Fugu Club Building (Shintomi-cho)
A deep and varied fugu course
"Fugu is a prized Japanese ingredient. The way to eat it is by boiling it, and it has remained unchanged since ancient times. I would like to fully convey the charm of fugu and make it more familiar in Tokyo," says Takashi Miyawaki, the owner. Fascinated by fugu, he opened a specialty store, starting with Higashi Ginza. This new store, his seventh, will feature a course menu with grilled fugu as the main dish.
Grilled pufferfish
The cuts served vary daily. On this day, from the left, there were three types: the gelatinous tomomi, the inner skin, and the fillet. The proprietress will coat each piece in a special sauce and cook it to the perfect doneness. You can enjoy it as is, or with a green onion and salt sauce. The photo shows a portion for two. All dishes start from the 13,200 yen course.
Mapo tofu with soft milt
This dish is an adaptation of the special meat miso from Nihonshu Kodai in Fukushima, Osaka, run by Miyawaki's brother. It's finished with a spicy kick using chili bean paste, pepper, and Sichuan peppercorns. It brings out the sticky flavor of the soft roe, making you crave rice. The use of tableware is also a pleasure.
Thick-cut aged sashimi
Large pufferfish are selected and aged for five days before being served as sashimi. Two types of sashimi are served: thinly sliced and thick, finely sliced like conger eel, making them easier to eat. The pufferfish, with its full umami flavor, is simply served with salted kelp.
There are already many regulars and repeat customers are coming back quickly, so the restaurant's ingenuity is incredible. One day, they had noodles topped with pickled roe and grilled soft roe rice, and the fish was arranged in a Chinese style and steamed with spices. The classic tetsuna is also aged to enhance its flavor. The grilled pufferfish uses different cuts and is seasoned with a special sauce. The proprietress is particular about carefully grilling each piece.
The texture is as chewy as chicken thigh, and the satisfaction level is extremely high. "I'd like you to bite into it down to the bone if possible. I'll even exchange the wet towels as many times as you like," says the owner. It seems like a grilled fugu boom is on the way.
Head chef Morita Keiki was also involved in the launch of the Higashi Ginza store. 
U-shaped counter seats with large windows and a great view.
