There is no dietary habit of eating seaweeds in western countires, so it may sound weired for most of them that Japanese people enjoy various 'sea vegetables'. But nowadays, many western people knows that 'Nori' and 'Kombu' are essential f…
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…
An old house wears a wig of snow. Snow birds perched on the all branches This village will be illuminated on Saturday and Sunday evenig during the winter. by Kay
A set of Osechi Box 50 sets of Osechi has all sold out! First box Second box Our osechi are unlike common ones, we do not care about traditional meaning. Full of Hida ingredients including wild mushrooms, river fish, wild bour. Limited to …
A bag of bones of guinea fowl arrived from a farm in Kyushu. The chef made stock of guinea fowl and blended with wild boar stock to make ramen soup. Unlike Tonkotsu soup, this soup is very light and clean. We serve this ramen with simply m…
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. T…
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. T…
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 i…
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 po…
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-…
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 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 cou…
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 pi…
Truffle is not the king of mushroom in Japan. It is 'Matsu-take' that Japanese people love its aroma and want to eat even if they pay high prices. There are cheaper imported matsutake on the market but Japanese domestic matsutake still att…
Varieties of mushroom are poping up from moist soil. The owner chef is also mushroom master of mushroom. He knows which ones are edible and how to cook them. Oomurasaki-anzu-take goof for marinade with sweet vinegar, or stew. Shogenji, loc…
Mai-take is very popular and tasty mushroom. Black mai-take has best flavour and texture. Brown is the next and then white. Mai-take means 'dancing mushroom'. It's said because it look like a buch of people dancing, or someone said that wh…
After a typhoon, we checked some points in the mountains to searching for mushrooms. Several different mushrooms were shooting out in the forest of the mountains. Shaka-shimeji Hoki-take (broom mushroom) Sakura-shimeji Yamadori-take modoki…
'Kara-kara namban' is the name of our original hot green pepper paste (registered trade mark). The main ingredient is 'Ajime-kosho (ajime-pepper)' which is special chili pepper of Hida. Ajime kosho is long thin shape chili and has sharp ho…
The owner chef and his friend went on fishing Ayu and they had a good catch! Aren't they beautiful? We prepared the fish on the skewers and grilled on charcoal fire slowly..... Slowly...... And we celebrated for the large catch of Ayu unti…
This huge long squash is one of the special product of Hida Takayama (Nyukawa town). Sukuna squash have higher suger content then the other kinds. Simmered squash. Takami corn. Mixed squash and corn deep fried in tempura batter. Yummy! by …
Hida peach is not sold outside of Hida region because of less crop yeilds, but it’s very tasty. Peel peaches after steeping them in boiling water. Cook the peaches with special syrup in vaccume sealed bag. Cool them down. Cool and refreshi…
This foodie couple from Paris came to SAKANA on their hoenymoon trip in Japan. They told me that the reason they chose SAKANA was on a guid book issued in France which is 'Peiti Futé'.(please find the link below) https://www.petitfute.com/…
According to the owner chef, Asahi Super Dry is the best matching drink for salt grilled Ayu. Lots of Ayu cought by net casting. Good size! by Kay
The most popular way to eat Ayu is grill with salt and it's one of the most popular dish of our Seasonal Omakase (tasting) Course. To the customers who love Ayu, we may offer over-night dried or deep fried Ayu additionally. As Ayu is calle…
I accompanied the owner chef for decoy-fishing of Ayu (sweet fish). Takahara River is one of the cleanest stream in Hida and poplular for fresh water fishing. Lively fish fought for his territory with decoy and then was caught up. We've go…
Local farmers product are found on the market every morning in this season. From the left in clockwise；courgette, aubergine, white gourd (melon), runner beans, okura. Chilled assorted summer vegetales is on our menu. by Kay
After the long heavy rain, extremely hot weather came to Hida. Roof grass is completely dried up. But the shade of hydrangea is still looking cool. If you come to Hida in this season, you better prepare well for the sunshine and dehydratio…
There are three Juneberry trees in the premises of SAKANA. The trees bore a lot of fruits this year. Adding a little yoghurt and we made gelato style dessert using pacojet. It's nice refreshing summer dessert. by Kay
The chef decided to make dried Ayu with little ones. It give the fish flesh different, even savory flavour once t's dried overnight. Cut and open the fish. Dry them in a net and hang it under the sun. Dried just overnight. Grill to eat! Th…
The owner chef went fishing for wild Ayu (sweetfish) with live decoys as the closed season ended. A group of Ayu. The territory keeper. Today's catch! From June to September is the season of the river fish. Salted grilled Ayu is the most p…
