Not bad for foods. Sashimi is little thick cut than others. It was good for the texture. Their prices are high enough. I understand here is Ginza but I think they need to add more foods for guests. I think that makes fair value. I have many experiences for fugu restaurants in Osaka, Tokyo and S.Korea.

+3

A long-time Fugu restaurant that only serves wild Tora Fugu. The sashimi was very good but the skin was little too tough for my personal preference. Fried Fugu was cut into very big pieces and almost just bones. Fugu Nabe was disappointed by the Napa cabbage quality and taste of the soup. Rice porridge was too thick and the eggs were not spread evenly. BTW, shio yaki shirako was very good and highly recommended. Also, I recommend just order set menu and not a la carte. Shirako has to be ordered as a la carte.

+3

Absolutely Master Level. We were wonderfully hosted. We felt like GUESTS, not customers. The owner told us a bit about the fish itself, such as where and when it is caught, which parts are prepared in which way, etc. The food was delicious and beautifully presented. The atmosphere and the service were excellent. I highly recommend it!

Perfect set dinner of different high quality fugu preparations. Very friendly service.

What an experience. On my list of things to do in Tokyo was to try Fugu (poisonous blowfish), and this didn’t disappoint. First, educational opportunity- Japan licenses a handful of chefs yearly prepare Fugu for consumption. This was completely safe, so no worries there. Ok, so, Fugu Fukuji is known as the top restaurant in Tokyo for Fugu. In fact, this spot consistently ranks #1 and serves celebrities and Presidents. We had an experience from the beginning to the end. First, we tried sashimi-styled fugu, which was amazing. Next, we had deep-fried fugu. Again, amazing. Next, we were treated to a meal prepared by the chef and owner himself, Mr. Ken Yasuge, who seemed intrigued by us coming from DC to dine at his place. He prepared fugu hot pot, which again was flavorful. Finally, leaving nothing to waste, he used the fugu stock to make an amazing rice soup. Overall, what an amazing experience.

+3