Tora-fugu Tei とらふぐ亭

Another item off the bucket-list, Fugu (Puffer Fish)! #GoodEats

This has been on my list for as long as I can remember, it's also a dish/ingredient you cannot get in Canada, and many other countries have banned their importation as well. In Japan, each chef who wants to serve fugu must undergo extensive training and be licence, the final test is to prepare fugu and eat it your self. You live, you pass, you fail...well you end up in the hospital or die. Deaths from fugu are incredibly rare, the majority of which are untrained fishermen, in the past 13 years there's only been 1 death in a restaurant due to fugu. This restaurant, or rather chain of restaurants, was recommended to me by the shop I purchased my knifes from, and it also happens to be one of the most popular restaurant that serves fugu. 

The fish has a very delicate flavour, when cooked you would think it's much like any other white fish. The draw towards fugu is to have a tingling sensation when you eat it raw. There's enough of the poison left of the fish to give you that mouth feel without sending you to the hospital. Raw fugu has a texture similar to squid, in that it's a little rubbery and crunches as you bite though it. 

I went for a tasting of Tiger Fugu, prepared in varous ways. $55 Oyogi-Tora-fugu.

Dinner

Kawa-sashi. Sashimi of parboiled skin, served with ponzu.

Oyogi-Tessa. Tiger Fugu Sashimi.

Oyogi-Tecchiri. Tiger Fugu Hot Pot, fillet, gills, fins. Boiled for 7 min exactly, no less. 

Tora-fugu-Karaage. Deep-fried Fugu. Kinda like fried chicken, but with a lot more bones. 

Vanilla Red Been Ice Crean Sandwich