Since its establishment over 55 years ago, 1-Michelin star Yoshikou continues to be adored by its local clientele in Osaka for its top-quality fresh wild Fugu cuisine.
Fugu (pufferfish) that is caught in the wild is notorious for its lethal poison and some people are wary eating it. However, in Japan its consumption is strictly regulated and only those who are licensed are permitted to serve Fugu to its aficionados. Needless to say, Yoshikou’s experienced head chef safely prepares its Fugu with the utmost care and the highest level of skill cultivated over many years.
The stone-cooked Fugu, Yoshikou’s proud specialty dish, was created by the 2nd generation owner over 25 years ago and has since been enjoyed by guests to this very day.
Osaka is known for the highest consumption of Fugu throughout Japan and it is said that many of its citizens continued to secretly eat Fugu during its prohibition by law.
Fugu cuisine from wild Fugu is only available from October to late June and so Hamo (conger eel) cuisine is served at Yoshikou from July to the end of September.
Please enjoy this highly rare cuisine of top quality fresh wild Fugu with a sense of safety that can only be found in Japan.