후구야토라노스케

Using fugu weighing 1kg or more swimming leisurely in the tank in front of the store. The freshly prepared fugu is still twitching. The thickly cut ara provides a satisfying bite! The broth seeps out from the bone marrow, making the vegetables and porridge exquisite!!! Enjoy the sparkling fugu with the perfect homemade ponzu sauce.

A representative dish of tiger puffer fish cuisine, 'fugu sashimi'. The translucent amber-colored tiger puffer fish meat neatly arranged on a large plate is truly a work of art. When you take 3-5 slices at once, the rich umami of aged tiger puffer fish blends with the special ponzu sauce, spreading the taste of winter throughout your mouth.

The upper body of the tiger blowfish from Pricoli is cut to about 5 times the thickness of regular sashimi, mixed with blowfish skin and crispy sweet winter Chinese cabbage, and quickly eaten with a special sauce! The matured rich flavor of blowfish and gelatin combine harmoniously, making it truly delicious.

Blowfish karaage is made by marinating blowfish in a special soy-based sauce, coating it in a thin batter, and frying it at high temperature until crispy. When you take a bite, the juicy meat juice overflows instantly.

Grilled blowfish with a spicy salt sauce flavored with garlic and chili peppers

The backbone of a tiger puffer fish cut into pieces more than twice the size of normal. The dream-like texture that makes you moan in delight is the true essence of tetchiri.

A dashi-based dish that brings out the sweetness of the crab

A luxurious shabu-shabu dish made with easy-to-eat crab legs

The crab meat, which swells up when cooked, is a sign of freshness.

A bounty of delicious ingredients from Hokkaido

Enjoy the melting sweetness of fresh fish to the fullest