Cuisine

There are many places in Japan where fugu is farmed, but the fugu raised in Wakasa, along the Sea of Japan, is something a little different.
One bite and you'll notice how chewy the flesh is.
The more you chew the firm flesh, the more the delicious flavor of fugu comes out, making this an exquisite delicacy.
Ocean currents flow into Wakasa, so the pufferfish are constantly swimming, which helps develop their muscles well.
In addition, fugu that has survived the extreme temperature changes in the ocean has tough meat that retains plenty of flavor.
Wakasa has these favorable conditions, allowing it to raise special tiger pufferfish that are different from any other.
This is "Wakasa Tora Fugu(tiger blow fish) , " a brand product that Fukui Prefecture is proud of.
【In season】October to the end of March

In fact, it was the owner of this facility who first popularized "Tataki Fugu" around the world.
A long time ago, after appearing on TV, I wanted to introduce a new type of fugu cuisine.
Taking inspiration from dishes such as seared bonito, we tried grilling the fugu until it was fragrant and then making it into Tessa (blowfish sashimi).
By roasting it, the aroma and flavor are locked inside,
The two-tiered aroma and flavor of the seared fugu makes this an exquisite dish.
Through repeated trial and error, we perfected the grilling time and the thickness of the meat when making Tessa (blowfish sashimi).
We pursued the utmost to bring out the flavor of the ingredients, and arrived at our current "Seared Fugu."
After that, customers who had eaten the fugu tataki once,
Many customers return to enjoy this dish, citing its unforgettable deliciousness.

Natural rock oysters that have grown on the seabed of Wakasa for many years.
To prevent overfishing, fishermen are voluntarily limiting the amount they can catch in a day.
An ingredient so rare that resources are being protected.
Rock oysters grown in the cold, clean waters of the Sea of Japan are an incredibly delicious ingredient.
Those who try rock oysters for the first time will be surprised at their size.
Iwagaki oysters are called "milk of the sea" and their rich flavor makes them perfect for eating raw.
Furthermore, rock oysters have long been known to be highly nutritious and are said to be good for restoring physical strength during the summer.

My husband not only farms his own fish, but also goes out to sea every day to fish.
His passion for fish is second to none.
That's why there is something I can do every day; it may be hard, but before you know it, I'll be at sea.
Using the experience we have gained, we set up fixed nets and gill nets all year round,
From June to August, they also go free diving to hunt for seasonal prey.