In cooperation with Himeji City in Hyogo Prefecture, editor's fav Rurubu Kitchen (editor's fav るるぶキッチン), a restaurant directly operated by JTB Publishing (株式会社JTBパブリッシング), is holding the "Bouze Saba Season Opens! Himeji and Setouchi Autumn Gourmet Special Fair" (ぼうぜ鯖解禁！姫路・瀬戸内 秋の美食特集フェア) in Shinjuku, Tokyo. Timed to the start of shipments of Himeji's brand mackerel "Bouze Saba" (ぼうぜ鯖), the fair, subtitled "A Moment to Enjoy Harima's Local Sake and Autumn Flavors" (播磨の地酒と秋の味覚を楽しむひととき), runs from Sunday, November 1 to Saturday, November 28, 2026.
Rurubu Kitchen is a real-store media outlet that delivers the "delicious" discoveries made by the editors of Rurubu (るるぶ) as they travel around Japan. It has sought out "authentic" foods and ingredients made in regions across the country and has conveyed their value and appeal to consumers through original dishes.
The fair serves a special course featuring Bouze Saba, the signature taste of autumn in Himeji, along with original dishes made with distinctive Himeji ingredients such as Himeji lotus root, yuzu from the Yasutomi district, and natural salt from the Ieshima Islands. Sake from six breweries in Himeji City is also available, introducing the food and sake of Himeji to the Tokyo metropolitan area.
What Is "Bouze Saba," the Taste of Autumn?
Bouze Saba is a brand of mackerel raised in the Seto Inland Sea, centered on the waters off Himeji. Unlike common mackerel (真さば, masaba), it is carefully farmed in the calm environment of the Seto Inland Sea and is characterized by rich fat and firm flesh. The feed used in the farming process is also carefully chosen, and quality control is thorough. As a result, the natural flavor of Bouze Saba can be enjoyed even when eaten raw, such as in sashimi.
Known as a seasonal delicacy whose shipments are lifted every year on November 1, it is an autumn specialty that many people in the Kansai region look forward to, and it can be enjoyed throughout autumn and winter. At the fair, Bouze Saba in season is served in two ways, as sashimi and as shabu-shabu, each with its own appeal.
Limited-Time Menu
Original Course Using Himeji Ingredients
1. Seasonal Caprese With Yasutomi Yuzu Original Dressing (Yasutomi Yuzu Agricultural Cooperative, 農事組合法人 安富ゆず組合)
An appetizer finished with a refreshing dressing made with yuzu from the Yasutomi district of Himeji City.
2. Himeji "Bouze Saba" Sashimi (Bouze Fisheries Cooperative Association, 坊勢漁業協同組合)
Bouze Saba in season is served as sashimi, which lets the quality of the fish stand out.
3. Deep-Fried Himeji Lotus Root and Shrimp Sandwich With Ieshima Natural Salt (勘兵衛直売グループ)
A dish in which you can enjoy the texture of Himeji lotus root and the flavor of shrimp.
4. Stewed Chicken With Yasutomi Yuzu Flavor
A gently flavored stew in which the aroma of yuzu spreads.
5. Himeji "Bouze Saba" Shabu-Shabu (With Zosui to Finish)
The main dish of the fair, in which the flavor of Bouze Saba can be enjoyed to the fullest. To finish, the broth that has absorbed the flavor of Bouze Saba is made into zosui (雑炊, rice porridge), so you can enjoy it down to the last drop.
6. Almond Butter Cake With Yasutomi Yuzu Sauce
A dessert made with almond butter, a Himeji specialty.
Sake From Six Breweries Representing Harima
During the fair, six brands of sake from breweries representing the Harima region are served to match the dishes.
- Tanaka Shuzojo (田中酒造場): Junmai Ginjo (純米吟醸) 「白鷺の城 喜縁」
- Honda Shoten (本田商店): Daiginjo (大吟醸) 「米のささやき」
- Yaegaki Shuzo (ヤヱガキ酒造): Junmai Daiginjo (純米大吟醸) 「青乃無」
- Tsubosaka Shuzo (壺坂酒造): Junmai Ginjo (純米吟醸) 「雪彦山 無ろ過原酒」
- Himeji Nadagiku Shuzo (姫路灘菊酒造): Junmai Ginjo (純米吟醸) 「MISA」
- Meijo Shuzo (名城酒造): Junmai Daiginjo (純米大吟醸) 「まるわらい」
Pairing the dishes with local sake lets diners experience the rich food culture of Himeji.
Restaurant Information
- Restaurant: editor's fav Rurubu Kitchen (editor's fav るるぶキッチン)
- Fair period: Sunday, November 1 to Saturday, November 28, 2026
- Address: 3-17-7 Shinjuku, Shinjuku Ward, Tokyo, Kinokuniya Bookstore Shinjuku Main Store (紀伊國屋書店 新宿本店), Basement 1 (Kinokuniya Building Underground Shopping Arcade, 紀伊國屋ビルディング地下名店街)
- Hours: Lunch 11:30 AM to 2:30 PM (last order 2:00 PM), Dinner 5:00 PM to 10:00 PM (last order 9:30 PM)
- Phone: 03-6273-0727
- Access: 3-minute walk from the East Exit of JR Shinjuku Station, or 1-minute walk from Exit B7 of Shinjuku-sanchome Station on the Tokyo Metro Marunouchi Line and Fukutoshin Line and the Toei Shinjuku Line (directly connected from the underground mall)
- Closed: Irregular holidays
- Tabelog page for Rurubu Kitchen (食べログ：るるぶキッチン): https://tabelog.com/tokyo/A1304/A130401/13302778/
