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.

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/…

Ayu and Beer

According to the owner chef, Asahi Super Dry is the best matching drink for salt grilled Ayu. Lots of Ayu cought by net casting. Good size! by Kay

Eating Ayu

The most popular way to eat Ayu is grill with salt and it's one of the most popular dish of our Seasonal Omakase (tasting) Course. To the customers who love Ayu, we may offer over-night dried or deep fried Ayu additionally. As Ayu is calle…

Ayu fishing!

I accompanied the owner chef for decoy-fishing of Ayu (sweet fish). Takahara River is one of the cleanest stream in Hida and poplular for fresh water fishing. Lively fish fought for his territory with decoy and then was caught up. We've go…

Summer Vegetables of Hida

Local farmers product are found on the market every morning in this season. From the left in clockwise;courgette, aubergine, white gourd (melon), runner beans, okura. Chilled assorted summer vegetales is on our menu. by Kay

Mid Summer in Shirakawa Village

After the long heavy rain, extremely hot weather came to Hida. Roof grass is completely dried up. But the shade of hydrangea is still looking cool. If you come to Hida in this season, you better prepare well for the sunshine and dehydratio…

Home made Gelato

There are three Juneberry trees in the premises of SAKANA. The trees bore a lot of fruits this year. Adding a little yoghurt and we made gelato style dessert using pacojet. It's nice refreshing summer dessert. by Kay

Overnight dried Ayu

The chef decided to make dried Ayu with little ones. It give the fish flesh different, even savory flavour once t's dried overnight. Cut and open the fish. Dry them in a net and hang it under the sun. Dried just overnight. Grill to eat! Th…

River fish season has come

The owner chef went fishing for wild Ayu (sweetfish) with live decoys as the closed season ended. A group of Ayu. The territory keeper. Today's catch! From June to September is the season of the river fish. Salted grilled Ayu is the most p…

Shirakawa village is in Green

Now Shirakawa village presents the views of early summer. Young rice had neatly planted in the rice field. by Kay

Sansho peppercorn

Shansho pepper is the species of szechuan pepper that we harvest them while it's young and green in Japan. It will be used for various cooking, giving nice spicy kick for your palette. Removing the peppercorn from the branch is time consum…

Little mountain flowers

Pretty little flowers around the Lake Arimine

Camping in the lake Arimine - 2

A fun part of camping is open air cooking. We brought some food and drinks from our home and procure some stuff from natural resource. We made Hoba wrapped Hida-beef steak. Adding a little twist of natural flavour made big difference, even…

Camping in the lake Arimine - 1

Looking for the last of the last wild vegetable, we went camping at Toyama Pref's Lake Amemine. Leaving Takayama at 4 in the morning. The gate at the site opens at 6 am. As soon as we reached at the lake side, the master started to fishing…

Little mountain flowers

Tiny flowers are blooming in the mountain. They seemed enjoying raindrops. by Kay

The end of season

As hot weather is crawling up, we had to climbed up even higher to higher altitude point to pick up wild veg. This will be the last chance in this season. Wild bracken shoot Wild garlic has grown up and the flower are about to bloom. Naruk…

Hoba wrapped rice ball

Hoba is a kind of magnolia leaf and the dried brown leaf is well known for Hoba-miso grill. Young green leaf is often used for wrapping food such as sushi. We warp rice ball with wild-veg and miso. When you open the wrap, the fragrance of …

Many thanks for choosing SAKANA - from Hong Kong

These ladies from Hong Kong enjoyed Irori couse at lunch time. Normally we accept Irori course for 4 to 8 people, but on that day we only had them at lunch time so that we could managed to serve Irori course for this group of three. Fish -…