Autumn is when salmon return to the rivers to spawn. Miyagi Prefecture has a local dish that enjoys this season's salmon together with its roe ("harako"): harakomeshi.
No need to travel to Miyagi — you can order it from our meal menu at Ou Banquet in Ueno and Okachimachi.

What is harakomeshi?

Salmon is simmered, the rice is cooked in that broth, and then it is topped generously with salmon and salmon roe. The dish is said to have originated in Watari, in southern Miyagi.
Rice soaked with salmon flavor meets the popping texture and saltiness of the roe — you will enjoy it down to the last bite.

Its season is autumn

Harakomeshi is at its best in autumn (roughly September to November), when salmon come back upriver. In Miyagi, many restaurants and homes make it at this time of year.
As autumn deepens, the salmon grows richer and the roe firmer.

Good occasions

This year, Respect for the Aged Day and the Autumn Equinox fall close together, making a five-day holiday from September 19 — a time when many families eat out together.
Harakomeshi is easy to enjoy for all ages and makes a satisfying meal for those who do not drink. It is also a nice way to finish a night of drinks, shared around the table.
Roe lovers can also order sujiko (salted salmon roe, 500 yen) as a snack with sake.

Some days it is unavailable

We serve harakomeshi (1,500 yen incl. tax) year-round, but depending on salmon and roe supply, there are days we cannot offer it.
If you are coming especially for it, please ask when you book or call us at 03-6284-4600.