The owner-chef of Hida Kisetsu Ryori Sakana is Mr. Hayao Imai. (Instagram: @takayama_sakana) *Reservations can be made via phone, Ikkyu Restaurant, or the official website.Chef Imai was born in January 1960 in Gero City, Gifu Prefecture, and grew up surrounded by the natural beauty of Hida Takayama. After graduating from a culinary school in Kansai, he trained for about ten years in Kyoto and Osaka before returning to his hometown to open Hida Kisetsu Ryori Sakana.Surrounded by seasonal ingredients such as wild vegetables, fresh river fish, and various mushrooms, he aims to share these flavors with many people. He serves seasonal dishes made from natural ingredients, hoping to create memorable moments for his guests.**Menu** *Wild Vegetable and Hida Beef Course***[7 Types of Wild Vegetables]** - Itadori - Koshia-bura - Bamboo Shoots - Fuki - Kogomi - Fuki with Miso **[Wild Vegetable Dumplings]** **[Hida Beef]** - Smoked Salmon - Roast Beef **[Wild Vegetable Tempura]** - Udo - Kogomi - Itadori - Nanten-hagi **[Hida Beef Steak]** - Inside Round - Rump - Strip Loin **[Ishinagi with Sauce]** **[Sautéed Koshia-bura]** **[Stir-fried Tara-no-me with Miso]** **[Wild Vegetable and Bamboo Shoot Miso Soup and Bamboo Rice]**~A few thoughts~ It seems the owner personally goes into the mountains to gather wild vegetables, allowing guests to enjoy a wide variety of fresh ingredients and unique cooking methods. The sautéed Koshia-bura was particularly exquisite.The owner is very kind, and it’s no surprise that there are many repeat customers despite the location.
We use cookies on this site to enhance your user experience.
