Fall is in full swing in Japan now, a harvest season when people delight in eating seasonal foods such as the Japanese pumpkin (kabocha), mushrooms and chestnuts. During this time when the foliage begins to change colors with trees ablaze with reds and yellows, steamed roasted chestnuts sold at local shops are savored by travelers.
There is even more to look forward to in winter, which brings culinary delights to discerning palates; hot dishes such as nabe (Japanese hot pot), sukiyaki and oden. Yuzu is also a favorite winter fruit, infusing sauces and drinks with its particular citrus flavor. Winter is also the best season for Kan-buri, or winter yellowtail.
For a satisfying meat dish, Sukiyaki is a great choice. Thinly sliced beef cooked with vegetables, Japanese leek and other various ingredients are cooked in a special broth of soy sauce, sugar and sake in a cast-iron pan.
Our staff member Shota Kanemaru highly recommends Imafuku in Shirokane (one Michelin star), which specializes in Sukiyaki and other meat dishes, where the generously sized slices of beef are extremely soft and tender, and the egg which is used as a dipping sauce is particularly fresh. He also recommends trying their special highball made with yuzu.
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