GUENPIN SHINAGAWA OIMACHI

A luxurious hot pot course using rare natural tiger pufferfish. Enjoy the elastic texture and deep, elegant flavor unique to natural fugu. Savor the fugu's umami until the final zosui.

This is the ultimate course where you can enjoy natural tiger pufferfish both in a hot pot and grilled. Luxuriously savor the textural difference between the savory grilled fugu and the fugu simmered in broth.

A standard course that allows you to enjoy the basic fugu dishes: sashimi (tessa) and hot pot (tecchiri). Simply savor the deliciousness of fugu.

A course that adds the popular "Fugu Karaage" to the Gen course. The juicy meat and crispy coating of the fried fugu are exquisite.

A full course of tiger pufferfish. Enjoy all the deliciousness of fugu, including sashimi, karaage, grilled, and hot pot.

Fugu shirako (milt). When added to hot pot, it creates a creamy and rich flavor. It has a melt-in-your-mouth texture.

Hot pot ingredients made with larger cuts of fugu meat than usual. Satisfying and allows you to fully enjoy the plump texture of the fugu.

A fugu hot pot dish. Simmered with vegetables and tofu in a kelp broth, and enjoyed with ponzu sauce. It's a delicately flavored and elegant hot pot dish.

Nigiri sushi made with pieces of fugu. The umami of the aged fugu and its unique texture pair well with the vinegared rice.

A refreshing salad made with vegetables such as napa cabbage. It's perfect as a palate cleanser between bites of hot pot.

Porridge made with the soup from the hot pot. The rice absorbs the umami of the fugu and vegetables, creating a gentle flavor when mixed with egg.

Collagen balls extracted from fugu skin. Dissolve them in the hot pot to add richness and thickness to the soup.

Assortment of vegetables and tofu for hot pot. Includes seasonal vegetables.

Bone-in fugu meat for hot pot. The bones create a delicious broth.

Thinly sliced fugu meat for lightly cooking in hot pot, like shabu-shabu.

Fugu skin for hot pot. When simmered, the gelatinous part melts, creating a jiggly texture.

A slightly thick, hand-pulled udon noodle. Please enjoy it as a finishing touch to your hot pot.

Thinly sliced fugu sashimi (Tessa). Sliced so thin that the pattern on the plate can be seen through it. Enjoy the crisp texture with ponzu sauce mixed with green onions and momiji oroshi (spicy grated daikon).

Fugu skin lightly blanched and cut into thin strips. It's characterized by its unique elasticity and crisp texture, making it an ideal snack with drinks.

Thick-cut sashimi of fugu. Unlike thinly sliced sashimi, you can directly savor the firm elasticity and umami of the fugu flesh.

A grilled fugu dish cooked over a charcoal grill. You can compare the textures of the meat, bone-in, and skin. Enjoy it like yakiniku.

Thinly sliced fugu meat lightly seared on a grill. Enjoy the contrast between the savory exterior and rare interior.

Crispily grilled fugu skin. Grilling melts the gelatinous texture, resulting in a rich flavor.

Fugu chunks deep-fried. This popular dish combines the juiciness of chicken with the elegance of white fish. The meat around the bones is particularly delicious.

Crispy fried fugu skin snack. Enjoy it like chips; it's also rich in collagen.

This is Japanese sake with grilled fugu fins added. The savory aroma and rich umami from the fins infuse the sake, allowing you to enjoy a deep flavor. It is common to warm it and let some of the alcohol evaporate before drinking.

This is an order method where you keep the fugu fins from hire-zake (finned sake) and order refills of hot sake only.

A premium Japanese beer. Characterized by its floral aroma and deep richness.

A local sake from Hyogo Prefecture. A junmai sake that allows you to taste the umami of the rice.

A famous sake from Fukui Prefecture. A fruity aroma and a clean taste make it easy to drink.

A beauty-enhancing sour made with fugu-derived collagen and other ingredients.