Many thanks for choosing SAKANA - from California

This happy group from California tried to book SAKANA a day before but we were fully booked at that time. Thankfully they came back the next day and luckily we didn't have any other customer.

They enjoyed this beautiful marble meat with Shabu Shabu. This time, because we didn't have any other customer, the owner chef took charge of hotpot cooking all through the course.

 First of all, eating just meats to find the quarity beef. 

Vegs are second to be cooked in  juicy meat flavour.

Finally, putting rice to absorb all meat and vegs stock and finised with egg and mitsuba-leaves. A kind of savoury porridge.

After that, they moved to the bar counter for more... and more drinks......

In the such good mood, the chef turned into a DJ again. Guess which record was on this night?

Customers, please note that such event doesn't happen every night. It's utterly owner's caplicious.....

by Kay

Many thanks for choosing SAKANA - from US

This loving husband wanted to book IRORI course to celebrate his wife's birthday. Normally, we only take reservation for IRORI course for 4 to 12 people, because the chef needs to look after the grill hearth all through the course however, on this day (the first day of Spring in Japan) somehow we didn't have any other reservation. So we prepared IRORI course for 2 people. 

I think they have special luck!

IRORI course is served at a cosy cottage which separated from the main restaurant.

Ayu (most popular fresh water fish)

Top grade Hida beef, wild boar (truly wild) and duck with Japanese leek

The meats are grilled at the charcoal hearth. The chef determines perfect degrees of cooking. 

After the meal, we took them to the bar counter for drinks.

Then the chef turned into a DJ and put nostalgic music record.

We all enjoyed the music and chitchat. 

Thank you so much for choosing us for your special day. We really had great time having you at SAKANA.

by Kay

Many thanks for choosing SAKANA - from Britain

This couple from London select Hida beef steak course. They said that they came to Takayama only to have beef!!

We selected very good rump for them. A5 grade Hida beef is basically very rich in fat therefore the sirloin can be too rich in fat that over power the flavour of meat itself when you have the meat as a steak. 

SAKANA use stone plate which to grill outside to bound juicy flavour and melt the fat inside slowly. The gentlman who loved our steak said that the steak was melted in his mouth. Yes, that is what SAKANA's chef does.

by Kay

My first picking of wild vegetables.

Fuki-no-tou

Shoots of Oonarukoyuri

These wild vegetables were sprounting up within SAKANA's premis. Amazing!!

Picking young and soft shoots for cooking.

Tempura of Spring Veg has distinguished flavour and texture.

More and more shoots and buds will be sprouting up in the mountains soon.

Thanks to nature's blessings.

by Kay

Cherry blossoms in the night

Sakura (cherry blossom) watch is a popular Spring event.　At SAKANA's bar counter, you can enjoy sakura watch from mid to end of April. Especially in the evening, the weeping cherry is lit up just outside of the window. 

Having a course meal and drinks with this view will make your dinner even more luxury.

Some seats are still available for this period.

by Kay

Mountain view from SAKANA

Kasa-ga-take

Yari-ga-take

Hodaka Mountains

Kurobe-Goro-dake

You can see spectacular panoramic views of the Janese North Apls from the bar counter and upstairs. Snowcapped summits can be seen until late May. 

This view turns to the city lights at night.

by Kay

Many thanks for those who came to SAKANA from overseas

A group of tourist from Australia (can you see a little Koala's head at the left bottom of this picture?)  came to SAKANA for best Shabu-shabu in Takayama. 

At the beginning, they said that thay are not used to use chopsticks however....

Now they are all Shabu-syabu master (flipping a slice of meat in dashi-soup) !

Well, we try our best to make our customer happy and we prepare well in advance for the moment. That is why we ask few days advance reservation in our homepage.

Still some people try to came on the day, and even some hotel concierge give them guide to come to our restaurant without booking. But we take day off when we do not have any reservation so, if unluckey people turn up without booking, we may not open for the day. Of course we do our best for unexpected customers, but it's not guaranteed.

These lovely ladies from US told by hotel concierge that we are open at 17.30 without reservation and reached us by taxi, luckely met me when I was preparing for the other customer. We did our best to make them happy, and I think they enjoyed. But I still think we could to better if they booked in advance.....

So, pleaes please do make reservation if you really wish to come to SAKANA, otherwise you might not be lucky enough as these ladies..

by Kay