A Culinary Journey Through Japan’s Autumn Delights
As the autumn starts, bringing in some cooler weather and the leaves start to change color, we would be amiss in not mentioning Japan's culinary scene transforms to embrace the flavors of the season. This time of year, Japanese cuisine shines with ingredients that capture the essence of autumn—earthy, comforting, and nourishing. Here are some our must-try autumn foods in Japan and discover where to find these seasonal treats to elevate your experience.
1. Kaki (Persimmons)
Persimmons, or kaki, are a beloved autumn fruit in Japan. With a unique sweetness and a crisp texture, they can be enjoyed fresh, dried, or even pickled. Persimmons are often found in local fruit markets, and some restaurants incorporate them into salads, desserts, and even main dishes.
- Where to Try: Try a persimmon dessert at Toraya or Yojiya Cafe, where seasonal sweets are their specialies. Toroya is in Tokyo and Yojiya Cafe is in Kyoto. There is also Kyobashi Senbikiya near Tokyo station which is a luxurious fruit parlor (if you are there, be sure to try the strawberries as well, Japanese strawberries are out of this world although more of a winter treat!). You can also try Tsukiji Outer Market for in season fruits, especially if you are heading there anyway!
2. Satsumaimo (Japanese Sweet Potatoes)
Japanese sweet potatoes, or satsumaimo, are a quintessential fall comfort food. These purple-skinned potatoes have a naturally sweet and creamy interior, making them perfect for roasting. You’ll often find vendors selling roasted sweet potatoes from carts on the street, filling the air with a nostalgic aroma.
- Where to Try: In Tokyo try Narutokintoki (Type of sweet potato) at Satsumaimo no Tatsujin which is located in Asakusa, this shop specializes in satsumaimo (Japanese sweet potatoes) and offers premium varieties, including Narutokintoki, known for its rich flavor and creamy texture. They often have long queues, a testament to their popularity. If you’re looking for a twist, try a sweet potato parfait at one of the specialty stores. Or looking for a day trip, head to Kawagoe - Known as “Little Edo,” Kawagoe is famous for sweet potatoes, and Sweet Potato Street is lined with shops offering roasted varieties, sweet potato soft cream, and even sweet potato-based snacks. This makes for an immersive experience dedicated to sweet potato treats.
3. Kuri (Chestnuts)
Chestnuts, or kuri, are a traditional autumn staple in Japan, often enjoyed roasted or incorporated into various dishes. From chestnut rice (kuri gohan) to chestnut-flavored sweets, these hearty nuts add warmth and depth to fall dishes.
- Where to Try: Try Toraya already mentioned above, a famous wagashi (Japanese sweets) shop with branches across Japan, for their seasonal chestnut sweets. Alternatively, visit Asakusa Amezaiku Ameshinin Tokyo for chestnut candies that are both tasty and beautifully crafted. They also have a branch near Sky Tree.
4. Matsutake Mushrooms
Matsutake mushrooms are a prized autumn delicacy in Japan, renowned for their intense, earthy aroma. They are often cooked in rice (matsutake gohan), grilled, or used in soups to showcase their unique flavor. While they can be pricey, they’re a must-try for any food enthusiast visiting Japan in the fall.
- Where to Try: Kyoto’s Gion Matsudaya offers a luxurious matsutake tasting menu that highlights the mushroom in various forms. For a more affordable option, check out local izakayas (Japanese pubs) where matsutake may be on the seasonal menu. Some Tokyo based restaurants that specialize it include Ginza Kojyu, Ishikawa, Asakusa Mugitoro and Kanda - all of these places have seasonal menus though so no guarantees that Matsutake will be incorporated on the day but during Autumn it is highly likely.
5. Sanma (Pacific Saury)
Known as the “autumn swordfish,” sanma is a fish that’s best enjoyed grilled and served with a side of grated daikon radish and soy sauce. This seasonal fish has a rich, oily flavor that perfectly complements the cooler weather.
- Where to Try: Visit Ameyoko Marketin Tokyo for fresh grilled sanma
6. Kabocha (Japanese Pumpkin)
Japanese pumpkin, or kabocha, is a versatile ingredient used in soups, tempura, and even desserts. Its sweet, nutty flavor and smooth texture make it a popular choice for autumn dishes.
Where to Try: For a kabocha-inspired meal, visit Afuri Ramen in Tokyo, where you can find kabocha tempura as a delicious side dish. For something sweet, Patisserie Sadaharu Aoki in Tokyo offers kabocha-flavored pastries that are simply divine. Rumour has it that there may even be macarons Kabocha flavored or try Pierre Hermé in the Shinjuku Isetan for specialty macrons in seasonal flavours!
7. Shinmai (New Rice)
Autumn marks the harvest season for rice, and shinmai, or new rice, is celebrated for its tender texture and delicate flavor. This freshly harvested rice is enjoyed in various dishes, from simple rice bowls to sushi.
Where to Try: Head to Akomeya Tokyo, a rice specialty store, to experience shinmai served with seasonal toppings or try an onigiri with the shinmai. Department store basements often have Akomeya stores which specialize in the rice balls, onigiri.
8. Nashi (Asian Pear)
Crisp and juicy, nashi, or Asian pears, are a refreshing autumn treat. With a texture between that of an apple and a pear, nashi is often enjoyed fresh or used in salads and desserts.
Where to Try: You can find fresh nashi at the Tsukiji Outer Marketin Tokyo. Or try any of the previously mentioned dessert places that also have seasonal treats including some nashi flavoured gems.
Japan's autumn foods capture the season’s essence in each bite. Whether you’re strolling through a bustling market or dining at a cozy café, these seasonal delicacies offer a taste of Japan's culinary artistry and a connection to the rhythm of nature. So, as the leaves change and the air grows cooler, treat yourself to these autumnal flavors that Japan has to offer.
Frequently Asked Questions
1. When is the best time to visit Japan for autumn food festivals or seasonal treats?
The autumn food season in Japan runs from mid-September to late November.
September: Early autumn treats such as chestnuts (kuri) and new rice (shinmai).
October: Peak season for sweet potatoes, grapes, apples, and kabocha pumpkin.
November: Prime time for matsutake mushrooms, persimmons, and warming hot-pot dishes (nabe).
Regional food festivals—such as Hokkaido’s Sapporo Autumn Fest or Tokyo’s Hibiya Park Gourmet Fest—tend to cluster in late September and October.
2. Can I bring seasonal Japanese foods like dried persimmons or sweets home as souvenirs?
Allowed souvenirs: Packaged sweets (wagashi), mochi, cookies, and vacuum-packed dried persimmons (hoshigaki) are generally fine, but please check with your own country's regulations.
Restrictions: Fresh fruit, vegetables, and unprocessed mushrooms are usually prohibited by customs in most countries. Always check the import rules of your home country.
Top Tip: Many department store food halls (depachika) sell seasonal sweets in travel-safe packaging designed explicitly for souvenirs.
3. Are there vegetarian or vegan options for traditional autumn dishes in Japan?
Yes, autumn is a perfect time for vegetarian and vegan options!
Vegetarian-friendly: Chestnut rice (kuri gohan), roasted sweet potatoes (yaki-imo), pumpkin croquettes, and plain grilled mushrooms.
Vegan adjustments: Be mindful of hidden fish-based dashi in soups and sauces. Some Buddhist temple cuisine (shōjin ryōri) restaurants in Kyoto and other regions feature autumn vegetables and mushrooms prepared without the use of animal products.
4. What’s the difference between Japanese sweet potatoes and regular sweet potatoes?
For example, Japanese sweet potatoes (satsumaimo) possess the following qualities.
Skin: Thin and usually reddish-purple.
Flesh: Yellow to golden, dense and creamy.
Flavor: Naturally sweeter, chestnut-like, and rich compared to the moister, starchier Western varieties.
They’re often roasted whole in stone ovens and sold as street snacks in autumn—warm, soft, and caramelized.
5. Are matsutake mushrooms available in supermarkets, or only in restaurants?
Matsutake are rare and expensive, and are generally harvested mainly between September and October.
Large or upscale supermarkets sometimes sell them, usually in small, gift-style boxes.
However, more commonly, they are featured in high-end kaiseki restaurants or seasonal specialty menus (matsutake rice, grilled matsutake, matsutake soup).
6. How can I tell if a restaurant is offering seasonal autumn dishes in Japan?
Look for:
Menu keywords: “秋の味覚” (aki no mikaku – tastes of autumn), 旬 (shun – in season), or 松茸, 栗, さつまいも. (matsutake, kuri, sweet potato)
Kaiseki and izakaya often have seasonal course menus (kisetsu no osusume) that they will display. Izakayas post daily specials featuring seasonal vegetables, fish, or mushrooms.
7. Are there guided food tours in Tokyo or Kyoto that focus on autumn specialties?
Yes! Several tour companies run seasonal experiences:
Tokyo: Tours in Tsukiji Outer Market or Yanaka featuring roasted sweet potatoes, chestnut desserts, and seasonal wagashi.
Kyoto: Nishiki Market tours often highlight local autumn produce (kyo-gashi sweets, roasted chestnuts, mushroom dishes).
Look for “seasonal food tours” or “autumn flavors tours” when booking—October is especially popular.
We recommend checking out some of our respected partners, such as Arigato Travel, Rakuten Travel Experiences, and Unseen Japan, near the time of your travel.
8. What’s the etiquette for sampling fruits and street food in Japanese markets?
Always follow what you see others doing, in particular, your Japanese counterparts.
Free samples: Vendors often offer small bites (grapes, pickles, chestnut pieces). It’s polite to try only one piece and smile or nod in thanks.
Street food: Buy at the stall, then step aside to eat. Eating while walking is frowned upon unless it’s a festival (matsuri) setting, so find a place to sit to eat or at least stand in one place.
Fruits: High-quality fruits (melons, grapes) may be beautifully packaged—don’t touch unless invited. Point or ask staff for assistance.