Birthday party. It's from the Michelin three-star series. Located in a residential area of Nishi-Azabu, it feels like a stylish designer building. It's on the basement floor. Perfect from welcome to farewell. Truly deserving of three Michelin stars. Started with champagne for a toast. Then, the customary beer. I believe we ordered the 28,000 yen course, but everything was perfect from the appetizers to the blowfish hot pot. Among them, the blowfish sashimi left the strongest impression. The portion was unbelievably generous for three people! What luxury! You really have to see it to believe it. The texture was firm and very delicious. The grilled blowfish was also delicious—only the fleshy parts, so I could eat them all. The number of dishes wasn't large, but before going for the hot pot, I was already getting full. At the end of the hot pot, we had the finishing touch of porridge. Topping it with the simmered ingredients transformed the taste, enhancing the umami. I got a bit too tipsy from the strong alcohol, but we found a restaurant that offers such pleasant hospitality. It might not be for everyday use, but it's perfect for entertaining or celebrating special occasions in winter. Well then, cheers!

It's been five years since my last review, so I changed the title (lol). Also, I'll add some photos (^^). Even after five years, this place is still my favorite for fugu. For more details, please refer to my review from five years ago. This year's fugu was excellent, both the sashimi and the shirako (milt) were superb! ＼(^^)／.

A top-notch restaurant. Needless to say, it was the most delicious puffer fish restaurant I have ever been to! The thinly sliced puffer fish was a bit thick, which was nice. I was also happy to have visited at the end of the season for white roe! I hope I can go again, thank you very much! ^ ^

Fugu sashimi is beautiful... Personally, I love fugu skin... with condiments! And let's not forget the grilled fugu roe!!! Grilled is definitely my favorite. It was incredibly delicious. For the sashimi, I enjoy it with shabu-shabu and other luxurious accompaniments. It's delightful to have the different parts of the fugu explained. And the best part is the porridge made with the broth from the fugu hot pot! I love topping it with simmered roe!

It's been about 7-8 years since my last visit. I remember it used to have two Michelin stars. The dishes included marinated sea bream with kelp, shrimp and taro fugu sashimi, deep-fried fugu with grated daikon and rice porridge. They were incredibly flavorful, and I even asked if they used some kind of umami seasoning, but it turns out all the flavor came from the fugu. The strawberry daifuku was mildly sweet and delightful. Overall, it was delicious. I had Shinsei and Premium Malt's beer, totaling 32,000 yen. The fugu was from the Bungo Channel, weighing 2-3 kilograms, which felt a bit lacking in quantity. Fugu is mainly from the Kansai region, right?

Second visit. It's midsummer, but I tried the fugu course. Despite being underground, it has a modern feel with the dignity of a long-established restaurant. The highlight here is undoubtedly the ponzu sauce! The deliciousness of the ponzu sauce enhances the dishes multiple times over! Of course, the grilled fugu and the karaage are exquisite, but the tessa and tetchiri eaten with that ponzu sauce can't be beaten by any other restaurant. I want to come back here again just to savor the ponzu sauce!

This is a renowned restaurant that has earned three Michelin stars for its fugu dishes. The main branch is located in Usuki, Oita Prefecture, where they use fugu caught in the Bungo Channel, the finest habitat for natural tiger pufferfish. The fish is prepared alive and left to rest for half a day. They offer three courses featuring fugu, but during this season, I opted for the ¥33,000 course which includes grilled fugu and grilled fugu ovaries, as I wanted to try the shirako. Since we had a private room, dining here felt safe even amidst the pandemic. The meal consisted of: an appetizer, grated cabbage salad with mock crab, fugu sashimi - the natural flavors of the wild fugu were exceptional! I highly recommend it to anyone who thinks fugu is just a bland fish; it's truly delicious. Grilled fugu ovaries - the size was impressive! It was definitely worth savoring while hot. Grilled teriyaki fugu, fugu tempura - the crispy coating was addictive! Boiled fugu, rice porridge, and uguisu mochi. From start to finish, everything was incredibly delicious. If you're dining on fugu in Tokyo, this place is definitely a winner.

I was treated to a full course of blowfish at this restaurant, and it was quite substantial. The staff was attentive and considerate, even wrapping up blowfish Karaage carefully when they noticed I was already full. I was deeply impressed by their meticulous care, as always! The blowfish fin sake was also delicious! This is a place I must visit every winter.

The main store is located in Usuki, Oita Prefecture, and is also known as the hometown of globe's KEIKO, who is still in a marriage relationship with Tetsuya Komuro. The restaurant is famous for using the highest quality natural tiger puffer fish caught in the Bungo Strait, prepared as sashimi and aged for half a day. There are three puffer fish courses available, and this time I opted for the most expensive one, priced at 33,000 yen, excluding tax and a 10% service charge. The restaurant offers both counter and private room seating, and I specifically chose the counter with a view of the kitchen. Reservations are usually difficult to secure, but due to the ongoing pandemic, I was able to book a table in about a month and a half. It's important to note that the white roe of the puffer fish is only available from December onwards, and the peak season for natural tiger puffer fish is from December to February, so it's advisable to avoid visiting during other months. Below are the dishes I tried: - Appetizer: Grated Chinese cabbage with bread - Tessa (thinly sliced raw puffer fish) - Puffer fish white roe grilled - Grilled puffer fish with soy sauce - Puffer fish tempura (Oita style) - Tetchiri (hot pot dish) - Zosui (rice soup) - Daihaku Persimmon (dessert) Now, for the drawbacks: The condiments for Tessa included grated daikon radish, Kyoto green onions, and anglerfish liver. Combining anglerfish liver, a different fish, with natural tiger puffer fish is nonsensical, and the anglerfish liver had a fishy smell. While I didn't confirm, it seems that both the grilled puffer fish roe and the soy sauce-grilled puffer fish may be cooked using electric heat. A suggestion for Yamadaya: With such high-quality ingredients and a 10% service charge, they should use white charcoal (binchotan) for grilling. Unfortunately, the electric grill doesn't bring out the full flavor of the natural tiger puffer fish. On the positive side, the highlight is undoubtedly the use of natural tiger puffer fish caught in the Bungo Strait. It's about five times more expensive than farmed ones, but the taste is also five times better. Farmed fish, including puffer fish, often contain antibiotics in their feed to prevent diseases, which is not the case with wild-caught fish. Finally, the Oita-style puffer fish tempura stood out with its gluten-rich batter, resembling Dutch fritters, making it incredibly delicious. In conclusion, the hot pot dish (tetchiri) and rice soup (zosui) were excellent, providing a rich experience of natural tiger puffer fish.

It's a memorable restaurant. We felt safe during the pandemic as they had private rooms, and the staff were attentive to infection prevention. We enjoyed a lavish course with a focus on blowfish. Since it was my companion's birthday, when we raised our glasses, the staff overheard and prepared a lovely dessert and champagne-like soft drink for us after the meal. Truly impressive attention to detail!

I visited the restaurant hoping to catch some fugu with shirako (milt) as it should be the season soon. To my surprise, when I arrived, they just started serving it today! What luck! The fugu here is outstanding. I think I've found my go-to fugu place for life! It's incredibly delicious, especially paired with their superb fin sake. The aroma and the lingering aftertaste are delightful. I always end up asking for seconds!

I visited this sister restaurant with the hope of meeting KEIKO-san's older sister, who is the proprietress here. Unfortunately, due to the impact of COVID-19, she is currently in their hometown of Oita, and I couldn't meet her. It was my first visit for a date, and although I was nervous about the fugu-centric menu after a long time, both the dishes and the atmosphere were delightful. I would love to visit the main store in Oita if I have the chance.

#Usuki Fugu Yamadaya, Nishi-Azabu# The main branch is located in Usuki City, Oita Prefecture#Needless to say, it's Keiko Globe's family restaurant#Needless to say, it's Michelin three-star#Needless to say, their blowfish sashimi is exceptional#You can really taste it#The beautifully cut blowfish sashimi on a gorgeous Arita ware plate is so thin you can almost see through it#Personally, I prefer thicker slices, so not my favorite#Beauty is irrelevant#Needless to say, the flavor of the Tiger Blowfish from Bungo Channel is outstanding#It pairs well with liver ponzu#Here, it's all about the ankimo (monkfish liver)#Some places in Oita also include river blowfish liver#Grilled blowfish and fried blowfish have a distinctively firm texture and superb flavor#It's like eating the entire Kinikuman (Muscle Man)#From blowfish chili to blowfish rice porridge, both are excellent#The blowfish chili is just an appetizer for this#Midway through, they dissolve the blowfish stew into it#That's really impressive.

【Background】 In the Michelin Guide 2020, the restaurant dropped to two stars. Feeling the cold weather and craving fugu, I checked an online reservation site a few days ago and found availability for two at 7:00 PM, so I made a quick reservation. My wife and I entered the restaurant. 【Venue】 Located in a residential area, we spotted the sign and felt a bit uneasy as it was in the basement of an apartment building. However, upon arrival, we sat at the counter for our meal. 【Cuisine】 We enjoyed a 7-course fugu meal (28,000 yen) starting from the appetizer to fugu sashimi, fried fugu, grilled fugu, and fugu hot pot. The presentation of the dishes was leisurely, with the chef skillfully preparing and cooking the fugu in front of us. It was exciting to watch. The grilled fugu had a wonderful aroma of sesame oil and was exceptionally delicious. My fugu-loving wife praised it as the best fugu she had ever had. The only thing she didn't quite like was that the ponzu sauce was a bit too tangy, but she managed by using just a little. Throughout the meal, she had a beaming smile. We also enjoyed a variety of drinks, including beer, fugu fin sake, Japanese sake, kabosu sour, shochu, whiskey, and more. 【Bill】 The total for the two of us was 85,000 yen, a considerable price. Looking back at the receipt, it seemed like around 20,000 yen was spent on drinks. 【Conclusion】 An excellent place to savor fugu. We would love to come back for special occasions or anniversaries.

I called three days in advance expecting not to get a reservation, but surprisingly got one. We visited and were seated in a private room for six people. We opted for the most expensive course at 33,000 yen. I had anticipated white roe (shirako), but apparently, they haven't had it since December. Those who visited for the first time were impressed by how delicious the fugu was. Personally, I like the fugu sashimi (tessa) the most. At Yamadaya, they serve a generous portion of it, which I really appreciate. The photo shows the portion for three people, and it's quite substantial. Also, the seasoning of the finishing rice porridge (ojizake) is excellent and very tasty.

The aged blowfish was incredibly delicious! We had a course meal in a private room with family and friends, and each time we had a slice of sashimi, we couldn't help but exchange looks and say, "So delicious!" It was the top-tier course, but the taste was so satisfying that it felt like it wasn't enough. The selection of wines was excellent for a Japanese restaurant, and we were very pleased. Next time, I plan to request an addition to the course and extra slices of sashimi when making a reservation. The female staff who served us were friendly, had a witty sense of humor, and made the dining experience enjoyable.

The fugu feast at the Michelin three-star restaurant is truly a delicacy. Fugu, a fish with a rich flavor, is presented in a total of eight dishes, including sashimi and various cooking methods. The fugu's taste, especially in sashimi with sour sauce and green onions, is unforgettable. In summary, fugu is a light and subtly flavored dish, showcasing the restrained sweetness of the fish. This restaurant is a memorable and special choice, perfect for welcoming important guests. The only disappointment is the absence of shirako (milt) on today's menu, possibly a hint for the upcoming winter season. One can only anticipate experiencing the wonders of fugu cuisine again in the course of life.

It was my first visit to this famous restaurant, and it's renowned for a reason. It's none other than Usuki Fugu in Nishi-Azabu, a somewhat obscure location within Nishi-Azabu, known for its hard-to-find spots. The entrance feels almost hidden, like you're descending into a basement of an apartment building. But once you're greeted at the entrance, you're in for an amazing experience. The ambiance inside is extraordinary, with a relaxed yet dignified atmosphere. I settled into a private room and opted for the full course menu since I wanted to try a variety of dishes. Of course, the Shirako (milt) grilled to perfection is a must, and I went for the most indulgent course available. From the appetizers to the clear soup, each dish was a delight. The Shirako was incredibly creamy, almost melting in my mouth. It was delicious. Next came the grilled fugu and the Karaage (fried chicken), both classic choices but executed with such finesse. The presentation was impeccable, and the service was exceptional, embodying traditional Japanese hospitality. Finally, the centerpiece arrived: a plump, perfectly cooked fugu. They can prepare it in various ways, and I opted for the traditional tetchiri (hot pot). The meal concluded with a comforting porridge and a sweet treat, leaving me completely satisfied. The whole experience exuded an air of sophistication, perfect for business entertainment. It might not be everyone's cup of tea, but you certainly won't be disappointed. It's refined and delicious, with an atmosphere that's hard to beat.

Located in a quiet residential area of Nishi-Azabu, Usuki Fugu Yamadaya specializes in blowfish cuisine. Its main branch is in Usuki City, Oita Prefecture, known for its blowfish. They use locally sourced tiger blowfish from the Bungo Channel, expertly prepared to bring out its delicious flavor. Their courses include sashimi, grilled, deep-fried, blowfish hot pot, and porridge, offering a complete blowfish experience. Their blowfish milt is also exceptional.

I had a leisurely meal in the basement floor of a building, about a 10-minute walk from Hiroo Station. The course was 23,000 yen and included 6 dishes: an appetizer, fugu sashimi, fried fugu, fugu hotpot, mixed rice, and dessert. - Appetizer: It was a stewed dish with crab and ankake (a thick sauce) over tofu skin, accompanied by Shine Muscat grapes. The soup was described as a puree, which paired well with the fried lotus root. - Fugu Sashimi: Served with sprouts and ankimo (monkfish liver) wrapped around the thin slices of fugu, enjoyed with ponzu sauce. It seems the fugu tastes better as it gets colder. - Fried Fugu: There was a phrase in a certain manga saying, "Once you eat fried fugu, you can't go back to other fried foods (like normal chicken)." It was indeed on that level. - Fugu Hotpot: Prepared by the server, featuring various parts of the fugu, it was deliciously enjoyed. - Mixed Rice: The finale with torafugu (tiger pufferfish) was mixed rice. Adding aromatics and fugu jelly changed the flavor, making it even more delicious. - Dessert: Today's dessert was persimmon, marking a sweet end as autumn nears its close.

I visited "Usuki Fugu Yamadaya Nishiazabu," a restaurant with a Tabelog rating of 4.25, awarded the 2018 bronze, and holds three Michelin stars in 2018. The location is in a convenient spot, just one street away from the intersection in Nishiazabu, tucked into a charming back alley. The exterior exudes a sense of luxury with an entrance on the basement floor of a building. The interior is designed with both counter seats and private rooms to accommodate various preferences. The main branch is located in Usuki City, Oita Prefecture, established in 1875, making it a venerable fugu (blowfish) restaurant with a history of 113 years. Currently, the fourth generation oversees operations, with a total of four branches in Oita Prefecture, Nishiazabu, and Marunouchi. This Nishiazabu branch, opened in 2006, has been serving for 12 years. It is noteworthy that this establishment belongs to the family of the member of the music group globe, from the Komuro family. The restaurant operates on a reservation-only basis, offering three menu options priced at ¥23,000, ¥28,000, and ¥33,000. The menu includes specialties such as Oita-produced Kabosu citrus sour, premium fin sake course (¥33,000), assorted appetizers, Zuwai crab, yuba (tofu skin) jelly, simmered seasonal vegetables, fugu sashimi with Oita-produced Kabosu and ponzu sauce, fugu kuzuni (simmered fugu fins), salt-grilled fugu, deep-fried fugu, fugu hot pot, fugu porridge, and dessert with mascarpone cheese daifuku. The restaurant boasts a beautiful private room, meticulous service by the proprietress, and a truly traditional Japanese dining atmosphere. Despite the familiarity of fugu sashimi, grilled, fried, and hot pot dishes, the exceptional quality of Oita-produced fugu, skilled techniques, and attentive service combine to create a fantastic dining experience. The highlight is the fugu porridge, which starts with the broth maintaining a robust flavor. The simmered fugu fins are then melted into the porridge, deepening the taste. Finally, adding homemade ponzu sauce enhances the acidity, creating another layer of deliciousness. It's truly a harmonious trio. As the cold weather sets in, the rich flavor of the fugu is distinctly felt, providing a satisfying experience. The Michelin three-star rating is well-deserved. Isn't this an excellent restaurant?

I filled in for a colleague at a dinner with the boss. It turned out to be quite lucky. We had a delightful meal with a first course of four dishes, followed by blowfish sashimi, grilled blowfish with salt, fried blowfish, blowfish hot pot, and finally, a porridge. The ponzu sauce for the blowfish sashimi was exquisite, and I forgot to buy it on my way home. However, everything seemed like a prelude to the amazing porridge. It's hard to find words to express how delicious it was.