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<h2>Fugu Restaurant in Tokyo</h2><h3>Reservation for "Usuki fugu Yamadaya"</h3><p>[ 8 mins walk from Hiroo Station ]</p><p>“Usuki Fugu Yamadaya” is a Fugu Japanese cuisine restaurant located in Tokyo. The main branch of this restaurant is located in Usuki City, Oita Prefecture which was established over 100 years ago, having given hospitality to each patron who walks through its doors. A variety of seafood and delicious dishes can be dined on. Even if you do not have the opportunity to visit Oita Prefecture, you can still savor that exceptional dish in Tokyo.</p><h3>Cuisine of Usuki fugu Yamadaya</h3><p>Delicacies such as Bungosuido Tora Fugu can be found at Usuki Fugu Yamadaya.Even à la carte dishes, the restaurant has a variety of rare treats for everyone to try and enjoy. Also their set courses are mouth-watering as each Fugu dish is created with the guest’s happiness in mind.  As Oita prefecture, the birthplace of this restaurant, is known as the home of Fugu, Usuki Fugu Yamadaya makes it their specialty. Fugu sashimi served with ponzu made with soy sauce and Kabosu, as well as grilled Shirako served as sushi and ohan (yellow rice), which was a favorite dish of lords of the Usuki feudal domain, can be served here. Guests are recommended to try the pufferfish, stonefish, pike eel, and other delicacies when they dine at Usuki Fugu Yamadaya.</p><h3>Chef of Usuki fugu Yamadaya, Yoshio Kusakabe</h3><p>The chef of Usuki Fugu Yamadaya, Yoshio Kusakabe, has experience training in restaurants in Ginza and Tokyo. With so much experience under his belt, Chef Kusakabe has taken his knowledge to Usuki Fugu Yamadaya in hopes of enriching every guest’s life with his food.</p><h3>History of Usuki Fugu Yamadaya</h3><p>Usuki Fugu Yamadaya was originally established by Yamada Asakichi and his wife, Tora, in Uon-tana (currently, Usuki City, Hamacho). This restaurant has a long history as it is in an establishment that laid the grounds for what true Japanese cuisine is, specializing in delicacies such as Fugu dishes. As time has continued, the restaurant has been passed down for three generations. With over a century of providing the best meals to its customers, Usuki Fugu Yamadaya has perfected its meals and services so as to communicate its mission statement of “wanting to make customers happy”.</p>

Usuki Fugu Yamadaya

<h2>Japanese Restaurant in Tokyo</h2><h3>Reservation for “Ningyouchou Kichisei”</h3><p>[4 minutes walk from Ningyocho Station; 4 minutes walk from Suitengumae Station; 6 minutes walk from Hamacho Station;]<br>"Ningyouchou Kichisei" is a Japanese Restaurant located in Shinjuku, Tokyo</p><h3>Three Key Highlights of “Ningyouchou Kichisei”</h3><h3>The Aesthetics of Seasonal Cuisine</h3><p>The kappo-style dishes, crafted with the finest seasonal ingredients, showcase a refined technique that brings out the full allure of each ingredient. Every dish is thoughtfully prepared to highlight the natural flavors, embodying the true art of Japanese culinary craftsmanship.</p><h3>A Serene Japanese Space for Extraordinary Moments</h3><p>The calm, Showa-era-inspired interior exudes a nostalgic charm, offering a tranquil environment ideal for special occasions such as business meetings or anniversaries. It provides an exclusive atmosphere for unforgettable, meaningful experiences.</p><h3>The Profound Flavor of Specialty Fugu</h3><p>During the winter months, the naturally grown fugu (pufferfish) is aged to concentrate its umami, making it a luxurious dish to enjoy both as sashimi and in a rich, flavorful hot pot. This exceptional delicacy offers a depth of taste that is truly unmatched.</p><h3>About Ningyouchou Kichisei</h3><p>Located in the quiet backstreets of Ningyouchou, Tokyo, Ningyouchou Kichisei is a distinguished kappo restaurant with a rich history, having been established in 1955. Just a 3-minute walk from Ningyouchou Station on the Tokyo Metro Hibiya Line and Toei Asakusa Line, this hidden gem is marked by an entrance adorned with bamboo, evoking a sense of tranquility. The restaurant offers a smoke-free environment and features 35 seats, including counter seating and private rooms with tatami floors, making it perfect for various occasions such as business meetings or anniversaries. With its blend of traditional culinary excellence and modern sensibilities, it presents a refined dining experience that resonates with both the past and present.</p><h3>Cuisine of Ningyouchou Kichisei</h3><p>The cuisine at Ningyouchou Kichisei is centered around authentic kappo dishes crafted from the finest seasonal ingredients. Each dish highlights the natural flavors of premium ingredients such as wild fugu, conger eel, Akashi sea bream, matsuba crab, Kyoto bamboo shoots, wild sweetfish, domestically sourced matsutake mushrooms, and snapping turtle, selected at their peak of freshness. Skilled chefs meticulously prepare each dish, combining traditional techniques with a contemporary flair to create visually stunning presentations. The restaurant’s winter specialty, naturally aged fugu, is particularly beloved for its rich umami, which is brought to the forefront through careful aging, making it a highly sought-after delicacy.</p><h3>Menu at Ningyouchou Kichisei</h3><p>The restaurant’s offerings are primarily served in a course format, with each dish celebrating the season’s freshest ingredients. In spring, the menu features sakura sea bream and Kyoto bamboo shoots; summer brings conger eel and wild sweetfish; autumn is marked by domestically sourced matsutake mushrooms; and winter showcases natural fugu and matsuba crab, all capturing the essence of Japan's changing seasons. Each course is thoughtfully crafted, from appetizers to sweets, providing a harmonious balance of flavors and textures. Fugu dishes, served in a variety of preparations such as tessa (fugu sashimi) and techiri (fugu hot pot), are a particular highlight, allowing guests to experience the depth of fugu's distinctive taste.</p><h3>Ingredients of Ningyouchou Kichisei</h3><p>At Ningyouchou Kichisei, great care is taken in selecting the highest quality ingredients, with a particular focus on naturally sourced items from across Japan. Freshly caught wild fugu, matsuba crab, Akashi sea bream, and wild sweetfish are carefully chosen for their exceptional quality. The restaurant also incorporates mountain treasures such as Kyoto bamboo shoots and domestically grown matsutake mushrooms, offering a rich representation of seasonal flavors. From sourcing to preparation, every aspect of the culinary process is meticulously managed to enhance the natural characteristics of each ingredient, ensuring the highest standards of quality in every dish.</p><h3>Chef of Ningyouchou Kichisei</h3><p>The culinary team at Ningyouchou Kichisei is comprised of skilled artisans who have honed their craft over many years of training and experience. While firmly grounded in traditional kappo techniques, they skillfully respect the individuality of each ingredient and incorporate modern elements with flexibility to expand the range of their creations. The restaurant is particularly renowned for its mastery in fugu preparation, with chefs who possess a deep understanding of the ingredient’s nature, ensuring each dish is meticulously crafted. In addition to their culinary expertise, the chefs are committed to warm and attentive service, enhancing the dining experience by thoughtfully sharing the story behind each dish and the seasonal allure of the ingredients.</p><h3>Alcohol Selection at Ningyouchou Kichisei</h3><p>The alcohol menu at Ningyouchou Kichisei boasts an extensive selection, with a focus on sake from Kyoto and other regions across Japan, carefully chosen to pair with the seasonal offerings. The restaurant also offers a variety of shochu and wine, with a particular emphasis on natural wines, which complement the delicate flavors of Japanese cuisine. This thoughtful pairing of beverages with dishes enhances the overall dining experience, adding depth and complexity to the flavors and offering a truly memorable experience.</p><h3>Interior and Atmosphere at Ningyouchou Kichisei</h3><p>The interior of Ningyouchou Kichisei is housed in a charming two-story building that preserves the nostalgic ambiance of the Showa era. The first floor features a counter made from a single slab of hinoki wood, as well as table seating, while the second floor offers private rooms with tatami floors and a traditional sunken hearth. As you pass through the bamboo-adorned entrance, a serene and refined atmosphere unfolds, inviting guests into an exceptional, tranquil space. The private rooms can accommodate between 2 and 12 guests, making them ideal for business meetings, intimate gatherings, and family celebrations. The entire establishment is non-smoking, ensuring a comfortable and pleasant environment for all who visit.</p><h3>Philosophy of Ningyouchou Kichisei</h3><p>At Ningyouchou Kichisei, the philosophy is centered on maximizing the natural blessings of each season while preserving the essence of traditional kappo techniques and spirit. The restaurant aims to provide dishes that reflect the changing seasons, creating moments of tranquility for all who visit. From ingredient selection to preparation and service, every aspect of the dining experience is carefully considered with no compromise, ensuring that each guest enjoys a rich and fulfilling culinary journey.</p>

Ningyouchou Kichisei

<h2>Fugu Restaurant in Tokyo</h2><h3>Reservation for "Ikefuguryouri Koshiji"</h3><p>[ 3 min walk from Sumiyoshi Station ]</p><p>“Ikefuguryouri Koshiji” is a Fugu (blowfish) restaurant located in Tokyo. In this restaurant, to maximize the freshness of the fugu, they have installed a water tank inside the establishment. When you place your order, they bring a bucket with the fugu to your table, showcasing it before preparation. At Ikefuguryouri Koshiji, they prepare a single fugu using various cooking techniques, offering a range of authentic fugu dishes with unparalleled freshness that you will not find elsewhere. Enjoy the renowned flavors of Ikefuguryouri Koshiji, a specialist in fugu cuisine.</p><h3>Cuisine of Ikefuguryouri Koshiji</h3><p>The "fugu cuisine," which requires a special license known as the "fugu preparation permit" to prepare and is considered the pinnacle of culinary skill, is expertly crafted by Chef Kouichi Yamada at Ikefuguryouri Koshiji. Ikefuguryouri Koshiji boasts a variety of courses, including the famous "live Tora-fugu (Live tiger blowfish) course." These courses offer a visual and flavorful experience, beginning with fugu salad and proceeding through various dishes, including hot pot, porridge, and dessert. A diverse selection of à la carte dishes is also available, allowing you to enjoy fresh fugu in various styles at Ikefuguryouri Koshiji.</p><h3>Beverage Options at Ikefuguryouri Koshiji</h3><p>Ikefuguryouri Koshiji offers a diverse range of alcoholic beverages, including sake, shochu, beer, sours, wine, and specialty drinks like fin sake, fin sake on the rocks, fugu fin shochu, and sake highball. Ikefuguryouri Koshiji directly sources Hakkaisan Junmai sake from the brewery, making it a perfect choice for various occasions such as business meetings.</p><h3>Atmosphere &amp; Seating at Ikefuguryouri Koshiji</h3><p>Located a 3-minute walk from Sumiyoshi Station and an 8-minute walk from Kinshicho Station, Ikefuguryouri Koshiji is a renowned fugu restaurant. The restaurant features a total of 78 seats, with a focus on Kotatsu (sunken)-style seating. However, there are also sofa and table seats available, along with private rooms, making it ideal for special occasions, including business meetings. Ikefuguryouri Koshiji caters to foreign guests, providing English and Chinese menus. Additionally, English-speaking staff members are available at Ikefuguryouri Koshiji, ensuring that guests from overseas can comfortably enjoy their visit.</p>

Ikefuguryouri Koshiji

<h2>Fugu Restaurant in Tokyo</h2><h3>Reservation for "Usuki Fugu Yamadaya Marunouchi"</h3><p>[ 1 min walk from Tokyo Station ]</p><h3>Three Key Highlights of “Usuki Fugu Yamadaya Marunouchi”</h3><h4><strong>Michelin-Starred Fugu Mastery</strong></h4><p>Usuki Fugu Yamadaya Marunouchi is a two-Michelin-starred restaurant specializing in expertly prepared tiger puffer fish from Bungo Suido. Their aged fugu offers luxurious texture and depth of flavor.</p><h4><strong>Seasonal Fugu Kaiseki Experience</strong></h4><p>Enjoy fugu prepared multiple ways - sashimi, fried, stewed or in porridge. Seasonal courses feature premium ingredients like Shiroshira flounder, perfectly paired with sake.</p><h4><strong>Elegant Sky-High Dining</strong></h4><p>Located on the 35th floor with modern Japanese decor, choose between intimate counter seats or private rooms while savoring this dangerous delicacy prepared with perfect precision.</p><h3>About Usuki Fugu Yamadaya Marunouchi</h3><p>“Usuki Fugu Yamadaya Marunouchi” is a Fugu (puffer fish) restaurant located in Tokyo. Best known for being able to professionally cut puffer fish, guests from all over the world come here knowing they can risk it all and come out safely in the end. Usuki fugu Yamadaya Marunouchi has been awarded two Michelin stars, making it a renowned establishment in the culinary world. Come eat at this delicious restaurant located in the Marunouchi Building on the 35th floor.</p><h3>Cuisine of Usuki Fugu Yamadaya Marunouchi</h3><p>At Usuki Fugu Yamadaya Marunouchi, they are best known for their thinly sliced Fugu (puffer fish) which is precisely cut so that it can be eaten in a safe way. This restaurant has earned two Michelin stars as it provides only the best so that guests can get a luxurious texture and taste when eating at one of their two locations in Tokyo. The likes of grilled milt from puffer fish as well as flounder can be eaten here.  The food offered at Usuki Fugu Yamadaya Marunouchi varies depending on the season and month. The puffer fish used at this special restaurant is the tiger puffer from Bungo Suido. At Usuki Fugu Yamadaya Marunouchi, they age the raw puffer fish so that the flavor is at its absolute best by the time it reaches the guest.</p><h3>Course Meal of Usuki Fugu Yamadaya Marunouchi</h3><p>Usuki Fugu Yamadaya Marunouchi serves the fish in numerous different ways depending on the course. Some of those styles include sashimi that is fried, stewed, or cooked into porridge, and so on. They also offer a variety of Kaiseki courses, such as the Shiroshira flounder from May to June. Many have recommended that the set course allows you to enjoy a variety of different puffer fish dishes. It is also recommended to try the sake with your meal.</p><h3>Chef of Usuki Fugu Yamadaya Marunouchi, Yoshio Kusakabe</h3><p>The chef-owner at Usuki Fugu Yamadaya Marunouchi, Yoshio Kusakabe, has years of experience training in Ginza and hotels around Tokyo. The cooking techniques that he uses carry with it much tradition and history that is classic to Japan.</p><h3>Interior of Usuki Fugu Yamadaya Marunouchi</h3><p>The interior of Usuki Fugu Yamadaya Marunouchi takes on a modern style that is Japanese. They have five counter seats or four private rooms for guests to dine and celebrate in.</p>

Usuki Fugu Yamadaya Marunouchi

Reserve now at top Fugu restaurants in Tokyo

Usuki Fugu Yamadaya

Ningyouchou Kichisei

Ikefuguryouri Koshiji

Usuki Fugu Yamadaya Marunouchi