The omakase comes in two types: fugu kaiseki and fugu ryori. The name’s literal translation is ‘filled with taste’. While fugu is considered a winter dish, here it can be enjoyed up until May. Other fugu dishes include grilled shirako with a great aroma, karaage, shabu-shabu, and richzosui with shirako to end with. The owner-chef uses only firm, flavoursome wild shiro tora-fugu and most diners opt for omakase. This family-run restaurant buzzes with action but also comes bathed in homely warmth. B1F, Fleg Nishi Azabu Vierge, 4-11-14 Nishiazabu, Minato-ku, Tokyo. From May to August there is also Shiroshita flat fish or stonefish kaiseki. One speciality is a sushi of the local Usuki disho-han -yellow rice coloured with gardenia fruit- topped with grilled shirako. Thick slices of fugu come with homemade ponzu sauce made from soy sauce and juicy kabosu fruit harvested in Oita. This is a fugu restaurant on Ushizaka in Nishiazabu which opened as a branch of a ryotei in Usuki, Oita in 2006. (Related: 6 Michelin-recommended Japanese restaurants in the 2016 Michelin Guide Singapore) Not sure where to go? Here’s what our anonymous inspectors have rated to be amongst the best in the 2016 Michelin Guides for Tokyo, Kyoto and Osaka. This means that if you're an adventurous foodie, now's the best time to visit the land of the rising sun. Many of these establishments are closed throughout the year and are just starting to open again as October is when the fish starts to come into season. Given the expertise needed, only eight fugu specialist restaurants are given Michelin star ratings, and only one with three stars. The fish is considered a luxury in Japan for two reasons: It’s an uncommon delicacy that comes into season at the onset of winter, and only chefs certified by the Japanese government can have it on their menus. This is blowfish, or fugu as it is known in Japanese – a cold-season fish that contains lethal amounts of poison in its inner organs. As innocuous as the entire setup looks, eating the sashimi at an unlicensed restaurant could kill you. Dainty bowls of chopped chives, radish grated with chilli, ponzu and soya sauce lay at its side. The thin slices of sashimi lay in a perfect circular fan on a ceramic plate.
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