Sankiro Saryo KAITO

The blowfish is expertly sliced to a consistent thickness, providing a delicate yet satisfyingly firm texture. In addition to the classic way of enjoying it with ponzu sauce, it is also interesting to lightly place it on rock salt to further enhance the sweetness and umami of the blowfish.

The clear broth is infused with the umami of blowfish bones, creating a deep and flavorful taste. The fish has a perfectly balanced texture, offering a pleasant chewiness and a refined taste that lingers with each bite. Zosui (rice porridge), which makes the most of the flavorful broth, is recommended for the finish.

It is an original dish with chopped torafugu flesh, boiled scrape, and skin covered with plenty of green onions. Enjoy big bites with a Chinese soup spoon. Adding cayenne pepper powder gives it a different flavor.

Each piece is cut to an even thickness, and while it is delicate, it still has a firm bite. In addition to the classic way of enjoying it with ponzu sauce, it is also fun to lightly top it with rock salt to bring out the sweetness and umami of the fugu even more.

The deep flavor of the fugu bones spreads through the clear broth. The flesh has just the right amount of elasticity, and you can feel its refined flavor with every bite. For the final dish, we recommend rice porridge, which makes use of the broth packed with flavor.

This original dish is made by covering chunks of tiger pufferfish meat, boiled sukiyaki meat, and pufferfish skin with plenty of spring onions. It is served with a generous scoop of rice. Add a little chili pepper to taste for a different flavor.