Izumi

The recommendation is 'fugu sashimi' made with aged natural fugu. The thinly sliced two-piece cut, skillfully prepared by artisans, spreads a rich umami flavor throughout the mouth. The special ponzu sauce, enhanced with duck green onions and red grated daikon, makes the chiri-nabe (hot pot) that highlights the umami of the Chinese cabbage truly exquisite. For the finale, you can enjoy a rice porridge infused with the umami of the fugu.

The interior consists of a Japanese-style space with all private rooms, featuring a variety of seating options such as sunken kotatsu-style rooms, tatami areas, and table seats, catering to different needs. You can spend a relaxing time in a quiet environment. Additionally, the entire establishment is non-smoking, maintaining a clean and pleasant atmosphere.

This is a renowned fugu restaurant with its main branch in Hakata, and the Tokyo Akasaka branch inherits its flavors. It is committed to using natural tiger pufferfish and employs aging techniques to bring out the inherent umami of the fugu. The dishes, backed by years of experience and skill, leave a deep impression on those who visit.