Charcoal grill of game meats

A group of regular customer asked for game meat main Irori course at booking so that we prepared variety of game meats for their charcoal grill. 

All those games are perfectly pretreated by skilled hunter, therefore no gamey smell at all. This pretreatment totally changes the taste of meats.

Badger loin

Badger belly

Bear loin

Venison tongue

Wild boar tongue

Venison belly

Bulbul

They enjoyed simple salt & pepper grills of those games and boar special.

Wild boar plate

Our rare game stock is limited. If you're interested to try some, please let us know at your booking.

by Kay

Wild venison

We purchased a half of doe from the hunter. Their pretreatment is perfectly neat and clean.

Loin

Belly

We prepared three different flavour of marinade loins, then after few hours, seared surface and put them in baccum bags.

Soak the bags in a pot of low tempreture hot water.

Rosemary flavour

Juniper berry flavour with balsamic vinegar sauce

Soysauce flavour

mmmm....delicious!

by Kay

Wild boar

Wild game hunting season has begun last week.　We purchased several different wild game meats from trustworthy hunter. We've got a whole young boar and the owner chef cut it with butcher skill. This sow grew up eating acorns like Iberico pork, so its fat is sweet and mild. The picture above is sparerib.

Loin

Belly

Thigh

Before chopping

Now we have plenty stock for this winter.

by Kay

Mushroom picking

We got on mini-motorcycle to reach the mushroom spot.

Juicy Nameko-mushroom are poped up from the follen trees.

We found other kinds of late Autumn mushrooms.

Muki-take, looks like the same kind of oyster mushroom. 

Chestnut mushroom.

Nara-take.

It was beautiful sunny day and I never got tired of watching the landscape.

by Kay

Turning leaves

It's getting cold day by day in Hida and foliage turning Autumn colour.

First snow lightly covered the top of mountains.

Tasty Nameko mushrooms are poping up. This means that the mushroom season is almost ending.

by Kay

Akayamadori-take (Red pheasant mushroom) stew

Akayamadori-take is a same kind of porcini and it's suitable for cooking with butter or cream rather than with dashi or soy sauce. So it's not really popular for local people.

At SAKANA, you can have it as mushroom chowder.

This yellow coulor comes natually from the mushroom. This creamy dish has been very popular for our customer.

by Kay

Mushroom cuisine

Charcoal grill is the most luxury way to eat mushrooms. Simplest method, but it reveals character of each mushroom and they need to be super fresh for that.

Various mushrooms become a bunch of amuse bouche. Since they are wild mushrooms picked up by us from the mountains, the type and number of dishes are changing from day to day.

by Kay