Fugutake

A luxurious full course using natural fugu. From sashimi to hot pot and fried fugu, you can fully enjoy the deliciousness of fugu.

The proprietress's recommended fugu course. You can enjoy a variety of Fugutake's signature dishes, including fugu sashimi, fried fugu, and chiri hot pot.

An upgraded fugu course for business or special gatherings. Uses high-quality ingredients and is perfect for entertaining important guests.

Thinly sliced fugu sashimi (tessa). The slices are so thin they are almost transparent, with a unique chewy texture and delicate sweetness. Served with ponzu sauce and grated chili.

Thickly sliced fugu sashimi. Unlike the thinly sliced version, this offers a stronger chewy texture and a more substantial bite.

Fugu meat deep-fried. Crispy on the outside and juicy like chicken on the inside, with concentrated flavor.

A hot pot dish (tecchiri) made by simmering fugu pieces and vegetables in kelp broth. It brings out the delicious flavor of fugu. Eaten with ponzu sauce.

Fugu hot pot in a miso broth. The rich miso flavor pairs well with the delicate fugu meat.

A delicacy of grilled fugu milt (testicles). Crispy on the outside and creamy and rich on the inside.

Fresh fugu milt served as sashimi. Melts in your mouth with a rich, umami flavor.

A creamy and rich sake made by mixing pureed fugu milt with sake.

A dish of fugu bones and meat simmered in a sweet and savory sauce. The meat around the bones is particularly flavorful.

Nigiri sushi made with fugu meat. The chewy texture pairs well with the vinegared rice.

A salad made with fugu meat (including skin, blanched meat, etc.). Refreshing and enjoyable.

A rice porridge made with the broth left after cooking fugu hot pot. Each grain of rice is infused with the delicious flavor of fugu, making it a perfect finishing dish.

Sake served hot with toasted fugu fins. Enjoy the aromatic scent and unique richness.

A hot refill of sake with the fugu fins still in the flask.

Fresh raw oysters served with vinegar or ponzu sauce for a refreshing taste. Rich flavor, often called the "milk of the sea."

Steamed monkfish liver. Also known as "foie gras of the sea," it has a rich, creamy taste that is made refreshing with ponzu sauce.

Japanese rolled omelet baked with plenty of dashi broth. Fluffy texture and a gentle dashi flavor.

A vinegared dish of mozuku, a type of seaweed. Its slippery texture and sourness stimulate the appetite.

Pollock roe pickled with chili peppers and other seasonings. Spicy and pairs well with drinks.

A fermented food made by pickling vegetables like napa cabbage with chili peppers and salted seafood. It has a spicy and sour taste.

Assortment of seasonal pickled vegetables. Perfect as a palate cleanser during your meal.