A meal is only as good as its ingredients—Chef Makoto Kenmochi pays special attention to this point. Through his long culinary career, including 12 years as head chef at the famous Nadaman, he has cultivated connections with suppliers nationwide.   

As seasons change, so do the dishes featured at Akasaka Kenmochi. In spring, the firm, sweet flesh of sea bream (madai) is highlighted, while summer brings sweetfish (ayu) and pike conger (hamo) to the fore. However, Chef Kenmochi looks forward to autumn the most. Then, his menu revolves almost entirely around the matsutake mushroom. 

The mushrooms are prepared raw, grilled, stewed, and even mixed into pilaf.  The tableware is as essential to the dining experience as the freshness of the ingredients and the preparation technique, he says. The beauty of the ko-imari porcelain from his collection and the immaculate plating will please all five senses.