Hyperlocal Tokyo

Fugu is a restaurant where the food is simply unbeatable! I admire their commitment to using only the finest ingredients. I enjoyed a variety of premium fruits at this establishment. The quality of the softshell turtle is truly remarkable. The mud-draining process is thorough, and there's no hint of any unpleasant odor. However, I suspect the softshell turtle pot might have been cooked with insufficient heat or overcooked, as the turtle was tough and lacked flavor. The soup was also a bit bland. I'm looking forward to enjoying delicious fugu again during the fugu season. I've been a regular customer since the Ginza Ichibancho location opened 30 years ago. The perfectly aged, snow-white fugu sashimi from that time is simply the best. I've never encountered such expertly aged fugu, then or now. The sashimi melts in your mouth due to the aging process. I recommend enjoying it with salt instead of ponzu sauce.

The sweet and tender 'tetsusa' (a type of fish) and the smooth, yet light, whitefish were delicious. The pufferfish hot pot was also great, with plenty of ingredients. The owner and the chef were kind enough to serve us the hot pot. It was a wonderful evening with their friendly conversation.

I had the best fugu (pufferfish) dish I've ever had in Japan at Fugu Fukuji (ふぐ福治), a place I've been dreaming of trying! 🐡 All the dishes are delicious. ❤️ Thank you so much, Fukuji-san ☺️ Chef, proprietress, and all the staff, thank you for always serving us delicious natural pufferfish dishes from the豊後水道 (Bungo Strait) in Oita Prefecture. ☺️ I'll be sure to visit again. ❤️ Thank you for the wonderful meal today! 😋

An authentic fugu experience. The staff is friendly and very attentive. We were lucky enough to be seated in a private booth and have the chef cook us some delicious fugu stew right at the table. I would definitely recommend it.

Detailed Rating: 4.2 I visited Fukuchi, a pufferfish restaurant in Higashi-Ginza. It's located on the 3rd floor of a mixed-use building in Ginza. Today, it was a summer event, a hamo (pike conger) hot pot gathering. The course price was quite reasonable compared to the pufferfish course. First, I had a draft beer. Appetizer Steamed anglerfish liver and clams Hamo sashimi Wonderful texture! It's light, but the flavor spreads slowly. From the second drink onwards, I had sake. I kept drinking the same kind. Grilled hamo Hamo with sauce We were a group of 6, so we ordered both and shared them, enjoying the difference in taste. The grilled hamo was melt-in-your-mouth delicious. The sauce was also surprisingly light. Hamo with miso The vinegar miso sauce was a perfect combination. Hamo shabu-shabu The hamo bones were used to make the broth, and the thinly sliced hamo was quickly blanched. The staff served it to us. They knew exactly when to take it out. Even though we were talking, they were very attentive. Hamo porridge The owner greeted us and skillfully prepared this dish. It was light yet flavorful, a very satisfying porridge. Dessert Shine Muscat grapes and mango If I were to eat pufferfish, I think it would be better to eat it in a local area considering the travel expenses, but for this price in Ginza, it's quite good.