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.

Sakura-masu

Samilar to Salmom, Sakura-masu swin up a river from the sea to spawn in Spring when cherry blossoms bloom. So we call this fish Sakura-masu (cherry trout). Marinated in Yuan sause (Sweet soy). Yuan grilled Sakura-masu This brining fillets …

Fried Iwana (char) marinated in vinegar sauce

The owner chef did some fishing on the Lake Arimine, where we went to pick wild vegetables the other day. He caught some Iwana (chars). Good fat Iwana. Jucicy fatty meat. We made fried Iwana marinated in vinegar sauce with wild-veg. Voila!…

One last chance for wild-veg picking

We visited high mountain at the border between Gifu and Toyama for wild-veg picking. This must be the last chance in this year. The green get deeper and deeper. We found a huge horse chestnut tree. It seems that two hundred years old. Some…

Hoba wrapped rice ball

The Hoba (Magnolia)leaf has a bactericidal effect so that local people used this leaf to pack their lunch in old days. The flavor of fresh green leave transfers to the rice ball. Dead leaf is used Hoba-miso grill. The leaf is relatively f…

Bracken sprouts

Bracken sprouts are well known wild vegetable in Japan. Generally, salted or boild in brine products are sold, but by the time you cook them in your kitchen, most flavour and texture has been lost. These fresh braken sprouts are lightly bo…

Cooking bamboo shoots

The bamboo shoots cooked in delicate dashi-soup. Lightly blanched and then cooled down for peeling off the skin. Beautiful fresh green appears. Stewed in dashi-soup with fresh Japanese pepper leaves. Another way of cooking is just simply g…

Bamboo shoots picking

Chishima bamboo is very popular spring food of local folks, and .....bears. Crawling in the ocean of bamboo is tough exercise. Our rucksack became awfully heavy filled with the bamboo shoots. Hope our hard work will be paid off by the gues…

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…

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 refre…

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 …

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

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…