The sign of Spring (Fuki no Tou)
It's been too warm this winter, no snow that made tourists dissapointed.
We thought on the other hand, Spring may come earlier and went to find the sign of Spring.
There it is! The first sing of Spring 'Fuki no tou' (Butterbur sprouts) was started to grow. It's coming out about two months earlier than usual.
Immediately served to customers who made a reservation for the day with tempura.
Voila!
Kay
A Happy New Year from SAKANA
A set of Osechi Box
Limited 50 sets of Osech has all sold out !50 sets of Osechi has all sold out!
1st Box
2nd Box
48 items are packed!
Ready to go.
Thank you very much for visiting SAKANA at Takayama.
Wishing a very happy new year.
by Kay
Wild wasabi picking
We came into a deep mountain to pick natural wasabi. After getting out of the car, it took about an hour to climb the swamp to the place where the wasabi grows. It was very cold because there was still snow left the day before.
Wild watercress
We climbed the snow-bound stream for 1 hour and arrived at the point of wasabi!
In the natural environment, wasabi grows no more than a centimeter per year. The wasabi in picture above should be 20 years old.
<Wasabi root is in winter>
As the temperature gets colder, the roots become sticky, sweet, pungent, fragrant, and delicious! !
by Kay
Smoked venison
Hunting season has begun from November 15th however this year, it is not possible to hunt wild bow in Gifu due to the effects of Pig disease.
Because of this situation, we decided to prepare some wild venison instead for those who love game dishes.
Soaking in our special brine.
Dry the fillet in the cold wind.
Handmade smoker
Smoked with hickory chips.
Vacuum for this year's savings and stock in a minus 60 degrees freezer.
by Kay
Wild Yellowtail (Buri)
We've got two good size yellowtails.
Fatty juicy flesh.
Lucky guests had super fresh Sashimi.
The rest of fillet are brined in salted water for grill.
Normally, yellowtail is popular for teriyaki, but this fatty juicy fish doesn't need over seasoning. Japanese gourmet people prefer simple salt grill.
by Kay
Late season mushrooms
Our Autumn speciality is Wild Mushrooms. Mushroom lovers came from all over Japan in this season to taste rare and valuable mushrooms, and it is ending with those late season mushrooms.
Shimofuri-Shimeji
Kuritake
Numeri-sasatake
Ki-shimeji
We were able to serve 12 kinds of wild mushroom appetizers and 10 mushrooms hot pots this time, but the late season mushroom reached the peak last week. As soon as stock is over, this year's wild mushroom dishes will be finished.
Mushrooms prepared for hot-pot. From top low;
Mukitake, Hiratake, Numeri-sasatake
Nameko, Hoki-take, Oomurasaki-anzutake, Kishimeji
Shimofuri-shimeji, Kuritake, Honshimeji
All the mushroom juice oozes out in the soup and the condensed taste is exceptional.
by Kay
Autumn in the Hida Mountains
It was already the peak of coloured leaves at the high mountains of Hida.
It was a beautiful day!
by Kay
