Katsu Fugu Ryori Shimonoseki

Put broth in a pot, and when it boils, start with the meat on the bone. Then add the meat and vegetables. The meat should be cooked just enough for the best flavor.

When it comes to Tessa, thinly sliced is the basic. First, enjoy the translucent beauty with your eyes before savoring it in your mouth.

The flesh and bones are grilled with a secret sauce, along with vegetables. Gradually, a savory aroma wafts through the air, greatly stimulating the appetite.

Deep-fried pufferfish coated in a secret sauce and dusted with potato starch, resulting in a crispy texture that offers a rich and deep flavor unique to swimming pufferfish. Let's take a bite of it while it's hot and fresh.

Quickly blanched on the surface and cut into chunks. This unique texture is simply irresistible. Enjoy it with the accompanying Chinese cabbage, drizzled with ponzu sauce. You are sure to be amazed by the new world of flavors of the tiger puffer fish.

The skin of the fugu has two layers, and this is the inner layer. It is added to tecchiri and eaten by swishing it around for about a minute, like shabu-shabu.

This dish is a substantial serving, prepared with fugu that is about twice the size of the usual swimming fugu hot pot.

Aperitif, Turtle Sashimi, Special Turtle Hot Pot, Rice Porridge, Pickles for 2 people

For 4 people or more