To the long-awaited Takoya-san. I have been curious for many years. I had pre-ordered the course with tetchiri, but I also received shirako. The shirako was exquisite, but what impressed me even more was the tessa. It had a firm texture and the more I chewed, the more umami I felt. And finally, the tetchiri arrived. I was surprised by the size of the meat! I got so excited that I forgot to take a picture of the part I wanted to capture the most. What a shame. The plump meat had a satisfying chewiness and was excellent. The texture also varied depending on the part. I had never experienced this before, but I understood it well after trying the fugu here. And another recommendation. After having beer first, I was recommended fin sake by the staff, so I ordered it. It was delicious. I usually only drink alcohol casually, but when it's recommended, I want to try it. According to the staff, preparing the fin sake takes quite a bit of effort, but with each sip, the fragrance and concentrated umami overflowed. This is delicious! I understand why some customers only drink fin sake when they come here. Even the dessert at the end was incredibly delicious. I definitely want to visit again. Thank you for the feast. ◻︎ Date of visit: Weekday night ◻︎ Number of people: 3 ◻︎ First time visit ◻︎ Reservation made about 2 weeks in advance

Tetchiri course for 22,000 yen at a Michelin-starred blowfish restaurant. The natural blowfish meat was incredibly firm and bouncy. The additional order of fried blowfish and milt was also delicious. The proprietress was stylish and lovely. I want to try the courses with tilefish and conger eel next time.

The restaurant was recommended on TV, so I made a reservation promptly and visited with 4 friends. Although it was mentioned that there is a parking lot, there isn't one. We ordered the Fugu course for 22,000 yen (sashimi, skin, hot pot, soup, dessert) and also ordered separate fried fugu for 4,400 yen (2 pieces) x 2. We also had some drinks, so it came out to around 27,000 yen per person. Honestly, here are our thoughts on the food: the seasoned skin was okay, the sashimi lacked that crunchy texture, the hot pot was decent but lacked acidity, the fried fugu was better at chain restaurants, and of course, the fugu porridge was delicious. The staff was attentive and took care of everything for us, making the experience easy and enjoyable. Overall, our gourmet friends agreed that it's difficult to compare the taste of fugu since it's so mild, and just because it's expensive doesn't mean it's necessarily better. It was a good experience and will be a reference for future gourmet outings. After finishing the meal, we jokingly talked about going for ramen.

Mr. Takayasu, a regular at Michelin, was looking forward to the natural pufferfish weighing over 7 kilograms. Starting with the skin, I was moved by the shirako sashimi (*^^*). The rich ponzu sauce was my favorite, and I was completely satisfied throughout. I could feel the dignity of this long-established restaurant founded in 1929. The fin sake was also deliciously fragrant and amazing! Thank you for the feast Ψ( 'ч' ☆) =

Takoyasu-san, who serves authentic natural tiger puffer fish in a secluded alley in Minato Ward, is a welcoming host. As soon as you enter the restaurant, you'll see live tanks and the kitchen, and the head chef will greet you. The main dining option is private rooms, and there seems to be plenty of them. Excitedly, I ordered a bottle of beer and waited for the dishes to arrive. To be honest, I had never eaten natural tiger puffer fish before, and it was clearly different from the fugu I had eaten before! The first dish was called "teppi," Takoyasu-san's specialty! Delicious! It did not disappoint, just like the tessa. What surprised me the most was the raw puffer fish milt! I had never tried it before, but it was amazing! The grilled milt was also delicious, and then it was time for the hot pot! The grilled milt was definitely delicious! The staff was attentive in serving the hot pot, even helping with the portions. I also tried fin sake, and the harmony of fragrance and flavor was outstanding! I may have felt the true greatness of natural fugu the most through the hot pot! I had tried tetchiri before, but had never thought it was delicious. However, the tetchiri here was seriously delicious! It was so springy, and I thought this must be the true flavor of fugu. The ponzu sauce was also lovely with a subtle taste. I was once again surprised when they brought a sweet and savory small dish to refresh my palate before the next dish, which was a flavorful porridge. Overall, I was very satisfied! I will definitely visit here whenever I crave fugu! Thank you for the wonderful meal!

Old-fashioned farmhouse style. A 8-kilogram white tiger pufferfish. The landlady cooks it with great care, providing helpful tips along the way. The thickly sliced sashimi has a wonderful texture and rich flavor. The simmered pufferfish, rice porridge, and chilled dish (melon) were all delicious. While some pufferfish dishes can taste bland, this one had a strong umami flavor. The secret may lie in blending the whitefish roe in a mixer to create a flavorful broth. The whitefish roe itself was not sticky, reminiscent of mullet roe, and had a refreshing yet deep taste.

Located a 5-minute walk from Asashiohashi Station, this restaurant has received the Bronze award for 3 consecutive years! Known for their blowfish dishes, including the Blowfish Course (20,000 yen excluding tax) and Blowfish Karaage (4,000 yen excluding tax), this establishment has been a renowned blowfish restaurant for three generations. They use blowfish from the Genkai Sea, which has a firm and elastic texture due to being raised in a natural environment. The additional order of Blowfish Karaage is a must-try, with its thin coating and plump blowfish. Although it has bones, the thick blowfish provides a satisfying eating experience and a unique texture. The blowfish hot pot, known as "tecciri," is prepared and served by the proprietress with great care. Both the blowfish hot pot and the proprietress were wonderful, making it a very enjoyable dining experience. Thank you for the meal! Be sure to visit this restaurant!

I have visited this restaurant a few times. I really like the blowfish dishes here. However, today the pace at which the dishes were served was too fast! The appetizers, tessa, blowfish milt, and fried blowfish all came out within 20 minutes. I couldn't even finish one beer before they kept coming out one after another. I forgot to order my favorite fin sake because they were coming out so quickly. I finally ordered it and was able to relax a bit. The blowfish milt grilled with salt was a bit undercooked. I wish it had been grilled a bit longer. I hope for better next time. Thank you for the meal!

My craving for blowfish got stronger, so I decided to visit Takoya-san at Asashio Bridge after a long time. The menu I had this time included: - Teppei (blowfish sashimi) - Tessa (blowfish sashimi with skin) - Grilled blowfish milt - Grilled blowfish jaw - Fried blowfish - Blowfish hot pot - Blowfish fin sake - Porridge - Musk melon It was my first blowfish of the season, and I was very satisfied with being able to try various parts. However, since it was December, the blowfish milt was not yet at a sufficient size, so I could only have it in the hot pot and grilled. It seems like February is the best time for blowfish milt tempura, sashimi, and sake. I would like to visit again during that time.

I wanted to know the ultimate taste of "fugu" as an ingredient, so I visited this restaurant. The fugu sashimi and hot pot were undoubtedly the most delicious fugu I have ever eaten. I cannot compare it to others, but it was thicker in every aspect, had a resilient texture that pushed back against my teeth, and had a rich flavor. In particular, the fugu skin ponzu was shockingly delicious, making me want it every night as a drinking snack.

Thank you for viewing. I visited "Yunagihashi Takoyasu" for lunch, which is a Michelin one-star restaurant and ranked in the Tabelog Award Top 1000. This is an established fugu (blowfish) restaurant founded in 1929. While they also offer dishes with conger eel and cuttlefish, their fugu dishes are the most famous. The building has a traditional feel both inside and out. The attentive service was much appreciated. We ordered the basic "tetchiri course" which included must-try items like fried fugu and shirako. Everything was delicious, made with only natural tiger puffer fish. I would love to visit again in the future. The items we had that day were as follows: - Tetchiri course: "tetchi," "tessa," "tetchiri," "nikogori," pickles, rice porridge, melon (cold dessert) - Additional items: fried fugu, salt-grilled jaw, skin for hot pot, hot pot shirako

Yuunagi Hashi Takoyasu is a long-established fugu specialty restaurant representing Osaka. Originally awarded a Michelin star, the restaurant returned the star as they wanted to prioritize their customers. It is a 6-minute walk from exit 7 of Asashiohashi Station. The restaurant has private rooms where the attentive staff will cook the fugu hot pot for you. You can also compare the texture of the fugu after cooking it in the hot pot, as the texture changes with the heat. You can enjoy the authentic taste of natural fugu. The shirako (milt) is also exquisite, and even the last rice porridge was delicious. Thank you for the feast. ¥20,000 course includes fugu skin marinated in hot pot, additional shirako, rice porridge, dessert, and melon.

This is a blog post about the restaurant review of "Yonagihashi Takoyasu," a fugu cuisine restaurant in Osaka, Japan. The restaurant has a long history and is a two-star Michelin restaurant. The atmosphere is cozy and traditional, with private rooms available. The signature dish is the "teppi," which is fugu skin marinated in ponzu sauce. The fugu used is over 4 kilograms and sourced from the East China Sea. The white fugu milt sashimi and hot pot were also highly recommended. The dishes were described as incredibly delicious and unique in flavor and texture. Overall, the reviewer was impressed by the quality and taste of the food at Yonagihashi Takoyasu.

I visited the long-established blowfish cuisine restaurant "Yuunagi Hashi Takoyasu" near Osaka Bay. The restaurant has won the Tabelog Award in 2019, 2018, and 2017 BRONZE, and has also received 2 stars in the Michelin Guide Kyoto-Osaka 2020. The access to the restaurant is a 5-minute walk from Asashiohashi Station, exit 7 of the Chuo Subway Line. It is a hidden gem located inside from Minato Street. The chef, Koji Kimura, who is from Osaka, is the third generation of the restaurant founded in 1929. After graduating from high school, he worked for a year and a half at a blowfish wholesale store and a restaurant in Shimonoseki, and then spent three and a half years honing his skills at the long-established restaurant "Edobori Yamaguchi" in Osaka. The entrance curtain with a blowfish illustration in the middle is strikingly white. Upon entering the restaurant, you walk through a corridor that exudes history while looking at the inner courtyard, and are guided to a private room. Today, we enjoyed the "Tetchiri Course" for 20,000 yen. The course included various blowfish dishes such as Teppei, Tessa, Tetchiri, Nikogori, Zosui, and a cold dish addition, as well as blowfish tempura for an additional 4,000 yen. They serve carefully selected natural tiger blowfish from the East China Sea, providing a perfect texture, umami, and authentic flavor. We thoroughly enjoyed the charm of blowfish. I will definitely visit again. Thank you for the wonderful meal.

Today, I visited Takoya, a long-established fugu (pufferfish) restaurant in Osaka that has been awarded with two Michelin stars. Known for serving fugu that weighs over 5kg, today I had the pleasure of trying a fugu teppanyaki course that featured a giant fugu weighing over 6kg. The teppanyaki, cooked with a dashi broth made from dissolved shirako (fugu milt), had a rich and mellow flavor. Additionally, the grilled shirako was creamy and flavorful, a true delicacy from the winter sea. The fugu tempura was also a highlight, with a perfect balance of tender meat, light batter, and crispy texture. However, adding extra dishes like the shirako and tempura can increase the overall cost significantly. While the size and thickness of the fugu meat may not compare to other top fugu restaurants in Tokyo, the overall dining experience at Takoya was still enjoyable. The total cost for today's meal was 71,610 yen for two people, including the teppanyaki course, drinks, and additional dishes.

I am a big fan of blowfish and was finally able to visit this restaurant for the first time. I heard it has a Michelin star, so my expectations were high. As soon as you enter, there is a tank on the left filled with blowfish, including a surprising 10-kilogram tiger blowfish at the bottom. Just like Maruan in Nishinomiya, this place seems to specialize in serving large blowfish. The texture of the blowfish sashimi is exceptional with this kind of volume. It was a shame they didn't have champagne, but I would love to visit again next season.

When getting off at Asashiohashi Station and searching for the restaurant location on Google Maps, a toothless old lady and a shabby old man in worn-out trousers approached me. It felt a bit unsettling, so I got ready to defend myself, but the old lady said, "Hey, where are you looking for? Oh, Takohachi? Ah, that's a mediocre takoyaki place over there. Well, if you're looking for that, it's right there, can you see the red sign?" I replied, "But according to the map, it shouldn't be that close, and I'm not looking for a takoyaki place, I'm looking for a fugu restaurant." The old man chimed in, "Ah, in that case, it must be over there, Takoyaki is one thing, but if you're talking about fugu, are you rich or something? That's a fancy place where sumo wrestlers go after matches. Are you guys really okay? You're not sumo wrestlers, right? Well, I understand that place, so follow me." He then guided me to the nearby area. It was a bit scary, but the people in Osaka are really kind. I was surprised by their approach, which is not common among people from Tohoku. In Osaka, which has the highest consumption of fugu in Japan (60% of the national total), Takoyasu is known as the best fugu restaurant, having earned two Michelin stars (only two in Osaka). Their specialty is the "tecciri" course, where the landlady delicately boils each slice of fugu and dips it in ponzu sauce for you. The light banter and sense of unity between the landlady and the customers truly reflect the longstanding fugu culture in the area. More than the origin or quality of the fugu, this restaurant showcases history and tradition, making it a wonderful place to experience.

In late December 2019, most of the fugu cuisine restaurants I had visited had focused on "tessa," but this place clearly emphasizes "fugu chiri." On the day of my visit, the young proprietress was attentive, carefully boiling each fugu ingredient and serving it in a bowl to ensure the best possible taste. I was amazed at how delicate fugu chiri can be and how much difference the cooking method can make. While the tessa and karaage were nothing special, I was truly impressed by the fugu chiri and the service provided.

Natural blowfish! Generally, blowfish are considered more delicious when they are larger, with 3kg being considered big, but the blowfish at this place on this day was a whopping 8kg! It looked like a different type of fish. Blowfish weighing less than 2kg are apparently used for deep-frying. Luxurious! Even though it's a must-have dish, the course doesn't include deep-fried blowfish! It costs a whopping 4,000 yen. What a clever business strategy! (laughs)

Food Memo 2015.3 Once again, I visited the fugu restaurant "Takoan" in Osaka's Minato Ward. Michelin two stars ☆☆, Tabelog rating 4.30, ranked 1st in Osaka! (as of 2015) The season for natural fugu ends by mid-April at the latest, so as a fugu lover, I am making a final push. Takoan is located in a quiet residential area in Osaka's Minato Ward, housed in a traditional building over 80 years old. This time, a 9kg fugu greeted us! We had a spacious private room for 2 people. The meal was a course menu with additional options, costing 94,000 yen for 2 people (presumably breakdown: course 35,000 yen x 2, shirako tempura 5,000 yen x 2, shirako hot pot 5,000 yen x 2, grilled dish). The specialty here is the huge natural shirako. The fugu skin with quail eggs in ponzu sauce was a great start, followed by thinly sliced fugu sashimi, fried fugu, shirako tempura, and more. The shirako tempura was perfectly cooked, and the fugu hot pot was a delight. The fugu meat around the jaw was incredibly tender. The shirako rice porridge was the best I've ever had. Takoan is one of the top fugu restaurants in Kansai, and if you love shirako, it's a must-visit. The experience was amazing, and I left fully satisfied. Thank you for the delicious meal! ^ - ^

This is my first visit! In a quiet residential area in Minato-ku, there is a bold shop. Inside the shop, young staff members were busy moving around. I was led to a private room on the second floor. Traditional and unique dishes were served. It was very delicious as rumored. However, when I ordered shochu after entering at 7:00 PM, I was told it was already last order past 9:00 PM. I wonder if there was some special reason for this? Even though they didn't inform me about the last order, well, I guess these things happen sometimes. Well, maybe next time in the afterlife! (⌒▽⌒)