Hida takayama Sakana

About Us

Hida Takayama is known for its prominent abundance of nature, and there are plenty of fresh natural ingredients. "Hida beef," which can represent Japan as a form of beef, is famous.
You can have your meal with the ingredients of the particular season made with the highest quality cooking method, including steak, sukiyaki, and shabushabu of the highest class Hida beef.
Seafood such as sashimi are all fresh from the Japan Sea.

Chef’s profile(HAYAO IMAI)

Born in Gero City of Hida district, Hayao Imai spent his childhood in the beautiful nature of Hida Mountains. He left his home town and moved to Kansai to be a chef.
Imai trained at a traditional Japanese restaurant in Kyoto and then became the head chef of an innovative restaurant in Osaka. After ten years of culinary experience in Kansai area, he came back to Hida and opened ‘SAKANA’ in Takayama town centre in 1991. The novel restaurant ‘SAKANA’ which took advantage of his experience in Kansai brought new breeze at that time of Takayama restaurant industry.
While running 'SAKANA’ in Takayama, Imai was inspired by the nature of Hida and found the value of Hida’s local ingredients. For twenty years, ‘SAKANA’ at town centre was very prosperous but Imai was driven by the desire to let customers enjoy the Hida’s seasonal ingredients in a quiet and relaxing space in the suburbs. He was delighted to find the ideal location for his dream restaurant in 2011 and to now.
His love of quality ingredients and good simple cooking, that is at the heart of his approach to food. He collects wild vegetables and mushrooms in the Hida Mountains, goes to river to fish. Games are obtained trusted and skilled hunters.


HOSPITALITY
(OMOTENASHI)

Special care is taken for space and performance so that you can enjoy your time and good food while feeling great. The special care includes the slide show of the four seasons of Hida using a large screen at the counter, meals to enjoy while gazing at the garden, and the food cooked over the hearth at the annex of an old-style Japanese house.

Seating Information

Special care towards the seasonal food ingredients.

The flavours of the ingredients are arranged to their maximum quality, and the combination of the ingredients with their compatibility taken in to consideration can also be enjoyed.

Spring

Tempra with Mountain Vegetables / Hotpot with Mountain Vegetables / Miso Soup with Mountain Vegetables /Rice Cooked with Mountain Vegetables / Wild Edible Plants Simmered in Sweetened Soy Sauce

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Summer

Green Soy Beans(Edamame) / Salt-broiled Young Sweetfish / Char Sashimi / Marinated Seafood/ Sake Flavored with Grilled Char / Summer Vegetables

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Autumn

Mushroom Tempura / Charcoal-broiled Mushroom / Clear Soup with Mushrooms / Mushroom Stew / Mushroom Vinegared Dish /

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Winter

Hotpot with Wild-boar Meat / Wild-boar Meat Shabu-shabu / Sashimi Assortment / Snow Crab / Shredded Beef Simmered in Sweetened Soy Sauce /

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