Many moons ago, there was a Tokyo restaurant by the name of Pumpkin Chef Katsura. Each dish had pumpkin in it.

The restaurant didn't last long, but I wax nostalgic about it, particularly during the autumn.

n.b. they actually used kabocha, which is sweeter and denser than a standard issue pumpkin.

n.b.b. I like pumpkin-flavored things, but sometimes they get way too chemically. Jamba Juice used to have a fun concoction, perhaps contemporaneously with Pumpkin Chef Katsura. 20 years ago, maybe a couple less?

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