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.

Along the stream

Spring food Spring scene

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Many eadible plants are found along the clear stream in the mountains.

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Itadori (Japanese knotweed) good for stew, tempura

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Udo (English name not known). One of popular Spring vegetable, but truly wild Udo has much stronger fragrance and harshness compare to farmed ones. 

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Momiji-kasa which called 'Queen of wild plants', good for light boil and miso-soup.

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Tara-no-me sprout. Delicious with miso stir fry and tempura

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Niwatoko (Japanese elder flower) for tempura.

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Azami (mountain thistle)'s young shoot is also good for tempura.

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Wild garlic

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Variety of wild plants on our memu!

by Kay

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