Spring in Takayama Town Centre
I saw cherry blossoms everywhere as I was walking in Takayama Town centre.
by Kay
Blossoming!
Late Spring has arrived at Takayama. Many kinds of trees started to bloom at SAKANA's premise.
These photos were taken few days ago. Now the weeping cherry out side the window is in half bloom, will be full in few days.
Common cherry has already begun to fall, and young leaves will take turn.
We do not have flashy flowers in the garden but the flowers on those trees are humble and solemn.
by Kay
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 matches to the unique flaovour of each wild green.
Young wasabi leaves and flowers
Wild garlic
Mountain carrot
Sorrel
Chive
Dropwort
by Kay
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 no Tou (Butterbur buds) is first plant telling us the coming of Spring by sprouting in the snow.
Local people enjoy the bitterness of this shoots feeling early Spring.
ASATSUKI (wild chive)
YAMA NINJIN (mountain carrot) the leaves has earthy floavour.
SERI （dropwort) This bush yet too early for eating.
We will come back for picking SERI in few weeks time.
More and more different wild veg will be sprounting out in the mountain. The season has just started. You can enjoy tasting wild veg at SAKANA in April and May. Which variety you will eat is totally up to the weather and our luck/effort.
We go out for wild-veg picking when we have no reservation. So if you try to come to SAKANA without confirmed reservation at least 2 days in advance, we may not be there. Thank you for your understanding and hope you appreciate our style.
by Kay
Many thanks for choosing SAKANA - from Australia
This elegant group from Australia had Shabu-shabu for dinner. This time they all had a go flipping the slice of the meat in the hotpot.
I think they had a fun time with Shabu-shabu dinner!
by Kay
Many thanks for choosing SAKANA - from California
This happy group from California tried to book SAKANA a day before but we were fully booked at that time. Thankfully they came back the next day and luckily we didn't have any other customer.
They enjoyed this beautiful marble meat with Shabu Shabu. This time, because we didn't have any other customer, the owner chef took charge of hotpot cooking all through the course.
First of all, eating just meats to find the quarity beef.
Vegs are second to be cooked in juicy meat flavour.
Finally, putting rice to absorb all meat and vegs stock and finised with egg and mitsuba-leaves. A kind of savoury porridge.
After that, they moved to the bar counter for more... and more drinks......
In the such good mood, the chef turned into a DJ again. Guess which record was on this night?
Customers, please note that such event doesn't happen every night. It's utterly owner's caplicious.....
by Kay
