Safely enjoy fugu (blowfish)!

With a fully licensed, veteran head chef with 36 years of experience working in world renounded restaurants you can rest assure and enjoy this Japanese delicacy of high quality Fugu (blowfish).

Take Exit 3 from Shinjuku Gyoen Station on the Tokyo Metro Marunouchi Line and head left, turn left at the first corner, and after a few minutes, you will find a small park on your right. If you turn right and go a little further, you will see an impressive Japanese-style restaurant on your right called "Shunsai Fuku Hotta". A must visit fugu(blowfish) restaurant in Tokyo where you can enjoy natural torafugu directly sent from Yamaguchi prefecture, which is prepared by the first-class chef who has 36 years of experience at a famous restaurant. All at a much lower price than other luxury restaurants that serve this delicacy. Fugu may be synonymous with high-class, but at "Shunsai Fuku Hotta" they use the same ingredients and cooking methods as other high-end restaurants but can be enjoyed at a price that is well within the reach of the ordinary person. Combined with the homely atmosphere, it is a blowfish restaurant that makes it easily approachable to all who wish to enjoy this delicacy.

uses fresh torafugu sent directly from Yamaguchi, which is firm and sweet. Served with homemade ponzu vinegar made from Shikoku oranges. The sashimi is cut at about 1.5 times the normal thickness of sashimi and has a smooth yet firm texture. When you mix grilled fugu skin with green onions the texture and aroma increase and it becomes even more delicious. When eaten with monkfish, the aroma of richness mix together and taste superb.

is a set of 6 dishes> appetizer, blowfish gelatin, blowfish sashimi, deep-fried blowfish, Fugu hot pot, and rice porridge.

is a hearty hot pot where you can fully enjoy multiple parts of the blowfish. A dish where you can make the most of the pufferfish. Konbu kelp is used for the soup stock.

is a course centered on a hot pot with plenty of vegetables and a soft-shelled turtle. It comes with an appetizer of liver sashimi and the soup is salt-based and is very delicious. Turtle blood is consumed in Japan for its health benefits like increased energy and virility, mixed apple juice making it easy to drink. With plenty of collagen, turtle is known to be good for health and beauty.

requires a prior reservation. A great lunch-only menu where you can enjoy a luxurious course that includes blowfish gelatin, blowfish sashimi, deep-fried blowfish, and blowfish hot-pot for 10,000 yen. "

using all edible parts of the blowfish to make generous amount of deep-fried fugu. Enjoy the homemade salt blend carefully selected to match the dish. It is plump and refreshing like chicken breast, and the exquisitely mixed salt brings out the deliciousness of blowfish. The ultimate deep-fried blowfish that lets anyone who many be a bit intimidated to enjoy.

is a gelatin made using the natural component contained in the puffer fish skin and does not contain any extra substances. It has a strong soy sauce flavor with its Kanto style and goes well with sake. The taste of the soup stock is effective, and the smooth texture make it a must have.

is made from a rare anglerfish from Shiretoko, which has a good balance of fatiness and flavor. There is no particular odor to the liver, so even those who are not good with the normal liver smell can enjoy this delicacy.

uses oversized oysters from Tottori Prefecture during the summer and fresh raw oysters from Iwate prefecture in the winter. Both have a plump and rich taste.

is a rich and sweet fillet liquor that uses large fins. The sake used is Bunraku barrel sake from Ageo, Saitama. Refreshing and easy to drink.

You can enjoy a great time in this clean and relaxing Japanese space. It's a little hidden just one street back from the main road. Many customers enjoy eating by themselves while sitting at the counter. Equipped with private rooms for 2 to over a dozen people, ideal for dinner and entertainment. On Saturdays and Sundays, families often use it for celebrations. The owner has a career of serving fugu as a chef who for 36 years worked at a famous Fugu restaurant, and is an expert who knows Fugu. All of the Fugu dishes are made by this fine craftsmanship and all the finest gems that you will not experience at other shops. Despite being such a great chef, he welcomes the customers kindly and warmly. We also have a variety of refreshing dry sake that goes well with high-class seafood