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.

One last chance for wild-veg picking

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We visited high mountain at the border between Gifu and Toyama for wild-veg picking. This must be the last chance in this year.

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The green get deeper and deeper.

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We found a huge horse chestnut tree. It seems that two hundred years old.

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Some snow remained at the edge of valley.

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Young Japanese elderflower buds are 

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There were good Udo shoots at the mountain.

 

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Thanks for richness of beautiful mountain and water.

by Kay

Hoba wrapped rice ball

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The Hoba (Magnolia)leaf has a bactericidal effect so that local people used this leaf to pack their lunch in old days. The flavor of fresh green leave transfers to the rice ball.

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Dead leaf is used Hoba-miso grill. The leaf is relatively fire resistant when it's soaking wet. Grilled miso and wild-veg mixture on Hoba is one of the typical local dish of Takayama.

by Kay






 

Bracken sprouts

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Bracken sprouts are well known wild vegetable in Japan. Generally, salted or boild in brine products are sold, but by the time you cook them in your kitchen, most flavour and texture has been lost.

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These fresh braken sprouts are lightly boild immediately and cooked in light dashi-soup and have full flavour and texture. The texture is quite similar to the Asperge Sauvage (French wild asparagus).

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This is Aleutian ragwort which is not so well known wild-veg. The stalk and leaves have delicate aroma.

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Boild and skin peeled off.

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by Kay










 

Cooking bamboo shoots

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The bamboo shoots cooked in delicate dashi-soup.

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Lightly blanched and then cooled down for peeling off the skin.

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Beautiful fresh green appears.

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Stewed in dashi-soup with fresh Japanese pepper leaves.

Another way of cooking is just simply grilled in the foil.

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There are two different colours, red and green. Some People say red ones have stronger taste and green ones are milder and sweet.

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This is the best way to enjoy max flavour of fresh bamboo.

by Kay

 

Bamboo shoots picking

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Chishima bamboo is very popular spring food of local folks, and .....bears.

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Crawling in the ocean of bamboo is tough exercise.

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Our rucksack became awfully heavy filled with the bamboo shoots.

Hope our hard work will be paid off by the guests smile.

by Kay