Grilled blowfish is exquisite. Other than that... The blowfish slices are laid on a bed of garlic, generously sprinkled with red pepper, and grilled to perfection. The enticing aroma stimulates the appetite, and it's impossible for it not to be delicious. I love grilled blowfish and have tried it in many places, but this place ranks high on my list of favorites. However, despite the restaurant's name being "Fugu Kujira," the whale is quite ordinary. They also serve crab. What's going on?! It's like having both the Bon Festival and New Year's at once! While the luxurious lineup may seem impressive, the taste is average, so there's no real reason to specifically choose this place. It's a shame considering how delicious the grilled blowfish is. There were many foreign customers. My account introduces many other delicious Japanese meals. Follow me!

At Fugu Kujira in Nihonbashi, they offer a unique experience with their Whale Shabu-Shabu Hot Pot and Tiger Pufferfish Sashimi Hot Pot. In addition to whale and pufferfish, you can also enjoy crab at a reasonable price. I was impressed by the whale shabu-shabu, which was a first-time experience for me. The whale meat was delicious when cooked in the hot pot, but the real star was the broth. The broth made the boiled watercress and maroni taste amazing, and the finale of porridge was heavenly.

On this day, my wife and I were working in Chuo Ward, Osaka City. We were both very tired, so we decided to go for dinner to lift our spirits. It was our first visit to this restaurant. Just then, I received a call from one of my few close friends, who is a single nobleman and a company president. He asked where we were, and when we told him we were in Namba about to have dinner, he asked if he could join us. We were delighted to have him join us, as he is someone we all get along well with. We arrived at the restaurant around 7:30 PM. The first and second floors were full, but we managed to get a table on the third floor without a reservation. The restaurant was very popular, with mostly foreign customers. The staff mentioned that the restaurant had gained popularity through word of mouth from overseas visitors. The menu was reasonably priced, appealing to both international and Japanese customers. We ordered drinks and dishes, and while some dishes didn't quite suit our taste, overall the food was fresh and reasonably priced for a restaurant in Namba. I highly recommend this restaurant for its fugu, crab, and whale dishes. It's a great place to enjoy delicious food at a good value in the heart of Namba.

Visited for the final year-end party in 2022. Found out there was a cheap fugu restaurant next to our inn, so we decided in advance that this would be our final stop for the night. Despite the crowds in Dotonbori due to the end of the year, we were able to enter without waiting. We started with a large plate of tessa for 1500 yen and whale bacon for 1800 yen. The prices were incredibly cheap, and the taste was excellent. We also enjoyed some cold sake for 900 yen for 300ml. The fugu tempura paired with beer was fantastic. We savored the end of the year with good drinks and good company. After drinking our fill, the total bill for the two of us was 10,500 yen. Thank you very much.

I was suddenly invited out on a Friday night with four people. Two of the guys were mainly focused on drinking, so we decided to order a course for two people, about two servings of hot pot. We also wanted to try grilled blowfish and grilled blowfish ovaries. However, all the hot pots came with abalone in them. I didn't want abalone, but there was no choice. We ordered the Blowfish Sashimi Feast course for two people, with an additional order of blowfish skin and grilled blowfish ovaries. The ovaries were small and lacked the fluffy, creamy texture. They were more like what you find next to a hot pot set at the supermarket. Are these blowfish ovaries from a different type of fish? Abalone served as an appetizer was small but tasted delicious, like a fistful of meat. It was the best part of the meal. The fried chicken was mostly bones, and the blowfish sashimi was served with coarse grated daikon radish, which was tasty. Then came the hot pot with abalone in it. The abalone flavor was almost non-existent. Did we really need it? At the end, we were told to take the abalone out of the pot and dip it in wasabi soy sauce, but I declined. The soy sauce was too sweet, almost like Korean soy sauce. I should have just gone to the regular supermarket instead. The grilled blowfish I wanted was cooked on a ceramic plate with lots of garlic, then covered to steam. The garlic was not from Japan and was too overpowering, so I gave up after one bite. The porridge that followed didn't have much of a flavor from the abalone either. It was a hot pot with abalone added for volume. The only things I found tasty were the abalone appetizer and the grated daikon radish on the sashimi. Overall, the restaurant did not meet my expectations. It's better to make a reservation next time.

The New Year's party was held with three private rooms for over 40 people, but it felt a bit crowded. The starting course meal was all-you-can-drink for 90 minutes at 6,500 yen, with last orders taken after 2 and a half hours. The blowfish sashimi was delicious! Hot pot dishes were standard, and the porridge was well-made and tasty. However, overall, the portion sizes were a bit small. Some tables felt like they didn't have enough food. It was nice to be able to enjoy blowfish after a long time.

There is a small gathering for people who want to eat whale meat, so I decided to join. In the past, whale meat was synonymous with cheap meat, but now it has become a luxury dish. I went to a fugu and whale restaurant in Sennichimae. We started with a toast with beer. The appetizer was diced conger eel. A restaurant with delicious appetizers is promising. We had whale stew and a platter with five types of whale meat: red meat, boiled bacon, skin, whale deer, and whale ghost. We enjoyed the sashimi with ginger soy sauce and ate the vinegar miso as it is. Then came the whale meat skewers, fried red meat. The hotpot with whale meat looked beautiful. The red meat is indeed whale meat and can become tough with just a little cooking. Finally, we had thin udon noodles as the last dish, followed by sherbet for dessert. The red meat is tough, but parts like the blubber and the white fat under the skin are very easy to eat.

I was taken to this restaurant by a friend's recommendation, and I was impressed by the innovative blowfish dishes. I used to think blowfish sashimi was the best, but at this restaurant, there are so many delicious blowfish dishes besides blowfish sashimi, allowing you to fully enjoy blowfish. I highly recommend visiting this place when you are in Osaka!

The assorted plate with 5 different dishes was delicious.

I went to Kansai Fuyu Walker with a half-price coupon and it was really good. The large plate of tessa was delicious and the portion size was surprising! It was very satisfying. I hope they offer coupons like this every year. (laughs)

The food is incredibly delicious, and the drinks are also tasty. The atmosphere is Instagram-worthy, especially the sake served in a glass bottle.

I visited this restaurant during a business trip to Osaka after a long time. The company president who took me there seemed to be a regular, saying that the food here is delicious! The taste was satisfying, and the menu had a good variety. Especially, the grilled blowfish dish, if I remember correctly, was incredibly delicious. It melted in my mouth. The hot pot dishes were also very tasty. Thank you for the wonderful meal!

Near Osaka Nipponbashi Station. I came to "Fugu Kujiro" as recommended by a friend for cheap and delicious blowfish. I'm looking forward to it. Today's order is the Tiger Blowfish Tataki Course - Skin Yubiki Course for 5,500 yen, which includes the following lineup: - Fresh Tataki - Large Plate Tataki - Tiger Blowfish Karaage - Zosui (rice porridge) - Ice Cream Cheers with a draft beer! Delicious. Even in winter, cold beer is great. Now, first up is the impressive Tataki on a large plate. Scoop it up with chopsticks along with condiments. It's chewy. The flavor spreads in the mouth. The Karaage is a must-have dish that never disappoints. It goes well with beer. And now, let's switch to fin sake. The highlight is the fresh Tataki. It's still moving slightly. Put it in a pot and enjoy it thoroughly. Delicious!!! The fin sake goes down smoothly. Another serving~ It was delicious. The price is reasonable too. This is definitely a place worth revisiting. Thank you for the meal. January 2017

Osaka, visited the fugu and whale cuisine restaurant "Fugu Kujira" near Kintetsu Nipponbashi Station. On this day, there was an invitation to go out for a meal! First, met up in Minami! A friend said, "I can get us into my French restaurant right away." but it was rejected because I wanted to sit down and eat slowly. Then, we arrived at this restaurant. It specializes in fugu and whale dishes. Inside the restaurant, there are semi-private rooms lined up. First, had some draft beer and some appetizers. The appetizer was a clam! Used the toothpick on the table to eat the meat inside. Next, had a sashimi platter with five types of whale meat. The bacon and "obake" were pre-seasoned with vinegar miso. The other items had soy sauce and grated ginger on a separate plate. The "obake" had a nice thickness and texture. The bacon was thick and had a good chew to it. Personally, I didn't need the vinegar miso. It was distracting. The whale skin was also thick and had a good amount of fat, very tasty. The "saezuri" was thinly sliced but had a strong flavor. The red meat had a unique taste. Immediately dipped the grated ginger in soy sauce and dug into it. Then had a whale hot pot with sliced whale meat and skin. Added onions, mushrooms, and whale skin to the broth. The sweetness of the onions and the umami of the mushrooms and skin blended well in the broth. Enjoyed dipping the saezuri and red meat in the hot pot. The watercress, kuzukiri, and tofu were added at my own pace. The whale and onions were delicious, but the tofu was disappointing. A friend added more onions and skin. Even though he didn't eat the final course, he didn't want to waste the delicious broth. At the end, the staff offered to bring udon noodles when the ingredients ran out, but my friend declined. He drank the remaining broth, saying it was delicious. We also received a complimentary dish of fried whale skin during the hot pot. It tasted like chicken and was delicious with lemon juice or salt. For dessert, we had sorbet. We ordered more dishes that were not photographed. The staff were very friendly and attentive, making the dining experience enjoyable. Trying new dishes after a long time made them taste even better. I bought a bottle, so I will definitely visit again. Thank you for the meal!

On a cold day, I felt like having hot pot and headed to Aioibashi Street, aiming for Motsunabe Yumaru. Unfortunately, it was not open yet. As I wandered around, I saw a illuminated sign for Fugu and Whale. Since it was cold, I decided to enter without hesitation. On the first floor, there were several tables. I ordered my usual oolong tea and carefully looked at the menu, accompanied by a serving of Bai clams. First, I ordered the highest-grade Nagasukujira tail sashimi. It had a good amount of marbling and tasted great, especially with ginger. Delicious. Also, with wasabi. This one was good too. Next, I ordered the Nagasukujira shabu-shabu hot pot. The hot pot and ingredients were brought to the table. This was a portion for one person. The marbling was beautiful. It was a bit disappointing that the portion was small. Nagasukujira red meat. Nagasukujira skin. The fatty parts were tasty. Saezuri deer meat. Absolutely delicious. Nagasukujira intestines. It was a bit greasy, so I used to not like it much, but this time, with a smaller portion, I finished it all. It was tastier than I expected. Although I can't comment on the Fugu, the whale at this restaurant was quite good.

On December 30th, close to the end of the year, two men made a same-day reservation and arrived at the restaurant at 5:00 PM. We were the first customers but the restaurant quickly filled up. We ordered 2 servings of boiled finger fish, 2 servings of sashimi, 2 servings of grilled cod milt, 2 servings of hot pot, 2 glasses of fin sake, 4 glasses of draft beer, and received complimentary nabe skin and dessert. The portions were generous overall and the ponzu sauce was delicious. The total cost was 15,500 yen. Thank you for the wonderful meal.

We visited the sister restaurant of Toranosuke, a fugu restaurant in Kyobashi, which recently opened in Sennichimae. We were seated in a sunken kotatsu table and the place was bustling even on a weekday night. The tessa (fugu sashimi) was beautifully translucent and fresh, and the tetchiri (fugu hot pot) was also delicious. We also enjoyed the special fugu sashimi, fried fugu, and charcoal-grilled fugu. The whale meat was tasty as well. The sashimi platter and sliced whale tail sashimi were also great. The hot pot dish looked tempting too. We tried the "Ichiban Shibori Frozen" beer for the first time, which had cute frozen foam and a rich taste. The regular Ichiban Shibori draft was 500 yen, while the frozen version was 600 yen. The bottled Heartland beer was 550 yen. Don't forget to try the Minke whale simmered dish next time.

I came to Osaka wanting to eat harihari nabe, so I decided to visit Fugu Kujira, which recently opened. I was thrilled to be able to enjoy both my favorite fugu and the whale meat I wanted to try at the same time. As I walked through the curtain, the energetic young manager warmly welcomed me. I was seated on the second floor, and quickly placed my order. Knowing that I would be visiting another fugu restaurant later, I opted for a course that only included whale meat this time. The dishes that came out were all fresh, with no hint of the unique smell of whale meat, and they were all incredibly delicious. The Holoh (dried and fried whale skin) that I tried for the first time had a texture and taste that I had never experienced before, and it was delicious. The staff members were also working hard with attentive service, making the food taste even better.