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 harshness compare to farmed ones.
Momiji-kasa which called 'Queen of wild plants', good for light boil and miso-soup.
Tara-no-me sprout. Delicious with miso stir fry and tempura
Niwatoko (Japanese elder flower) for tempura.
Azami (mountain thistle)'s young shoot is also good for tempura.
Wild garlic
Variety of wild plants on our memu!
by Kay
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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 aroma, but it will be very difficult to climb up the mountain this far because of the snow.
Wasabi stem, leaves and flowers are used for appetizers and salads on our menu.
by Kay
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 for tempura.
Dumpling in soup - 7 Spring plants including bamboo shoots, wild garlic mixed with pork mince.
Grilled Iwana - we grill the river fish about an hour with very low heat so that the fish surface become very crispy, you can eat head to tail with bone. We start grilling the fish before your arrival.
Please call us if you wish to try our taste of Spring, we can arrange the menu for you (booking needs to be made few days in advance).
by Kay
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 picked up from the Spring mountains feels really fresh and healthy.
Come to SAKANA and try those nature gems.
by Kay
Spring in Shirakawa Village
Spring has been spreading arms to Shirakawa Village.
Many tourists come to explore Shirakawa village from everywhere.
by Kay
Many thanks for choosing SAKANA - from Belgium
This couple from Belgium enjoyed Hida-beef Shabu-shabu at the bar counter.
We're pleased that they liked our Shabu-shabu course.
If only they contacted us few days before, we could prepare Omakase course (tasting course) for them to find the best seasonal dishes of SAKANA.
On this day, we had the other customer having Shabu-shabu, so that we managed to spare the ingredients for them who contacted us 6 hours before their booking time.
If you are planning to come to SAKANA, please, please make reservation in advance. Reservation on the day and sudden turn up is not always lucky. We might have taken day off to go out to the mountians and fields to get seasonal ingredients in such case, there will be nobody to look after you at the Retaurant.
by Kay
