Autumn in Boso is truly a golden season for fish lovers. From early autumn, when the seawater temperature begins to drop, local fish with plenty of fat stored in their bodies are landed one after another off the coast of Boso, where Tokyo Bay and Sotobo’s Kuroshio Current meet. The standard seafood bowls found in tourist areas are appealing, but if you’re going to visit Boso in autumn, you’ll want to try a set meal that’s rooted in the authentic ingredients of the port town.
I definitely want to try it in autumn! Boso’s three main fish
- Going back bonito (Katsuura/Sotobo Suage): The refreshing sour taste of spring bonito is completely different from the autumn bonito, which has a rich fat similar to fatty tuna. You can enjoy it not only with ginger soy sauce, but also with garlic soy sauce or salt tataki in the style of local fishermen, and the flavor will melt in your mouth.
- Autumn flounder (Futtsu/Uchibo): Early autumn flounder, which is the precursor to “cold flounder,” has an exquisite balance of firmness and sweetness. The thin ponzu sauce is good, but the crunchiness of the thickly sliced engawa on top of the local fish bowl is exceptional.
- Kinmedai Zuke & Jiganme (Choshi/Kamogawa): Autumn Jiganme, which has evenly distributed fat, doubles its aroma by quickly grilling the skin. Once you try the zukedon, which is soaked in an elegant sweet and spicy sauce, you will never forget it.
Why you should order “Today’s Local Fish Omakase-don” at a restaurant directly managed by the fishing port
The deluxe 10-piece seafood bowl'' that appears in tourist brochures is glamorous, but connoisseurs choose the today’s local fish bowl’’ handwritten on a whiteboard. At restaurants directly operated by fishing ports such as Futtsu, Yasuda, and Katsuyama, seafood such as sea bass, black porgy, horse mackerel, flathead, and cutlass that was caught in fixed nets that morning is served in a lavish array. They often contain rare local fish that is not readily available on the market, and the crunchy texture of fresh local fish is something you would never find in a city supermarket.
How to avoid the crowds and find the best seafood bowl
It is not uncommon for popular restaurants to have two-hour waits during lunchtime on Saturdays and Sundays. The aim is to arrive 30 minutes before the store opens or arrive late, after 1:30 p.m. However, if you’re looking for something special, we recommend ordering it first thing in the morning, as the limited-edition signature menu items and rare cuts often sell out early. Also, if you go to a restaurant that comes with a soup stock, don’t miss out on a bowl of rich fish soup.