MINAMI-AWAJI, Hyogo -- When it comes to dishes using fugu, people usually think of sashimi or a hot pot. However, a new approach has been proposed to overturn such views at a restaurant on Awaji Island, Hyogo Prefecture.
Michi-no-Eki Uzushio Restaurant, located at a roadside rest area in the city of Minami-Awaji, grills a whole torafugu puffer fish, rather than using the typical sashimi slices or other cuts. In addition, the featured puffer fish is bigger than a regular cultured one because it is only shipped after being raised for three years.
On Awaji Island, torafugu is farmed in Fukura Bay, which faces the Naruto Strait, known for its strong whirlpools. While torafugu is usually shipped after being raised for two years to about 800 grams, the ones from the island weigh at least 1.2 kilograms after three years. The island's fugu is exposed to turbulent sea currents, which means it has firmer meat and a flavor on par with those that are caught in the wild.
This bigger farmed fugu had so far been served at local restaurants as part of a full-course meal or as an ingredient for a nabe hot pot.
Tatsuya Kakitani, sous-chef of Michi-no-Eki Uzushio Restaurant, came up with the idea of grilling a whole torafugu to better promote the local specialty's flavor and unconventional size.
Grilled at 200 C or higher for about 10 minutes, the whole torafugu is served with Awaji Island's specialty wakame seaweed and onions.
Salt is the only seasoning used when grilling. Kakitani said the fish is served with ponzu sauce, salt and a mixture using sansho pepper to help diners enjoy the springy texture of the fugu and its original flavor.
The meal can be finished off with a soup. Diners can put the head and other leftover parts into a pot of dashi broth that is brought to a boil to savor the fugu to the full.
Although the dish is priced at an eye-popping 16,500, yen Kakitani said: "Try this and enjoy a kind of happiness that can only be had here. I hope this dish will become a new local specialty for this island."
The restaurant has also added to its menu two 19,800 yen courses featuring the 3-year-old farmed torafugu. One allows diners to grill various parts of the fish on their own at the table, while the other includes sashimi of the whole puffer and nabe.
Michi-no-Eki Uzushio Restaurant
Open: 10 a.m. to 3 p.m.
Closed: Thursdays
Address: 947-22 Fukura-hei, Minami-Awaji, Hyogo Prefecture
Phone: (0799) 52-1157
Credit cards accepted
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