What is Fugu? Best 5 Tokyo Restaurants

What kind of fish is fugu?

A poisonous fish popular among Japanese

Fugu (pufferfish), despite being a luxurious fish, has long been enjoyed by Japanese people as fugu cuisine and has become a part of Japanese food culture. The city of Shimonoseki in Yamaguchi Prefecture is famous as the hometown and production center of fugu, handling the largest volume in Japan's markets.

There are about 100 species of fugu worldwide, with 50 species found in waters around Japan. Of these, 22 species are permitted for consumption. The tiger pufferfish, considered the king of fugu, is the most expensive and delicious.

Despite its cute appearance, some species contain potent toxins, and edible parts vary. In Japan, only those with a fugu license can prepare it, ensuring it's safe to eat as a dish.

Fugu cooking methods

Popular fugu dishes include fugu sashimi (tessa) and fugu hot pot (tecchiri).

Fugu sashimi is characterized by paper-thin slices that are nearly transparent. It's typically eaten by dipping in ponzu sauce (citrus-based sauce) with chopsticks. Adding grated daikon radish as a condiment can provide a nice flavor variation. Fugu hot pot, perfect for winter, is a dish where sliced fugu, bones, and seasonal vegetables are cooked in a kelp-based broth and eaten with ponzu sauce.

Other dishes include grilled fugu, tempura, rice porridge, deep-fried fugu, hirezake (hot sake with a grilled fugu fin), and shirako (fish milt, often from fugu). Shirako is seasonal and only available from around December to April. It's mainly eaten raw, grilled, or in a hot pot. For a full fugu experience, ordering a course meal allows you to taste various dishes.

Price range for fugu cuisine

Lunch menus for fugu cuisine typically range from 6,000 to 10,000 yen. On average, mid-range restaurants charge around 10,000 yen, while high-end establishments can cost between 10,000 and 80,000 yen. Budget-friendly options are available, but they often use species other than the prized tiger pufferfish.

Fugu seasons

Fugu is a quintessential winter delicacy in Japan, with its peak season from autumn to spring. It's also considered delicious just before and after spawning, from spring to early summer, and in summer after spawning when nutrients are replenished in its flesh. This makes fugu enjoyable year-round.

Wild-caught fugu is said to be most delicious from November to February. February is particularly special as the shirako (fish milt, often from fugu) is also at its best, doubling the enjoyment. For those wanting to experience both fugu and shirako, visiting Japan between December and February is recommended.

Are there fugu restaurants in Tokyo?

While not as numerous as in other areas, Tokyo does have fugu restaurants, including some listed in the Michelin Guide, branches of Michelin three-star restaurants, and long-established restaurants that have preserved traditional flavors. Experiencing fugu cuisine with seasonal ingredients can be a valuable part of your Japan trip.

This article, curated by the editorial team of OMAKASE, the only official Michelin Guide partner in Japan's online gourmet sector, introduces fugu restaurants in Tokyo.

Note: When making a reservation, it's advisable to book not only your seat but also your desired course or dishes for a smoother dining experience.

5 Fugu Restaurants in Tokyo

1. Ningyocho Kimi / Nihonbashi / Ultra-high-end

A branch of the members-only high-end fugu specialty restaurant Osaka Torafugu no Kai from Osaka, now open to the public in Ningyocho. The omakase (chef's choice menu, where the chef decides what to serve) course offers the highest grade 5-S wild tiger pufferfish year-round.

The entrance features a heavy door, and the interior has a unique counter seating arrangement around the kitchen, uncommon for fugu restaurants. The omakase course offers creative dishes centered around the finest wild tiger pufferfish, beyond just the standard tessa (thinly sliced fugu sashimi) and tecchiri (fugu hot pot), in a live kitchen setting.

2.Fugu Club miyawaki Bettei / Tsukiji / High-end

A renowned restaurant listed in the Michelin Guide for two consecutive years. Fugu Club miyawaki Bettei is housed in a traditional Japanese building from 1927 in Tsukiji, offering a leisurely dining experience with high-quality fugu prepared in various ways. The restaurant only offers the Bettei omakase (chef's choice menu, where the chef decides what to serve) course, featuring premium fugu along with seasonal ingredients. Unlike the main branch mentioned below, this Tsukiji location focuses solely on the Bettei omakase course, combining top-quality fugu with seasonal delicacies.

3.Fugu Club miyawaki / Ginza / Mid-range

Located in Ginza, Fugu Club miyawaki offers fugu dishes similar to its Bettei counterpart. They use farmed fugu raised with superior Japanese techniques as high-quality ingredients, offering them at reasonable prices. The restaurant offers only an omakase (chef's choice menu, where the chef decides what to serve) course, but à la carte options like tessa (thinly sliced fugu sashimi), tecchiri (fugu hot pot), grilled fugu, and deep-fried fugu are available at more affordable prices than at Bettei. The omakase course is versatile for various occasions, and there's an extensive sake menu.

4.Nakameguro Yakifugu Yumeteppou / Nakameguro / High-end

A fugu restaurant branch of Yakifugu Yumeteppou, beloved in Osaka for over 30 years, now in Tokyo's Meguro district. Known as a pioneer of grilled fugu, Yumeteppou's specialty allows you to enjoy firm tiger pufferfish grilled like yakiniku (Japanese BBQ).

They offer four course options: Yume, Ren, Yu, and Mai. À la carte menu includes tecchiri (fugu hot pot), seasonal shirako (fish milt, often from fugu), and creative dishes. They take pride in their ingredients, including house-made ponzu sauce (citrus-based sauce) that pairs perfectly with fugu. A dedicated sommelier selects wines to complement fugu dishes, creating a memorable Japanese culinary experience.

The sophisticated interior includes counter seats, tables, sofa seating, and private rooms, suitable for various occasions.

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5.Usuki Fugu Yamadaya Marunouchi / Tokyo Station / High-end

1. MICHELIN (2009,10, 2020 - 23): Two Star
2. MICHELIN (2011 - 19): Three Star

The Nishi-Azabu branch of Usuki Fugu Yamadaya held three Michelin stars for nine consecutive years. The original restaurant, a long-established fugu ryotei (traditional Japanese restaurant) founded in 1905, is located in Usuki City (a city in Oita Prefecture, known for fugu). While the Nishi-Azabu branch is currently closed, the Marunouchi branch remains open.

They offer course meals, à la carte options, and lunch menus during the day. Carrying on the flavors and pride of a long-established ryotei into modern times, every aspect from taste to tableware and ambiance reflects Yamadaya's commitment to tradition, creating a memorable dining experience.

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