<h2><img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/2_1e89126666.png" alt="秋冬味覚特集2.png"></h2><h1>Japan’s Autumn &amp; Winter: A Feast of Seasonal Flavors</h1><h2>Exceptional ingredients and refined craftsmanship come together in dishes that celebrate the best of the season.</h2>As the seasons change, Japan’s autumn and winter bring an abundance of distinctive flavors. From matsutake mushrooms and filefish to chestnuts, fugu, and seasonal bluefin tuna, discover restaurants that showcase these seasonal ingredients through thoughtfully crafted menus.★Our Picks (3 Restaurants):&nbsp; *Details of each restaurant can be found further down this page.<ol><li><a href="https://jpneazy.com/restaurants/35423">Ginza KAN </a>| Tokyo [Izakaya]</li><li><a href="https://jpneazy.com/restaurants/206">Kushikatsu Bon Kitashinchi</a> | Osaka [Kushikatsu]</li><li><a href="https://jpneazy.com/restaurants/35139">Ningyouchou Kichisei</a> | Tokyo [Fugu]</li></ol><h2>✦<a href="https://jpneazy.com/restaurants/35423">Ginza KAN</a> [Izakaya]-Kyoto&nbsp;</h2><ul><li>Autumn &amp; Winter Highlights: -Bluefin tuna and watercress sukiyaki -Filefish (kawahagi) sashimi -Matsutake mushroom clay pot rice -Matsutake dobin-mushi (matsutake mushroom broth served in an earthenware teapot)</li></ul><img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/_0d49d987b4.png" alt="和食料理コラージュ.png">Dining at Ginza KAN is an experience in itself. At a 24-seat counter crafted from a single slab of wood, guests can watch skilled chefs prepare each dish right before their eyes. The monthly changing course menu showcases seasonal ingredients sourced from across Japan, prepared using teppanyaki techniques and charcoal grilling. The signature Yamagata wagyu sirloin steak is seared to a savory, golden-brown crust while remaining tender and juicy inside. This season's clay pot rice features matsutake mushrooms. Just a 6-minute walk from Ginza Station, the restaurant offers a tranquil hideaway from the bustle of the city. A private dining room is also available, and the meal can be paired with a selection of French wines, including champagne.<h2>✦<a href="https://jpneazy.com/restaurants/206">Kushikatsu Bon Kitashinchi</a> [Kushikatsu]-Osaka&nbsp;</h2><ul><li>Autumn &amp; Winter Highlights Chestnut Cream Croquette Wrapped in Crispy Kataifi</li></ul><img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/_197adf6ecf.png" alt="栗の毬栗揚げ-串カツ凡.png">Kushikatsu Bon Kitashinchi is a one-Michelin-star restaurant that elevates kushikatsu, Osaka-style deep-fried skewers. It is known for its A5-grade Japanese Black Wagyu beef topped with sea urchin and caviar, paired with a choice of French or Californian wines recommended by the sommelier. Chef Kenji Otani works with fresh seafood, including kue (longtooth grouper). The restaurant's tableware and frying pan are also sourced from Arita. The autumn and winter menu features a chestnut cream croquette wrapped in crispy kataifi, creating the appearance of a chestnut burr and served with warm soup. Guests can choose from 14 omakase counter seats or a semi-private room. The restaurant is just a 4-minute walk from Kitashinchi Station.<h2>✦<a href="https://jpneazy.com/restaurants/35139">Ningyouchou Kichisei</a> [Fugu]-Tokyo</h2><ul><li>Autumn &amp; Winter Highlights Wild-Caught Tiger Pufferfish Course from the Bungo Channel (Oita and Ehime)</li></ul><img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/_bea84146dd.png" alt="天然とらふぐコース-吉星.png">Ningyouchou Kichisei is a kappo restaurant established in 1955, particularly renowned for its mastery of fugu. In winter, wild-caught tiger pufferfish is carefully aged to concentrate its umami, then served as tessa (fugu sashimi) and techiri (fugu hot pot). The autumn/winter course uses wild-caught tiger pufferfish from the Bungo Channel. Each course progresses from appetizers to dessert, built around ingredients at the height of their season, such as domestically sourced matsutake mushrooms in autumn and matsuba crab in winter. The chefs combine traditional kappo techniques with modern touches. Tucked away in the quiet backstreets of Ningyouchou, the restaurant is a 3-minute walk from Ningyouchou Station. Its two-story building retains the nostalgic atmosphere of the Showa era, with a counter crafted from a single slab of hinoki cypress and tatami-mat private rooms with a sunken hearth accommodating 2 to 12 guests.&nbsp;

Discover Japan’s autumn and winter flavors, from matsutake and chestnuts to oysters, crab, and yellowtail, crafted into memorable seasonal dishes.

Japan’s Autumn & Winter: A Feast of Seasonal Flavors

Ginza KAN  銀座KAN

Autumn &amp; Winter Highlights: 1) Bluefin tuna and watercress sukiyaki, 2) Filefish (kawahagi) sashimi, 3) Matsutake mushroom clay pot rice, and 4) Matsutake dobin-mushi (matsutake mushroom broth served in an earthenware teapot)

Kushikatsu Bon Kitashinchi  串かつ 凡 北新地

Autumn &amp; Winter Highlights: Chestnut Cream Croquette Wrapped in Crispy Kataifi | Kushikatsu Bon Kitashinchi is a one-Michelin-star restaurant that elevates kushikatsu, Osaka-style deep-fried skewers.

Ningyouchou Kichisei  人形町 吉星

Autumn &amp; Winter Highlights: Wild-Caught Tiger Pufferfish Course from the Bungo Channel (Oita and Ehime) | Ningyouchou Kichisei is a kappo restaurant established in 1955, particularly renowned for its mastery of fugu.