A hidden gem of a restaurant nestled in the small, rural village of Sabaka, along the Sabaka River that flows through the Kikugawa mountain valley.Western European cuisine Savaka(To Cavak.)
I'm making a long-awaited visit, seeking the rich and flavorful game dishes (Le Gibier) that are unique to this time of year in winter!
Upon opening the door, you'll be greeted by magnificent deer antlers hanging on a vibrant blue wall!
The display case features homemade confitures made with seasonal fruits and wildflower honey, as well as game terrines and sausages that pair perfectly with wine!
From the warm, wood-filled interior, you can enjoy views of tea plantations and lush greenery spreading across the mountainous landscape, spending peaceful and relaxing time in a tranquil setting unique to the countryside!
The board displayed on the counter lists 18 different types of game meat ingredients, showcasing the wide variety available and practically proclaiming, "Savaka is the place for game meat dishes!"
For lunch that day, I had made a reservation in advance for the "C lunch course" for 5,900 yen, as the quality of the ingredients varies from day to day. Yuji Yamaguchi(Masayuki Yamaguchi) I've left everything up to the chef!
Since we were driving, we toasted with non-alcoholic wine, "Vendôme Classic (NON ALCOHOL SPARKLING WINE)" from Germany!
This is a non-alcoholic sparkling wine with a 0.0% alcohol content, achieving complete alcohol removal. It has a refreshing taste with less sweetness and is recommended to enjoy with meals!
First amuse-bouche: "Pan-fried cod milt and white fish galette"
The dish features pan-fried cod milt with dill, a galette made with minced white fish wrapped in potatoes and sautéed, and underneath, a rich umami flavor from wild mushrooms, sticky and sweet white onions from Hamaoka, a jus of Hatake shimeji mushrooms, and butterbur sprouts fried in olive oil!
Here, despite serving Western European dishes that bring out the full potential of the ingredients by adding something extra to traditional French culinary techniques, they have been promoting "French cuisine that you can enjoy in a relaxed manner with chopsticks" since they opened 17 years ago, so you can enjoy it in an unpretentious style!
Bread "Powapowa Organic Bread"
POWA POWA, a boulangerie in Kakegawa, offers fragrant, chewy, and springy breads made with domestically produced wheat!
Second amuse-bouche: "Langoustine from Maisaka and blue whelk, served with confit of mackerel and sardines."
This exquisite dish features langoustine (European prawn) that is perfectly cooked to a slightly rare center, curled up beautifully, accented with blue whelk, and served with Jerusalem artichoke puree and Sauce Américaine, accompanied by confit of mackerel and sardines!
First appetizer: "Charcuterie salad (wild boar ham, game terrine, venison mortadella, wild boar sausage, roasted duck breast)"
This salad dish, generously featuring charcuterie—meat processing techniques such as salting, drying, and smoking used to preserve meat—is visually stunning. The excitement of comparing each individual ingredient, combined with the gentle, refined flavor, and the techniques that bring out the umami of the meat, makes it a satisfying and enjoyable dish that pairs perfectly with wine!
The moment I took a bite of the duck breast roti, a shotgun pellet (about 1mm in size) came out!
The French were overjoyed at this, calling it a jackpot and raising a toast. It's also said that keeping it as a good luck charm brings good fortune, so I decided to take home the three bullets I found as souvenirs and put them in my wallet! (lol)
Second appetizer: "Fettuccine with bigfin reef squid, abalone, and seaweed"
The pasta is infused with the umami of clams and abalone broth, and combined with squid and abalone with different textures, as well as seasonal spring vegetables, in an aglio e olio sauce finished with garlic and chili peppers. The rich and flavorful sauce is made with seaweed flakes and homemade bottarga powder, resulting in a dish where the delicious flavors keep coming one after another!
Fish dish: "Pan-seared sweet sea bream from Omaezaki"
Enjoy the light and fluffy texture of the sea bream, cooked to perfection, served with crisp green asparagus and a creamy sauce made with white wine and vermouth, topped with espuma for a delightful creamy experience!
Meat dish: "Assortment of venison loin from Mori Town, aged pheasant leg, and mallard duck breast"
This luxurious game dish features three kinds of roasted meat: venison loin from Mori-machi, aged pheasant leg, and mallard duck breast—a truly exquisite culinary experience!
The meat is served with a sauce made from red wine and a stock of venison and wild boar!
Here, they are particular about the time and effort they put into making their sauces. Instead of making stock from the bones and scraps left over after butchering, as is commonly done, they use whole wild boars that don't meet the standards (either too big and tough, or too small) to make the base stock, and sometimes add venison to enhance the flavor. The key to making a clean and crisp sauce is that they don't age the bones or meat in the sauce!
Dessert: "Niagara and Sweet Spring jelly, star anise and orange fondant chocolate, Jersey cow caramel ice cream"
This visually appealing dessert, adorned with cherry blossoms and rapeseed flowers, is a lovely dish that evokes the feeling of spring's arrival!
The glass, which shines with a golden hue and looks just like a beer glass, offers an exceptional combination of the refreshing citrus of Sweet Spring and the fragrant, flavorful Muscat Niagara grapes!
The sophisticated fondant au chocolat, with its alluring aromas of star anise and orange, was moist and smooth, and served with tart rhubarb. The creamy Jersey cow caramel ice cream was also delightfully rich, making for a truly enchanting experience. I thoroughly enjoyed it to the very last bite!
Drink: Coffee
Enjoy your coffee in a coffee cup featuring the striking "Landscape" design, a bestseller from "NIKKO." Savor the luxurious, tranquil atmosphere!
After the meal, we had some free time to chat with Chef Yamaguchi, and he was able to pick up and look at some of the pottery made by Toyama artists that we support!
Chef Yamaguchi alsoLade Gourmet & Hotel Web MagazineLet me introduce the project, "Traveling with Ceramics Series," and the ceramic artist who appeared in the first installment of the project isGaku ShakunagaThe sharp tableware boasts a simple design that eliminates unnecessary elements, and the second project was undertaken by [Name of participant].Kazuhiko ShimooMr. Miss&Saori ShimooThe husband and wife duo of artistsShimoo DesignWe are pleased to unveil wooden vessels that symbolize "Japanese beauty," combining rationality with unwavering elegance!
We're looking forward to collaborating with you next time the timing is right!
Game meat, a gift from nature, varies greatly from one animal to another. At Savaka, they use cooking methods tailored to each type of meat, sometimes aging it to enhance its flavor and aroma, and other times using methods to ensure it can be enjoyed in its freshest state. This means you can encounter game meat with a variety of facets!
Furthermore, the quality of game meat can vary greatly depending on how it is hunted and processed. Therefore, obtaining high-quality ingredients requires the skills and experience of a hunter with exceptional abilities!
Currently, Savaka's game meat is sourced from five hunting associations and more than 20 hunters under contract. Chef Yamaguchi himself sometimes travels to the locations to perform tasks such as killing the animals, gutting them, and cleaning them.
Wild meat varies greatly from individual to individual, and only a very small amount is suitable for use in a restaurant. However, thanks to a long-standing relationship built on trust with hunters, they are finally able to source meat of consistent quality!
They taught me that the best game dishes, which can only be achieved through the collaborative efforts of a hunter and a chef, ultimately depend on building strong human relationships!
To that end, Chef Yamaguchi always makes an effort to update his knowledge of a wide range of nature-related hobbies. He not only talks about guns and dogs, but also about fishing, wild vegetables, mushrooms, and other shared hobbies and topics with hunters, striving to connect with them and gain their respect!
A winter delicacy: wild and rustic game dishes (Le Gibier)!
If you want to savor the rich, authentic flavor of game meat, be sure to visit the restaurant located in the foothills of Kikugawa.Western European cuisine SavakaPlease visit (Cavak.)!
Western cuisine Cavak.
Address: 791-11 Sawamizuka, Kikugawa City, Shizuoka Prefecture
TEL: 0537-37-1820
Opening hours: Lunch 11:30 - 14:30 (Last order 13:30)
Dinner 18:00-21:30 (Last order 20:30)
Closed on Mondays (or the following Tuesday if Monday is a public holiday).
Parking: Yes
https://cavak.jp/
