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 transitions of the seasons. “Hashiri” refers to ingredients harvested at the very beginning of their season, while “Nagori” describes ingredients that are nearing the end of their peak but still offer a lingering taste of their prime. Combining ingredients from these two phases allows us to create dishes that are rich in flavor and full of seasonal charm.
Our September menu at Wadatumi features the renowned combination of “Hamo” (pike conger) and “Matsutake” mushrooms. Late-summer “Hamo” meets early-autumn “Matsutake” in a harmonious pairing that beautifully exemplifies the seasonal elegance unique to Japanese cuisine.
“Hamo,” with its delicate, refined taste, reaches its peak in late summer, when it becomes even more flavorful. This exquisite fish is the perfect choice for savoring the subtle shift from summer to autumn. Meanwhile, “Matsutake,” an early-season autumn delicacy, offers an unmistakable aroma and texture that instantly evokes the spirit of the season. Prized for its distinctive fragrance and firm texture, Matsutake is often considered the king of autumn mushrooms in Japan, symbolizing the richness and depth of fall.Please note that Matsutake may not be available depending on the day’s supply.
At TAKEDA, we meticulously select fresh ingredients daily to craft a menu that celebrates the flavors of autumn. Our offerings will include a variety of seasonal ingredients, such as:
- Lotus root
- Mushrooms
- Ginkgo nuts
- Pumpkin
- Sweet potatoes
- Salmon
- Bonito (Katsuo)
- Pacific saury (Sanma)
Each dish is carefully prepared to highlight the beauty of the changing seasons. We invite you to experience the taste of autumn at TAKEDA and look forward to welcoming you.