Tonight's dinner was fugu cuisine. Although I have eaten fugu before, I had never thought that dried fugu or fugu sashimi could be delicious because they seemed too bland. The fugu at this restaurant had a subtle flavor but was full of umami. I ordered a course meal along with grilled fugu ovaries and fried fugu. We toasted with beer and enjoyed the rare squid appetizer while waiting for our dishes. The fugu sashimi was a pleasant surprise - it had a rich flavor and a satisfying texture. The ponzu sauce, although slightly strong, complemented the dish well. I savored each bite, not wanting the sashimi to end. The steamed dish, which was a chawanmushi with fugu ovaries, was delicious. The creamy texture of the ovaries was delightful. The fried fugu was crispy and the white meat was tasty. The grilled fugu ovaries were rich and creamy, though lighter than the cod ovaries I had before. The hot pot dish was prepared by the hostess, who served the meat first. It had a slight bounce to it and a delicious umami flavor. The fugu was delicious, but what really stood out was the spring chrysanthemum I tried for the first time. The light green leaves with rounded edges were blanched quickly and had no bitterness, just pure deliciousness. The round mochi was delightfully soft and chewy. The new experience of having hirazake was also impressive, with its fragrant taste. Everything was delicious, and the kind hostess took good care of us. I am grateful and look forward to coming back in the summer to try the pond loach.

The location of the restaurant is great. I made a reservation, so they prepared a table with a sunken hearth for us. The fugu sashimi was cut thickly, allowing us to enjoy the texture, and each portion was served individually, making it easy to enjoy without worrying about others. I personally ordered an extra serving. The fugu shirako (milt) was exquisite, with a unique texture that I had never experienced before. I will definitely order it again on my next visit. The fugu steamed dish was delicious, similar to chawanmushi (savory egg custard). I enjoyed everything. The fugu hot pot was served by the proprietress, and the timing was perfect. I also ordered an extra serving of fugu fin meat for two people. The only downside was that the fried fugu was small and lacked substance, but this could be a matter of personal preference. The atmosphere of the restaurant is like a traditional Japanese restaurant, very calming and nostalgic. The prices were incredibly reasonable compared to fugu restaurants in Tokyo, and I was very satisfied. I will definitely visit again when I come to Fukuoka during fugu season.

2022/10 revisit Revisited after a year since last visit. I made a reservation for this day as well, but the restaurant was empty. It seems like it's still too early, as fugu doesn't taste good until it gets colder. I ordered the course meal like last time. [Course Meal] - Small dish (squid salad) - Tessa (fugu sashimi) - Shirako steamed - Tecchiri (fugu hot pot) - Zosui (rice porridge) - Oshinko (pickles) [A la carte] - Fugu tempura - Fins sake - Bottled beer *No draft beer This comes to around 15,000 yen per person. The price varies depending on the amount of alcohol you consume, so it's reasonable if you don't drink much. I wanted to try the grilled shirako, but it seems it's too early in the season for that. Tessa is served with green onions wrapped around it, along with grated radish and ponzu sauce. It's delicious even when combined with the boiled skin. Tecchiri was prepared by the same staff member as last year, who served it all for us, allowing us to simply focus on eating. The firm texture is somewhere between fish and meat, and it's really delicious! This is the true taste of fugu. Fins sake involves washing off the sliminess of the fugu fins, sun-drying them, then roasting to remove any odor while giving them a fragrant, toasted aroma. The lid is opened for the hot sake, and the alcohol is burned off. The aroma fills the air. It's still delicious. The meal ends with zosui. After enjoying the tecchiri, rice is added to the broth left in the pot. Once it's well mixed, beaten eggs are added. The staff took care of all these steps for us since the restaurant was empty. I'm grateful for their attentive service. The zosui is delicious. It has a gentle flavor that makes you want to eat more and more. Next month, it will probably become more crowded, but we were able to enjoy fugu a little early. Thank you for the feast.

Visited Fukuoka for the first time in two years in early December 2021. On the third and final night, I had a reservation at a blowfish specialty restaurant. When I arrived at 7:00 pm, the restaurant was packed. The first group of customers were starting to leave. The atmosphere inside was filled with Hakata dialect, and it was clear that the locals loved this place. I was seated at a counter and immediately ordered a beer. They didn't serve draft beer, so I had a bottled beer to cheers with! It was so cold and delicious! The menu included blowfish course, small dishes - squid salad, blowfish sashimi, steamed blowfish milt, blowfish hotpot, and added rice porridge. Additionally, I ordered blowfish tempura, grilled blowfish milt, and fin sake. The blowfish sashimi had a firm texture with just the right amount of moisture, and the delicate flavor of blowfish was irresistible. The steamed blowfish milt looked like chawanmushi with a jelly broth and a small piece of creamy blowfish milt at the bottom. Of course, it was rich and creamy. The blowfish hotpot included thinly sliced blowfish for shabu-shabu. The firm texture of the meat was full of elasticity and flavor when chewed. The rice porridge was a classic dish that I had tried before. The landlady recommended adding the dipping sauce, and it was delicious. The fin sake was surprisingly delicious! The fin was carefully cleaned of its sliminess and sun-dried without burning. The landlady explained that the master spent three days on this fin sake, which had a fragrant aroma and rich flavor, making it perfect for the cold season. The blowfish tempura had a firm texture and was the king of tempura! It was a top-quality dish that you must try, different from cheaper places. Everything was delicious, but when I asked the landlady about the dedication to the fin sake, it made the experience even more special. Naturally, I had to have another drink (laughs). You don't come across fin sake like that often, probably... I haven't had much experience with blowfish dishes, so please take my words with a grain of salt (^_^;) The bill was reasonable for the fantastic blowfish course I enjoyed. The attentive service and explanations from the staff made me feel very comfortable. I definitely want to go back again. Thank you for the wonderful meal.

On the first day in Fukuoka, we went to a fugu restaurant for our second stop. We had delicious fugu sashimi and enjoyed some Suzune (sparkling sake). The fugu was really tasty. Since we had another reservation, we quickly enjoyed some sashimi. The service was great, even though we only ordered one dish. We used 2,000 points from Go to Eat for the reservation, so the bill was very cheap. Thank you for the delicious meal!

Spring Yoshikichi, Fugu Master Ishimatsu, it's been a while! It was a bit early for fugu season, but I visited after a long time. It was great to be able to have a lively time with four friends in a private room. And above all, the cost performance here is amazing. Thank you for the delicious meal.

Today, I had a blowfish course. If you can eat natural tiger blowfish at this price, it would be the best. The course includes blowfish sashimi, chawanmushi, fried blowfish, hot pot, and porridge. When you go to a blowfish restaurant, this lineup is usually what you get. If they added grilled blowfish milt and more variety, it would be even better! 🐡🍲🍚

Starting with some fin sake, followed by blowfish sashimi, blowfish tempura, and hot pot - it was all amazing! (＾ｰ^)ノ

We went with 4 people. The fried chicken, zosui (rice porridge), and sashimi were excellent!! The service was also excellent!! I personally prefer the fugu to be cooked a little more. This was my 6th visit.

I visited this restaurant in Fukuoka right at the beginning of the new year. In the past, there were many fugu and jizan restaurants in Nakasu, but since most of them were closed on January 2nd, it was my first visit. I was worried about whether we could eat delicious fugu even though the market was closed, especially natural tiger pufferfish. However, the conclusion was that everyone who went together was very satisfied. The course was straightforward with only one option. We had appetizers, tessa (blowfish sashimi), shirako chawanmushi (steamed egg custard with blowfish milt), hot pot, and blowfish tempura, which we added to the order. We enjoyed delicious fin sake as well. The service was attentive without being overly formal like a prestigious traditional restaurant, and they paid attention to us with a pleasant tempo and timing, even serving the hot pot for us. It's a unique experience to be able to eat a course of natural tiger pufferfish for about 10,000 yen in Hakata, even for someone like me who can't tell the difference between natural and farmed ones. If you want to have blowfish in Hakata, I would love to visit this restaurant again!

Fugu, Shirako, Fugu, Fugu, Fugu

You can enjoy reasonably priced tiger puffer fish here.

I was able to taste a rare dish of fugu shirako sashimi.

The staff and chefs were very friendly, and the food was delicious.

It is very much appreciated to be able to enjoy natural tiger puffer fish at this price. It was delicious.

It's nostalgic. Although it's not on the menu, the fried chicken and shirako sashimi are exceptional. The master has gray hair now, which makes you feel the passage of time. The friendly man is apparently his son.

The fugu shirako was the most delicious. I also had some sake, but 20,000 yen per person is a bit expensive.

The taste was really good.

Fukagawa is delicious and expensive.