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.

Cherry blossoms in Gero area

Iwataro Sakura, well known a weeping cherry in Gero. Gero is popular hot spring bath spot to the south of Takayama. It was summer like weather and the cherry trees in this area bloomed in full. Iwataro Sakura spread its branches and made s…

Takayama Festival - Spring

I dropped in at Takayama town centre to see the Spring festival. The decorated festival floats were displayed in the streets. The streets were unusually crowded with the people from everywhere in the world. and photographers...... Cherry b…

Sukiyaki - SAKANA style

A5 grade Hida beef sliced for Sukiyaki, gorgeous marbled sirloin. SAKANA is specialized for seasonal food, so that most of repeater visit us four time in a year, however there are transition period between each season. In such period, Suki…

Charcoal-grilled charr (Iwana)

River fish have become active, fat and delicious in the water of melted snow. Salted grill is simply good, and also it can take good stock from charr (Iwana). Plenty of wild vegetable and Iwana hot-pot is one of our speciality from Spring …

Cooking a wild char

Freshly caught river fish (char) cooked with Namban style. (deep fried and soaked in vinegar sauce) A good size of wild char has caught by the owner chef. Super fresh. Early spring vegetables Marinade with vinegar and vegetables. by Kay

Signs of Spring - Shirawaka village

Thawing season came to Shirakawa village too early this year, tourists who were looking forward to the snow was disappointed, however the villagers welcomed the Spring. Maintenance of thatched roof. The rising smoke naturally fumes the tha…

Signs of Spring

We had less snow this winter and signs of spring shows three weeks earlier than usual. Fukinoto (butterbur buds), one of popular adible wild vegetable, were shooting out from where the snow is melting. by Kay

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…

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 f…

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 litt…

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

A set of Osechi Box 50 sets of Osechi has all sold out! First box Second box 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 …

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 m…

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. T…

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. T…

Wild venison

We purchased a half of doe from the hunter. Their pretreatment is perfectly neat and clean. Loin Belly We prepared three different flavour of marinade loins, then after few hours, seared surface and put them in baccum bags. Soak the bags i…

Wild boar

Wild game hunting season has begun last week. We purchased several different wild game meats from trustworthy hunter. We've got a whole young boar and the owner chef cut it with butcher skill. This sow grew up eating acorns like Iberico po…

Mushroom picking

We got on mini-motorcycle to reach the mushroom spot. Juicy Nameko-mushroom are poped up from the follen trees. We found other kinds of late Autumn mushrooms. Muki-take, looks like the same kind of oyster mushroom. Chestnut mushroom. Nara-…

Turning leaves

It's getting cold day by day in Hida and foliage turning Autumn colour. First snow lightly covered the top of mountains. Tasty Nameko mushrooms are poping up. This means that the mushroom season is almost ending. by Kay

Akayamadori-take (Red pheasant mushroom) stew

Akayamadori-take is a same kind of porcini and it's suitable for cooking with butter or cream rather than with dashi or soy sauce. So it's not really popular for local people. At SAKANA, you can have it as mushroom chowder. This yellow cou…

Mushroom cuisine

Charcoal grill is the most luxury way to eat mushrooms. Simplest method, but it reveals character of each mushroom and they need to be super fresh for that. Various mushrooms become a bunch of amuse bouche. Since they are wild mushrooms pi…

Matsutake, the king of mushroom

Truffle is not the king of mushroom in Japan. It is 'Matsu-take' that Japanese people love its aroma and want to eat even if they pay high prices. There are cheaper imported matsutake on the market but Japanese domestic matsutake still att…

The peak of mushrooms!

Varieties of mushroom are poping up from moist soil. The owner chef is also mushroom master of mushroom. He knows which ones are edible and how to cook them. Oomurasaki-anzu-take goof for marinade with sweet vinegar, or stew. Shogenji, loc…

Frills and Frills in the mountain (mai-take)

Mai-take is very popular and tasty mushroom. Black mai-take has best flavour and texture. Brown is the next and then white. Mai-take means 'dancing mushroom'. It's said because it look like a buch of people dancing, or someone said that wh…

Wild mushroom season has begun!

After a typhoon, we checked some points in the mountains to searching for mushrooms. Several different mushrooms were shooting out in the forest of the mountains. Shaka-shimeji Hoki-take (broom mushroom) Sakura-shimeji Yamadori-take modoki…

Sakana original hot green pepper paste

'Kara-kara namban' is the name of our original hot green pepper paste (registered trade mark). The main ingredient is 'Ajime-kosho (ajime-pepper)' which is special chili pepper of Hida. Ajime kosho is long thin shape chili and has sharp ho…

Binged on Ayu

The owner chef and his friend went on fishing Ayu and they had a good catch! Aren't they beautiful? We prepared the fish on the skewers and grilled on charcoal fire slowly..... Slowly...... And we celebrated for the large catch of Ayu unti…

Sukuna squash - special product of Takayama

This huge long squash is one of the special product of Hida Takayama (Nyukawa town). Sukuna squash have higher suger content then the other kinds. Simmered squash. Takami corn. Mixed squash and corn deep fried in tempura batter. Yummy! by …

Hida peach

Hida peach is not sold outside of Hida region because of less crop yeilds, but it’s very tasty. Peel peaches after steeping them in boiling water. Cook the peaches with special syrup in vaccume sealed bag. Cool them down. Cool and refreshi…

Many thanks for choosing SAKANA - from France

This foodie couple from Paris came to SAKANA on their hoenymoon trip in Japan. They told me that the reason they chose SAKANA was on a guid book issued in France which is 'Peiti Futé'.(please find the link below) https://www.petitfute.com/…