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.

Overnight dried Ayu


The chef decided to make dried Ayu with little ones. It give the fish flesh different, even savory flavour once t's dried overnight. 


Cut and open the fish.


Dry them in a net and hang it under the sun.

f:id:takayama-sakana:20180626222149j:plainDried just overnight.


Grill to eat! The flesh is still tender but skin and bones are crispy enough to eat them from head to tail. It really goes well with Sake....lovely.

by Kay



River fish season has come


The owner chef went fishing for wild Ayu (sweetfish) with live decoys as the closed season ended. 



A group of Ayu.


The territory keeper.


Today's catch!


From June to September is the season of the river fish. Salted grilled Ayu is the most popular amongst the river fish dishes. We serve wild Ayu caught by the chef at Sakana.

by Kay

Sansho peppercorn


Shansho pepper is the species of szechuan pepper that we harvest them while it's young and green in Japan. It will be used for various cooking, giving nice spicy kick for your palette.


Removing the peppercorn from the branch is time consuming, but worth it.


Raw peppercorn has bright green and fresh scent like lime but tastes strongly of potash at the same time. It needs to be soaked for long hours and boiled to reduce harsh taste.


The fresh colour and scent has gone however, this sansho pepper can be used until next year to give distinguished flovour and spicy kick on my cooking.


by Kay