Fugu Club Miyawaki Bettei

Restaurant Details

Tap into Michelin-recognized Fugu Club Miyawaki Bettei, where Takashi Miyawaki's culinary creativity shines in his mastery of fugu (blowfish). Whether it’s fried, stewed or grilled, he delights with his smart renditions of one of the most deadly poisonous — but arguably alluring — fish.

With its original branch in Ginza, the Tsukiji branch of Miyawaki is housed in a traditional kominka house. Sliding door partitions, pale plaster walls, and kimono-clad hosts remind guests of the ancient heritage of the blowfish industry.

As the meal progresses, even the most cautious diners recognize Miyawaki’s ingenuity and resourcefulness. His fugu chawanmushi with fish roe is a predecessor for one of his signature dishes: a thin-crust pizza topped with pickled fugu roe. He cleverly repurposes the blanched skin of the fish as wraps for spring rolls. Rightfully, he dresses perfectly sliced pufferfish sashimi with caviar and olive oil.

When the colder months set in, he takes particular joy in grilling a substantial 3-kilogram tiger fugu and the milt — a coveted winter delicacy.

At the end of the course, the message is clear: Miyawaki's treatment of fugu invites guests to look beyond its perilous nature and embrace it as a centerpiece for a culinary expedition.