コンセプト

SAKANA has earned a reputation for using Hida's seasonal ingredients, that the owner himself has collected with his own hands in the nature, to sublimate them into Japanese cuisine. However, there is a limit to the amount of food that can be obtained from nature using one's own physical strength, and it is also affected by changes in the weather and environment, so it is not possible to sustainably supply large amounts of them.
Spring wild vegetables, Summer river fish, Autumn wild mushrooms, and Winter wild game each have their own peak season, and regular customers come to SAKANA aiming for those seasons.　In the gap of seasons of these natural supply, we recommend our customer to take Hida beef course which is sustainable all year round.
Hida-beef, known as one of the finest quality of Wagyu beef, meets every standard, and is of the highest quality in marbling, luster, color, texture and scent. SAKANA only use top grade A5 beef from a trusted supplier.
Seats and courses have to be reserved in advance. We do not keep an unnecessary amount of food in stock to reduce food loss.

This is a small family run size restaurant. Despite the number of seats and the capacity, only two staffs are working for this restaurant. Each room designed to match the customer’s occasion, and it is not intended to make the seat full. Both of us work hard to give good services to every guest, however when we have a big group or, a few groups taking different courses, there is a limit what two staffs can do. We have no access our phones and emails while we're procuring ingredients outfields where network signal doesn’t reach. We appreciate your understanding.