The gentle murmur of the Nagara River signals that cooler days are near. Every August, Gujo Hachiman welcomes the opening of its beloved summer tradition: yana, the traditional fish-weir fishery.

In this edition of the SUISUI Journal, we introduce the charm of “yana,” Gujo Hachiman’s traditional fishing method, along with “Gujo Hachiman Yana,” a restaurant where you can actually stand at the weir and enjoy wild ayu. Why not venture down to the Nagara River during your stay at Suitosui?

What Is “Yana”? A Traditional Fishing Method Built Into the River

“Yana” refers to a structure built from wooden stakes and bamboo that dams part of a river’s flow, used to catch fish such as ayu (sweetfish) as they swim downstream. This traditional fishing method has been passed down in Gujo Hachiman since ancient times, with roots said to trace back to the Edo period — a local fishing culture built entirely around the bounty of the clear Nagara River.

Step down onto the yana platform and you’re met with the sweeping view of the Nagara River and the powerful rush of water surging through the weir. Wrapped in the sound of the river and the scent of the water, it’s a moment of stillness rarely found in city life.

One thing worth knowing beforehand: hand-catching ayu at the yana platform is not possible. This is because ayu are not stocked there for hand-catching experiences — every ayu caught in the weir is genuinely wild, and whether any are caught at all depends on sunlight hours, water temperature, water volume, and simply the luck of the day. That unpredictability is exactly what makes witnessing a catch so rewarding. The Gujo Hachiman yana platform is, above all, a place to take in the river’s scenery and the rhythms of nature itself.

Yana Fishing Season Runs August 1 through October 31

Gujo Hachiman’s yana fishery operates each year from August 1 to October 31 — a fleeting, seasonal experience spanning summer into autumn. If you’re visiting Gujo Hachiman during this window, it’s well worth the stop.

Recommended Restaurant: “Gujo Hachiman Yana”

For the full experience — the view from the yana platform paired with a meal of wild ayu — “Gujo Hachiman Yana” is the restaurant to visit.

Set right on the banks of the clear Nagara River, it lets you step down to the yana platform and feel the force of the river up close, then enjoy dishes made entirely from 100% wild Gujo ayu. The course centers on salt-grilled ayu, accompanied by sweet simmered ayu, fried ayu, ayu dengaku (miso-glazed skewers), ayu rice, and more — each dish, down to the rice and clear soup, prepared with care. Barbecue menus are also available in summer, making it a great option for families and groups alike.

Opening Season

Wild Ayu Cuisine  July 1 – October 31 (November: weekends and holidays only)
BBQ  July 1 – November 30 (reservation required, closed Tuesdays)

Access

3-6 Ineinari Goten, Hachiman-cho, Gujo City, Gifu Prefecture

800m from Gujo-Hachiman Station (Nagaragawa Railway) / 5 minutes by car from the Gujo-Hachiman IC on the Tokai-Hokuriku Expressway

Reservations

Reservations are accepted for parties of 10 or more; please book roughly 10 days in advance. Note that reservations are not accepted in August due to high demand, so simply dropping by is also part of the Gujo experience during that month.

For further details, please visit the official website: https://gujoyana.com

Gujo Ayu: The Secret Behind Its Flavor

The ayu served at Gujo Hachiman Yana are wild fish raised in the clear waters of the Nagara River. Ayu feed on the algae growing on riverbed stones, which is why they’ve long been called “the fragrant fish” (kougyo) — prized for an aroma unlike any other river fish.

The Nagara River is renowned as one of Japan’s finest clear-water rivers, and its pristine water combined with abundant riverbed algae draws out the full character of the ayu’s natural flavor. Wild ayu have a firmer texture, with a signature contrast between the slightly bitter innards and the delicate sweetness of the flesh. It’s this subtle aroma and depth of flavor — absent in farmed fish — that makes wild-caught Gujo ayu so highly prized.

Enjoy it simply salt-grilled, or savor the slow-simmered sweetness of kanroni. Each fish, in season, carries the full bounty of the Nagara River within it.

In Closing

Gujo Hachiman’s yana fishery begins each August — a season where scenery, sound, aroma, and the flavor of wild ayu all come together in one place. It’s a true summer indulgence unique to Gujo. During your stay at Suitosui, we invite you to venture out and experience the clear waters of the Nagara River, the power of the yana weir, and the rich bounty of wild Gujo ayu.