See first hand the incredibly intricate art of one of the culinary world’s most daring and delicious delicacies. Fugu is an incredibly poisonous fish with dazzling white and delicious meat that can only be prepared by the top washoku (Japanese cuisine) chefs.
This experience is led by Chef Suda, a veteran fugu chef with over 18 years of experience preparing and cooking with this fish.
|LOCATION||The Kamo Aquarium|
|Activity Time||4:30 pm to 6:30pm|
|Activity Length||Approximately 2 hours.|
We will start our experience by venturing into the Kamo Aquarium where will see some of the tora fugu (tiger pufferfish) on display. This is the native species of puffer to this region that constitutes over 90% of the wild caught fugu in Japan. After returning to Chef Suda’s restaurant, he will show the fugu he will prepare and his personal collection of knives that are specifically made for preparing fugu. Some of these knives are worth over $1,500 and have been specially crafted according to the height and hand size of Chef Suda.
A shockingly large amount of fugu has high concentrations of tetrodotoxin, a potent neurotoxin that can kill a human even in small doses. Chef Suda will first remove these from the pufferfish as he breaks apart its bony body and lay it out on a dish for everyone to see.
Do not be nervous about eating fugu however. Licensed fugu chefs must undergo over 3 years of intensive training to prepare and serve fugu and cases of fugu poisoning from these chefs are extremely rare. In this region alone, it has been over 10 years since a diner suffered minor poisoning that required a short visit to the hospital.
He will then extract the meat of the fugu and prepare to plate it into his signature dish where he arranges fugu into a beautiful work of art.
Participants will then have the chance to try to cut and plate their own fugu under the careful direction of Chef Suda with one of his prized hibiki knives.
After this everyone will enjoy a tantalizingly delicious fugu meal together with the chef.