It's located near my home, so I pass by it often. My middle daughter came to play on Sunday, so I visited for the first time. Even though it was a Sunday, they managed to find a seat for us. The food was cheap and delicious, and the staff were kind. I will definitely go again.

Both the tessa and tecchiri were good, but the grilled fugu here was delicious! Grilled on a shichirin grill, self-service style... it's a DIY grilling experience! Thanks to that, the hot sake went down smoothly. They also have a good selection of local sake at reasonable prices. The grilled shirako was also excellent, with no unpleasant odor. The tessa paired well with the sake, and we finished off with zosui. It's nice to indulge in fugu dishes once in a while!

The fugu restaurant is still quiet in the summer and serves dishes like conger eel. In recent years, aquaculture technology has improved, and in about 10 years, eating fugu in the summer may become a cultural norm. While fugu hot pot is a classic, in my personal opinion, hot pot is just a dish to enjoy rice soup, and dishes like sashimi, grilled fugu, fried fugu, tempura, and fritters are better for enjoying fugu. I think it's also worth trying to make a soup using the head, backbone, fins, skin, etc. for hot pot. I don't think there are any restaurants like that, but when I make fugu dishes at home, I do it that way (laughs). With a history of about 60 years, the ponzu sauce that exudes a sense of history is delicious, and dishes like tempura and fritters, which are eaten for the first time, made me realize once again how amazing fugu is.

I had a fun round of golf with industry colleagues, and then we had a year-end party at this restaurant where my friend made the arrangements. It was cold playing golf, so we immediately warmed up with some blowfish fin sake upon arriving at the restaurant. We enjoyed plenty of drinks with blowfish as the main dish. Finally, I made some rice porridge for us to eat as a finish.

It's fugu season now. This restaurant established in the Showa era is quite delicious. There are 2 tables and 4 tatami rooms in the restaurant. I ordered the fugu hot pot course. It was satisfying with a good volume for the price. I would like to come back again. Thank you for the meal.

My drinking buddies invited me to go eat blowfish~ It doesn't feel like a blowfish invitation at all, haha. Anyway, since there's a hot pot expert with us, I'll just focus on eating and drinking! I'll have some thick and crunchy blowfish sashimi, and also some hearty blowfish tempura! Ah, blowfish fin sake is so delicious!

I like this kind of cheap and delicious restaurants in Osaka. This time it was blowfish. I was recommended by someone who loves eating at a certain famous place. First, I ordered the grilled blowfish that I was looking for, and it looked so appetizing with its bright red color and sweet-salty sauce. Grilled on the shichirin, it was delicious! I also ordered tessa, yubiki, and nabe, and I was very satisfied. Thank you for the meal. It was delicious.

I love fish dishes like sashimi and sushi, but I have a special fondness for blowfish (fugu). After being taken to this restaurant by the president of one of my business partners last year, I became hooked. The grilled blowfish here is absolutely delicious. The female owner, who is elegant and welcoming with a smile, provides excellent service. We grill the blowfish and enjoy it with salt and sudachi citrus or a spicy dipping sauce. Adding finely chopped sweet and spicy green chili pepper enhances the flavor even more. The grilled blowfish milt is also exceptional, whether you eat it with sauce, salt, butter, or spicy soy sauce. I tried everything on the menu, and each dish was outstanding. The butter, surprisingly, has a luxurious gratin-like flavor that makes me keep coming back for more. This long-standing restaurant, established in the Showa era, has a retro atmosphere but is spotlessly clean, giving off a sense of cleanliness. It's perfect for business entertainment or family outings, offering great value for money. I feel like I want to continue visiting this restaurant for the rest of my life.

Fugu is delicious!

I attended a business meeting at this restaurant. There was nothing special about it. They served sashimi, fried chicken, and hot pot, but nothing really stood out as exceptional for the price. I'm not a big fan of blowfish, so maybe that's why I feel this way. However, considering the price is not cheap, I expected to be more impressed. I wish they had offered something to make the experience more memorable. The portion size was larger than expected, but I was hoping for more variety. I don't feel the need to visit again.

I had fugu with homemade ponzu sauce at "Fugu Ryori Shirakawa" for dinner. The restaurant is located in Okunicho and offers delicious fugu dishes at a reasonable price. We arrived around 8:30 pm and were greeted by a friendly hostess who showed us to our seats in a cozy tatami room. We ordered the "Special Fugu Course" (3,900 yen), which was originally 4,900 yen but discounted by 1,000 yen. The meal started with a serving of "raw ham" as an appetizer, served with onions and dressing. The first course was "skin finger-cut", which paired well with fugu and the homemade ponzu sauce. The ponzu sauce was richer and more flavorful than store-bought ones, and it was so delicious that I even considered buying some to take home. Next was the "fugu tessa", a thickly sliced tessa that was incredibly tasty. The main dish was the "tetchiri", a generous portion for two people. The fugu was cooked in a pot with vegetables and mochi, and dipped in the special ponzu sauce before eating. It was truly delicious and satisfying. We also enjoyed the "fugu karaage", deep-fried fugu that was crispy and flavorful. The meal ended with a comforting "zousui", a soup with fugu and rice. Despite feeling full, I managed to finish every dish because they were all so delicious. The hostess was lovely, and the highlight of the meal was definitely the amazing ponzu sauce.

While writing a food log, I actually had my first experience with blowfish today. The restaurant had a traditional Japanese feel, with the staff wearing kimono-like uniforms and a spacious room for reservations. The dishes I tried included blowfish skin with ponzu sauce, blowfish fin sake, blowfish sashimi, blowfish hot pot, and a finishing porridge. The blowfish had a strong texture and a subtle flavor, making it a unique dining experience. Overall, it was a light and enjoyable meal, perfect for when you're in the mood for something refreshing.

Shirakawa Fugu Cuisine: Fugu is really delicious. It has a lot of meat and dishes like tessa are also tasty. I especially recommend the hot pot. They have been in business for 48 years and the fugu they use is from a good source. Also, the sake from Akanko is good. It's amazing when paired with crab miso. The atmosphere of the restaurant is nice and comfortable.