"Tabelog ★ 3.87・Bronze in 2021・Bronze in 2020. 5 consecutive years of Bronze awards. I visited Mr. Fukuji, a fugu specialist, located in Ginza. The restaurant is in a good location, although it is a bit hidden in a back alley. The exterior of the building is quite old and may need rebuilding soon. The interior has counter seats, table seats, and 3 private rooms. Mr. Fukuji specializes in serving fresh fugu directly from Bungo Channel in Oita Prefecture with traditional flavors. When it comes to fugu in Tokyo, in my opinion, the top 3 places are Amian, Usuki Fugu Yamadaya in Nishi-Azabu, and Fugu Fukuji, which I visit regularly. Fugu Fukuji offers a classic Showa-era atmosphere with various fugu dishes. There are 2 course options: Matsubushi and Takebushi. The menu includes appetizers, fugu sashimi, grilled fugu ovaries, fugu hot pot, fugu chiri, porridge, pickles, and dessert. The difference between Matsubushi and Takebushi is the presence of fried chicken. The high quality fugu is evident in its freshness and rich broth, enhanced by the strong ponzu sauce. It gives a sense of the year-end festivities. The fugu and ovaries are very delicious and warm the body. Isn't it a great restaurant?"

It's the season for conger eel. I was told about a restaurant in Tokyo where you can have a conger eel course, so I visited. It's a restaurant mainly known for fugu, so not many customers order the conger eel course. The leftover soup made from the conger eel hot pot was used to make a simple rice dish called zosui, which was particularly delicious because of the rich conger eel broth.

It has been a long time, and I wonder if the initial excitement was because I was young at that time... The blowfish tempura was chewy and thick, very delicious, but the other dishes like sliced blowfish sashimi didn't stand out compared to other restaurants, and the prices were quite high. Hmm... I really wanted to like it, but if I were to repeat, I might want to try a new place.

This year's last-minute fugu restaurant choice was "Fugu Fukuzi" in Ginza. It's quite rare for us to indulge in a luxurious course meal every year, so it was a special occasion. The restaurant is located just behind the Mitsui Garden Hotel on the third floor of a building. We were told that we could decide on the course on the spot, but we ended up choosing the Matsutake course. We also added some fugu shirako. The atmosphere was bustling and not very upscale, similar to a chain izakaya, with the luxury only in the fugu itself. We started with simmered vegetables and appetizers. The fugu sashimi was fresh and enjoyable with its crispy texture and tangy ponzu sauce. The shirako was the highlight, creamy and rich with a refreshing lemon flavor. The deep-fried fugu was one of the largest and tastiest we've had. The fugu hot pot was prepared by the waitress, with plenty of vegetables and a light flavor to savor the fugu broth. We ended with musk melon and setoka, both delicious, especially the sweet and juicy melon. It was a delightful meal enjoyed by the whole family.

On this day, at the strong request of my eldest daughter, our family made a reservation to visit this place to eat pufferfish. My daughter doesn't usually ask for expensive meals, but this day was her birthday. It seems that she couldn't forget the delicious pufferfish she had eaten two years ago on her birthday, so I had to take her no matter how expensive it was. Located right in the heart of Ginza's 5th district, this place called Fukuzi seems famous. Even though I've never been there. The restaurant was bustling, with all seats seemingly filled up. When we ordered drinks, we got abalone and pufferfish stew with kelp as a complimentary appetizer. Looking at the menu, I was momentarily taken aback by the prices. I realized that I had to carefully consider how many servings to order. I decided on 3 servings of pufferfish sashimi, 2 servings of pufferfish tempura, 1 serving of simmered pufferfish milt (shirako), and 1 serving each of pufferfish hot pot and pufferfish shabu-shabu, followed by porridge. In the end, the selection turned out to be just right, better than the course set and slightly more cost-effective. Their highest-grade natural tiger pufferfish is from Usuki in the Bungo Channel. Starting with the sashimi, it was obviously different from any pufferfish I had eaten before. It was incredibly delicious and even a child's palate could taste it! The slices were slightly thicker than usual, bursting with resilience and umami. The boiled skin and fins were also incredibly delicious and the texture was amazing. I couldn't resist the delicious tempura and even had a bit of the pufferfish milt that my wife ordered, which was rich yet refreshing, with a crispy surface that was truly artistically delicious. The hot pot was personally prepared at our table by the owner Yatsusuga-san. When I mentioned how my daughter loves pufferfish, he seemed delighted. Just like the other dishes, it was irresistible. The elasticity was extraordinary, and the umami was outstanding. The large Utsunomiya negi (leek) was sweet and fantastic. As Yatsusuga-san mentioned, the pufferfish itself is delicious, but the dashi soup made from it, and the porridge cooked with it, were incredibly tasty. Although it wasn't cheap, the satisfaction of enjoying top-notch pufferfish was evident. My daughter, growing up enjoying such delicacies, made me slightly anxious about her developing taste buds in the future. Anyway, I took it as a good thing and returned home on the first snowfall, ready to celebrate with a birthday cake. It was delicious! Thank you for the meal!

It's been a while since I last visited this upscale restaurant. However, I really enjoyed the delicious porridge and left feeling very satisfied! Many fugu restaurants are known to operate only half the year and then close down, but this one is open year-round, so it's great that I can come here whenever I feel like having fugu.

I visited a blowfish restaurant in Ginza called Fukuzi for the first time. The interior of the restaurant had a calm and traditional Japanese atmosphere. It was quite a luxurious experience to eat blowfish in Ginza! Looking at the menu, I decided to order the 40,000 yen course, which featured natural blowfish. The blowfish sashimi was delicious, with a firm texture and a hint of sweetness. I especially loved the blowfish tempura, which was surprisingly tender for a white fish. The blowfish hot pot was also incredibly tasty and I finished it in no time. The porridge served at the end was also fantastic. Overall, everything was delicious. The service was very polite and attentive, as expected in Ginza. While the price was high, the taste definitely lived up to the cost. I would recommend this restaurant for special occasions when you have some extra money to spare. Thank you for the meal!

- Kinjiso vinegar dish, blowfish simmered jelly, blowfish sashimi, blowfish intestines, blowfish tempura, grilled blowfish, grilled blowfish milt. Representing a famous blowfish restaurant in Ginza. When it comes to blowfish restaurants in Tokyo, it's either "Ajiman" or "Fugu Fukuchi". Compared to Ajiman, this place offers more reasonable prices even for the same natural tiger blowfish. The peak season white milt was absolutely delicious. The meat was so fresh it seemed like it would burst, with no hint of unpleasant odor, truly a fantastic dish. Being able to order a la carte as well as set courses is very convenient. I will definitely visit again if given the chance. Thank you for the wonderful meal.

Yesterday I had steak, so today I went for fish, specifically my favorite tiger pufferfish, at "Fugu Fukuzi" in Ginza. As expected, it was incredibly delicious. I haven't written a review on Tabelog yet, so there are not many photos to show, but it's hard to explain how good it was for someone like me who loves pufferfish. The prices are a bit on the expensive side, but I guess that's inevitable in Ginza. I recommend this place for anyone looking to eat pufferfish in the Ginza area!

When I visited Tokyo, I went to this restaurant in Ginza. I love blowfish so I was really looking forward to it. The natural tiger blowfish was incredibly delicious as I expected . It's in Ginza so the prices are high, but it's so delicious that I think it's worth going. I want to go back next winter (*´-`)♪

To close out the year, we had a year-end party with blowfish. When making the reservation over the phone, they mentioned that we needed to order blowfish sashimi in advance. We decided on a course menu and also ordered blowfish milt. The blowfish, being natural, had an amazing firm texture. Apparently, the taste can vary depending on where it is caught. The blowfish at Fukuzi is a natural blowfish that has been tossed in the rough waves of the Bungo Channel. The blowfish fin sake was quite expensive at 1600 yen, but we decided to try it since it was a special occasion. Unlike high-end sake that is smooth and clean, this sake had a strong, distinctive flavor and a fragrant aroma. The bill ended up being quite expensive, but we truly enjoyed the authentic deliciousness. Thank you for the feast.

Ordered a la carte instead of a course. Had fugu after a long time. Fugu is a bit overpriced for the taste. For the dishes, we had fugu sashimi, fugu hotpot, grilled fugu liver, and grilled fugu sperm. The total bill came out to be in the 30,000 yen range. The taste was not particularly special. The vinegar was a bit too strong, making it hard to enjoy. The selection of soft drinks was average. The fugu sperm had a slightly heavy taste. Maybe fugu lovers would enjoy it more? In my experience, fugu doesn't have a huge difference in taste, mainly just protein. I hope to try really delicious fugu someday.

When it comes to blowfish in Tokyo, Amimaru and Fukuzi are the two major standout restaurants. In the past, there were many blowfish specialty shops, but they are not as common now. However, during the blowfish season, many restaurants serve blowfish, and the taste of blowfish is irresistible. The appetizers include boiled skin and meat, yuba (tofu skin), and potatoes. Blowfish sashimi, deep-fried blowfish, blowfish hot pot - simple but delicious dishes. They source the finest blowfish from the Bungo Strait. It's only early December, but this blowfish is already amazing. The thickly sliced blowfish hot pot has a great texture and is very tasty. But for experiencing the true taste of blowfish, the deep-fried blowfish is unbeatable. You can really feel the deliciousness of blowfish in the blowfish hot pot as well. The umami that comes from the bones is simply lovely. The hot pot was also fantastic. Although, I did wish it could be a bit cheaper!

Every year, it is difficult to get a reservation at this time, but due to the season, I was able to visit. We ordered the course menu and requested two servings of fried chicken, fried and grilled, one serving of fugu chili, and a larger portion of grilled shirako. The staff kindly accommodated our specific requests. The sake for the meal was also delicious.

Oh my goodness! It's been two years since I last visited my favorite restaurant, Fugu Fukuzi! I didn't make it last year during pufferfish season, which is strange. As soon as you open the door, the landlady greets you with a smile, and when you sit at the counter, the owner and staff all greet you with smiles too. We started with a toast with draft beer. Today, I enjoyed the following dishes: - Appetizer: Grilled shrimp and boiled pufferfish - Fugu sashimi: Thinly sliced pufferfish, pufferfish hot pot, skin-on and skin-off sashimi - Pufferfish fin sake: Perfect with pufferfish dishes - Grilled pufferfish milt: I always have this when I visit Fugu Fukuzi, the milt is so delicious - Fried pufferfish: My wife's favorite, she enjoyed it to the fullest - Pufferfish fin sake: Second round - Fugu hot pot: A prelude to the rice porridge, always hits the spot - Pufferfish rice porridge: Such a comforting dish, always makes me feel happy We ended the meal with pickles and dessert: melon, muscat grapes, and persimmon. I feel so content and happy. I'll be back at the beginning of next year. Thank you for a delicious meal today.

On this day, I was supposed to visit this famous reviewer and Rinyu-san, but they had to cancel and forgot to inform me. It was quite a funny mishap. Since I had come all the way to Tokyo, I decided to contact this restaurant that I had been wanting to try. Surprisingly, there was only one other group of customers besides us. I was a little worried, but we started our meal. This restaurant competes with a single natural tiger pufferfish from the Bungo Channel. I was looking forward to it. The fresh sashimi had a beautiful color and perfect texture. And to my surprise, they had white fish milt available at this time of the year. It was absolutely delicious. The fried pufferfish was light and tasty. When you think of pufferfish, you think of porridge, right? The seasoning of the porridge here was quite to my liking. I would love to visit again if possible this season.

In winter, it's hard to get a reservation at a famous fugu (blowfish) restaurant known for its shirako (milt) season, but I visited during the summer when they serve a variety of conger eel dishes. The meal started with fugu stewed in soy sauce and abalone, followed by a series of conger eel dishes: steamed, grilled, dressed in vinegar miso, shabu-shabu, and finally, a rice porridge. If you can't finish the meal, you can take home the conger eel from the shabu-shabu as deep-fried. I enjoyed a year's worth of conger eel in one meal.

I visited Fugu no Fugu-san for summer and tried their delicious dishes such as isaki sashimi, grilled and simmered natural eel, and snapping turtle hot pot. It's the perfect remedy for summer fatigue. To finish off, I had the hand-made soba noodles prepared by the master. I left feeling satisfied and full. Thank you for the wonderful meal.

Visited a famous pufferfish restaurant in Ginza for the first time. The building is in a very old mixed-use building, and I really doubted if the location of the restaurant was correct. The interior has table seating and private tatami rooms. There are only two courses available, one for 35,000 yen and the other for 44,000 yen!! Expensive (;¬_¬) The pufferfish sashimi is delicious as expected from a famous restaurant. The subtle sweetness is irresistible. The tempura is also fluffy and unbelievably delicious (´⊙ω⊙`) And most importantly, the pufferfish hot pot! The chewy pufferfish paired with ponzu sauce is exquisite! The rice porridge for the end is also delicious. It's quite an expensive course, but if you can afford it, I highly recommend it. Thank you for the meal. (￣∀￣)

Fukuzi in Ginza is a long-established restaurant that has been in business for 43 years. They use only naturally caught tiger pufferfish from the Bungo Channel, making them a top-notch fugu restaurant. This time, in addition to the fugu course, we ordered fugu tempura. The sliced fugu sashimi has a rich flavor and a satisfying texture. It is delicious with just a touch of salt. The tempura is juicy, and the boiled fugu is full of flavor. For the finale, we had fugu porridge, which the chef personally prepared. It was incredibly delicious. It was a satisfying fugu feast, as the season ends at the end of March, I would love to visit again in the fall.

To Fukuzi in Higashi Ginza. The wild blowfish caught in the Bungo Channel has a firm texture and a rich aroma. This time, we ordered a course to enjoy this blowfish. [Pine Course] 44,000 yen (excluding tax and service charge) Appetizer, Blowfish sashimi, Blowfish hot pot, liver sashimi, Blowfish skin, White fish roe grilled (additional cost, market price), Blowfish tempura crispy on the outside and tender on the inside, Blowfish porridge with rich flavor from the blowfish broth, Pickles, Dessert. There are about 5 counter seats, 14 table seats, and 12 tatami seats. On this day, there were Chinese customers in the tatami room having a lively time. There were also customers with children, and it was surprising to see such young children enjoying such luxurious blowfish! (laughs)