Zhuanba

This is a proud dish of our restaurant, made by cutting fugu sashimi into dice-shaped pieces, garnished with thinly sliced fugu skin and very thinly sliced green onions, and drizzled with ponzu sauce. The thickly cut pieces have a chewy texture, and the combination of the green onions and ponzu sauce makes it very delicious.

This is a representative dish of fugu cuisine, consisting of thinly sliced fugu flesh. Beautifully arranged tessa resembles a work of art.

Grilled fugu is a dish that has spread nationwide from our restaurant. It is prepared by slicing the inner skin and flesh of the fugu together, and grilling it with the bone-in flesh while coated in ponzu sauce. The aroma of the grilled dish combined with ponzu sauce is appetizing. It is a popular dish even in summer.

It is surprising how light it is to eat despite being a fried dish. It has a different texture and flavor compared to other fried foods that resemble chicken karaage but also have a fish-like quality. It is particularly popular among small children and women.

Many people say that when it comes to fugu, it's all about 'tecchiri.' This dish is made by simmering fugu flesh with tofu, enoki mushrooms, napa cabbage, shiitake mushrooms, and shungiku, allowing the fugu to absorb the flavors of the vegetables and the vegetables to take on the taste of the fugu, enhancing the umami of both.

Male testicles. Grilled milt is baked in the oven until the surface is lightly charred and served with ponzu sauce. The grilled milt is plump, thick, and has a fragrant, melting texture.

After the hot pot, it's definitely time for zosui! Some people order the hot pot just to enjoy the zosui. The delicate essence of the pufferfish seeps into the rice, and combined with green onions, eggs, and seaweed, it creates an indescribable deliciousness.

This varies by season. Male testes. A rare delicacy available only from late autumn to spring. Fresh milt is cut into pieces and served with green onions and ponzu sauce. The fresh version has a creamy texture and a rich flavor.

Appetizer, sashimi (tessa or cuts), tecchiri, zosui

Appetizer, sashimi (fugu sashimi or cut pieces), grilled fugu, fugu hot pot, rice porridge

Appetizer, sashimi (sliced or chunked), grilled pufferfish, fried chicken, pufferfish hot pot, rice porridge

Appetizer, Sashimi (Tessa or Cut Pieces), Grilled Fugu, Fried Fugu, Rice Soup

This is a perfect cold dish for summer, quickly blanched like conger eel sashimi, chilled with ice, and served with plum paste.

This is takikomi rice made with pufferfish broth. It is topped with fried pufferfish.

Steaming the fugu for about 3 minutes gives it a very nice chewy texture, unlike in a hot pot.

You might wonder, toast with shirako? But it pairs very well. Limited menu for March and April.