The Tale of Fugu (Teppo) - A Luxurious Combination of Three-Year Tiger Pufferfish and Koji (A special offering that features three-year Pacific pufferfish from Minami Awaji, prepared using the techniques of koji and fermentation. Our chef crafts the presentation in harmony with the state of the ingredients.)

Menu

This is a winter-only kaiseki course that uses over 1.5 kg of a whole three-year-old torafugu for every two guests. Prepared in a fresh state, the torafugu is used to create dishes that match the state of the meat, skin, and shirako. Including shirako, it is offered using cooking methods that enhance the natural flavors of the ingredients, such as grilling and steaming. Centered around skin-yubiki, tessa, and tecchiri-nabe, the course also includes a sashimi platter featuring the blessings of the Kuroshio Current. To finish the hot pot, we provide either zosui or Kuroshio Soba (fugu broth). Valuing aroma, temperature, and the flow of the meal, the course is served as a whole. This course requires a reservation at least three days prior to your visit.