In autumn, ayu begin to carry eggs; these fish are known as ochi-ayu, or “fall ayu.”

“Simmered Ayu with Japanese Pepper” has appeared on Yahata Sushi’s seasonal menu.

A popular item every year, many guests have been eagerly awaiting its return, and it has finally arrived.

The ayu are first grilled plain until about 70 percent cooked, giving their surfaces a beautiful golden color. They are then arranged in a simmering broth with Arima sansho Japanese pepper and cooked through.

Finally, the cooked ayu are left to cool in the broth, allowing the flavors to permeate the fish.

Unlike kanroni, this dish retains the texture of grilled ayu as well—please enjoy it.