“Usuki” is the name of an area in Oita Prefecture where the sea currents are extremely strong and known as a treasure trove of fresh, fatty and supple fish.

Usuki’s fugu is a name that stands out even among the most well-known brands, and is characterized by its freshness and thin cuts. It is exceptionally fresh and requires high levels of precision to slice as thinly as it is famous for.  

Usuki Fugu Yamadaya has the prestigious recognition of being listed in the Michelin Guide as 2 Stars; rare for a restaurant serving pufferfish. Though the first location started in Oita prefecture, guests can enjoy the same luxurious texture, taste and volume of Usuki’s pufferfish in its two Tokyo branches. 

Natural fugu contains a toxin and while some guests may be afraid of this fact, there are now very strict standards which require a license to handle pufferfish so guests can have peace of mind knowing it is perfectly safe to eat, with no concern of toxin poisons. Grilled milt from the puffer fish is also served during December to March which is known as the best season to feast on pufferfish. Many guests return every year during this season, making reservations quite difficult to acquire.

At Usuki Fugu Yamadaya, natural pufferfish can actually be eaten throughout the year. In May and June, flounder is also served. The top-quality pufferfish and flounder at Usuki Fugu Yamadaya, is a definite must-try for those that either love seafood and those that would like to try this cuisine.