Spring surprise -shiitake mushroom
It's been three years since the owner chef had buried Shiitake fungi in oak and chestnut log on the premise of SAKANA but we couldn't get any Shiitake mushroom for two year then we've almost forgotten.
When we looked into the place to see if any wild plant were growing, we found that Shiitake mushrooms grew.
There were some giantic ones.
We picked up big ones, exposed them to the sun for a day, and cooked it at the restaurant.
Shiitake mushroom that grown on the log have much more flavor and aroma than those grown on sawdust bed.
Grilled then seasoned with soy sauce-based broth.
A delicious dish that goes well with sake full flavour of shiitake mushrooms!
by Kay
IRORI (charcoal hearth) - four seasons
Simply grilled fish and meats over burning charcoal fire in front of you.. Irori course is getting more popular.
This course require full attendance of the chef looking after the fire and grill. There will be no other guests but yours.
The small cottage for this private party course has different atmosphere from the main restaurant and looks good anytime of year.
In winter (2017)
In spring evening
In summer
In Autum evening
After grilling of various ingredients on the fire, a hot pot of soup will be served.
Spring and Summer version - fish soup with wild vegetables
Autumn and Winter version - chicken soup with mushrooms
Native wild boar hot pot is special menu for winter
This course requires at least 4 guests and up to 8 (adults) . If you are looking for a special event in Takayama, this would be a memorable one.
by Kay
Winter special Game course
Home smoked wild venison and Cold roast venison and duck.
Jerusalem artichoke veloute
Wild venison pate on Mochi toast
Wild boar tongue
Lightly grilled
Badger
Badger soup has full of umami and sweetness with no gamy smell.
Wild boar spare rib
Roast spare rib
Succulent red wine braised Venison
Grilled Bulbul bird
Bear
Cooked in Sukiyaki sauce
Wild boar (3 years old sow raised grown up eating acorns)
Wild boar hot pot which called 'Botan （Peony) hot pot'.
The game course can be enjoyed until the spring wild vegetable dish starts. If you are interested to have this course, please ask at your booking enquiry due to stock availability.
by Kay
The sign of Spring (Fuki no Tou)
It's been too warm this winter, no snow that made tourists dissapointed.
We thought on the other hand, Spring may come earlier and went to find the sign of Spring.
There it is! The first sing of Spring 'Fuki no tou' (Butterbur sprouts) was started to grow. It's coming out about two months earlier than usual.
Immediately served to customers who made a reservation for the day with tempura.
Voila!
Kay
A Happy New Year from SAKANA
A set of Osechi Box
Limited 50 sets of Osech has all sold out !50 sets of Osechi has all sold out!
1st Box
2nd Box
48 items are packed!
Ready to go.
Thank you very much for visiting SAKANA at Takayama.
Wishing a very happy new year.
by Kay
Wild wasabi picking
We came into a deep mountain to pick natural wasabi. After getting out of the car, it took about an hour to climb the swamp to the place where the wasabi grows. It was very cold because there was still snow left the day before.
Wild watercress
We climbed the snow-bound stream for 1 hour and arrived at the point of wasabi!
In the natural environment, wasabi grows no more than a centimeter per year. The wasabi in picture above should be 20 years old.
<Wasabi root is in winter>
As the temperature gets colder, the roots become sticky, sweet, pungent, fragrant, and delicious! !
by Kay
Smoked venison
Hunting season has begun from November 15th however this year, it is not possible to hunt wild bow in Gifu due to the effects of Pig disease.
Because of this situation, we decided to prepare some wild venison instead for those who love game dishes.
Soaking in our special brine.
Dry the fillet in the cold wind.
Handmade smoker
Smoked with hickory chips.
Vacuum for this year's savings and stock in a minus 60 degrees freezer.
by Kay
