when the evening falls and the daylight is fading.... soap bubbles start freezing around minus 5 digree I tried to capture frozen bubble, but it's so difficult!! Midwinter night's dream by Kay
I visited Subzero forest located in Akigami Onsen. 氷点下の森 Wings of angel Wings of lucifer Lady Godiva? to be continued... by Kay
150g of chunks of beef per tin A5 grade Hida beef 100% Hida Beef tendon is used for our fond de veau. Grilled tendon Simmer in broth Add vegetables and simmer further A delicious fond de veau Our curry roux for 'Beef curry' used very littl…
We've started to sale Hida-beef nibbles sets on our online-shop 'Rakumi Club'. This set consists of four items of A5 grade Hida-beef dishes which are; Red wine stew Shigure-ni (sweet soy ginger taste) Cold air dried beef Smoked beef jerky …
September had been too hot for all mushrooms to come out and now the weather became Autumn-like, mushrooms are poping up from the ground all of sudden. Great variety of mushrooms are finally on the menu! by Kay
Fruits and vegetables produced in Hida have a high sugar content due to the difference in temperature between morning and evening and have a good taste. However, its recognition may be low due to its small production volume. Hida peach is …
An over 12 inches plump trout grown in the clear stream of the Hida mountain. Soak in Sakana's original special brine． Dry in the air. Smoke the trouts in a hand made wooden smoker. Soft and moist Ready to go! by Kay
A marten - a genus of mustelidae as minks and weasels A wild marten walked towords to the camera. Wild, but chubby shape shows that he must be a farmer's enemy. He finally realized that he was focused on a camera and ran away. It was a day…
Eiyo-ji（temple) at Gero Iwataro sakura at Gero Cherry blossoms in Gero Garyu-sakura (crouching dragon cherry tree) in Takayama is very old tree. Weeping cherry at SAKANA Cherries are blooming eveywhere! by Kay
Old town in Takayama Takayama town centre is usually full of tourists all through the year, and especially this cherry blossom season. Now tourists have disappeared as the Covid-19 spreads over the world. The cherry blossoms are blooming q…
Our restaurant SAKANA also spends plenty of free time under the influence of the new coronavirus. The only salvation yet is that there are no infected people in Takayama so far. To avoid wasting this spare time, we made bamboo skewers for …
It's been three years since the owner chef had buried Shiitake fungi in oak and chestnut log on the premise of SAKANA but we couldn't get any Shiitake mushroom for two year then we've almost forgotten. When we looked into the place to see …
Simply grilled fish and meats over burning charcoal fire in front of you.. Irori course is getting more popular. This course require full attendance of the chef looking after the fire and grill. There will be no other guests but yours. The…
Home smoked wild venison and Cold roast venison and duck. Jerusalem artichoke veloute Wild venison pate on Mochi toast Wild boar tongue Lightly grilled Badger Badger soup has full of umami and sweetness with no gamy smell. Wild boar spare …
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…
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
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 waterc…
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 gam…
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 ove…
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…
It was already the peak of coloured leaves at the high mountains of Hida. It was a beautiful day! by Kay
Summer stayed too long this year, so many mushrooms lost their best timing to pop out from the ground. Despite this bad condition for mushrooms, the mushrooms master = owner chef collected many variety of mushrooms. Matsutake - the King of…
As the summery days continued until late this year, we didn't expected much to find any mushrooms, but we did in the high mountains! Wild Maitake mushroom (Grifola frondosa) is very valuable. We were so lucky and glad to find many of them …
This mushroom is better cooked with butter, rather than Japanese dashi or soy sauce. Creamy white sauce Sauteed mushroom Lightly sauteed asparagus Bright yellow coulour comes from Akayamadori mushroom. by Kay
We went to mushroom picking for the first time in this season. Air is still quite hot, not cool enough for most of mushrooms. But luckily we found some in three different kind in three different point. The picture above is Black Maitake wh…
This year, we purchased blue eel caught in brackish water from a supplier in Okayama Prefecture. It's hard to find natural eel caught in Hida area. My personal opinion, the “blue eel” grown in brackish water has good taste which are; * Not…
The fish bone sake made with a native Iwana (char) is stronger in flavor and taste. We use freshly caught Iwana that are carefully baked in a distant fire for almost 1 hour, so there is no unpleasant smell. It's really delicious because wh…
This raibow is grown in clear spring water so its flesh is good enough to eat raw as sashimi. Beautiful fillet with bones removed. Soaked in aromatic brine. Cold smoked wiht hickory chip. Voila! by Kay
Use live amago (River fish is important for freshness!) Amago that has been cleaned.(the internal organs, gills) The Amago are tied with a string and dried well in summer breeze.It is a season when the river fish become delicious. Because …
Superfresh Ayu can be cooked in many different ways. We've tried low temperature cooking in rice oil that is not traditional way of Japanese cooking. Take fish gills and intestines off with sticks. This method is called 'Tsubo-nuki'. Brine…
