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Catfish escabeche, crucian carp simmered in sweet glaze, Suigo chicken fan-shaped bake, kuruma prawn grilled and steeped, pine-needle skewered ginkgo nuts

Peanut tofu

We use Chiba Prefecture's specialty peanuts in the appetizer, the deep-fried course, and the vinegared dish: raw peanuts in the appetizer's peanut…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Savory teapot-steamed soup

Shiroi Pear Mille-Feuille

Eel two-style grill, wrapped in a magnolia leaf

When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…

Horse mackerel minced and seasoned with miso, autumn salmon, ark shell clam, flounder and sea urchin naruto-roll, autumn-run bonito

Yanagawa nabe

Carp Carpaccio

We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…

Hokusō pork ear dressed with peanut vinegar

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…