Late season mushrooms
Our Autumn speciality is Wild Mushrooms. Mushroom lovers came from all over Japan in this season to taste rare and valuable mushrooms, and it is ending with those late season mushrooms.
Shimofuri-Shimeji
Kuritake
Numeri-sasatake
Ki-shimeji
We were able to serve 12 kinds of wild mushroom appetizers and 10 mushrooms hot pots this time, but the late season mushroom reached the peak last week. As soon as stock is over, this year's wild mushroom dishes will be finished.
Mushrooms prepared for hot-pot. From top low;
Mukitake, Hiratake, Numeri-sasatake
Nameko, Hoki-take, Oomurasaki-anzutake, Kishimeji
Shimofuri-shimeji, Kuritake, Honshimeji
All the mushroom juice oozes out in the soup and the condensed taste is exceptional.
by Kay
Autumn in the Hida Mountains
It was already the peak of coloured leaves at the high mountains of Hida.
It was a beautiful day!
by Kay
All star Hida mushrooms
Summer stayed too long this year, so many mushrooms lost their best timing to pop out from the ground. Despite this bad condition for mushrooms, the mushrooms master = owner chef collected many variety of mushrooms.
Matsutake - the King of mushroom
Crow mushroom
Koutake (fregrant mushroom)
Kurokawa
Houkitake
Oo-murasaki anzutake
murasaki nise abura shimeji
Maitake
Shogenji (drum stick mushroom)
Murasaki houkitake (purple coral mushroom)
Ki shimeji (yellow shimeji mushroom)
Hon shimeji
Mushroom stock is very short this year.
by Kay
Charcoal grilled mushrooms
As the summery days continued until late this year, we didn't expected much to find any mushrooms, but we did in the high mountains!
Wild Maitake mushroom (Grifola frondosa) is very valuable. We were so lucky and glad to find many of them in good condition!!
And we also got other mushrooms from chef's friends,
Tsuga-Matsutake （Hemlock-pine-mushroom)
Oomomi-take (Fir tree mushroom)
Charcoal grilled mushrooms is the most luxurious dish in autumn, but it's not shown on our English homepage. If you are interested to have this, please indicate on your booking enquiry form.
by Kay
Creamed Akayamadori mushroom (Japanese porcini)
This mushroom is better cooked with butter, rather than Japanese dashi or soy sauce.
Creamy white sauce
Sauteed mushroom
Lightly sauteed asparagus
Bright yellow coulour comes from Akayamadori mushroom.
by Kay
Mushroom season has begun!
We went to mushroom picking for the first time in this season. Air is still quite hot, not cool enough for most of mushrooms. But luckily we found some in three different kind in three different point.
The picture above is Black Maitake which is very rare to see in the early Autumn. This strain was yet young, but we decided to take it because we won't be able to come back there for a while.
This is purple coral fungus. We found quite a few strains of this fungus.
Japanse porcini.
Various mushrooms will come out when it gets cooler.
by Kay
Wild Eel
This year, we purchased blue eel caught in brackish water from a supplier in Okayama Prefecture. It's hard to find natural eel caught in Hida area.
My personal opinion, the “blue eel” grown in brackish water has good taste which are;
* Not too fatty. Well balanced of fresh and fat so it's not heavy.
* Skin is softer than River eel.
Our summer menu has been enhanced by having wild eel.
The eel bones were slowly grilled.
Bring out the umami by simmering to make Tare (sauce)
Season with soy sauce and add some sweetness.
Combination of Plain grill (left) and Kabayaki grill (with tare sauce).
by Kay
