Fugu restaurant of the lethal fish - Torafugutei とらふぐ亭渋谷店

By Phuong on 2016-04-26 19:55:29

All over the world, the Fugu is renowned because it can be lethaly poisonous. In Japan, a restaurant chain has made its specialty, Torafugutei. In fact, the Fugu (the Japanese word for pufferfish) contains a highly toxic poison the tetrodotoxin in their liver, ovaries and eyes. This poison has no antidote and causes death in the following 4 to 6 hours.

In the video, we went to Torafugutei in Shibuya (とらふぐ亭渋谷店). The restaurant is very well arranged, it is separated into several small rooms on two floors. Each room has a sliding door to preserve a little privacy. Some contain a table and chairs. Others have a hole at the center of the room, the table rises from the hole and the hole shape made places to sit. The service is pretty special too. The landlady knocks on the door each time she is about to enter. We just feel like being in a VIP room, it's pretty funny. The food menu is very expensive, but it has good reason to be. The fugu is honored and many different cooking ways and preparations are proposed: sashimi, nabe (means hot pot), grilled over charcoal, fried, ... Only the Sashimi platter costs 1360 yen before tax. There are menus offering a fugu tasting in 4 or 5 different versions from 5000 yen per person. To save our wallets and still experience it, we chose to test the fugu in sashimi and grilled over charcoal. For the Sashimi, I think that it is not very tasty. In contrary, grilled over charcoal, it was a delight. The hostess brings directly in the room the small barbecue with the charcoal in and we grilled ourselves the slices of pickled fish and some vegetables that accompany. Our bill was 6050 yen for 2 courses and 2 drinks. Sure, it's very expensive, but it is a special experience (even if you come out, you are still hungry) :p

The benefit justifies the cost. After all it is a fish that has already caused the death of many people . Thepreparation of fugu is strictly controlled by law in Japan. Only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. So go ahead ! You will see how you will feel privileged!