Kitashinchi Fugumaru

If the ingredients are good, it's delicious! Cooking is simple is best! We focus on cooking that brings out the ingredients without unnecessary effort. The quality of the ingredients means, above all, using fresh ones. This means we only use live fish. We leverage the know-how from our days in the live fish wholesale business, allowing us to source from the most suitable regions at the right times! This is our strength!

The fins of the fugu, which have been thoroughly cleaned of any odor, are dried for more than 2 to 3 weeks and then slowly grilled for about 2 to 3 hours until cooked through. This is the most labor-intensive dish among fugu cuisine, known as 'Fugu Fin Sake.' Please enjoy it warm during the cold season.

When it comes to fugu dishes, ponzu is essential! Our homemade ponzu is made without any chemical seasonings or additives, using only kombu, katsuobushi, and saba-bushi to extract umami. It is blended with 100% juice from Tokushima sudachi and yuko, and seasoned solely with honjozo soy sauce and junmai hon mirin. The balance of acidity and aroma, the pleasant umami from only natural ingredients, and a refreshing aftertaste are all key features. Since the flavor can change depending on storage methods, we always keep it refrigerated. Please enjoy our carefully crafted ponzu made with the finest ingredients.

A classic of fugu skin! This is blanched fugu skin rich in collagen.

It is sashimi made from thinly sliced fugu flesh.

This is our proud dish marinated in our homemade dipping sauce.

The flesh of the pufferfish is cut into chunks instead of being sliced thinly like sashimi. The crunchy texture is irresistible.

In Osaka, a fugu hot pot is called tecchiri. It comes from the term 'teppō' (gun), which refers to the deadly nature of the fugu!

The firm flesh of fugu is grilled over charcoal. It feels like the umami of the fugu itself is concentrated more than in a hot pot.

The plump pufferfish is steamed with the moisture from Chinese cabbage. The umami of the pufferfish is, of course, present, but the flavor of the cabbage is also concentrated, leading to the rare phenomenon where the cabbage may be consumed before the pufferfish.

Grilled (with salt, sauce, or salt and pepper), sashimi, chawanmushi (steamed egg custard), and of course, it can also be added to hot pot. It's a seasonal delicacy available only in winter, but its creamy texture and umami might make it another star of fugu cuisine.

When you want to add fugu flesh and scraps to the hot pot!

When you want additional parts for sashimi without bones for the hot pot! It can be cut into chunks or sliced for shabu-shabu.

Skin of fugu for hot pot! If you order this, you'll be in the know!

It's said that you can't finish without eating this... The mild-flavored fugu zosui is addictive!

The matcha ice cream, homemade warabi mochi, and soy milk pudding vary depending on the chef's mood. We serve it at the end of the course meal, but even if there are more dishes than people, we will serve it to everyone. Of course, you are free to decline!

If the ingredients are good, it's delicious! Cooking is simple is best! We strive to enhance the ingredients without overdoing it. The quality of the ingredients means, above all, using only fresh seafood. We leverage the know-how from our days in the live fish wholesale business to source from the most suitable regions at the right times! This is our strength!

Have you ever eaten charcoal-grilled conger eel? When you think of conger eel, many people might imagine it being blanched, but it is also delicious when grilled! At Fugumaru, we carefully grill fresh conger eel over charcoal, allowing you to enjoy a different texture, sweetness, and aroma compared to the blanched version. Please give it a try at least once.

We can provide various ingredients such as 'shellfish' like turban shell, abalone, and large clams, as well as grouper and crab, according to your requests. They can be served as sashimi or grilled. *Please make a reservation for this.

We can provide various ingredients such as shellfish like turban shell, abalone, and large clams, as well as fish like grouper and crab, according to your requests. They can be served as sashimi or grilled. *Please make a reservation for this.