[September] Dish of the Month
In the mountain valleys of Ikaho, September arrives quietly with the first signs of autumn. While a trace of daytime warmth still lingers, the evening air begins to carry a clear, gentle chill. To open your evening drink, we have prepared seasonal bites that hint at autumn’s arrival—matsutake mushrooms, salmon jerky (saketoba), and Pacific saury sushi. Toasty aromas, a pleasant touch of salt, and the rich fat of saury—each small plate softly holds what will soon become deeper autumn. For soup, we serve matsutake mushroom dobin-mushi. The moment you lift the lid, its rising fragrance subtly changes the atmosphere. In the warmth of clear dashi broth, the aroma of matsutake unfolds; with each sip, it feels as though mountain stillness draws closer. Our featured dish this month is Hakodate flounder prepared as a Japanese-style piccata. Delicate flounder is wrapped in a light batter and paired with a Japanese sauce layered with refined fig sweetness, the depth of Saikyo miso, and a gentle note of butter—quietly embracing its subtle umami. To accompany this plate, we recommend an Alsace white: Riesling GC Sommerberg 2021. Made from grapes grown in the Sommerberg Grand Cru vineyard, it offers elegant fruit character, crisp acidity, and a clean mineral finish reminiscent of stone. It naturally complements both the delicacy of flounder and the soft richness of the sauce—leaving only its fragrance lingering on. Autumn is something that deepens slowly without haste. At Kaichoro this September season at Ikaho , please enjoy its beginning in quiet comfort.

























![[September 2026 Menu]](https://www.img-ikyu.com/contents/common/image/acc0/00001420/5/org/14344389.jpg?auto=compress,format&lossless=0)
