Fugu Club Miyawaki

A comprehensive multi-course meal featuring pufferfish (fugu) prepared in various styles. Includes sashimi, grilled (BBQ), fried, and steamed dishes, finishing with comforting rice porridge. Ideally suited for experiencing the full range of fugu textures and flavors.

Chunks of pufferfish marinated and deep-fried to a golden crisp. Similar to karaage (fried chicken) but with juicy, savory white fish meat inside. Served hot and crispy.

Thick-cut slices of raw pufferfish served with spicy grated radish and citrusy ponzu sauce. The thicker cut ('butsugiri') provides a substantial, chewy texture unique to fugu.

A unique pizza topped with pickled pufferfish ovary (nukazuke). The ovary is detoxified through fermentation, resulting in an intense, salty, umami-rich flavor that pairs perfectly with melted cheese.

Pufferfish steamed with sake ('Sakamushi'). The cooking method preserves the delicate texture of the fish while creating a rich, concentrated broth full of collagen and umami.

Traditional nigiri sushi topped with fresh, raw pufferfish. The firm, translucent flesh has a clean, subtle sweetness that complements the vinegared rice.

A rare delicacy of fermented pufferfish ovary. Salty, rich, and cheese-like in flavor, often compared to Karasumi (bottarga). Perfect as a nibble with sake.

Grilled pufferfish. The heat gives the meat a firm, bouncy texture similar to chicken. Choose between a savory salt sauce or a rich soy sauce marinade.

Parboiled pufferfish skin sliced into thin strips. It has a gelatinous, crunchy texture and is rich in collagen. Usually served with ponzu sauce.

Standard thin-sliced pufferfish sashimi. Translucent and beautifully arranged. The texture is firm and chewy; dip in ponzu with momiji oroshi (spicy radish).

Pufferfish hot pot. Raw fish parts and vegetables cooked in a light broth at the table. A warming dish that highlights the pure flavor of the ingredients.

Deep-fried spring rolls filled with gelatinous pufferfish skin. A contrast of textures with the crispy wrapper and chewy filling.

Known as 'Hire-zake'. Hot sake served with a grilled pufferfish fin steeped inside. The grilling adds a savory, smoky aroma to the sake, similar to a broth.

An additional serving of hot sake to pour over the grilled fin remaining in your cup (

Japanese distilled spirit infused with the smoky flavor of grilled pufferfish fins. A savory drink option.

Premium Japanese draft beer. Rich malt flavor with a creamy foam cap.

Local craft lager from Numazu. Refreshing with a balanced hop bitterness.

Non-alcoholic beer-taste beverage. Zero alcohol and zero calories.

A popular izakaya drink made with shochu, soda water, and lemon. Refreshingly tart.

Sour cocktail made with Yuko, a unique Japanese citrus fruit. It has a milder, sweeter flavor profile compared to standard lemon sours.

Sweet fruit liqueur made from peaches and a premium sake base. Aromatic and smooth.

Traditional Umeshu made with sake. Features a rich sweet-and-sour plum flavor.

Distilled spirit made from barley. Typically has a crisp, light, and mild flavor.

Distilled spirit made from sweet potatoes (Imo). Known for its robust, earthy aroma and rich flavor.

A classic Japanese Highball. Whiskey mixed with carbonated water for a refreshing drink that pairs well with food.

A blended malt whisky with a balanced and complex flavor profile.

A Japanese single malt whisky known for its fresh, green, and herbal notes. Produced in a forest distillery.

Japan's flagship single malt whisky. Characterized by multi-layered fruit aromas and a spicy finish.

Aged single malt whisky. Deeper and more complex than the standard single malt, with rich fruit and oak notes.

Sparkling natural mineral water.

Plain soda water.

Traditional Chinese tea with a woody, roasted flavor. Served chilled.

Japanese green tea.

Sweet and refreshing fruit juice.

Carbonated soft drink flavored with ginger.

Classic cola soft drink.