I visited the fugu specialty restaurant "Osaka Yaki Fugu no Kai Nishi Temma" in Osaka Nishi Temma. A membership-based fugu specialty restaurant called "Osaka Torafugu no Kai" opened a registration-based store in August 2022, where even non-members can casually enjoy authentic fugu. Among them, this restaurant prides itself on its grilled fugu, where you can taste various parts of grilled fugu. You can enjoy fugu dishes in courses as well as à la carte options. Grilled Fugu Course 9790 yen: - Fugu soup - Butsuteppa (fugu skin) - Skin simmered in its own broth - Grilled fugu (skin/freshly grated daikon, skin/body meat/cumin spice, skin/body meat/garlic pepper, body meat/Kimi Opus1-2, belly meat/Miru Opus1-1) - Deep-fried fugu - Grilled fugu bones (black uguisu/soy sauce flavor) - Grilled fugu (sukiyaki flavor) - Zosui (rice porridge) - Dessert (salted chinsuko ice cream) This course offers a generous amount of fugu dishes for you to fully enjoy. The grilled fugu comes in various seasonings, each with its own unique taste, complementing the delicate flavor of the fugu. The deep-fried fugu made from the fugu's collar is exceptional, with a perfect balance of crispy batter, meat, and juicy fat that melts in your mouth. The homemade ponzu sauce, with its mild acidity, enhances the flavors of the dishes. The butsuteppa and zosui allow for a change in taste throughout the meal. The ponzu sauce is constantly evolving through research and experimentation. A La Carte Dishes: - Grilled Fugu Shirako (milt) 1980 yen Creamy and rich, this white milt is a delicacy not to be missed. - Fugu Ramen 770 yen A light ramen with a hint of fugu broth. The thin, curly noodles pair well with the soup. Fugu, often seen as a luxury ingredient, is now more accessible at this price point. The casual atmosphere and the tranquil location slightly away from the station added to the special dining experience. I look forward to trying the à la carte dishes on my next visit, especially the fugu deep-fried dish.

Members only? Thank you for the invitation ❀ The atmosphere inside the restaurant is quite simple and casual. However, all the dishes are cooked by the staff in a great way, so you don't have to cook anything yourself like at a yakiniku or hot pot place, which was nice ♩ The grilled blowfish was delicious, it had been a while since I had it! At first, I thought it might not be enough, but I was surprised by the amount that came out ♡♡ The staff members are young, so it may not have the feel of a high-end restaurant, but they were all honest and hardworking, leaving a good impression ♩ Thank you for the meal ❀

We revisited this restaurant for my wife's birthday trip, and she absolutely loves it! The seasoning is so well done, and the grilled blowfish is unbelievably delicious! The staff members are all handsome as usual. Besides the blowfish, everything else is also tasty, especially the ramen with flavorful broth. Be sure to try it as a finishing touch! Lastly, we were surprised with a cake from the restaurant, making it a touching finale. We will definitely come back!

At the beginning of February, we gathered for a fugu (pufferfish) dinner in Osaka. The course was omakase for 9790 yen, with lemon sour drinks and a performance of fugu fin sake. The menu included fugu soup, fugu sashimi with grated ponzu sauce, simmered fugu skin with ginger, salted fugu milt, grilled fugu pieces with various spices, garlic marinated fugu fin, grilled fugu with original soy sauce, fried fugu, fugu sukiyaki-style, fried chicken, porridge, and dessert of chocolate and cookie ice cream.

I visited a new restaurant that serves casual grilled blowfish from the blowfish club. I enjoyed it so much during my first visit that I decided to go back for a second time. The texture of each part of the blowfish was different and delicious. The ponzu sauce was a bit overpowering, so I think it would be nice to try different seasonings for the soup. For the finale, I had the rice porridge, but I also thought about trying the ramen next time. It would be great if there were more options to choose from.

I visited the Osaka Grilled Blowfish Party! Grilled tiger blowfish is so innovative - there are various parts that are delicious, light, and you can eat as much as you want! The balance of the course is also very good!! It was amazing - thank you for the feast!

My senior took me to this restaurant as it is their favorite spot! There were pufferfish swimming inside the restaurant. The amount of food was huge, and even though only men went, we were all very satisfied! It was a great memory because I had never eaten so much pufferfish before. The fried pufferfish was fluffy and delicious!

There is also an à la carte menu available, but this time we had a course meal. The blowfish course included: Blowfish soup, Grilled blowfish, Grilled vegetables, Fried blowfish, Fried chicken, Porridge, and Ice cream. The dishes included various parts of the blowfish such as skin, fins, liver, and flesh, each with different seasonings like garlic salt and soy sauce. You can enjoy it with grated radish, green onion salt, or lemon. For the finale, you can eat it Sukiyaki-style with egg yolk on top. The salted cookies and ice cream were delicious. Grilled blowfish is really tasty and high in protein. This place is not a members-only establishment, so you can easily drop by. The semi-private booths were nice too.

Hello! This place, which used to be a members-only establishment, has now opened up for à la carte orders of grilled blowfish. This time, we tried the 8,900 yen course. The menu looked like this: first up was the deliciously rich hot and sour soup. Next, blowfish tempura with various seasonings. We also had blowfish cooked sukiyaki-style. It was so good! For the last course, you can choose between porridge or blowfish ramen. We went with the blowfish ramen, which was light but packed with blowfish flavor. It was slurp-worthy! Sprinkle some pepper on top, and it's perfect. We finished off with some ice cream to cool down. It was a great meal. Thank you very much. Goodbye!

A shop that focuses on grilled blowfish. While blowfish sashimi and shabu-shabu are common, grilled blowfish is relatively rare. There are some places where you can eat it, but the threshold is high, so it is a wonderful shop in terms of popularizing grilled blowfish. Blowfish is surprisingly delicious. Besides ponzu sauce, the special eight-spice grilled blowfish was quite to my liking. I thought blowfish was healthy, but after eating too much of the fried blowfish from Tōtomi, I ended up gaining quite a bit of weight, which was unexpected. Thank you for the feast.

OPEN on August 29, 2022 (Blowfish Day)! The theme of the new 6th store of the "Osaka Blowfish Association" and "Osaka Tiger Blowfish Association" group is "grilled blowfish". While there are places that serve blowfish in hot pot or sashimi style, a restaurant specializing in grilled blowfish is quite rare. Unlike the "Osaka Tiger Blowfish Association," which is a completely exclusive and referral-based membership, this new store allows anyone to enter by registering upon arrival, aiming to introduce the deep world of blowfish to the general public. The restaurant offers a unique experience of grilled blowfish, dividing the blowfish into nearly 15 different parts. Each part is grilled on a net like barbecue style! Starting with a beer to quench the thirst... We decided to try the course priced at 8,900 yen (9,790 yen including tax) on this day (courses range from around 6,000 yen excluding tax to 3 types). The blowfish on this day was a 3kg fish from Karatsu, Saga. First, we had the appetizer, blowfish soup with blowfish "eyelids" inside, a part we had never heard of. When we took a bite, the texture was chewy and enjoyable, with a slightly spicy soup base warming our bodies. Next was the boiled blowfish skin with freshly made homemade ponzu sauce. The ponzu sauce had a deep flavor with a rounded acidity and citrus aroma that was irresistible. Then, we tried the blowfish sashimi [upper body], with the slightly caramelized flesh being glossy and luscious. As we chewed, a subtle sweetness spread throughout, complemented by the mellow acidity of the ponzu sauce, enhancing the richness of the flesh. Now, the main dishes made their appearance. The first grilled blowfish dish was [flesh skin and tootou body]. The seasoning included garlic, salt, pepper, and shichimi-togarashi. The blowfish is covered in three layers of skin. The innermost layer, "flesh skin," had a good bite and a deep umami flavor that slowly unfolded. The following crumbly texture was also delightful. The second layer, "tootou body," melted on the tongue with its gelatinous quality, becoming addictive. The following "flesh skin" was seasoned with "toge salt" and shichimi-togarashi, providing a complex flavor profile. The shichimi-togarashi of the "tootou body" echoed the gelatinous texture and complex spiciness. The more we ate, the more our appetites grew, without any guilt. What a delightful experience! Next, a rare dish appeared, the blowfish ovaries pickled in nuka. Normally, blowfish ovaries contain a deadly poison and are prohibited for consumption by the Food Sanitation Act. However, in regions like Fukui and Ishikawa, it is possible to produce them. After aging for over two years, the poison is removed by pickling in salt or nuka. For me, who hails from Obama, Fukui, the pickled blowfish ovaries are a familiar taste. The "nuka pickled blowfish ovaries" on the right were made at a blowfish cuisine inn in the Wakasa region of Fukui, where my family and I have been well taken care of. What a serendipitous encounter! It was aged for three years using "Bom" junmai ginjo sake lees, resulting in a rich and aromatic flavor. The mellow saltiness was unexpectedly delightful. On the other hand, the one on the left was from Ishikawa's sesame blowfish. It was aged for two years, with a sticky and caviar-like texture. Both from Fukui and Ishikawa had their own merits, becoming a topic of conversation. I was so excited that my excitement level rose. Laughing, I continued my enthusiastic storytelling while enjoying "Matsunosuke Junmai Ginjo Mizuki" sake. We then indulged in the fried blowfish, reminiscent of spare ribs, devouring it eagerly. It was plump, juicy, and meaty. I almost switched back to beer, but I paired it with a highball instead. The second grilled blowfish dish was [harami and black uguisu]. The "harami" in front is the diaphragm covered in flesh skin. The "black uguisu" is a rare part located at the base of the dorsal fin. The harami had a good elasticity and bite. The black uguisu had a bouncy texture and a rich flavor. The third grilled blowfish dish was soy sauce-flavored [black uguisu and back meat]. The black uguisu had a vibrant texture, while the back meat was rich and flavorful.

I finally had the opportunity to visit the "Osaka Yaki Fugu no Kai" in Nishi-Temma, which is a casual and delicious gathering open to anyone, following the exclusive Osaka Tiger Pufferfish Club. I was invited by some wonderful people and I went there right away. On this day, I enjoyed the 8,900 yen course, which included pufferfish soup, boiled pufferfish, tessa (thinly sliced sashimi), karaage (fried chicken), plenty of grilled pufferfish, and some dish with chicken and egg that I couldn't quite identify but included a photo of. Everything was incredibly delicious. For the finale, we had either noodles or zosui (rice porridge), followed by a dessert. The collagen-rich pufferfish was so firm and tasty. I have a feeling my skin will benefit from it. It was a fun and delicious evening filled with girl talk. I can't wait to come back with my family next time!

A new fugu (blowfish) restaurant has opened in Osaka, called Torafugu no Kai, which was previously a members-only establishment but is now open to all through registration upon arrival. This restaurant specializes in grilled fugu dishes, offering a course menu priced at 8,900 yen (9,790 yen with tax). The course includes fugu soup with a base of spicy sesame sauce, boiled fugu skin, fugu sashimi, grilled fugu with various seasonings, fried fugu, porridge, and a dessert of salted chinsuko ice cream. Overall, the meal allowed for a satisfying fugu dining experience.

"Naniwabashi" Torafugu no Kai Group 6th store Eat Log first post, first photo post [Today's salad] Cholegi salad ¥500 [One dish] Mysterious liver ¥1,600 "8,900 yen course" [Appetizer] Fugu cheek tantan soup, boiled skin, fried chicken [Grilled fugu] Enshu (salt and pepper) meat skin (garlic salt and pepper) Enshu (garlic eight flavors) meat skin (eight flavors lemon) boned fillet (garlic soy sauce) back meat (lemon) harami (green onion salt) harami (soy sauce) back meat (wasabi soy sauce) meat skin (sukiyaki) [Finish] Zosui [Dessert] Salt chinsuko gelato

I usually go to PREMIUM for meals, but this time I wanted to have a casual meal with friends, so I decided to visit this place. The taste was definitely great, especially being able to choose my favorite cuts for grilling from the regular course menu. However, the service staff seemed to be all young and we had to grill the meat ourselves, which made the overall experience a bit mediocre in terms of value for money. We are paying a decent amount, so the balance between self-service and staff service was off. Also, when leaving, the staff were chatting among themselves and didn't notice us until we called out to them loudly. The atmosphere is also heavily influenced by the surroundings - while I usually dine in a private room at PREMIUM, this time we were seated next to a loud group, making it hard to have a conversation. Considering the price we paid for the meal without alcohol, these factors led to a negative evaluation. It could be just bad timing, so there is a possibility of having a better experience on a different visit, but for now, we all agreed that it was not worth it.

I came all the way from Tokyo following the recommendations on Line. The course was perfect for fugu lovers, and the taste was amazing considering it was only 7900 yen. I will definitely visit again!

The staff at this restaurant are very handsome (laughs). The blowfish they carefully prepare is exquisite, with a variety of flavors that keep you coming back for more! The restaurant is also clean and easy to use for entertaining guests.

At the new store of Osaka Torafugu-kai, you can casually enjoy grilled blowfish without a membership system. Various parts of blowfish are available with a wide variety of seasonings. It's getting colder, so I have to indulge in blowfish soon!

I was able to enjoy a menu that is not available at the blowfish association. It depends on personal preference which one is better. The atmosphere inside the restaurant was casual. It might not be suitable for business entertainment.

Specialty pufferfish grill restaurant