Chanko Edosawa Launches 8 Limited-Time Autumn Menus from September 1 to 30

Chanko Edosawa offers limited-time seasonal menus every month using fresh, in-season ingredients. This September, eight special dishes are available. Following the end of Shosho (Minor Heat), we present the rich aromas and flavors of autumn. Highlights include seasonal Pacific saury, straw-grilled bonito with its unique smoky aroma, and 'Maitake no Isobe-age'—a crispy fried maitake mushroom dish enhanced with green nori, harmonizing beautifully with fresh raw shirasu. We welcome you to enjoy these exclusive offerings. Our staff look forward to your visit.

Chanko Edosawa's September Recommendations

Sales Period: Tuesday, September 1 – Wednesday, September 30

Available at: Ryogoku Main Store, Ryogoku Main Store Annex, and Saitama Niiya Store

• Ryogoku Main Store: 3-24-11 Ryogoku, Sumida-ku, Tokyo 03-5600-1011

• Ryogoku Main Store Annex: 3-26-4 Ryogoku, Sumida-ku, Tokyo 03-5600-3211

• Saitama Niiya Store: 6-4-2 Nohijiri, Niiza City, Saitama 048-482-1177

◎ September Special Menu

※Image is for illustration purposes only.

Straw-Grilled Tataki Bonito Nigiri

390 JPY (429 JPY incl. tax)

Quickly seared over straw, this dish delivers a rich aroma and the deep, complex flavor unique to bonito. The beautifully charred cross-section is perfect for social media sharing.

Straw-Grilled Tataki Bonito Nigiri

Suruga Bay Raw Shirasu Gunkan

450 JPY (495 JPY incl. tax)

Enjoy the plump, springy texture of generously topped raw shirasu together with sushi rice. Paired with ginger, this refreshing dish is ideal for the end of summer.

Suruga Bay Raw Shirasu Gunkan

Hokkaido Pacific Saury Nigiri

390 JPY (429 JPY incl. tax)

A classic autumn delicacy, Hokkaido saury is rich in fat and offers a luxurious seasonal flavor.

Hokkaido Pacific Saury Nigiri

Hokkaido Seared Charred Soy Sauce Pacific Saury Nigiri

390 JPY (429 JPY incl. tax)

Autumn is a season of rich aromas. Enjoy the smoky fragrance of seared, in-season saury.

Hokkaido Seared Charred Soy Sauce Pacific Saury Nigiri

Suruga Bay [Ate-maki] Raw Shirasu Yukhoe

550 JPY (605 JPY incl. tax)

Raw shirasu served in a yukhoe-style, topped with a creamy raw egg that evokes the image of autumn moon viewing. Perfect as a drinking snack or appetizer.

Suruga Bay [Ate-maki] Raw Shirasu Yukhoe

Chopped Green Onion with Boiled Shirasu

490 JPY (539 JPY incl. tax)

The delicate saltiness of soft, boiled shirasu harmonizes perfectly with the subtle spiciness of finely chopped green onions.

Chopped Green Onion with Boiled Shirasu

Taro Tempura with Nori-Salt Butter Flavor

490 JPY (539 JPY incl. tax)

Crispy on the outside, fluffy on the inside—enhanced with buttery aroma and green nori, this addictive flavor captures the essence of autumn. Enjoy with the changing season.

Taro Tempura with Nori-Salt Butter Flavor

Maitake Isobe-age

490 JPY (539 JPY incl. tax)

Delight in the enticing aroma of green nori and the satisfying texture of maitake mushrooms. The simple salt seasoning complements the rich fragrance of this classic Isobe-age dish.

Maitake Isobe-age

• Full Menu: https://ys-holdings.co.jp/edo/?page_id=2784

● About Chanko Edosawa

Founded in 1974, Chanko Edosawa inherits its traditional flavors from its founder, a former sumo wrestler. We take pride in our authentic 'soppu' (chicken broth) for chanko nabe, using particularly flavorful 'hinadori' (mature chicken). Our signature soy sauce broth blends 'usukuchi' and 'koikuchi' soy sauce in a proprietary ratio, alongside miso and salt-based broths.

Three Key Features

① Chicken Soppu Nabe

In sumo culture, chicken bones (after meat removal) used for broth are called 'soppu.' We use bones from 'hinadori' for their intense umami. Our broth blends 'usukuchi' and 'koikuchi' soy sauce to balance saltiness and depth. The broth gently infuses into chicken and vegetables, delivering a satisfying bite and rich flavor in every mouthful.

② Commitment to Ingredients and Broth

We serve hearty chanko nabe with a balanced mix of 12 ingredients, carefully selected for taste and nutrition. As vegetables release moisture and umami into our signature broth, a uniquely flavorful hot pot is created.

※Base 12 ingredients: Napa cabbage, bean sprouts, onion, garlic chives, bean sprouts, leek, mizuna, burdock root, carrot, fried tofu, kuzukiri, tofu

③ Modern Japanese Private Dining Spaces

Our interiors blend traditional Japanese elements with modern design, featuring warm wood textures and tatami-scented rooms. Sumo-themed artwork enhances the cultural experience, making it popular among international guests. With various private rooms, it's ideal for intimate dining events.

Ryogoku Main Store Interior

Origin of 'Chanko Nabe'

Sumo stables began eating hot pot during the Meiji era. The 19th yokozuna's Dewanoumi stable made it the staple meal, calling it 'chanko'—derived from 'chan' (father) for the stablemaster and 'ko' (child) for the apprentice, symbolizing shared meals. Packed with vegetables, mushrooms, tofu, and meat/fish, it's nutritious, easy to digest, and warms the body—truly a healthy dish born from Japanese tradition.