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Butterfish Wrapped in Kuzu Leaf and Grilled

For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…

Fragrant Grilled Autumn Salmon

This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…

Late-season pike conger shinjo

The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Fish bone and pepper hot pot

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Wind-dried barracuda

Autumn assortment

Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

• Serves 1 · ¥2,800

• Cook time 30 min

Okoze double-fillet roll, deep-fried

This is a deep-fried dish. For the okoze double-fillet roll, matsutake mushroom and steamed sea urchin are used as the core, rolled up, and…

Butterfish Tagoto-Yaki

For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…