SAKANA was published in Michelin-Tokai
2019 Michelin Guide Tokai (Aoi, Gifu, Mie) edition was introduced today.
We are very grateful to the customers who have supported us so far, and to the blessings of Hida's rich nature.
by Kay
Wild veg picking
This miniature palm trees look-like vegetable called Momiji-kasa (maple leaf umbrella). People say it's queen of wild-veg.
Udo is very popluar and farmed ones are sold in the market, but wild ones have much stronger flavour. The texture is like asparagus.
Tara-no-me is also popular but it's hard to find wild ones.
Only young tiptops are edible. It grows very spiky stick....
These wild vegs are turned into delicious dishes by the chefs' hand.
Wild-veg cuisine is limited for this season, so I hope all the wild-veg lovers to enjoy the real taste. The variaty of vegetables are subject to change everyday, becuase it's all depends on the nature.
by Kay
Cold smoked trout
Rainbow trouts grown in spring water stream.
Juicy fatty fillet.
Brining the fillets with herbs and spices.
Curing the fillets.
Smoked with oak chips.
Voila!
by Kay
Wild Wasabi Flower
We climed up 1 kilo meters up in a mountian to get wild wasabi flower and ostrich fern sprouts.
The snow still remains here and there.
Pretty white flowers were blooming along the river.
Young wasabi leaves has a slight sweetness and refreshing taste.
This is one of my favourite routes for wild vegetable picking.
by Kay
Season of wild vegetables
Tara-no-me （Aralia elata）
Koshiabura（Acanthopanax sciadophylloides）
Kogomi（Ostrich fern shoot)
Spring shoots and buds are sprouting everywhere. We go out the fields and mountains to pick them for the menu.
Wild garlic
Wild vegetables are very popular for Japanese guests and they come from everywhere in Japan to enjoy this season's limited local cuisine.
However for some guests who come from overseas it may be challenging to have unfamilier tastes, so I personally recommend for those people, to have Hida-beef course rather 'eating local landscape'.
by Kay
Looking the cherry blossoms of over the counter
A cherry tree just outside of the window is in full bloom.
The guests enjoy Yozakura, the illuminated cherry blossom in the evening. It's fantastic!
by Kay
Many thanks for choosing SAKANA - from Australia
This lovely couple from Australia just got engaged！They enjoyed our Omakase course.
The chef made special Sashimi with rockfish for their happy event.
A rockfish from Yoyama bay.
by Kay
