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Chef’s RECIPE@ホーム

Yuzu-roasted mackerel

Fish Filet



A whole half-fish fillet, roasted to perfection with the fresh fragrance of yuzu.

Processed seafood used

Ebisu SasaokaTakatsugu Sasaoka

Sasaoka was initiated into the culinary world at Hasegawa, a venerable Japanese restaurant in Akasaka, Tokyo. Being warned that it would take a decade to master Japanese cuisine only made him more determined to do so. He continued to hone his skills under Ryoji Yoshiwara at Kawasaki, another respected Akasaka restaurant. Yoshiwara was a student of Yoshio Yoshida, who in turn studied under Ryosanjin Kitaoji, making Yoshiwara and Sasaoka direct heirs to Ryosanjin’s craft. Sasaoka went on to work at Ichiraku and Hishinuma before opening his own restaurant, Sasaoka, in 1997.

Cooking time
40 minutes
Total servings
Cooking time
40 minutes


Maitake mushrooms
1 pack
Yuzu peel
A dash (chopped)
Green onion
A small amount (chopped)
(For marinade) Koikuchi soy sauce
120 ml
(For marinade) Sake
110 ml
(For marinade) Mirin
130 ml
(For marinade) Yuzu slices
As desired
Mackerel fillet


  1. Blanch the maitake mushrooms in boiling water with a dash of vinegar (not included on list of ingredients).
  2. Marinate (1) in around 50 ml of the marinade for about 3 minutes.
  3. Score a cross in the mackerel’s skin and marinate it for 30 minutes.
  4. Sauté (2) on medium heat.
  5. Sauté (3) on medium heat, placing the skin side down first.
  6. Transfer the mackerel and maitake to a plate and sprinkle them with the yuzu peel and green onions.