渋谷 鮨 五徳 -sushi gotoku shibuya-

10月の八寸。

October’s hassun (seasonal appetizers) — a taste of autumn.

群馬の天然舞茸。

茶碗蒸しでどうぞ。

Wild maitake from Gunma, gently steamed in chawanmushi to capture its rich aroma and deep umami.

釧路のいくら 出始めました。

Kushiro ikura has arrived — a first taste of Hokkaido’s autumn.

利尻の紫雲丹と根室の馬糞雲丹。

利尻の雲丹は今月で禁漁となります。

Purple sea urchin from Rishiri and bafun sea urchin from Nemuro — both from Hokkaido.

The Rishiri sea urchin season comes to a close this month. A fleeting taste of Hokkaido’s summer.

栗と天然舞茸の茶碗蒸し。

Chawanmushi with chestnuts and wild maitake mushrooms — a taste of early autumn.