Month: September 2024
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The Allure of Matsutake: Savoring the Flavors of Autumn
Autumn is the season when various ingredients reach their peak, and one of the most iconic symbols of autumn in Japan is the “matsutake” mushroom. In this blog, we introduce the unique charm of this precious seasonal delicacy. At our restaurant, we offer a special dish that highlights the rich flavor of matsutake. We serve…
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Autumn Delicacy: Pacific Saury (Sanma)
Hello, this is TAKEDA.As autumn arrives, the Pacific saury (Sanma), an indispensable part of Japanese food culture, graces our tables. As one of the most beloved fish of this season, we will delve into its charm through its history and various cooking methods. Our Sanma Sushi（Pacific Saury） At TAKEDA, we offer sushi made from fresh,…
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Discover the Unique Delicacy of Kinki
At TAKEDA, we are delighted to introduce you to one of Japan’s finest delicacies – kinki. Kinki: The Pride of Hokkaido Kinki is one of Japan’s most prized white fish, renowned for its vibrant red body and melt-in-your-mouth fatty texture. This deep-sea fish is native to the southern waters off Hokkaido and can be found…
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Savoring the Delicacies of the Sea: Our Hokkaido Ikura Gunkan (salmon roe)
Hello, this is Takeda. At Takeda, we proudly serve Ikura Gunkan (salmon roe) made from the finest Hokkaido salmon roe. What is Ikura? Ikura, or salmon roe, are bright orange eggs harvested from salmon. Prized in Japanese cuisine, ikura is known for its vibrant appearance and luxurious flavor.Each roe bursts with a salty and slightly…
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Chef Takeda’s Motto: Embracing the Seasons in Japanese Cuisine
In Japanese cuisine, the terms “Hashiri,” “Shun,” and “Nagori” are used to describe the seasonal phases of ingredients. These concepts lie at the heart of Chef Takeda’s culinary philosophy, embodying the essence of traditional Japanese dining.
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Announcement: TAKEDA Reopening
Early Matsutake and Late-Season Hamo After a two-month hiatus, TAKEDA is excited to announce its grand reopening on September 20. We are delighted to present a menu that perfectly captures the essence of the early autumn season. In Japanese cuisine, the concepts of “Hashiri” (early-season) and “Nagori” (late-season) play a crucial role in appreciating the…