:takayama-sakana:20181127104857j:plain

Badger belly

f:id:takayama-sakana:20181127104919j:plain

Bear loin

f:id:takayama-sakana:20181127104943j:plain

Venison tongue

f:id:takayama-sakana:20181127105005j:plain

Wild boar tongue

f:id:takayama-sakana:20181127105034j:plain

Venison belly

f:id:takayama-sakana:20181127105056j:plain

Bulbul

They enjoyed simple salt & pepper grills of those games and boar special.

f:id:takayama-sakana:20181127110050j:plain

f:id:takayama-sakana:20181127110105j:plain

Wild boar plate

f:id:takayama-sakana:20181127110155j:plain

f:id:takayama-sakana:20181127110207j:plain

Our rare game stock is limited. If you're interested to try some, please let us know at your booking.

by Kay

 

 

Wild venison

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We purchased a half of doe from the hunter. Their pretreatment is perfectly neat and clean.

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Loin

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Belly

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We prepared three different flavour of marinade loins, then after few hours, seared surface and put them in baccum bags.

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Soak the bags in a pot of low tempreture hot water.

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Rosemary flavour

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Juniper berry flavour with balsamic vinegar sauce

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Soysauce flavour

mmmm....delicious!

by Kay

Wild boar

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Wild game hunting season has begun last week. We purchased several different wild game meats from trustworthy hunter. We've got a whole young boar and the owner chef cut it with butcher skill. This sow grew up eating acorns like Iberico pork, so its fat is sweet and mild. The picture above is sparerib.

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Loin

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Belly

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Thigh

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Before chopping

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Now we have plenty stock for this winter.

by Kay

Mushroom picking

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We got on mini-motorcycle to reach the mushroom spot.

Juicy Nameko-mushroom are poped up from the follen trees.

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We found other kinds of late Autumn mushrooms.

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Muki-take, looks like the same kind of oyster mushroom. 

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Chestnut mushroom.

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Nara-take.

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It was beautiful sunny day and I never got tired of watching the landscape.

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by Kay