Tsumuguito

The head chef, who has also been a pufferfish chef for over 25 years, offers exquisite fugu cuisine. Before opening the current restaurant, he trained at the long-established pufferfish restaurant Yamadaya in Usuki, Oita Prefecture, further evolving the flavor and taste of his cuisine. The photo shows "Tessa," also reputed for its elegant presentation.

The restaurant offers various dishes featuring blackthroat seaperch, a high-end fish called "Toro of the white flesh fish" because of its refined fat and deep flavor, which gourmets love. In addition to standard grilled dishes, you can also enjoy creative dishes that reflect the chef's sense. The photo shows the popular Blackthroat Seaperch Katsu Sandwich.

The most popular "Chef's choice course featuring aged pufferfish and blackthroat seaperch" finishes with a sumptuous clay pot rice. Rice cooked in blackthroat seaperch broth is served with grilled blackthroat seaperch, creating a rich multilayered taste experience. It is a memorable dish with a deep aftertaste.

Please see the "Courses" page for details of each course. Online reservations are also available.

The head chef, who has been active as a fugu chef for over 25 years, will present the finest fugu dishes. Before opening his current restaurant, he trained at Yamadaya, a long-established fugu restaurant in Usuki, Oita Prefecture, and his taste and style have further evolved. The photo shows the "Tessa" dish, which is also known for its elegant presentation.

An example of a bowl dish. A bowl dish made with a generous amount of tiger pufferfish.

The finest quality fugu, mainly from Usuki, Oita Prefecture, is aged depending on the season to bring out the best flavor. The sashimi, prepared with knife techniques suited to the ingredients, is served on white porcelain dishes, showcasing a delicate and elegant worldview along with its deliciousness.

The ponzu sauce that accompanies the "Tessa" is also a homemade delicacy. It is a blend of three types of citrus, sudachi, kabosu, and yuzu, and is left to sit for just the right amount of time before being served. The mellow flavor brings out the delicate texture and flavor of the fugu.

Another big attraction is being able to enjoy authentic fugu sushi. Pictured is "Kombu-jime fugu nigiri with domestic caviar." The red vinegar-flavored rice brings out the flavor and taste of the topping, creating a wonderful harmony. The happy aftertaste is something you can only get with this sushi!

The biggest enjoyment of the fugu course is the delicious and voluminous fugu hotpot. The rich flavor of the rice porridge at the end of the meal is also very appealing.

Known as the "fatty tuna" for its refined fat and deep flavor, the high-class fish rosy seabass is loved by gourmets and is served in a variety of dishes. In addition to the classic grilled dishes, you can also enjoy creative dishes that showcase the chef's sense. The photo shows the very popular "rosy seabass cutlet sandwich."

An example of a seasonal dish: grilled blackthroat seaperch and boiled seasonal vegetables.

The straw-grilled rosy seabass is served hand-rolled. Not only is it delicious, but the portions are also impressive!

A sophisticated dish of high-quality fish served in a pork cutlet sandwich. The nodoguro, which is rich in sweet and refined fat, is extremely juicy when deep-fried, and the flavor and texture of the plump meat is exquisite. Be sure to try this luxurious, fluffy pork cutlet sandwich at the restaurant!

The most popular dish, the "Chef's Choice Course of Matured Fugu and Nodoguro," ends with a luxurious clay pot rice. Rice cooked in Nodoguro stock is enjoyed together with grilled Nodoguro, allowing you to immerse yourself in the layered flavors. The aftertaste is deep, making it a memorable dish.