Eating Ayu
The most popular way to eat Ayu is grill with salt and it's one of the most popular dish of our Seasonal Omakase (tasting) Course.
To the customers who love Ayu, we may offer over-night dried or deep fried Ayu additionally.
As Ayu is called sweet fish, its tastes mild and tender. Simply sprinkled salt is more tasety than those with rich sauce for the deep fried Ayu.
Today, the ban of the cast net fishing Ayu if lifted. The owner chef who sticks natural procurement cooking is practicing casting the net on Ayu for tonight.
Crossed fingers!
by Kay
Ayu fishing！
I accompanied the owner chef for decoy-fishing of Ayu (sweet fish).
Takahara River is one of the cleanest stream in Hida and poplular for fresh water fishing.
Lively fish fought for his territory with decoy and then was caught up.
We've got more than 40 Ayus this time!
by Kay
Summer Vegetables of Hida
Local farmers product are found on the market every morning in this season. From the left in clockwise；courgette, aubergine, white gourd (melon), runner beans, okura.
Chilled assorted summer vegetales is on our menu.
by Kay
Mid Summer in Shirakawa Village
After the long heavy rain, extremely hot weather came to Hida. Roof grass is completely dried up.
But the shade of hydrangea is still looking cool.
If you come to Hida in this season, you better prepare well for the sunshine and dehydration.
by Kay
Home made Gelato
There are three Juneberry trees in the premises of SAKANA. The trees bore a lot of fruits this year.
Adding a little yoghurt and we made gelato style dessert using pacojet.
It's nice refreshing summer dessert.
by Kay
Overnight dried Ayu
The chef decided to make dried Ayu with little ones. It give the fish flesh different, even savory flavour once t's dried overnight.
Cut and open the fish.
Dry them in a net and hang it under the sun.
Dried just overnight.
Grill to eat! The flesh is still tender but skin and bones are crispy enough to eat them from head to tail. It really goes well with Sake....lovely.
by Kay
River fish season has come
The owner chef went fishing for wild Ayu (sweetfish) with live decoys as the closed season ended.
A group of Ayu.
The territory keeper.
Today's catch!
From June to September is the season of the river fish. Salted grilled Ayu is the most popular amongst the river fish dishes. We serve wild Ayu caught by the chef at Sakana.
by Kay
