Description

Few seafood items inspire as much intrigue as Fugu. Revered for centuries in Japan, this fish is both feared and revered. When prepared correctly, it offers a clean, subtly sweet taste that enhances traditional sashimi and hot pot dishes.

Its texture is springy and slightly chewy, unlike most soft-fleshed fish. This unique mouthfeel is what makes Fugu so prized in Kaiseki cuisine, where texture is as important as taste.

In Tokyo and Osaka, it’s served as “Tessa” — paper-thin raw slices arranged in chrysanthemum patterns — or in “Tecchiri” hot pot with tofu and seasonal greens.

While the liver and ovaries are toxic, trained chefs expertly remove all hazardous parts, ensuring safety with ritual-like precision.

Beyond its mystique, Fugu is rich in collagen and extremely low in fat, offering a luxurious dining experience that’s both light and unforgettable.