Today, I indulged in fugu cuisine in Ginza. This restaurant only has four private rooms, each separated by floor, giving it a feel of a standalone traditional Japanese restaurant despite being located in Ginza. The dishes are served in antique Imari ware, adding to the elegance of the meal. The walls of the private rooms are adorned with prints, clearly targeting customers looking for a place to entertain. The dishes are refined and do not require much explanation. Both the food and the tableware are beautifully presented. The sake bottle of Yorokobi Yamashita has a unique shape. I ordered the natural fugu course. The ponzu sauce here is exceptional, enhancing the sweetness of the fugu with its sharp vinegar taste. The sashimi was impressive, with such sweetness coming from thinly sliced pieces. However, towards the end, due to the thinness, the slices dried out in the room's dry atmosphere. If the cooking time had been adjusted to consider this, it would have been even more delicious. The grilled fugu was particularly delicious, the best I've ever had. It was fragrant, sweet, and I even sucked the bones clean with sake. It was a moment of bliss. The tetchiri was cooked meticulously by the waitress next to the table. I was surprised by the long cooking time, but the result was just right. The meat had a slight firmness, yet remained tender and very tasty. The porridge at the end was also delicious, with the sweetness of the fugu coming through in the broth. Adding a bit of ponzu sauce transformed it into another delightful dish. It was really delicious. I had three extra servings and my stomach was full. But, I interpreted it as a gentle dish for the stomach. It was a cold night outside, but with the warmth in my belly, I walked home without feeling the cold, bid farewell by the waitress. Thank you for the wonderful meal. The price is high, so I cannot visit often, but I would like to come back again.

This is the perfect restaurant for entertaining guests. It has an elevator and private rooms on each floor, making it quiet and pleasant. The blowfish sashimi served individually to each person was a nice touch. I don't usually eat blowfish, and the only time I had it before was at a cheap chain restaurant, so I was pleasantly surprised by how delicious the blowfish fin sake was. I ended up getting seconds. I don't have many opportunities to eat blowfish, but I highly recommend this place for entertaining guests!

This is a restaurant that allows you to enjoy fugu all year round rather than just in the summer. The menu varies, with a course costing up to 30,000 yen, while a trial course is around 5,000 yen, so you can choose depending on your budget. The restaurant has been open for a year, so the interior is sparkling clean. Of course, we went with friends to try the trial course. Surprisingly, we were very satisfied. There was fugu sashimi, fugu tempura, and shirako tempura. The meal ended with an eel bowl. There aren't many drink options, but if you start with a beer and then switch to shochu or sake, you can easily stay within 10,000 yen. It seems like a good place to use for a small gathering.

It's been a while since I went out for entertaining with my boss. Lately, entertaining has decreased a lot. Top companies seem to be doing well, but it's tough for small and medium-sized businesses. I wonder if Abe-kun understands that. But this time, our company is really putting effort into it. Being on the entertaining side, and at a top-notch fugu restaurant in Ginza, it's not often you get to eat such high-quality fugu. The restaurant exudes a sense of luxury and cleanliness that comes with being an established establishment. The course menu includes fugu sashimi, fugu hot pot, grilled fugu, and fugu tempura, among others, all of which are exquisite. If I had to pick one, the fugu tempura was surprisingly delicious - so tender and fragrant. And of course, the fugu hot pot was amazing, with a rich broth. I really wanted to try the fugu milt, but unfortunately, it's only available from November. The restaurant is known for its beautiful Imari ware, although I'm not familiar with it. The dishes were stunning, and everyone was impressed. While there are more affordable fugu restaurants these days, the quality here is unmatched. There are various types of fugu, and each one is unique. It's no surprise. I'd like to go back at least once this year. The entertaining was considered a success, as my boss mentioned. Since I found the restaurant in a magazine, he didn't say anything like "You can use it as a reward for personal use, give me the receipt." Thank you for the meal.

Lunch service has ended. Only dinner is being served. The lunch article will be deleted.

The blowfish is delicious. I want to go to Ginza and try it.