The season, labelled as the most melancholic one of all, the favorite time of poets and writers, has once again reached the streets, dressing up the city in the astonishing shades of yellow, brown and burgundy. After we properly celebrated that our chef won the European round of Washoku World Challenge and a chance to compete in Tokyo at the beginning of next year, we would like to showcase the treasures of the fall. 

We all know that Japanese cuisine is famous for its healthy ingredients and portions. In Japan, this period is often referred to as ‘the season of healthy appetites’: it’s the time of the harvest, when the land offers a wide range of fresh delicacies full of life, full of vital elements.


One of my personal favorites is here to make us feel all happy and cozy in the autumn wind: chestnut! The healthy treat is also popular in Japan: chestnuts can be roasted, peeled, boiled, or cooked in rice (to make kuri gohan, a wonderful dish of rice and chestnuts). It can be served as a snack or a savory dessert, too.


Sanma, a.k.a. ‘autumn sword fish’ is one of the most beloved ingredients. You can find tons of this fish off the coast of Japan. Its grilled version comes with a light seasoning, just a pinch of salt, and served in the skin with some soy sauce and grated daikon radish to make it even more notable.

Matsutake mushroom

As a vegetarian, you learn to pick your favorite veggies that can basically go with anything and everything. For me, mushrooms definitely received this VIP membership. Matsutake has a distinguished aroma, thus it’s a great addition to a number of appetizers and main courses alike. Dobin mushi, for example, is made of a clear dashi broth, vegetables, shrimps, it’s prepared in a teapot, with the delicious broth poured into a small dish, while the rest of the ingredients is eaten from the teapot with chopsticks.


Of course, rice is a cornerstone of Japanese gastronomy. The first crops are harvested during this time of the year. The ‘new rice’ is softer, and somewhat whiter and shinier.


The gorgeous shade of brown-orange is a general symbol of autumn – and that is exactly what color kaki or persimmon comes in. If you’re looking for a healthy, tasty snack, this is what you should go for!



Say yes to sweet potatoes, for they are great additions to many meals! In Japan, they’re used in tempura, as well as in a candied form served as a dessert. Steamed, baked or boiled, sweet potatoes have a lot to offer.

At Sushi Sei, we await you with many wonderful dishes and seasonal specialties to make sure you get the best of the island’s colorful meals. Prepared and served in an authentic way, we preserve the essence of Japanese cuisine in each and every bite. Follow our blog for more interesting details about Japanese gastronomy, culture and heritage. Visit Sushi Sei for an outstanding culinary experience: you can reserve a table here, or order your favorite sushi boxes and tasty Japanese treats right to your doorstep!