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.

IRORI (charcoal hearth) - four seasons

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Simply grilled fish and meats over burning charcoal fire in front of you.. Irori course is getting more popular. 

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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.

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In winter (2017)

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In spring evening

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In summer

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In Autum evening

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After grilling of various ingredients on the fire,  a hot pot of soup will be served.

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Spring and Summer version - fish soup with wild vegetables

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Autumn and Winter version - chicken soup with mushrooms

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Native wild boar hot pot is special menu for winter

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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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by Kay

 

 

Winter special Game course

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Home smoked wild venison and Cold roast venison and duck.

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Jerusalem artichoke veloute

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Wild venison pate on Mochi toast

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Wild boar tongue

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Lightly grilled

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Badger

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Badger soup has full of umami and sweetness with no gamy smell.

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Wild boar spare rib

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Roast spare rib

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Succulent red wine braised Venison 

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Grilled Bulbul bird 

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Bear

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Cooked in Sukiyaki sauce

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Wild boar (3 years old sow raised grown up eating acorns)

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Wild boar hot pot which called 'Botan (Peony) hot pot'.

The game course can be enjoyed until the spring wild vegetable dish starts. If you are interested to have this course, please ask at your booking enquiry due to stock availability.

by Kay

 

The sign of Spring (Fuki no Tou)

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It's been too warm this winter, no snow that made tourists dissapointed.

We thought on the other hand, Spring may come earlier and went to find the sign of Spring.

There it is! The first sing of Spring 'Fuki no tou' (Butterbur sprouts) was started to grow. It's coming out about two months earlier than usual.

Immediately served to customers who made a reservation for the day with tempura.

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Voila!

Kay

A Happy New Year from SAKANA

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A set of Osechi Box

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Limited 50 sets of Osech has all sold out !50 sets of Osechi has all sold out!

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1st Box

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2nd Box

48 items are packed!

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Ready to go.

Thank you very much for visiting SAKANA at Takayama.

Wishing a very happy new year.

by Kay

Wild wasabi picking

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We came into a deep mountain to pick natural wasabi. After getting out of the car, it took about an hour to climb the swamp to the place where the wasabi grows. It was very cold because there was still snow left the day before.

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Wild watercress

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We climbed the snow-bound stream for 1 hour and arrived at the point of wasabi!

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In the natural environment, wasabi grows no more than a centimeter per year. The wasabi in picture above should be 20 years old.

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<Wasabi root is in winter>

As the temperature gets colder, the roots become sticky, sweet, pungent, fragrant, and delicious! !

by Kay







 

 

Smoked venison

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Hunting season has begun from November 15th however this year, it is not possible to hunt wild bow in Gifu due to the effects of Pig disease.

Because of this situation, we decided to prepare some wild venison instead for those who love game dishes.

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Soaking in our special brine.

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Dry the fillet in the cold wind.

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Handmade smoker

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Smoked with hickory chips.

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Vacuum for this year's savings and stock in a minus 60 degrees freezer.

by Kay

 

Wild Yellowtail (Buri)

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We've got two good size yellowtails. 

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Fatty juicy flesh.

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Lucky guests had super fresh Sashimi.

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The rest of fillet are brined in salted water for grill.

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Normally, yellowtail is popular for teriyaki, but this fatty juicy fish doesn't need over seasoning. Japanese gourmet people prefer simple salt grill.

by Kay