토라후구조우

Plump fugu skin lightly boiled

The secret to its deliciousness is the exquisite aging.

Please enjoy the pufferfish flesh, skin, and Chinese cabbage with our special sauce.

Piping hot!! Plenty of Olive Oil & Garlic

Hot and steamy!! Plenty of olive oil and garlic

Enjoy the fragrant charcoal grilling!! Please use your preferred sauce: ponzu garlic, salt garlic, or moromi soy sauce.

Grilled fugu over charcoal!! It's exquisite!! Enjoy with ponzu garlic, salt garlic, or moromi soy sauce, according to your preference.

It is said to be a summer tradition, and it pairs perfectly with beer! It can be enjoyed with ponzu garlic, a generous amount of chili pepper, or by dipping it multiple times in authentic moromi soy sauce.

Our restaurant's proud seasoning! You will irresistibly want another bite of this fugu fried chicken. Please enjoy it boldly with your hands.

Full of collagen. Excellent as a side dish.

The treasure of tiger pufferfish 'Shirako'!! Enjoy the creamy shirako with our special ponzu sauce.

The joy of treasures is precisely about this ingredient. Grilled shirako, enjoy it with sauce or salt as you prefer!

Please enjoy the exquisite treasure of tiger pufferfish, 'Shirako', cooked in a hot pot, with its creamy texture!

Every time you visit, we prepare live fugu from our tank. Our pride is the lively swimming Tecchiri!

Fugu bones are served in a portion 1.5 times larger than the usual Techiri!!

Large cuts of pufferfish bones that are satisfying to eat.

Take a slice with chopsticks and swish it in the pot for 10 seconds. This 10 seconds will leave the inside in a raw medium state, which is the best time to eat. Please experience it at least once!!

Many fugu restaurants offer Tōtōmi as a dish that is crunchy and rich in collagen. The skin of the fugu has a double structure. Nabe skin refers to the subcutaneous tissue of the skin used in finger food, and it contains plenty of extracts from the muscle parts of the fugu, enhancing the hot pot dishes.

Chinese cabbage, white leek, chrysanthemum greens, enoki mushrooms, tofu, kudzu noodles

In fact, it is more popular than Tecchiri. The rice used is 'Koshihikari' from Toyama Prefecture. The flavor is adjusted with white soy sauce in the fugu broth of Tecchiri, and finished with Nara's local eggs and Japanese anemone, creating an exquisite ozoni!! The final ozoni is a separate stomach, so please enjoy every last grain of rice.

Be careful not to overeat. For some reason, it goes well with ponzu sauce!

The essence of crab with a light yet deep 'sukidashi'

Savoring the original deliciousness of crab

Rich flavor and umami

Aromatic and juicy, the flavor of crab is concentrated

With refreshing Tosa vinegar

Firm and bouncy texture

Rich and creamy

Full of sweetness and richness

First serving: Unadon (grilled eel rice bowl). Second serving: Add condiments such as green onions, seaweed, and wasabi. Third serving: Pour dashi broth over it for a refreshing ochazuke (tea rice).

Eel is 1.5 times!! Magnificently. Luxuriously. Satisfaction guaranteed.

The exquisite flavor of grilled eel and rice

A luxurious unagi rice box filled with thick slices of eel, guaranteed to satisfy your appetite!

The ultimate in luxury. Please enjoy it to the fullest!!

Please enjoy the luxurious unaju with a whole eel on top of a large serving of hot rice, coated with a special sauce made from Toyama Prefecture's Koshihikari rice!

This special deluxe unagi rice bowl features two generous portions of eel from Mikawa Isshiki in Aichi Prefecture, making it an irresistible dish for eel lovers!

Freshness is our pride, sauce is our pride

Taste the original flavor of eel