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.
A set of Osechi Box
Limited 50 sets of Osech has all sold out !50 sets of Osechi has all sold out!
48 items are packed!
Ready to go.
Thank you very much for visiting SAKANA at Takayama.
Wishing a very happy new year.
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.
We climbed the snow-bound stream for 1 hour and arrived at the point of wasabi!
<Wasabi root is in winter>
As the temperature gets colder, the roots become sticky, sweet, pungent, fragrant, and delicious! !
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.
Smoked with hickory chips.
Vacuum for this year's savings and stock in a minus 60 degrees freezer.
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.
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.
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.
It was already the peak of coloured leaves at the high mountains of Hida.
It was a beautiful day!