Fugu dishes

Starting with the beautiful Tessa (blowfish sashimi), Tetchiri (blowfish hot pot) enjoy the plump fish meat.
Juicy fried chicken and elegant-tasting fin liquor.
Tokugawa, we will tell you about the charm of blowfish by cooking.
Please fully enjoy the taste of blowfish, the king of winter ingredients.

Although our chef is young, he is a talented chef who has won the "Tessa(sashimi of blowfish)plating/arrangement contest" held every year on Himaka Island many times.
After training at HIMAKA KANKO HOTEL, he used his natural sense and ability to absorb information to obtain a chef's license and a fugu preparer's license through self-study.
Please leave the crane prime, which is an artistic food art.

Fugu's body is elastic and it is difficult to bite it off, so it is essential for a blowfish cook to have a three-dimensional laying technique by pulling it thinly.
Tessa (blowfish sashimi) plate is sometimes used for the Tessa's serving plate,
It is also a proof that the sashimi is drawn so thin that the pattern on the picture plate can be seen, and it is considered to be a beauty technique.
Please enjoy the blowfish dishes that shine with such young husband's technique.

""When you think of winter on Himaka Island, you think of Torafugu (Japanese blowfish)! 』\
In such a contest held every year in Himaka Island to compete for presentation of the Tessa (blowfish sashimi),
Our "Tessa tsurumori (crane shaped display)"plan has won many championships
Please enjoy this hearty fugu dish, presented like art.

The owner, a fisherman, catches extremely fresh fish, which are then carefully prepared by the young chef.

The meal starts with three appetizers, including Himaka Island specialty boiled octopus, as well as Torafugu (Japanese blowfish) puffer fish jelly.
You can enjoy the deliciousness of Torafugu (Japanese blowfish) to the fullest, including in dishes with milt and grilled pufferfish.

《This plan's exclusive dishes≫

・Tessa (blowfish sashimi)

・Fugu sushi
Torafugu (Japanese blowfish) tiger pufferfish nigiri and low-temperature cooked whitefish milt gunkanmaki

・Chawanmushi with whitebait and thickened sauce

・Assortment of grilled milt and grilled pufferfish

This plan is a seafood mix plan that includes the classic fugu dish, boiled octopus, local fish sashimi, and boiled fish (grilled, etc.).

The owner, a fisherman, catches extremely fresh fish, which are then carefully prepared by the young chef.

~While having fun with passion for serving and serving~
The meal starts with three appetizers, including the Himaka Island specialty boiled octopus, as well as Torafugu (Japanese blowfish) puffer fish jelly.
You can enjoy the delicious taste of Torafugu (Japanese blowfish) and the bounty of the island to your heart's content.

*Tessa (blowfish sashimi) is usually an individual for 3 or more people.
　Please contact us if you would like a platter or Tsurumori.

""When you think of Himaka Island, you think of octopus and Torafugu (Japanese blowfish)! 』\

The menu includes classic fugu dishes such as Tessa (blowfish sashimi) and Tetchiri (blowfish hot pot), as well as boiled octopus, a specialty of Himaka Island, and live Japanese Spiny Lobster.
After December, when the weather gets colder, you can also enjoy fragrant and creamy grilled whitefish milt.


We cook with passion and care so that everyone will say, "When it comes to fugu on Himaka Island, Tokugawa to go!"

~While having fun with passion for serving and serving~
The meal starts with three appetizers, including Himaka Island specialty boiled octopus, as well as Torafugu (Japanese blowfish) puffer fish jelly.
You can enjoy the deliciousness of Torafugu (Japanese blowfish) to the fullest.

*Shirako dishes may be served after December.
　In that case, please understand that it will be replaced with another dish.

""When you think of Himaka Island, you think of octopus and Torafugu (Japanese blowfish)! 』\
This is the best plan for our inn, which has won many times in the contest held every year to compete for Tessa (blowfish sashimi)!

You can choose how you want to eat the classic fugu dishes such as Tessa (blowfish sashimi) and Tetchiri (blowfish hot pot), and the boiled octopus, a specialty of Himaka Island.
This luxurious course meal includes live abalone and you can choose to have it cooked either sashimi or teppanyaki.
After December, when the weather gets colder, you can also enjoy fragrant and creamy grilled whitefish milt.

We cook with passion and care so that everyone will say, "When it comes to fugu on Himaka Island, Tokugawa to go!"

Abalone sashimi with the aroma of the sea and crunchy texture, served with liver soy sauce
In the porcelain dance grill, add butter and steam it plumply.
Both are recommended dishes that you can enjoy deliciously!


~While having fun with passion for serving and serving~
The meal starts with three appetizers, including Himaka Island specialty boiled octopus, as well as Torafugu (Japanese blowfish) puffer fish jelly.
You can enjoy the deliciousness of Torafugu (Japanese blowfish) to the fullest.

*Shirako dishes may be served after December.
　In that case, please understand that it will be replaced with another dish.
*Abalone or Japanese Spiny Lobster options are available for groups of two or more.

A luxurious lineup including Torafugu (Japanese blowfish) pufferfish, Japanese Spiny Lobster, and abalone
In addition to the classic fugu dishes such as Tessa (blowfish sashimi) and Tetchiri (blowfish hot pot),
This is a luxurious course meal that includes both live abalone and live spiny Japanese Spiny Lobster sashimi, which you can choose how to eat.
We are cooking with passion so that everyone can be convinced that "Fugu is a Tokugawa Himaka Island"

Abalone sashimi with a crunchy texture and seashore aroma, served with liver soy sauce
In the porcelain dance grill, add butter and steam it plumply.
Both are delicious and highly recommended dishes.

When making your reservation, please choose whether you would like your abalone sashimi or grilled on a ceramic platter.

~While having fun with passion for serving and serving~
Himaka Island starts with three appetizers, including boiled octopus, a specialty of Torafugu (Japanese blowfish) fish jelly and smoked marinated octopus.
You can enjoy the deliciousness of Torafugu (Japanese blowfish) to the fullest.

*Shirako dishes may be served after December.
　In that case, please understand that it will be replaced with another dish.

Limited plan from December

This plan includes boiled octopus, a specialty of Himakajima, along with classic fugu dishes and grilled shirako, which is available only during the cold season.

The owner, a fisherman, catches extremely fresh fish, which are then carefully prepared by the young chef.

~While having fun with passion for serving and serving~
The meal starts with three appetizers, including the Himaka Island specialty boiled octopus, as well as Torafugu (Japanese blowfish) puffer fish jelly.
You can enjoy the delicious taste of Torafugu (Japanese blowfish) and the bounty of the island to your heart's content.

*Tessa (blowfish sashimi) is usually an individual for 3 or more people.
　Please contact us if you would like a platter or Tsurumori.