Fugu Yoshi Kitashinchi

Blowfish meat is quickly seared to lock in the umami and savory flavor.

A luxurious dish that allows you to enjoy plenty of shirako.

(Salt, sauce, cheese, shichimi soy sauce)

(Salt, Sauce)

(Seasoned with spicy soy sauce)

Boneless pufferfish tempura.

Skewers made by wrapping shiso leaves, seaweed, and cheese with blowfish meat. Enjoy by dipping in three different sauces.

Crispy on the outside, chewy on the inside. The abundance of collagen is attractive.

Tempura that is dynamically fried to preserve the original flavor of blowfish.

Thicker slices of meat than fugu sashimi.

A creative dish inspired by ochazuke, where boiled fugu and yubiki are served on top of rice.

Blowfish tataki quickly seared and pressed into sushi. (6 pieces)

We carefully grilled the fin of the tiger puffer fish. Simply pour it into hot sake, and you can easily enjoy fin sake at home.

Our original blend that our store is proud of.

Enjoy the exquisite taste of conger eel with plum sauce!

Quickly seared to lock in the flavor of the pike conger.

The sweet sauce goes well with the fragrant grilled conger eel.

Enjoy a sliced Kyoto-style conger eel shabu.

Crispy texture of the batter, refreshing aftertaste with shiso leaf and plum sauce inside.

Lightly dressed with homemade dressing.

Enjoy grilled conger eel cooked on a stove with sweet marinade, sudachi citrus, umeboshi soy sauce, etc.