An over 12 inches plump trout grown in the clear stream of the Hida mountain.
Soak in Sakana's original special brine．
Dry in the air.
Smoke the trouts in a hand made wooden smoker.
Soft and moist
Ready to go!
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.
A wild marten walked towords to the camera. Wild, but chubby shape shows that he must be a farmer's enemy.
He finally realized that he was focused on a camera and ran away.
It was a day when the fresh green was beautiful and calm.
Eiyo-ji（temple) at Gero
Cherry blossoms in Gero
Garyu-sakura (crouching dragon cherry tree) in Takayama is very old tree.
Weeping cherry at SAKANA
Cherries are blooming eveywhere!
Takayama town centre is usually full of tourists all through the year, and especially this cherry blossom season. Now tourists have disappeared as the Covid-19 spreads over the world.
The cherry blossoms are blooming quietly without worrying about the turmoil of the human world.
Our restaurant SAKANA also spends plenty of free time under the influence of the new coronavirus. The only salvation yet is that there are no infected people in Takayama so far.
To avoid wasting this spare time, we made bamboo skewers for the "charcoal grill hearth course".
About 200 handmade bamboo skewers were made using the bamboo displayed at the entrance of the New Year.
I was so tired after all....
It's been three years since the owner chef had buried Shiitake fungi in oak and chestnut log on the premise of SAKANA but we couldn't get any Shiitake mushroom for two year then we've almost forgotten.
When we looked into the place to see if any wild plant were growing, we found that Shiitake mushrooms grew.
There were some giantic ones.
We picked up big ones, exposed them to the sun for a day, and cooked it at the restaurant.
Shiitake mushroom that grown on the log have much more flavor and aroma than those grown on sawdust bed.
Grilled then seasoned with soy sauce-based broth.
A delicious dish that goes well with sake full flavour of shiitake mushrooms!
Simply grilled fish and meats over burning charcoal fire in front of you.. Irori course is getting more popular.
This course require full attendance of the chef looking after the fire and grill. There will be no other guests but yours.
The small cottage for this private party course has different atmosphere from the main restaurant and looks good anytime of year.
In winter (2017)
In spring evening
In Autum evening
After grilling of various ingredients on the fire, a hot pot of soup will be served.
Spring and Summer version - fish soup with wild vegetables
Autumn and Winter version - chicken soup with mushrooms
Native wild boar hot pot is special menu for winter
This course requires at least 4 guests and up to 8 (adults) . If you are looking for a special event in Takayama, this would be a memorable one.
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