When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
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The season for Takagamine Kamo eggplant is upon us. Freshly picked each morning, Kyoto’s heirloom eggplants are known for their delicate texture and their squat and round shape. Early season Kamo eggplants, seedless and deliciously sweet and mild, are especially prized. We serve them grilled over charcoal with a light brushing of soy sauce and an accompaniment of ginger.
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At last the ban on catching Taiza crab, known as the apparition of the Tango peninsula, has been lifted. We will be serving freshly delivered crabs, seductively sweet and of impeccable quality that shines on its own, roasted over charcoal or as shabu-shabu.
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