I went to have dinner with a friend at Fugu Ryu near Shibuya Station. The restaurant has a luxurious atmosphere and the private rooms are a plus. The private rooms are spacious and comfortable, allowing you to enjoy your meal and conversation without worrying about the surroundings, making it a great place for dates or families. The staff are all clean and very friendly, making the atmosphere very pleasant. We ordered the course menu this time. We started with the recommended Italian draft beer for a toast. It had a refreshing aftertaste that indeed paired well with white fish. Before we knew it, the appetizers arrived. There were 5 varieties including simmered dishes and octopus, elegantly arranged on beautiful plates. They were all delicious, but my favorite was the monkfish liver. The rich flavor of the liver was irresistible! Next came the sashimi. Fugu, tuna, and horse mackerel were served. The tuna and horse mackerel were fresh and delicious, but the highlight was definitely the fugu. It was cut thickly, allowing us to fully enjoy the firm texture of the fugu. The more you chew, the more the umami flavor increases, making you appreciate the depth of the fugu's taste. It was a luxurious experience. At the perfect timing after finishing the sashimi, the chawanmushi arrived. It was a chawanmushi with plenty of ingredients covered in a thick sauce. The texture was amazing, and the flavor was just right, making it impossible to stop eating. The timing of serving the chawanmushi was excellent! The generous portion left us fully satisfied. Then came the main hot pot! There were plenty of vegetables and fugu, which was delightful. The fugu was incredibly tender, offering a different texture from the sashimi. The umami flavor of the fugu was enhanced by cooking, making it irresistible. The combination of ponzu sauce, grated daikon radish, and fugu was superb. The soup filled with the richness of the fugu made the vegetables taste even better. I could eat it endlessly. The hot pot was finished with zosui. It was nice that the staff made it for us instead of us doing it ourselves. The perfect softness of the rice and the fluffy egg were delightful. It's indeed tastier when made by professionals. The richness of the fugu and vegetables soaked into the zosui, making it exquisite. Lastly, dessert was served. Warabi mochi in a cool glass dish was presented, along with warm tea, which was a nice touch. The refreshing taste of green tea combined with the sweetness of the warabi mochi was soothing. The black syrup added just the right amount of sweetness, making it the perfect last dish. It was a course that filled both the stomach and the heart! I look forward to visiting again for special occasions.

This is my first visit after being introduced to Fugu Ryu in Shibuya. It's a hidden gem in the city that you might easily overlook while walking around. The course included sashimi, karaage, hot pot, and a final dish of zosui. There were a few too many bones, but the food was delicious. I was satisfied when they served my favorite warabimochi.

I heard that a new fugu restaurant called "Fugu Ryu" is opening in the famous sushi restaurant "Sushi Ryu" along Meiji Street, so I decided to visit on the opening day. I have been a big fan of blowfish dishes ever since my favorite blowfish restaurant closed down, so my love for blowfish is at an all-time high! When you exit from Shibuya Station B3 exit, turn right towards Doutor and head towards the building on the 4th floor. The entrance exudes a sense of luxury, with a white wooden counter and elegant private rooms with doors. The space is perfect for special occasions like dates, business meetings, or celebrations. I had pre-booked the "Dinner Omakase Course" for this visit. I started with sake because blowfish calls for it! I chose the Yamagata Jokigen (1 cup) based on my current mood, and it was delicious with a soft sweetness and refreshing taste. The meal began with appetizers such as fig with sesame dressing, tender octopus, Spanish mackerel sashimi, blowfish simmered in soy sauce, and chestnuts in a sweetened skin. The presentation of each dish was beautiful, and the octopus was cooked to perfection with a balance of flavors. The blowfish simmered in soy sauce was light and flavorful, and the chestnuts were a delightful addition. The sashimi platter included tuna, kohada, shrimp, and blowfish wrapped in leeks with grated daikon radish and ponzu sauce. The blowfish had a nice chewiness, and the balance of textures was delightful. The kohada had a refreshing finish that I enjoyed. The chawanmushi with a silky egg custard and elegant filling was comforting. The tetchiri hot pot was filled with blowfish and vegetables in kombu dashi broth. The collagen-rich blowfish in the hot pot was a luxurious treat, and it was a perfect dish to welcome the arrival of autumn. The blowfish was plentiful, and it was truly a luxurious experience. The hot pot was followed by a delicious zosui rice porridge made with the flavorful broth from the hot pot. The dessert of hot green tea and warabi mochi was a cozy way to end the meal. The friendly head chef and attentive staff made the dining experience even more enjoyable. I not only loved the food but also became a fan of the restaurant itself! I look forward to revisiting during the colder months when hot pots are at their best. Follow me on Instagram for more gourmet updates! @yumikohappylife.

A new fugu restaurant has opened in Shibuya, offering affordable and delicious fugu courses. I visited with my daughter and was impressed by the elegant and upscale atmosphere of the restaurant. We tried the dinner course for ¥9800, which included appetizers, sashimi, chawanmushi, hot pot, zosui, and dessert. We started with a recommended sake called "Kokuryu" which was light and fruity. The appetizers were exquisite, each bite was a delight. The fugu sashimi was thick and flavorful, while the tuna and scallops were fresh and delicious. The chawanmushi with crab paste was smooth and rich. The hot pot with fugu, vegetables, and tofu was cooked in a savory broth and served with ponzu sauce. The zosui was a comforting end to the meal, and the dessert of warabi mochi and hot green tea was a perfect finish. The drink menu was extensive, with a variety of sake, wine, beer, shochu, whiskey, and non-alcoholic options. Overall, the fugu course at this restaurant was a delightful and luxurious experience, perfect for a special occasion or a winter treat. The upscale ambiance and delicious food made it a great value for the price.