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Chiba Prefecture will hold the first "Chiba Food Enjoyment Fair 2026 Summer" (Secretariat: President Inc. dancyu Research Institute) with the aim of disseminating the new appeal of diverse agricultural, forestry, and fishery products from the prefecture through cuisine. The fair will run from June 30 to July 27 (only at "Suriola" from July 21 to August 17). Top chefs with ties to Chiba Prefecture will offer special menus utilizing seasonal ingredients from Chiba Prefecture. During the fair, a lottery will be held for those who order a special menu and complete a questionnaire, with luxurious prizes of agricultural, forestry, and fishery products from the prefecture to be awarded. Please take this opportunity to enjoy the "delicious agricultural, forestry, and fishery products of Chiba" at each restaurant.Six top restaurants in Tokyo will participate in the fair. All chefs were born in Chiba Prefecture or have lived there. The participating chefs are Chef Ryu Hanazawa of French restaurant "Bon Chemin," Chef Kazunari Nakamura of French restaurant "La Bonne Table," Chef Akihiko Murata of Japanese restaurant "Sunari," Chef Yoshiki Igeta of Chinese restaurant "Hyoko (Piaoxiang)," Chef Seiichi Honda of Spanish restaurant "Suriola," and Chef Yuji Goto of Italian restaurant "Melograno." Prior to the fair, on May 25, the chefs participated in a production area tour visiting four locations where Chiba's ingredients are produced. Afterward, they attended a tasting and business meeting with nine producers from the prefecture held at the Chiba Prefectural Governor's Residence. They will express the results of carefully examining Chiba's ingredients and exchanging information with producers on the plate.The dishes at each restaurant are as follows:Chef Hanazawa of Bon Chemin will prepare "Poached Kashi Gensou Pork with Cold Ravigote Sauce" and "Kazusa Wagyu Cutlet with Ragout Sauce."Poached Kashi Gensou Pork with Cold Ravigote Sauce. Using the poaching technique of simmering pork in broth, the loin of Kashi Gensou Pork is finished to a moist texture, locking in its rich umami. It pairs perfectly with the acidic ravigote sauce.Chef Nakamura of "La Bonne Table" will offer "High-Taka Beef (Kazusa Wagyu) Shank with Couscous" and "Edomae Funabashi Instant-Shiro Suzuki Tartare with Peach, Kohlrabi, Sudachi, and Shiso Sprouts."High-Taka Beef Shank with Couscous. The rich flavor of the beef and the aroma of spices and herbs like fennel spread richly in the mouth. The slow-cooked shank melts on the tongue with its tenderness.Chef Murata of "Sunari" will offer "Edomae Funabashi Instant-Shiro Suzuki Kamadate Rice" and "Kazusa Wagyu Misuji (thinly sliced beef) Grilled with Konbu Curing."Edomae Funabashi Instant-Shiro Suzuki Kamadate Rice. Matsudo-grown edamame adds color and a summery feel. One bite reveals the exquisite harmony between the thick, fluffy Suzuki (sea bass) and the refreshing ginger-flavored rice.Chef Igeta of "Hyoko" will prepare "Chiba Prefecture Spiny Lobster Ebi Chili, Authentic Style" and "Kazusa Wagyu Hyoko Original Mapo Tofu."Chiba Prefecture Spiny Lobster Ebi Chili, Authentic Style. The spiny lobster meat is springy and elastic, and the aroma of shrimp fills the mouth. The sauce has a slight spiciness, and the rich umami is deep, complex, and lingering. A precious dish made with traditional Sichuan cooking methods.Chef Honda of "Suriola" will offer "Chiba Prefecture Black Abalone and Shiitake Mushroom Arabraza with Abalone Liver Pil-Pil Sauce" and "Matsudo Edamame and Hairy Crab Jelly."Chiba Prefecture Black Abalone and Shiitake Mushroom Arabraza with Abalone Liver Pil-Pil Sauce. Braised abalone is cooked over an open fire (Arabraza) with shiitake mushrooms. A smoky aroma wafts from the dish, and the thick abalone releases its umami with each chew.Chef Goto of Melograno will offer "Boso Game Boar Polpetti with Matsudo Edamame and Molokhia Risotto" and "Kujukuri Clam and Eggplant Cold Soup."Boso Game Boar Polpetti with Matsudo Edamame and Molokhia Risotto. Boar shoulder meat is prepared as Italian "polpetti" (meatballs). The aroma of garlic and rosemary stimulates the appetite with every bite.