takayama SAKANA

Fine dining of selected seasonal ingredients and the highest quality of Hida beef can be enjoyed in a peaceful location.

Sakana Restaurant in Takayama serves seasonal cuisine. Most of dishes are made from local products such as highly acclaimed Hida-Beef, also we go into the mountains by ourselves to get wild ingredients. In this diary, I'd like to make some notes of seasonal food and scenes of Hida area.

The Wild-Veg season has begun!


Spring has arrived in many parts of Japan and people are enjoying OHANA-MI (cherry blossom watch) , but in Takayama Spring arrive later than those area. 


Snow still remains at high altitudes. Spring is crawling up slowly in Takayama.


FUKI no Tou (Butterbur buds) is first plant telling us the coming of Spring by sprouting in the snow.


Local people enjoy the bitterness of this shoots feeling early Spring.


ASATSUKI (wild chive) 


YAMA NINJIN (mountain carrot) the leaves has earthy floavour. 


SERI (dropwort)  This bush yet too early for eating.


We will come back for picking SERI in few weeks time.

More and more different wild veg will be sprounting out in the mountain. The season has just started. You can enjoy tasting wild veg at SAKANA in April and May. Which variety you will eat is totally up to the weather and our luck/effort.


We go out for wild-veg picking when we have no reservation. So if you try to come to SAKANA without confirmed reservation at least 2 days in advance, we may not be there. Thank you for your understanding and hope you appreciate our style.

by Kay