Eigikutei presents the Kabosu Buri Fair, Oita’s fresh yellowtail to Los Angeles. Elevate your table with the fresh flavors from Oita, Japan, from November 5th to December 8th, 2025, during a journey of fine dining at Eigikutei. Our kaiseki courses, featuring premium yellowtail and Kabosu citrus from our homeland gastronomy in Oita, showcase the life-altering culture of brandy to a fish we call “Kabosu Buri.”
What is Kabosu Buri?
Kabosu Buri is a variety of farmed yellowtail found only in the coastal waters of Oita Prefecture, Japan. More specifically, it is raised in the vicinity of Usuki, Tsukumi, and Saiki. What sets it apart? The fish is fed a special feed that includes the addition of the unseeded meat of kabosu citrus—a local fruit renowned in Oita that bears a resemblance to lime but has a unique aromatic profile. This is no mere gimmick but the outcome of years of hard labor on the part of Oita’s Agricultural, Forestry, and Fisheries Research Guidance Center.
Traditionally, the fresh-cut bloodline of the yellowtail has long tarnished rapidly after processing. This may degrade the presentation of the fish, but not its flavor; as a result, growers feed kabosu juice and peel powder to the fish in addition to its regular diet of mackerel and sardines. Natural antioxidants such as polyphenols and vitamin C in the fruit do a lot more than just slow discoloration; it develops a less oily, firmer texture with less fishiness. In the final analysis, the product is a well-known farmed buri that is refrigerated and has a light hint of citrus.
The buri are initially bought as 40 grams of mojako. These are elevated in vast ocean pens with thermoregulation, regular examination of the water, and adjustments to the diet. After 2–4 years, they are slaughtered when they achieve 5-6 kg, and they have a bright, shiny appearance that is meaty yet not significant. Kabosu Buri is Oita’s dual sensation and aspires to be one of the prefecture’s most illustrious.
Taking Kaiseki to New Heights!
We’re taking this exceptional ingredient and incorporating it into multi-course kaiseki, known for highlighting the natural elegance and beauty of its ingredients. Taste slices of pristine Kabosu Buri sashimi, where the subtle citrus accent shines through and is accentuated by seasonal accents to achieve a balanced taste. Our chefs will demonstrate that grilled, simmered, or raw options can all be given this harmonious treatment while keeping true to traditional Japanese technique.
Whether you have been a fan of yellowtail for years or it is your first time eating, this event offers a better, fresher, and lighter way to enjoy buri. Many who avoid richer fish have enjoyed the light and clean taste of buri.
Fair Details and Reservations
- Dates: November 5th – December 8th, 2025
- Location: Eigikutei, 314 1st St, Los Angeles, CA 90012
- Phone: (213) 459-8007
Reservations are recommended, as this event will sell out—call us or visit our reservation page to book your table today! Don’t miss out on the chance to experience the perfect mashup of Oita’s bountiful oceans and citrus innovation right here in Los Angeles.
We look forward to meeting you and sharing the story of every bite. More updates will be provided soon! Follow us on social media for a peek at our event.
