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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…
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…
2019 Michelin Guide Tokai (Aoi, Gifu, Mie) edition was introduced today. We are very grateful to the customers who have supported us so far, and to the blessings of Hida's rich nature. by Kay
Gault &Millau is a well-known historic gastronomic guide published in France in 1972 and now being published in 23 countries around the world. SAKANA was introduced as one of POP in Gifu area. We're happy if we could contribute even a litt…
Having peak season of wild veg, we put these on our Omakase-tasting menu. (subject to availability of stock) Appetizer - various spring plants delicacies Tempura - five to six different kind of Spring plants, Koshiabura is the most popular…
WAGYU is well known for beautifle marble fat which called 'Sashi' and Hida-beef is one of the top quarity of the 'Sashi'. We offer three different ways to taste this highest A5 grade meat; simply Steak, or juicy Sukiyaki, or healthy Shabu-…
If your party is more than 4 people, you can try Irori course at the cottage room. This course takes 2 to 3 hours approx from start to finish and the owner chef will attand almonst all the time for perfection. It is 'the Chef's table ultim…
From this January, I started to working for SAKANA restaurant. I'd like to share some fun experience here, about food, nature of the Hida and events of SAKANA. Hope you feel the atmosphere and how I enjoy being here. Let me introduce SAKAN…
