Autumn Kaiseki Menu in English: Hashiri, Sakari & Nagori

🌿 Autumn Kaiseki: The First True Flavors of Autumn🌿

September 8, 2026
Kagurazaka, Tokyo

👘Today’s Geisha: A,B and C 👘

🍱Hashiri — Sakari — Nagori 🍱

In Japan, the seasons are not only observed—they are experienced through taste. Traditional Japanese cuisine expresses seasonality through three subtle stages:

• Hashiri – the first signs of a new season's arrival

• Sakari – the moment when seasonal flavors reach their peak

• Nagori – the lingering traces of the season as it gently fades

This menu captures the deepening flavors of early autumn while preserving the final traces of summer. Matsutake mushrooms, turnip, chrysanthemum greens, and maitake mushrooms introduce the flavors and fragrances of the new season, while striped jack and baby eggplant linger as reminders of summer. Together, they capture a fleeting moment in the Japanese culinary calendar—when autumn begins to take center stage, even as summer quietly fades away.

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Appetizer (Sakizuke) – A Bright Prelude to Autumn

A refreshing opening that combines the richness of mackerel with bright citrus, delicate herbs, and the subtle fragrance of scallion blossom.

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• Lightly Seared Vinegared Mackerel (Aburi Shime Saba) — Sakari
  Mackerel grows richer as the weather begins to cool. Lightly seared after being cured with vinegar, it offers a harmonious balance of savory richness, gentle acidity, and smoky aroma.

• Grated Daikon with Lemon (Lemon Oroshi)
  Refreshing grated daikon accented with lemon brings bright acidity and a clean, citrusy finish to the richness of the mackerel.

• Chives (Ciboulette)
  Delicate chives add a fresh herbal note and subtle onion-like aroma.

• Scallion Blossom (Negi no Hana)
  The delicate blossom of Japanese scallion adds an elegant seasonal accent and gentle allium fragrance.

Soup (Owan) – The Fragrance of Early Autumn

A delicate clear broth bringing together sea bream and the unmistakable fragrance of matsutake, complemented by traditional Japanese noodles and fresh mitsuba.

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• Sea Bream (Tai)
  Revered in Japan as a symbol of celebration and good fortune, sea bream is prized for its delicate sweetness, refined texture, and elegant flavor.

• Matsutake Mushroom — Hashiri
  One of Japan's most celebrated autumn delicacies, matsutake is prized above all for its distinctive woodland fragrance. Its aroma rising from the warm broth evokes the unmistakable presence of early autumn.

• Himokawa Udon
  Exceptionally wide and thin Japanese udon noodles, distinguished by their smooth texture and delicate mouthfeel.

• Mitsuba
  A fragrant Japanese herb that adds a fresh, elegant aroma to the clear broth.

Sashimi (Tsukuri) – Seasonal Treasures from the Sea

A carefully selected assortment celebrating the refined textures and natural sweetness of seafood from Japanese waters.

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• Striped Jack (Shima Aji) — Nagori
  Delicately firm, naturally sweet, and elegantly rich, shima aji offers a final taste of its finest summer season as autumn approaches.

• Tuna (Maguro)
  A cornerstone of Japanese sashimi culture, enjoyed throughout the year.

• Scallop (Hotate)
  Naturally sweet and tender, scallop offers a delicate, silky texture and refined ocean flavor, providing an elegant contrast within the sashimi selection.

Simmered Dish (Takimono) –The Gentle Comfort of Autumn

A softly simmered composition in which delicate dashi brings together increasingly autumnal ingredients and traditional Japanese flavors.

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• Turnip (Kabu) — Hashiri
  Tender and delicately sweet, early-season turnip signals the arrival of the cooler months and gently absorbs the flavor of the seasoned broth.

• Conger Eel (Anago)
  Soft and delicate, anago offers gentle sweetness and refined umami, complementing the subtle flavors of the simmered vegetables.

• Millet Fu (Awa-fu)
  A traditional form of Japanese wheat gluten enriched with millet, prized for its pleasantly chewy texture and ability to absorb delicate dashi flavors.

• Chrysanthemum Greens (Shungiku) — Hashiri
  A distinctive cool-season vegetable with an elegant herbal fragrance and gentle bitterness, bringing a clear note of the approaching autumn.

Fried Dish (Agemono) – Autumn in Color and Texture

A delicately fried assortment bringing together the lingering abundance of summer and the earthy flavors of the new season.

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• Crab Jade-age (Kani Hisui-age)
  A delicately fried crab preparation finished with a vivid green coating, its beautiful jade-like appearance giving the dish its poetic name.

• Baby Eggplant (Ko Nasu) — Nagori

Tender and succulent, baby eggplant offers a final taste of summer, its delicate texture and natural sweetness beautifully enhanced when fried.

• Maitake Mushroom — Hashiri
  An aromatic mushroom associated with autumn, maitake offers an earthy fragrance, deep umami, and a delicately crisp texture when fried.

Rice Course (Shokuji) –A Comforting Taste of the Season

A fragrant and elegant rice course showcasing the delicate flavor of sea bream, one of Japan's most cherished fish.

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• Sea Bream Rice (Tai Gohan)
  Sea bream, revered in Japan as a symbol of celebration and good fortune, is gently cooked with rice, allowing its delicate sweetness and refined umami to infuse each grain.

Dessert (Mizugashi) –Summer's Farewell, Autumn's Sweetness

A refreshing finale pairing the smooth tropical sweetness of mango with Shine Muscat grapes at the height of their season.

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• Mango Pudding
  Smooth and refreshing, mango pudding offers rich tropical sweetness and a bright, elegant finish to the meal.

• Shine Muscat Grapes — Sakari
  One of Japan's finest grape varieties, celebrated for its crisp texture, floral aroma, and elegant sweetness as its season comes into its own.

Translation and Cultural Adaptation: EDO KAGURA Corporation