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.
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.