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.

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…

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 …

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…

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 waterc…

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 gam…

Wild Yellowtail (Buri)

We've got two good size yellowtails. Fatty juicy flesh. Lucky guests had super fresh Sashimi. The rest of fillet are brined in salted water for grill. Normally, yellowtail is popular for teriyaki, but this fatty juicy fish doesn't need ove…

Late season mushrooms

Our Autumn speciality is Wild Mushrooms. Mushroom lovers came from all over Japan in this season to taste rare and valuable mushrooms, and it is ending with those late season mushrooms. Shimofuri-Shimeji Kuritake Numeri-sasatake Ki-shimeji…

Autumn in the Hida Mountains

It was already the peak of coloured leaves at the high mountains of Hida. It was a beautiful day! by Kay

All star Hida mushrooms

Summer stayed too long this year, so many mushrooms lost their best timing to pop out from the ground. Despite this bad condition for mushrooms, the mushrooms master = owner chef collected many variety of mushrooms. Matsutake - the King of…

Charcoal grilled mushrooms

As the summery days continued until late this year, we didn't expected much to find any mushrooms, but we did in the high mountains! Wild Maitake mushroom (Grifola frondosa) is very valuable. We were so lucky and glad to find many of them …

Creamed Akayamadori mushroom (Japanese porcini)

This mushroom is better cooked with butter, rather than Japanese dashi or soy sauce. Creamy white sauce Sauteed mushroom Lightly sauteed asparagus Bright yellow coulour comes from Akayamadori mushroom. by Kay

Mushroom season has begun!

We went to mushroom picking for the first time in this season. Air is still quite hot, not cool enough for most of mushrooms. But luckily we found some in three different kind in three different point. The picture above is Black Maitake wh…

Wild Eel

This year, we purchased blue eel caught in brackish water from a supplier in Okayama Prefecture. It's hard to find natural eel caught in Hida area. My personal opinion, the “blue eel” grown in brackish water has good taste which are; * Not…

Fish bone sake (Kotsuzake)

The fish bone sake made with a native Iwana (char) is stronger in flavor and taste. We use freshly caught Iwana that are carefully baked in a distant fire for almost 1 hour, so there is no unpleasant smell. It's really delicious because wh…

Cold smoked rainbow trout

This raibow is grown in clear spring water so its flesh is good enough to eat raw as sashimi. Beautiful fillet with bones removed. Soaked in aromatic brine. Cold smoked wiht hickory chip. Voila! by Kay

Hot smoked Amago (red spotted masu trout)

Use live amago (River fish is important for freshness!) Amago that has been cleaned.(the internal organs, gills) The Amago are tied with a string and dried well in summer breeze.It is a season when the river fish become delicious. Because …

Confit de Ayu

Superfresh Ayu can be cooked in many different ways. We've tried low temperature cooking in rice oil that is not traditional way of Japanese cooking. Take fish gills and intestines off with sticks. This method is called 'Tsubo-nuki'. Brine…

Tempura of daylily buds

Daylily is very common flower in summer. The flower buds become nice tempura. It has unuique texture, crispy and sticky at the same time. by Kay

Juneberry gelato

There are two Juneberry tree in SAKANA's garden. Birds and us were racing to get the fruits this year. We've got enough berries to make gelato. Nicely chilled summer dessert. by Kay

Arrow ginger

Pickled arrow ginger called 'Hajikami' is common garnish for grilled fish. White root become pale pink when it's soaked in sweet vineger. by Kay

Over night dried Ayu

We Japanese love sun-dried fish which has full of 'UMAMI'. Open up and clean super fresh Ayu. Soak the Ayu in our original saumur. Ready to grill! by Kay

Ayu fishing has started.

Live decoy fishing for Ayu has started from end of June. These photos were taken about 10 days ago. Now we are ready to serve SAKANA's Summer menu! by Kay

Wild watercress

I was surprise to see those wild watercress which is native to the hidden swamp. We stopped by this quiet hidden place, when we went to Iwana-fishing. Wild watercress have stronger bitterness. Clean water supplies fresh and delicious natur…

Summer began!

Neatly planted rice in the paddy field. Iwas relieved that the rainy season this year was not severe this area. by Kay

SAKANA original Hida Beef Curry

Our original beef curry is made of 100% A5 grade Hida beef. It's popular for gift and Souvenir. 100% A5 grade Hida beef stock And vegetable stock The curry sauce is very mild, not over powering the taste of Hida Beef. (For me who used to …

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…