We booked the reservation through a restaurant-review platform and visited "Genpai Kawasaki Fugu, Unami, Kani Curry" restaurant.
A restaurant located along the old Tokaido route.
On Sunday noon, I approached the owner who hung a fan at the entrance and introduced myself to enter the restaurant.
The customers who came later also seemed to have made reservations in advance.
The dishes are served as a course.
“玄”全5品
・Japanese Duck Skin Soup
・テッサ（フグの刺し）
・テッチリ（フグ鍋）
・杂炊
・デザート
Normally 5,000 yen, but from February 7th to February 11th, it’s only 3,700 yen.
Drinks: beer.
Small, medium, and bottle sizes available; medium size for 680 yen.
Then, beer, skin-based hot water dishes, and lobster meat dishes were served immediately.
It's nice that they're quick, but the glasses for the beer are really tiny!
That would be enough to drink in just three gulps...
The skin of the soup is served alongside plenty of green onions, as well as shaved ginger dressing.
The texture is quite crunchy and interesting, but the taste is almost dominated by green onions.
And, what I've been waiting for is grilled chicken.
Indeed, for me, fugu is best enjoyed as fugu sashimi.
After a long time, I finally got to eat fugu terashi – it was really delicious.
It's also a relief that they cut the food to a slightly thicker size.
This dish also comes with plenty of green onions, but when the flavor of the green onions takes precedence, the precious fugu becomes overshadowed. So, it’s better to use them sparingly.
A large amount of green onions can be placed in a small dish for boiling water.
Since I've already drunk the glass beer, I decided to order bottle beer next time.
Premium Molten Medium Bottle (750 yen).
It would have been better to choose this restaurant from the very beginning.
The staff member carefully timed the moment to ask, "May I prepare the pot for you?"
It’s truly impressive that they pay attention to details like this.
First, a paper-based pot appeared.
Next, sliced mandarin duck and vegetables are also served.
The IH heater actually boils very quickly, isn't it?
At first, the staff put the eel and some vegetables into the pot, and then the pot was turned on.
The fugu in the pot has a unique umami that is different from sashimi.
However, one of the difficulties is that it’s difficult to separate the meat from the bones.
Additionally, we ordered a "hirezou" (a type of alcoholic drink) for 880 yen.
The staff brought it over, and when they ignited the surface, a blue flame appeared.
In a container the size of a tea cup, there are three lobster claws included.
If I think about it, this might be my first time enjoying eel wine.
I was very reluctant to add anything to Japanese sake...
No, this is also very delicious.
The aroma of the roasted shrimp is truly exceptional.
And, let's choose a good time to make it a miso soup instead.
They prepared rice, dissolved eggs into it, and created a somewhat smooth soup.
The amount was quite large, and I wondered if I could finish it all, but I managed to eat it without any trouble.
Finally, for dessert, a shaved ice cream made with yuzu fruit, to leave your mouth feeling refreshed.
Ah, fugu is indeed delicious.
This time, in addition to the cheaper price of the course, I was able to use most of the points from EatLog, so I managed to get a taste of it.
Every once in a while, I really want to eat mandarin fish.
