Strawberry ice cream
I remember that strawberry is one of Summer fruits in Britain. But in Japan, strawberry is on the market in Winter to early Spring.
Strawberry and cream mixture will be frozen for pacojet to make the texture more smooth.
Simple but full of fresh strawberry. Not too sweet and a dush of liqueur not over powering the strawberry flavour. This little dessert is not for the kids.
by Kay
Aroma of the Sea
There is no dietary habit of eating seaweeds in western countires, so it may sound weired for most of them that Japanese people enjoy various 'sea vegetables'. But nowadays, many western people knows that 'Nori' and 'Kombu' are essential for 'Sushi roll' and 'Dashi-stock'.
Spring is the best time to eat fresh sea plants. We can find various sea plants in the market.
The chef made seaweed paste and blended with soy sauce.
This seaweed flavour soy sauce brings sashimi to aroma of ocean.
Other paste used for pan-fried fish. We got very good Mutsu-fish (a kind of sea bass) and served our customer with this green sauce.
We also add some sea flavour to Hotaru-Ika (Firefly squid) which is also known as Spring delicacies of Tomaya.
These dishes have been popular for Japanese and Asian customers.
by Kay
SAKANA was published in Gault & Millau Japan
Gault &Millau is a well-known historic gastronomic guide published in France in 1972 and now being published in 23 countries around the world.
SAKANA was introduced as one of POP in Gifu area.
We're happy if we could contribute even a little to get to know the wonderfulness of Hida through our food.
And thank you very much for the customers who gave us warm support.
by Kay
Shirakawa village is in snow
An old house wears a wig of snow.
Snow birds perched on the all branches
This village will be illuminated on Saturday and Sunday evenig during the winter.
by Kay
A Happy New Year from SAKANA
Our osechi are unlike common ones, we do not care about traditional meaning. Full of Hida ingredients including wild mushrooms, river fish, wild bour.
Limited to 50 sets are sold to SAKANA customer exclusively.
Thank you very much for visiting SAKANA at Takayama.
Wishing a very happy new year.
by Kay
Game Ra～men!
A bag of bones of guinea fowl arrived from a farm in Kyushu. The chef made stock of guinea fowl and blended with wild boar stock to make ramen soup.
Unlike Tonkotsu soup, this soup is very light and clean. We serve this ramen with simply mitsuba leaf and soft leek in a small bowl.
Guinea fowl stock
Wild boar stock
All blended soup
Ramen after drinking is the best!!
by Kay
Charcoal grill of game meats
A group of regular customer asked for game meat main Irori course at booking so that we prepared variety of game meats for their charcoal grill.
All those games are perfectly pretreated by skilled hunter, therefore no gamey smell at all. This pretreatment totally changes the taste of meats.
Badger loin
Badger belly
Bear loin
Venison tongue
Wild boar tongue
Venison belly
Bulbul
They enjoyed simple salt & pepper grills of those games and boar special.
Wild boar plate
Our rare game stock is limited. If you're interested to try some, please let us know at your booking.
by Kay
