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.

Camping in the lake Arimine - 1

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Looking for  the last of the last wild vegetable, we went camping at Toyama Pref's Lake Amemine. Leaving Takayama at 4 in the morning.

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The gate at the site opens at 6 am. 

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As soon as we reached at the lake side, the master started to fishing for Iwana, but unfortunately, he only got black bass.

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to be continued.

by Kay

The end of season

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As hot weather is crawling up, we had to climbed up  even higher to higher altitude point to pick up wild veg. This will be the last chance in this season.

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Wild bracken shoot

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Wild garlic has grown up and the flower are about to bloom.

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Naruko-lily's buds are good for tempura.

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Red knotweed

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Aluetian ragwort

Thank you for nature's bounty, and thank you for the customers those who came to SAKANA to enjoy the nature's bounty.

 

by Kay

 

 

Hoba wrapped rice ball

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Hoba is a kind of magnolia leaf and the dried brown leaf is well known for Hoba-miso grill. Young green leaf is often used for wrapping food such as sushi.

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We warp rice ball with wild-veg and miso.

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When you open the wrap, the fragrance of Hoba leave spreads.

One customer who must be a fan of Studio Ghibli called this onigiri wrapped in a Hoba leaf and tied up with brown string, 'Totoro's gift'.

 

by Kay

 

 

Many thanks for choosing SAKANA - from Hong Kong

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These ladies from Hong Kong enjoyed Irori couse at lunch time.

Normally we accept Irori course for 4 to 8 people, but on that day we only had them at lunch time so that we could managed to serve Irori course for this group of three.

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Fish - prawn - meat - shellfish,,, various food grilled on charcoal fire.

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Iron hot pot with Iwana-fish broth and Udon noofle to finish Irori course.

Hope they had memorable meat at SAKANA.

by Kay

 

Wild veg cooking - Udo

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You can buy tunnel cultivated white Udo from supermarket, but wild Udo has much stronger flavour and harsh to the taste. You need to rinse them well before you cook them.

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Skin of the stalk also become good delicacie.

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by Kay

Wild veg cooking - Itadori

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Itadori (Japanese knotweed) has got strong acidity, but if you prepare it carefully, it will turn into delicious dishes.

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Peel the skin off and soak in the water.

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Stewed in tomato sauce

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Sauteed and stewed in sweet soy. One of the orthodox method of Japanese cooking.

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Marinade in vinegar

by Kay