Fugu Yasaden

This is a course with a starter (blanched skin), sashimi, hot pot, and rice porridge.

Appetizer (skin blanched)・sliced pufferfish・fried pufferfish・pufferfish hot pot・rice porridge course

The outer skin of pufferfish, carefully removing the spines with a knife, boiled and then cut into thin strips for you to enjoy. The chewy texture is irresistible. It is also rich in collagen. A little bit of the fish meat is also included.

A showcase of fugu cuisine! It's good to have one slice at a time, or you can go for it all at once.

Sliced to a thickness of 4 to 5 pieces of tessa. Enjoy it boldly! Those with refined tastes might want to refrain.

Hot pot dishes are good for the body in both winter and summer! Live fugu has very little bitterness. There are no strict rules, but I think it's better to start with the offal.

Generously portioned, it is fried crisp rather than fancy. It also includes some fried skin.

The inner skin of pufferfish, also known as nabe skin or Tootoomi. It is delicious when eaten in a hot pot, but when fried, it becomes a rare delicacy that is irresistible. We apologize if it is out of stock.