What is Matsutake? Discover 8 Restaurants in Tokyo, Japan Where You Can Enjoy This Delica

What Kind of Ingredient is Matsutake?

Matsutake is a prized autumn delicacy in Japan.

This rare and highly sought-after mushroom is a symbol of autumn in Japanese cuisine and is known for its unique aroma and rich flavor. Unlike other mushrooms like shiitake, matsutake grows only in symbiosis with specific tree roots, making it nearly impossible to cultivate artificially. Its scarcity and dependence on natural conditions lead to significant price fluctuations from year to year, depending on whether it’s a bountiful or poor harvest season.

The value of Matsutake mushrooms has been rising.

They are primarily harvested in Nagano, Iwate, and Kyoto, and high-end kaiseki restaurants in Tokyo source them from these regions. Harvesting is a meticulous, labor-intensive process done entirely by hand to avoid damaging the delicate mushrooms. If the timing is off, Matsutake mushrooms can lose their signature fragrance or deteriorate in quality. As a result, skilled expertise is required to accurately judge the ideal harvest time and to locate the mushrooms growing underground.

In recent years, the harvest volume has been decreasing due to a decline in Akamatsu (Japanese red pine) trees, which are essential for the mushrooms to grow. To address this, various initiatives such as conservation efforts and artificial cultivation are being explored.

The characteristics of Matsutake mushrooms: Aroma and Texture

The defining feature of Matsutake mushrooms is their distinctive, rich aroma. When heated or just before taking a bite, their delicate fragrance subtly fills the air, making them incredibly enticing. But it’s not just the aroma that sets them apart—their crisp, firm texture is also a key aspect of the experience. There are several ways to prepare and enjoy Matsutake mushrooms, from “dobin-mushi” (soup steamed in a teapot), which highlights their refined scent, to grilled Matsutake, which enhances both their fragrance and texture.

Matsutake mushrooms are at their peak from September to early November.

In autumn, upscale Japanese restaurants often feature matsutake as a seasonal specialty in their kaiseki (traditional multi-course meal) menus. Some even create exclusive courses focused solely on this ingredient during this time. Crabs are also in season, so many restaurants offer tasting menus that allow you to savor both delicacies together. Be sure to check them out!

How to Enjoy Matsutake

Famous Matsutake Dish: Dobin Mushi

One of the best ways to enjoy matsutake is through a dish called "dobin mushi." This delicate preparation highlights the aromatic qualities of matsutake and offers a unique Japanese culinary experience. It is made using a ceramic pot known as a "dobin," traditionally used for serving soup. In this dish, matsutake is steamed with dashi (broth) in the pot.

While the preparation methods may vary by restaurant, it is generally recommended to first pour the broth into a small cup, similar to an ochoko (a small sake cup), to savor the flavors before enjoying the ingredients from the dobin.

Other Matsutake Dishes

In addition to dobin mushi, there are several other delicious ways to enjoy matsutake, such as matsutake rice, grilled matsutake, chawanmushi (a smooth, steamed egg custard dish with broth and various ingredients), and tempura (battered and deep-fried) matsutake. Be sure to experience the different textures of matsutake that each cooking method offers.

For the Japanese, matsutake is a seasonal delight that has been treasured for centuries as the "king of autumn flavors." In this article, we will explore high-end restaurants where you can enjoy matsutake in an omakase (chef’s choice) course, particularly focusing on Michelin-starred establishments.

8 Restaurants in Japan to Savor Matsutake Mushrooms

This article highlights restaurants that feature matsutake mushrooms in their omakase courses.

Since the dishes in omakase can vary based on ingredient availability, it's a good idea to mention your desire for matsutake mushrooms in the remarks section when making a reservation to ensure you can enjoy them.

1. Ginza Toyoda (銀座 とよだ) /Japanese /Tokyo /Ginza

A Japanese restaurant in Ginza that has been listed in the Michelin Guide for 17 consecutive years since 2008, earning two stars and one star.

Ginza Toyoda has also been recognized as one of the Top 100 Restaurants in the Japan Restaurant Awards.

Head Chef Seiji Funashima spent eight years at the renowned Tokyo restaurant Akasaka Matsukawa from its opening and assumed the role of head chef at Ginza Toyoda in 2021. The restaurant serves seasonal course menus featuring premium ingredients such as crab and matsutake mushrooms. Guests can choose from counter seating, table seating, or private rooms with beautiful views, making it an ideal venue for everything from intimate dates to business engagements. Alongside its fine selection of sake, Ginza Toyoda also offers an extensive wine list.

2. Ginza kappou ukai nikusho (銀座 kappou ukai 肉匠) / Japanese / Tokyo / Ginza

The Ukai Group, known for its 17 restaurants in Japan and abroad, gained prominence when one of its Wagyu-focused teppanyaki (dishes prepared on a large, flat iron griddle) restaurants was selected as a venue for state dinners in 2017. In March 2022, they reopened Ginza kappou ukai under the new name "Ginza kappou ukai nikusho."

The restaurant showcases a variety of premium Wagyu beef cuts, including top-grade Kobe beef, prepared to highlight the unique qualities of each ingredient. While the spotlight is on its expertly prepared beef, the restaurant also offers refined fish dishes and seasonal specialties, using techniques perfected during its time as Ginza kappou ukai. Each course is designed to elevate the natural flavors of the meat.

The venue exudes sophistication, featuring a main counter, private and semi-private dining rooms, and an intimate small counter adorned with a traditional tea kettle, where guests can enjoy dessert. The special autumn menu also highlights seasonal matsutake mushrooms paired with their signature Wagyu beef.

3. Honten Yamashina (本店 山科) / Steakhouse, Teppanyaki, Yakiniku / Tokyo / Ginza

Located on the 11th floor, this teppanyaki restaurant offers stunning views of Ginza’s cityscape. Diners can enjoy a variety of seasonal vegetables and seafood, along with an exceptional selection of Wagyu beef, all carefully prepared by the head chef. The standout dish is the "Matured Omi Beef," aged for 40 to 50 months and expertly grilled to perfection based on the day’s conditions and the specific cut of meat.

The elegant interior, adorned with Baccarat chandeliers, is designed to be fully accessible and wheelchair-friendly, with no steps or barriers. The restaurant also features a curated selection of rare Japanese sake, premium domestic whiskies, and celebrated wines such as Romanée-Conti. The multi-course menu includes specialties like Omi beef and matsutake mushroom sushi, matsutake & seasonal fish pot-cooked rice.

4. WAGYU USHITOMI GINZA / Japanese, Yakiniku / Tokyo / Tsukiji

WAGYU USHITOMI GINZA is a kaiseki restaurant that specializes in Kuroge Wagyu beef. Here, you can savor seasonal delicacies like tongue and harami (outside skirt). The term "meat kaiseki" refers to a traditional Japanese cooking style where skilled chefs prepare rare cuts of beef that are not typically enjoyed. Each dish is lightly seasoned, allowing the natural flavors of the ingredients to shine. Besides Wagyu, you’ll also find a selection of Japanese dishes featuring seasonal ingredients. The restaurant offers a variety of cooking techniques, including charcoal grilling, which adds to the appeal.

The serene interior allows you to fully experience the dishes with all five senses in an intimate setting with just eight counter-seats. During the autumn season, you can indulge in a special course that features a delightful combination of Kuroge Wagyu beef and matsutake mushrooms.

5. Akiyama (あき山) / Japanese / Tokyo / Shirokane

This tempura and Japanese restaurant has been awarded one Michelin star for six consecutive years since 2019 and has also been recognized as one of the top 100 restaurants in the Japan Restaurant Awards. The owner-chef, Akiyama, who has a deep passion for fish dishes, trained for five years at a Michelin-starred sushi restaurant in Tokyo before spending four years refining his skills at the restaurant Higuchi.

The dishes offered by the owner reflect his vision of creating a casual, everyday dining experience. The menu features a variety of options, including sashimi, grilled dishes, and handmade soba (buckwheat noodles). Guests can immerse themselves in a refined atmosphere adorned with beautiful indigo washi paper wall, tableware from the Edo and Heian periods, and calligraphy displayed on the walls. In autumn, diners can enjoy courses that highlight matsutake mushrooms, including a chef’s selection course featuring these delicacies.

6. Kurogi (くろぎ) / Japanese / Tokyo / Hamamatsucho

1. Japan Restaurant Award, Bronze (2019 - 2024)
2. Japan Restaurant Award, Silver (2017)
3. Japan Restaurant Award, Best 100 (2021, 2023)

This kaiseki restaurant has earned numerous accolades on a well-known Japanese gourmet review site and is highly sought after, making reservations difficult to secure. The chef's parents own one of the top kaiseki restaurants in their hometown of Miyazaki, and the chef honed his skills at prestigious establishments before opening his own restaurant.

With a commitment to highlighting the unique qualities of each ingredient, the menu is crafted daily based on the finest seasonal ingredients available. To enhance the vibrant experience of dining at the counter, the main counter seats on the second floor, along with private counter seating on the third floor, create an intimate atmosphere. The seasonal course menu is thoughtfully designed to showcase ingredients at their peak, allowing guests to savor the delicate flavors of matsutake mushrooms.

7. Kashiwade no - Tsukasa Suikouan (膳司 水光庵) / Japanese / Tokyo / Azabu

This restaurant serves authentic Japanese cuisine in an ambiance reminiscent of a luxurious ryokan (traditional Japanese inn). Chef Ishida entered this culinary world with the goal of showcasing the depth and beauty of Japanese culture—such as the tea ceremony, calligraphy, and ikebana (flower arranging)—through his dishes. He trained for 17 years at a prestigious establishment in Kyoto, where he served as sous chef during the latter part of his training. Ishida’s passion for these traditional arts is reflected in the presentation of his dishes and the overall atmosphere of the restaurant, as he also enjoys practicing tea ceremony, calligraphy, and ikebana in his spare time.

The restaurant is particularly known for its "Karasumi Rice," made with house-made karasumi (dried mullet roe), and "Shima Aji no Bozushi" (striped jack rod-shaped pressed sushi). In addition to the eight counter seats that offer a lively dining experience, there are also private rooms, including a tea room. Guests can savor a carefully curated selection of sake from around the country, as well as wines from the Burgundy region of France, all within this elegant Japanese setting.

8. Gion Kida (祇園きだ) / Japanese / Kyoto / Gion

Located in Kyoto, Gion Kida is a Japanese restaurant that has earned a Michelin one-star rating for seven consecutive years and has been recognized twice in the Best 100 of the Japan Restaurant Awards. Chef Kida honed his skills at several prestigious establishments in Gion before becoming independent in 2016, after serving as a head chef. Each day, he showcases his culinary artistry in an elegant setting within Gion, a district renowned for its upscale ryotei (traditional Japanese restaurants).

Guests at the counter can appreciate the chef's craftsmanship up close, and interacting with him enhances the dining experience. The private rooms are adorned with traditional Japanese motifs, reflecting the auspicious "Suehirogari (spreading out like a fan)" shape, which symbolizes prosperity and good fortune. In autumn, diners can indulge in a seasonal chef’s choice course featuring matsutake mushrooms.