After hearing about it for a while, I finally visited the fugu kaiseki restaurant "Hanaya" in Meguro. It is located in a quiet residential area along the Meguro River, with a charming atmosphere. It was a visit for two, and we were seated in a spacious private room, creating a festive New Year mood. I had a feeling that this year would bring good fortune and be a great year. We ordered à la carte dishes made with natural tiger pufferfish from the Bungo Strait. - Appetizer Confit of boiled pufferfish with nanohana and spicy dressing: The delicate taste and perfect size of the boiled pufferfish were impressive. It was my first time trying pufferfish confit, and I could feel the chef's dedication in this delicate appetizer. - Fugu sashimi: Beautiful presentation and perfect thickness, the texture was amazing. The homemade ponzu sauce was citrusy yet light, allowing us to enjoy it generously. - Fugu skin sashimi: It was so fresh and delicious, especially with the ponzu sauce. - Grilled fugu milt: It was surprisingly large, and the saltiness and aroma on the surface paired well with the creamy milt. - Fugu fin sake: I usually don't like it, but I loved the fugu fin sake at Hanaya. It paired well with the milt. - Grilled fugu (my favorite!): The fugu was marinated in a slightly spicy soy-based sauce, offering different textures based on the part. The charcoal grill did a great job, and the salt-grilled fugu was served separately. - Fugu shabu-shabu: Fugu shabu-shabu was a dream come true. The thickness was perfect, and dipping it lightly in ponzu sauce made it even more delicious, even raw. - Dessert: Black sesame ice cream, coffee warabi mochi, and strawberries with Myers's rum sauce gave a sophisticated touch to the meal. I was worried if I could finish it all, but I did! This might be the best fugu meal I've ever had. Lastly, I had a conversation with the chef at the counter. He answered all my questions and his personality reflected in the dishes and the ambiance of the restaurant. It was truly a wonderful experience. I will definitely visit again. Thank you for the feast!

I went to this really hidden gem of a restaurant by taxi. It's a bit hard to find. The blowfish was incredibly delicious. We also tried a rare eel hot pot! Blowfish is usually known for sashimi, but the grilled blowfish was amazing. And the shirako (milt) too!! I love it!

I always look forward to visiting Hanaya in Meguro for fugu season every year. This was my third visit. The restaurant is located in a residential area in Meguro and is a hidden gem. They have both counter seating and tatami seating, which is perfect for families with children like mine. We started with appetizers - simmered kogori and temari sushi. The kogori and temari sushi were excellent. I could feel the skilled technique of the head chef. The broad beans were also delicious with just the right amount of salt, perfect for a sake drinker like myself. Next was the tessa. It was not only beautiful to look at but also incredibly delicious. And then the grilled shirako!!! I can't even find the words to describe how delicious it was. The perfect pairing with sake made me emotional. The grilled fugu was served with both salt and sauce, a classic and faultless combination. The meal continued with hot pot, porridge, and dessert, each dish made with love and care. I will definitely be back again.

For my wife's birthday celebration, we had a fugu dinner at a restaurant owned by her classmate's parents. We visited on a special occasion and enjoyed fugu dishes in a private tatami room with a view of the garden. The course started with simmered fugu and we were completely satisfied with every dish. It was a truly fulfilling experience with a fugu feast. I would love to visit on important occasions, although it may not be for everyday dining.

It was amazing. I didn't know blowfish could be this delicious. The meal had a variety of dishes that were all impressive, starting from the appetizers. I think it's perfect for entertaining clients or celebrating special occasions with loved ones.

Hidden gem fugu specialty restaurant in Meguro - delicious! ✨

However, it was a mysterious location. I told the taxi driver the address and he took me through narrow one-way alleys to finally arrive! There were counter seats at the entrance and several private rooms in the back. In the furthest private room, there was a Chinese-style portrait hanging on the wall, and you could see a courtyard-like area through the shoji screens, creating a cozy atmosphere. Today, we opted for the pufferfish course. I wanted to go for the cheapest course, but I was persuaded to go for the 15,000 yen course as it was a better deal. First, we had three appetizers, including the usual simmered dish and a unique tasting miso with fuki (a type of vegetable). All of them were solid choices. The first beer (they didn't have draft, so we had bottled) was a bit frustrating, making me crave sake. Next, we had tessa, with plenty of the parts I like. Then, we had grilled shirako (milt), which was undeniably delicious. After that, we had grilled fugu. This was a bit unique, with parts that seemed like ankimo (monkfish liver), slightly chewy and sticking to the bones. It was grilled over charcoal with a sauce flavored with chili pepper. Then came the hot pot, with plenty of vegetables and fugu parts. They also provided white fish milt for the hot pot, which was a nice touch. The finishing ochazuke was prepared in the kitchen and brought to us. It was, of course, delicious. As for drinks, we started with fin sake, then switched to warm sake after a refill. There was a young woman who, while not necessarily attentive, was very beautiful. I wonder if it's okay to order a la carte at the counter seats near the entrance. Being recognized at a place like this must be a sign of maturity.

A normal looking house with a sign hanging outside indicating it's open for business. They only use domestically sourced tiger pufferfish for their dishes, which are definitely delicious. There are no menus inside, but if it's your first time, you can tell the chef your budget and preferences and he will prepare something within that range for you. The friendly chef seems approachable enough to ask for anything. Personally, I need some junmai sake, so just pufferfish and fried chicken will do, around 3000 yen including the sake. Of course, if you opt for a full course meal, be prepared to spend at least around 10,000 yen. Keep in mind that the price may vary depending on the number of people. Even outside of fugu season, you can still enjoy their cuisine as a traditional Japanese restaurant.