A creative dish using 3-year torafugu (blowfish).

This dish was created using the double cooking method of "cooking" and "steaming" in an earthenware pot.
The bottom tier is cooked rice with fugu (fuku), and the top tier is three-year torafugu and onions on a net,
The ingredients are seasoned simply with salt, pepper, and herbs to bring out the best of the ingredients to the fullest.

Three-year torafugu (blowfish) and onions are steamed using only the steam from cooking rice.
The product is now fluffy and ready to be used.
The rice is filled with the umami of torafugu and onions,
It has an indescribable scent.
It will be a dish that will amaze you to see and impress you to eat.

? The item list ?
Dish: Steamed three-year torafugu with herbs
Rice with 3-year torafugu fish
Fried dish: Deep-fried three-year torafugu (blowfish)
Vinegared 3-year torafugu tooto-umi (inner skin)
Hors-d'oeuvre: skin of 3-year torafugu (pufferfish skin)
Salad: Seared 3-year Torafugu Salad
Soup: 3-year torafugu (blowfish) soup
Pickles : 2 kinds
Seasonal Fruits : 2 kinds
　　　　　　　　　　　　4,000 yen (tax not included)
　　　*About 1 hour is required to finish cooking rice from the beginning in an earthenware pot.
　　　　　Limited to 3 groups per day
　　　　　Minimum order of 2 persons.
　　　　　Reservations are required at least one day in advance.
　We appreciate the many customers who visited our store today.
　　　　　　　　　　　Inquiries: Roadside Station Uzushio Restaurant
　　　
　　　　　　　　　　　　　　　Phone: 0799-52-1157