Poison Fish: Exploring Fugu, Japan’s Most Expensive Delicacy

2025.01.25

Fugu, considered one of the most luxurious symbols of Japanese seafood, captivates gourmands with its delicate flavor and unique texture. At the same time, its toxicity has earned it the nickname “Poison Fish.” In this article, we delve into the allure of fugu, the secrets of its flavor, its safety, and the exceptional experience it offers at Ise Sueyoshi.

What Makes Fugu Special? Japan’s Proud and Unique Fish

Fugu has been cherished as an exceptional ingredient in Japanese cuisine for centuries. Its refined and elegant taste, combined with the beautiful transparency of its flesh, make it truly distinctive. Among the many varieties of fugu, torafugu stands out as the most prized, and it is enjoyed in numerous ways, including sashimi, hot pot (tecchiri), and deep-fried dishes.

Fugu cuisine is more than just a meal; it is a symbol of Japanese culinary culture. Traditionally served at celebrations and special occasions, every fugu dish carries the meaning of sharing a precious moment.

The Secret of Its Deliciousness

The exquisite flavor of fugu lies in its subtlety and depth. Bringing out its full potential requires exceptional skills and knowledge. Fugu sashimi (tessa), for example, is sliced so thinly that it becomes nearly transparent, creating a unique combination of appearance and texture. The delicate slicing technique ensures that the fish’s natural taste and chewiness shine through.

Hot pot dishes like tecchiri further elevate fugu’s flavor. The delicate fish melds perfectly with kelp broth and fresh vegetables, and the remaining soup transforms into a comforting rice porridge to conclude the meal.

Hiresake, a drink made by adding grilled fugu fins to warm sake, offers a distinctively aromatic and rich experience, especially on cold winter nights.

Why Is It Safe?

While fugu’s toxicity is widely known, Japan has implemented strict regulations to ensure its safe preparation and consumption. Only chefs with specialized licenses, obtained after passing rigorous written and practical exams, are permitted to handle fugu. These exams demand precise knowledge of the toxic parts and the ability to prepare the fish safely for consumption. Candidates must have at least two years of experience under a licensed chef to even qualify for the test.

Additionally, toxic parts are handled with the same level of care as pharmaceuticals. They are stored in secure containers and disposed of by specialized waste management services, ensuring public safety.

Experience the True Essence of Fugu at Ise Sueyoshi

At Ise Sueyoshi in Hiroo, Tokyo, we proudly serve top-quality Anori Fugu sourced from the chef’s hometown of Mie Prefecture. This premium torafugu is a cornerstone of our seasonal kaiseki menu, which has earned high praise from international guests seeking a memorable Japanese culinary experience.

Chef Yuuki’s approach to fugu emphasizes its unique qualities:

Texture in its raw state – Fugu sashimi is sliced thicker than usual and lightly seared, unlocking an entirely new flavor profile.
Retaining its unique chewiness when fried – Fugu’s texture shines when deep-fried, offering a satisfying, almost crunchy bite.
Extracting the richness from the bones – Fugu’s collagen-rich bones are transformed into flavorful broths used in dishes like fugu dumplings and congee.

These culinary techniques highlight not only the fish itself but also the depth of Japanese culinary artistry.

Why You Should Try Fugu in Japan

Fugu dining is an experience best enjoyed in Japan, where its preparation and consumption are elevated to an art form. The country’s rich history with fugu, combined with the unparalleled expertise of its chefs, ensures both the highest quality and safety standards. Winter, when fugu is in season, is the perfect time to savor this delicacy.

At Ise Sueyoshi, fugu is offered as part of our meticulously crafted kaiseki courses. We are also committed to accommodating dietary restrictions, including vegetarian, vegan, and gluten-free options, ensuring that every guest can enjoy a personalized and unforgettable dining experience. Let us help create a cherished memory of your journey in Japan.

Customer Reviews

The best of the best.
Nov.2024 couples
Ise Sueyoshi, as others have observed, is a 10 out of 10, not just a five — or as Spinal Tap fans will understand it’s even an 11. The concept is beautiful. A small , welcoming space, with five seats at the bar and a few tables elsewhere, serves cuisine based on the refined provisions that come from the Mie prefecture, particularly the Ise area, where Chef Tanaka comes from and where his father Sueyoshi owned a restaurant. The chef himself is involved in the serving and explaining the wonderful seasonally based cuisine he prepares. It’s exquisite and presented like a work of art, with items from nature that add grace note to the plates. There is a book at each table that he refers to when presenting ingredients from the prefecture, such as the incredibly tender local wagyu beef, served Shabu shabu style — or why the rice is outstanding, as someone there cultivates it and cares about it. There’s even someone who has devoted himself to catching potentially poisonous puffer fish, which requires a license to serve. Another standout was special tuna sashimi from Mie that was smoked and brushed with soy sauce as it was fast-seared over and open flame and served between smoky leaves. we opted for the sake pairing, many beautiful examples of the perfect accompaniment for this fantastic experience. My partner only wanted a half pairing and they were fine with that too. For an outstanding example of the best Japan and Tokyo has to offer in kaiseki style cuisine. Ise Sueyoshi is a perfect choice. We just loved it, such subtle and wonderful flavours!

We are proud to continue delivering an exceptional dining experience that earned us the Tripadvisor Travelers’ Choice Best of the Best 2024 award, ranking among the Best Restaurants in Tokyo. Our commitment to excellence in service and our dedication to offering the finest kaiseki dining experience in Tokyo remain unwavering. Discover more about our journey to becoming one of the best restaurants in the city[here].

Visit Ise Sueyoshi

Location: Conveniently located 12 minutes from Roppongi Station and 8 minutes from Hiroo Station.
Hours: Open 5:00 PM – 10:00 PM, reservations only. Closed on Sundays and Mondays.
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Conclusion

At Ise Sueyoshi, we humbly invite you to experience a dining journey that caters to all dietary needs. Whether you’re vegan, halal, or have specific preferences, we are here to create a memorable and inclusive dining experience for you, especially for special occasions like a honeymoon.

Looking ahead to 2025, we promise to continue striving as the “Best Kaiseki Restaurant,” delivering unique culinary experiences that reflect the beauty and depth of Japanese culture. Reservations are now open through the end of 2025. We encourage you to plan early and join us for a special dining experience. May our dishes and hospitality create cherished memories for your journey.

Poison Fish: Exploring Fugu, Japan’s Most Expensive Delicacy | 伊勢すえよし

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