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 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.
by Kay
Raw timber cultivated Shiitake-mushroom
Shiitake is the most popular mushroom and we've got a box of raw timber cultivated shiitake. Unlike the ones grown in wood chip bed in a farm house, it seeded in raw timber such as oak, quercus in a woods surrounded natural enviroment.
This method gives Shiitake distinguished flavour and taste.
In autumn, the owner goes into the mountains to pick variety of wild mushrooms and prepare for the 'tasting course' or a part of starter.
I will challenge wild-mushroom picking this autumn and really look forward to it!
Grilled, then soaked in dashi- soup.
Splited stem cooked with enoki-mushroom. Sansho-spice taste.
By Kay
Happy Birthday!
This Korean family came to SAKANA to celebrate 80 years old birthday for the gentleman (the second man from right). They chose OMAKASE course (tasting menu) and really liked also were interested in our food then asked the written menu of each dish and its explanation.
I know that some restaurants do make such kind of card and give away as a souvenir. If I was a customer of SAKANA, of course I want that card. However, our exact menu cannot be printed on a paper beforehand 'cause it offten changes even during preparation of the day. It totally depends on the ingredients that we get on the day.
If you wish to memorise what you had in SAKANA, ask the owner chef, he has a lot to tell you. I guarantee that our beef is A5 Hida-Beef, rice is old-fashoned sun dried rice from specific supplier which are sustanable. Wild Fish and Veges are utterly seasonal. He changes the way of cooking by the condition of the ingredients.
They had hot-pot in KAMAKURA. It must be a unique experience for the birthday-guy. Although their seating area was cold, I think they had a warm moment.
Hope we made his birthday special!
by Kay
What is the best way to eat HIDA beef?
WAGYU is well known for beautifle marble fat which called 'Sashi' and Hida-beef is one of the top quarity of the 'Sashi'. We offer three different ways to taste this highest A5 grade meat; simply Steak, or juicy Sukiyaki, or healthy Shabu-Shabu.
As I have been away from Japan for many years, eating A5 grade wagyu (especially sirloin) steak feels bit like drinking fat. It certainly melts in your mouth so, if you like the richness of the fat, you will love it. But I personelly prefer dry aged Angus beef for simple steak.
Sukiyaki is fine with Sakana-style which means that using a stone-pan with our original sukiyaki-sauce and dashi-stock, and the owner chef cooks for you for perfection. Melting fat in the sukiyaki-sauce will make even better tast when he cooks vegtables after the meats. It still quite rich for me....
My number one favourite way to eat Hida-beef is Shabu-Shabu!!! Tenderness and mildness of Hida-beef stands out in this way (though it's just my personal view). I can taste of the meat when the marble fat has shurnk away in the delicate stock and still can taste sweetness of the fat. (don't shake the slice of the meat too much, 2-3 flip will be enough to shake off the fat). Dipping Ponzu-sauce refreshes your tongue and dipping seasame sauce for a change. Like sukiyaki, you can put veges, mushrooms and tofu in the pot which filled with juicy beef flavour.
So far, my winner of the best way to taste Hida-beef is Shabu-shabu. (and it's most healthy way to eat rich beef)
Hope you will like it too.
by Kay
Many thanks for those who chose SAKANA from overseas
This family enjoyed premium course which start with a welcome drink at the bar counter and move on to the Irori room and come back to the bar for a coffee.
This couples enjoyed Shabu Shabu course at Japanese room and moved on to the bar counter for a drink and music. Yes, we occasionally play records of good old days at the bar. Thank you so much to coming back to SAKANA again.
Three guys treated the ladies from Chile. They enjoyed Hida-beef Sukiyaki course and they liked especially the rump. They also tried KAMAKURA experience. It might be too chilly for them....
Hope we made your night memorable and will be looking forward to seeing you again.
By Kay
Irori (charcoal grill hearth) Course
If your party is more than 4 people, you can try Irori course at the cottage room. This course takes 2 to 3 hours approx from start to finish and the owner chef will attand almonst all the time for perfection. It is 'the Chef's table ultimate'.
Other courses such as steak, sukiyaki and shabu shabu will be also attended by the owner chef for perfect cooking on the stone grill or on stone pot, and each course takes roughly 1 hour or more.
