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 example of SAKANA's appetizer and it keep changing as season changes (and volume may be depends on the grade of the course menu).
Wild plants in Spring, fresh-water-fish in Summer and huge variety of mushrooms in Autumn are actually get by owner chef's own hand. What you can have as amuse bouche at SAKANA is totally depends on what the Hida Mountains allow him to collect, and depends on how he treats those natural supply. Seafood and wild game (gibier, actually sauvage) are obtained selected supplers and hunters.
Each ingredient cooked carefully to keep its flavour and texture.
As the wild plants will be in season soon, I will go to the mountains this Spring for plant hunting following my master. Then I should be able to show you how we get them, and cook them.
We really thank for and respect the natural supply. Please enjoy the taste of Hida.