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.

Spring food

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…

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…

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 …

Wild veg cooking - Udo

You can buy tunnel cultivated white Udo from supermarket, but wild Udo has much stronger flavour and harsh to the taste. You need to rinse them well before you cook them. Skin of the stalk also become good delicacie. by Kay

Wild veg cooking - Itadori

Itadori (Japanese knotweed) has got strong acidity, but if you prepare it carefully, it will turn into delicious dishes. Peel the skin off and soak in the water. Stewed in tomato sauce Sauteed and stewed in sweet soy. One of the orthodox m…

Many thanks for choosing SAKANA - from Italy

This lovely couple from Italy chose Omakase course that designed to enjoy best seasonal ingredients of Hida - Wild Vegs at this time of the year. Starting with numbers of small delicacies as usual, and Hoba miso grill to finish the course.…

Along the stream

Many eadible plants are found along the clear stream in the mountains. Itadori (Japanese knotweed) good for stew, tempura Udo (English name not known). One of popular Spring vegetable, but truly wild Udo has much stronger fragrance and har…

Wild Wasabi

We went into deep in a mountain for more wild plants. Wild wasabi flower was blooming along the clear stream of water. The master said that Spring is not the best season for wasabi roots. Winter is the best season for wasabi that has rich …

Taste of Spring

Having peak season of wild veg, we put these on our Omakase-tasting menu. (subject to availability of stock) Appetizer - various spring plants delicacies Tempura - five to six different kind of Spring plants, Koshiabura is the most popular…

Sprouts sprouts sprouts!

We went to wild plants picking to the fields and mountains. Koshiabura-shoot Warabi (bracken) shoots Kogomi (fern) shoots We love these soft shoots and sprouts flavours and textures in different way of cooking. Eating these wild vegs, just…

Spring green salad

SAKANA's spring salad is made of various wild greens freshly picked up by us. (ingredients are subject to change, depends on what we can get from the fields and mountains) We serve this with Ume-dressing. The fresh sourness of the dressing…

The Wild-Veg season has begun!

Spring has arrived in many parts of Japan and people are enjoying OHANA-MI (cherry blossom watch) , but in Takayama Spring arrive later than those area. Snow still remains at high altitudes. Spring is crawling up slowly in Takayama. FUKI n…

My first picking of wild vegetables.

Fuki-no-tou Shoots of Oonarukoyuri These wild vegetables were sprounting up within SAKANA's premis. Amazing!! Picking young and soft shoots for cooking. Tempura of Spring Veg has distinguished flavour and texture. More and more shoots and …

A bunch of Amuse Bouche

A bunch of amuse bouche, I call them. The top picture was taken last Spring, the peak season of the wild plants's shoots and buds. The second picture is taken just yesterday, mixture of Winter and beginning of Spring. These are just exampl…