Matsutake at Nikko hotel
Matsutake mushrooms are the kings of Japan's autumn flavors and an indispensable ingredient of gourmet dishes at this time of year. Through Sept. 30, the Hotel Nikko Tokyo's Sakura Japanese restaurant is holding a Matsutake Fair, with elegant kaiseki courses and a-la-carte selections replete with the fall delicacy.
The kaiseki course offers matsutake dishes with other seasonal ingredients, including one of the most popular recipes for matsutake, dobin-mushi (steamed matsutake soup in a teapot), and grilled matsutake with seasonal fish. For the a-la-carte selections, customers can choose their favorite matsutake from a basket and have it prepared in one of three ways: grilled, as tempura or matsutake sushi. Ordering the grilled matsutake, customers may cook it themselves to enjoy the full, rich aroma.
Akiagari — a special sake that is brewed in spring, mellowed in summer and only available in autumn — would be the perfect complement to the seasonal dishes.