Matsutake mushroom dishes at Shiha Ogata Honten, Kyoto
Matsutake mushroom season has arrived!
Matsutake mushrooms are known as “fragrant matsutake mushrooms” because of their aroma.
Koya matsutake mushrooms produced in Koyasan, Wakayama Prefecture, are said to be of the highest quality, as they are more fragrant and denser than those produced in Tanba, and therefore heavier and heavier.
At this year’s first auction, one kg of matsutake mushrooms sold for 200,000 yen, much higher than last year’s price of 79,000 yen.
It has long been shipped to Kyoto’s ryotei (Japanese-style restaurants) and is said to be a “rare and top-quality matsutake mushroom” that is not readily available to the general public.
Mr. Toshiro Ogata, the owner of the main restaurant “Shiba Ogata” in Kyoto, where reservations are extremely difficult, will put his skills to the test and cook this aromatic delicacy from Koyacho as the main ingredient tonight.
I am looking forward to it…
Next month, November, is the crab season, the season of Taiza Crab…
The snow crab fishing season opens on November 6 every year at Tango Port in Tango Town, Kyotango City.
We will be back next month in Higashiyama.
Thank you for everything.
Appreciation! Gratitude!
- Mr. Zaitei Hasegawa of Den, a Japanese restaurant that is ranked No. 1 in "Asia's 50 Best Restaurants" and is constantly evolving.
- In autumn in Kyoto, Japanese chestnuts from the long-established "Hayashi Manshodo" are available as souvenirs!
I found a good western restaurant in Kyoto! Grilled French” is too delicious!
I wonder if this is the last of the “Shirouo Tempura” that I eagerly await in the spring.
Ice walnut rice cake from Kanbukuro, a Sakai specialty that has been available for 700 years.
A summer tradition of kaiseki cuisine and luxurious cormorant fishing at Arashiyama Kitcho’s main restaurant
Nigatsudo in the elegant rain Shunikai no otaimatsu (torchlight) and Ryoben camellia wagashi (Japanese sweets)
