The blowfish sashimi was delicious, with creamy white liver and juicy fried blowfish that tasted like chicken. There was no fishy smell at all, and I enjoyed everything without feeling guilty because it's healthy, full of collagen, and satisfying.

I heard a rumor that you can eat cheap and high-quality blowfish course meals here♪ I initially chose the 6500 yen course without fried blowfish (5 dishes), but ended up changing to the 8000 yen course (6 dishes) because I really wanted to try it. The atmosphere inside the restaurant is casual with semi-private rooms, and they will take care of your coats. Just so you know, if you choose natural blowfish fin sake, it will cost double the price. I went with the regular blowfish fin sake for now♪ They sear it with fire while soaking it, giving it a strong and fragrant flavor, which was satisfying enough for me. I'm curious about the natural one though, haha. The blowfish sashimi, hot pot, and fried blowfish are one serving each as shown in the picture. The portion size is quite generous. The blowfish sashimi is thinly sliced with a good bounce and freshness. The fried blowfish is large with a perfect spice blend in the crispy coating. I'm glad I ordered an extra! I also ordered the blowfish milt separately (2200 yen), which I highly recommend. It has a crispy exterior and a fluffy interior, and you can change the flavor with yuzu. The blowfish hot pot has plenty of thickly sliced blowfish and a good amount of vegetables. The meal ends with a porridge♪ Dessert is included as well. I think this is a restaurant that is easy to visit for everyday dining. I went on a weekday at an early hour, but it was quickly filled up and seemed very busy, so it's probably best to make a reservation.

Fugu dishes at a restaurant that supports common people... The portion sizes are gradually getting smaller, but you can still eat fugu at a reasonable price. It's great that they offer all-you-can-drink, including fin sake and beer. I don't usually drink beer, but it's nice to have a variety of drinks to choose from while eating. This time, we chose the cheapest course and added some sashimi. We also ordered fried fugu and shirako separately. This seems to be the best option.

One of the few chain restaurants that serve fugu dishes. They have locations in Tokyo and Osaka as well. You can enjoy fugu at a reasonable price here! I always order the "boiled skin," "sashimi," "hot pot," and "porridge" courses, and I am always satisfied. Pairing it with beer and "fin sake" makes for a heavenly experience! After finishing with the porridge, everyone will leave with a smile on their face.

I had a shareholder discount coupon, so I made a reservation and went to eat fugu for the first time. I could only use the discount coupon for a specific course, so I chose the cheapest one and ordered additional dishes. However, it took forever for the food to arrive! Maybe preparing fugu dishes takes time, but even though there weren't many customers due to COVID, the service was slow. It was like a kabayaki restaurant. Not only was the food slow, but it took about 5 minutes for drinks to arrive after ordering. I had to ask multiple times if my drink was coming. The staff seemed bored and uninterested. Furthermore, the fugu fin sake (natural) that I was looking forward to did not come with any fire, even though I saw on YouTube that the staff usually lights it up. When I asked about it, the staff just shrugged it off. It really ruined the atmosphere. The fugu itself from the cheapest course had many bones and was a hassle to eat. The additional dishes I ordered, shirako and karaage, were okay. Overall, this restaurant was disappointing. I won't be coming back.

Aging Fugu Course - ¥4500 Overall, there was nothing that didn't suit my taste. The fugu sashimi was decent with a good thickness of meat. The hot pot had a stylish presentation, which was nice. (Additional) The fried blowfish was like chicken. Not bad. It's tough to finish it all alone. As for the grilled blowfish milt, I couldn't really detect any fishy smell. I managed to eat it more than I thought, but my aversion to it still remains. I would never order it on my own. (Alcohol) Premium Malt's (Medium) Easy to drink and light. Kiwi Sour Collagen Series. Probably because I drank it at the beginning. I couldn't really notice the alcohol. Easy to drink. Aragoshi Mikan Sour - Same Collagen Series as the Kiwi. Towards the end, the alcohol mixed with collagen felt strong. Two glasses of Yamazaki Highball. Delicious. Natural Fin Sake - I'm not a fan of sake. Even sipping it slowly makes me cough or feel nauseous. But I want to drink it. It's better to have a small taste by sharing. (Impressions) I couldn't get drunk as planned, but felt indigestion instead. Maybe that's what good alcohol is like. Despite being served good items, the receiver feels dissatisfaction due to their own selfishness. It was understandable that the food was delayed on a busy Saturday, but I wish they could improve on the alcohol and other drinks.

I added shirako to a course that cost around 8000 yen, and it was much tastier than I expected. It may not compare to a 30,000 yen course, but for 10,000 yen, eating fugu is the best. I used to think that fugu was at least 20,000 yen, but with shirako included for 10,000 yen, it's affordable and delicious. It's a nice little luxury for a special occasion. If you can enjoy yakiniku for 10,000 yen, then this is good too. Well, it might be a little sad for a date, but for everyday meals, it's good.

I used it for a friend's birthday. It was a Sunday night in Susukino, and although I thought the restaurant would be empty, there were quite a few customers. We ordered a course meal, with tessa and tetchiri as the main dishes, but that alone wasn't enough so we also ordered shirako yaki and fugu karaage. The thickly sliced tessa had a satisfying texture. Of course, you have to have fugu sake here. The crispy fried fugu fin goes well with sake. It's nice that you can also bring your own cake. It's a bit of a luxury so I can't go often, but the staff were nice too.

Sunday in Susukino. There are few places where you can have a leisurely meal, as many shops are closed on Sundays. However, I visited this place because it was open on Sundays! Tessa (blowfish sashimi) for ¥1,180: The slices were thick and satisfying to eat! Grilled Shirako (blowfish milt) for ¥1,980: It was creamy and delicious! Tecchiri (blowfish hot pot) for ¥1,980: It was reasonably priced! It came with well-flavored meat, chewy skin, vegetables, and kuzukiri (gelatin noodles). It was a place where you could enjoy blowfish at an affordable price and the food was delicious! Just a little improvement needed in the staff's operations to avoid order mistakes or double-checking.

The nostalgic classic fugu izakaya that I used to visit was extremely crowded! Here, you can enjoy fugu at a reasonable price. A few years ago, I used to come here for monthly meetings, probably more than 20 times. The manager and staff were familiar faces, making it a comfortable place to be. When I visited after a long time, it was almost full even on weekdays! Previously, you could easily get a seat without a reservation, but now it seems to be popular among families! It has transformed into a restaurant catering to inbound tourists and FIT customers in recent years. They even have staff who can speak multiple languages! The seating time is limited to 2 hours now. Despite my initial thoughts, I ordered the reasonably priced fugu hot pot. The sliced fugu, grilled fugu roe, fugu skin with ponzu sauce, fried fugu, and giant sliced fugu hot pot were all delicious. It seems like the quality has improved since my last visit. Perhaps it's because the turnover of fugu, the main product, has increased? There are various opinions, but overall, considering the price, it's worth it! This time I ordered a la carte, but they also offer cheaper set menus, making it a recommended spot for those trying fugu for the first time.

It was crowded, but the food was delicious.

Not good, not bad. If you're going to eat fugu, it's better to sit in a tatami room.

There is a nationwide chain of pufferfish specialty restaurants that lack a sense of luxury and do not have coat racks. No one said anything, but if you ask, they will take your coat. They use pufferfish in all their dishes, and if you make a reservation in advance, you can eat Ise's Anjo natural pufferfish for less than 10,000 yen, which is a bargain for natural pufferfish. Three of us used the course menu for 4,298 yen. The boiled pufferfish sashimi can be chosen as "tessa" or "buttsu sashimi," and you can also choose them separately. The tessa with green onions was finely chopped, and the meat was watery. The buttsu sashimi came with garlic, grated daikon radish, shredded red pepper, and cabbage. The texture was good with thick slices, and the taste was complemented by seasoning. The tetchiri was satisfying because there was quite a lot of meat for the price. The porridge was okay, but pufferfish porridge is something I find hard to accept. For dessert, we ordered the following items separately: fried pufferfish for 1,814 yen, which was juicy and had a good texture, but was more like fried chicken than the usual crispy style; fried pufferfish skin for 950 yen, which was greasy; grilled pufferfish milt for 2,138 yen, which had a slight fishy smell and was not elegant; and aged pufferfish ara meat for 2,138 yen, which you can cook yourself on a grill. I tried it rare, but maybe it's better not to cook it too much. I've had dried pufferfish delicacies before, and they were better. Is it difficult with pufferfish? The alcohol was okay. Just like tuna and mackerel, pufferfish can vary in quality.

The place is in Sapporo, Susukino (please check the exact location on the map), near the subway Tozai-Susukino Station, there is a restaurant where you can easily enjoy blowfish dishes called "Genpin Fugu". This restaurant is a chain that is expanding nationwide, and there is only one in Hokkaido (although there used to be another one...). When you think of blowfish, you may imagine a high-end dish. However, at Genpin Fugu, they offer blowfish course meals ranging from 3,000 yen to 9,000 yen. This time, we tried the popular 6,500 yen course with a 2-hour all-you-can-drink option. The interior of the restaurant has only table seats, and it is not a very large place, but it provides a calm environment to enjoy the food. The first dish of the course is blowfish skin finger sushi. It has a nice pudding-like texture. The second dish is blowfish sashimi, and each person gets their own plate! I thought about eating it boldly with chopsticks as I often see on TV, but I decided to eat it one slice at a time... It tastes great when eaten with chopped green onions and grated daikon radish. The texture is good and delicious. Eating it one slice at a time... Next is the blowfish tempura. The blowfish tempura is crispy and has a delicious blowfish flavor that makes you want to eat even the bones. It tastes great. Then comes the blowfish hot pot (tetchiri). The pot used for the hot pot is amazing. A paper is placed in a sieve, and the soup is poured in. I was worried if the hot pot could actually be made in this pot, but we were able to enjoy the blowfish hot pot without any problems. The hot pot with plenty of vegetables, kuzukiri (kudzu starch noodles), blowfish meat, and blowfish skin was excellent. The blowfish dipped in ponzu sauce was delicious. The next dish is blowfish porridge made using the soup from the hot pot after finishing all the ingredients. Rice and beaten eggs are added and seasoned with salt. It was so delicious that I thought it was amazing. Finally, we finished with ice cream. Thank you for the meal.

When I felt like eating fugu for some reason, I casually went to Genpin Fugu in Susukino, a prominent location. I hadn't had fugu in a while, so I decided to go to Genpin Fugu. It didn't have the usual high-class feel of fugu restaurants, and it was quite easy to enter. The interior of the restaurant was not too formal, and the prices were relatively reasonable. I ordered the standard course of tessa and tecchiri because that's what I felt like eating. I also added my favorite grilled fugu. Perhaps because there weren't many other customers, the dishes came out quite quickly. The taste was quite good! For the grilled fugu, you choose your preferred sauce and then grill it yourself, which was quite elegant. The sauces available were ponzu, soy sauce, and garlic. After the tecchiri, we had the usual zosui (rice porridge). The staff's attitude was good, and we enjoyed the meal.

2012.1 Revisit Revisit Review, a must-see, recommended review this time. While this may not be necessary for those who are used to eating fugu, I think it will be useful for about 90% of readers who are not accustomed to eating fugu. I will teach you the technique of eating the delicacy of a 20000 yen course with a 5500 yen course. Following last year, this year's New Year's party at Genpin Fugu. You can eat fugu within a budget of 6000 yen, including all-you-can-drink, which is the best performance. This year, at our department's New Year's party, I sat at the same table as Mr. Toyo (Mr. Toyo: a senior figure in our company, see past reviews for details). Keipapa only eats fugu once a year, but Mr. Toyo knows fugu inside and out, and this time I learned a lot from him. Now, after finishing the Tessa, the hot pot arrived. Every time, Keipapa is entrusted with the role of the hot pot master. Naturally, Keipapa appointed a bad deputy (responsible for removing the scum). Let's go! Right after the start, Mr. Toyo said, "Wait!" It seems that Keipapa's way was wrong. The hot pot master was judged (tears). Let me explain about that. First, put the bones and scraps in the kombu dashi. Boil it gently there. This takes longer than last year's review, and more scum comes out. Carefully scoop out the scum while simmering. Do not put in the meat or vegetables yet (other tables put them in at once). Once the scum has come out, add the other ingredients (this timing was different from last year). Mr. Toyo adjusts the heat. The hot pot master adds the ingredients while receiving instructions on the order to put them in. The bad deputy works hard to remove the scum. A perfect Tetchiri is made! It's much tastier than what I had last year! Here, I received some trivia from Mr. Toyo. A lot of scum comes out of fugu, like lamb meat. The vegetables absorb it, ruining the flavor. In a high-end fugu restaurant, the staff would do it, but here it's more like a part-time employee's manual explanation. Having someone who knows fugu makes the performance better. As I mentioned before, even with imported farmed fugu, at my level, I can't tell the difference in taste. According to Mr. Toyo, this is good enough. If there is a difference, in a high-end fugu restaurant, they don't use the lower half of the Chinese cabbage, only the soft upper part. Shiitake mushrooms always have decorative knife cuts. Another thing I learned is the proper way to drink fin sake. Last year, I poured sake until the 5th cup, and the flavor of the fin was gone. Of course, the fin remains in the pot. Now, I learned from Mr. Toyo. Take out the fin when the sake has a scent, place it on the lid. If you leave it in for too long, bitterness will also come out. So, every time you pour sake, put the fin back in. I was able to enjoy the scent of the fin until the 5th cup. Finally, Mr. Toyo asked why fugu is written as "河豚" (river pig). K: "Is it because it looks fat like a pig?" T: "Why don't you try eating it and find out!" Ah, the texture is similar to pork (but the taste is different). I asked an part-time employee about this question, but they didn't know, so I'll keep it as homework (I quickly apply the knowledge I receive from others). In conclusion, the level has improved this year! 2011.1 Visit First time fugu eater, learning how to enjoy fugu. Today is a New Year's party. This time of year, I want to eat fugu. I love fugu. If you eat it properly, it easily exceeds 10,000 yen. But with Genpin Fugu, it's easily within budget. However, I am still a beginner when it comes to fugu. I haven't even gone 10 times in my life, and it's only been 5 years since I first tasted fugu. This is also a study session. Please bear with me. In Sapporo, I like Fugu Tanaka (where I first ate fugu). Considering the cost, it's a happy feeling to be able to eat it once a year. However, in Sapporo, Genpin Fugu has made its way in. At this price, I can go once a month. Now, about the contents. Imported, farmed fugu ===========

It has been a long time since I strolled through Susukino at night with a girl, spending a lot of money on conversation, with no particular hobby to skip going home is too wasteful. It's still not enough, so I take a leisurely walk around. For some reason, on this August night, I suddenly felt like eating blowfish milt. In the past, this would have been unthinkable. Truly, it feels like the arrival of the Black Ships in the near future. Oh well, Captain Kirk, I've spent too much. It's not a replenishment plan, but wow, you can eat it. The great results of direct import from our own production. The taste is quite luxurious. A wine bar like Grand Maison is an excellent night out in Susukino. Enjoying a good finish is a great way to end the evening. Oh, I'm thrilled. The blowfish is so cheap, but what's the reality? My first choice was fully booked, so I decided to revisit. This is my second visit, so I have a different kind of enjoyment: 1. I had them prepare natural blowfish for me by phone reservation for comparison. 2. I added additional items not included in the course, which was the highest price per person. 3. I added hot sake to the fin sake to enjoy a milder taste. The result was that when compared on the spot, the taste of natural blowfish was stronger, but it seemed slightly overripe, with a hint of bitterness and a rough texture. The farm-raised blowfish was beautiful in appearance, with a good texture and bite, but lacked flavor and tasted somewhat deflated. Well, it's understandable since it's only 980 yen for one serving, but it can't be helped. The natural blowfish has a strong umami taste, but it seems slightly overripe, with a hint of bitterness and a rough texture. The price is what it is, so the fish is small, and the taste includes a hint of bitterness and a rough texture. Large natural blowfish is preferable, but it would cost around 20,000 yen. Well, it's understandable that my evaluation has to be adjusted downwards after experiencing it in the Seto Inland Sea. The service is acceptable for an izakaya, but it's completely different from that of a high-end restaurant. The seasoning and flavor are good, but the taste is quite different. It's a genre that focuses on ingredients, so it can't be helped. In Sapporo, Mr. Tanaka is excellent at balancing price and quality. Unfortunately, I couldn't get a reservation two days in advance, and I only found one available seat after calling four times. I added several items to the course meal and three drinks for a total of 15,200 yen. Did the natural blowfish make a difference? Haha, fools never learn until they die. I'm sorry, Mom. Continuing from the previous review, my mother was disappointed that the natural blowfish was fully booked, and the cost performance was annoying. Well, Mom, it's impossible to tell if it's natural or farm-raised white fish from the sliced fish. The price of tens of thousands of yen is ridiculous, and my mother scolded me for my foolish spending on food and alcohol. Oh, it's so intense. However, at that time, there were already... I have always valued the evaluations of the market and the public. In the end, I was satisfied. They said they could prepare natural blowfish for us by reservation, but this time it was sold out. There were three of us, but since the two women are light eaters, we ordered two courses for three people. This plan failed, but the farm-raised blowfish was only 980 yen! I had asked for blowfish milt the day before, and although it was small, it was well-cooked with a slightly strong saltiness that paired well with sake. The difference in taste between the expensive and cheap blowfish wasn't as significant as the price difference. I have the financial courage for my wallet. I'm a foolish Tokyo person who believes that the more expensive something is, the better it tastes. I'm accompanied by a lady who is not my wife, but other than that, I'm smart here. Honestly, I can't tell the difference in taste, especially after a long time. When I'm drunk, I don't know. At a glance, when you eat them side by side, the standard is to compare them. Whether it's fried chicken, small blowfish, or mackerel blowfish...