Though it may sound surprising, blowfish has been a prized delicacy in Japan since the Jomon period,
cherished for centuries as a symbol of refined taste and craftsmanship.
Among the varieties of fugu, natural tiger blowfish—known as Tora Fugu—holds a special place in Japanese cuisine,
regarded as one of its highest-end delicacies. The tender flesh and subtle,
exquisite flavor of natural Tora Fugu are celebrated in fine dining and appreciated by culinary connoisseurs.
Its rarity, combined with the precision required to prepare it safely, has elevated Tora Fugu to an esteemed status,
embodying the pinnacle of Japanese culinary artistry.
Over the years, Japan’s culinary tradition has meticulously refined the knowledge
and techniques needed to prepare this remarkable fish safely.
To uphold both tradition and safety, chefs must obtain a specialized “Fugu Processor License”
to handle blowfish, and only certified facilities with a “Fugu Processing Facility Notification” are authorized to prepare it.
At Kaminoseki Geiyo, our licensed artisans prepare blowfish with meticulous attention to
Japan’s highest safety standards, so you can enjoy this extraordinary dish with complete peace of mind.
We warmly welcome your reservation and look forward to sharing this unique culinary experience with you.
One of the following courses will be available depending on the month of your visit.
The highest quality natural tiger blowfish caught by longline fishing, a traditional tiger blowfish fishing method, is served. The fishermen fish with 2,000 hooks on lines ropes from a main line that can extend up to 10 kilometers. A day's fishing may yield a few fish or none at all.
The wagyu beef shabu-shabu uses A5 rank Hiroshima Wagyu beef. Red meat with just the right amount of marbling. The tender part of the meat has a strong flavor and is ideal for shabu-shabu by slicing it thinly.If preferred, you can dip the meat in broth to enhance its flavor.
27,500 yen including tax
38,500 yen including tax
The tiger blowfish is farmed with advanced technology and is of high and stable quality.
The wagyu beef shabu-shabu uses A5 rank Hiroshima Wagyu beef. Red meat with just the right amount of marbling. The tender part of the meat has a strong flavor and is ideal for shabu-shabu by slicing it thinly.If preferred, you can dip the meat in broth to enhance its flavor.
13,200 yen including tax
22,000 yen including tax
2-3-1 Sakai-machi, Naka-ku, Hiroshima 730-0853
Tel: 082-231-0333
All of our rooms are private rooms.
It is limited to four groups: three rooms with seating for
six people and one room with seating for eight people.
3F ISI Bldg., 2-8-16 Azabujuban, Minato-ku, Tokyo 106-0045
Tel: 03-6453-9315
Limited to one group per day.
It is a private room for about 8 persons, so you can enjoy a relaxing time.
Reservations required
When making a reservation,
please inform us of your reservation name,
contact information, course name,
and time of arrival.
* Reservations must be made
at least 3 days in advance
for blowfish dishes and at least one day
in advance for other dishes.
Tel:082-231-0333
Email:geiyo@ruby.ocn.ne.jp
Open:18:00 to 22:00
Closed
Sundays, national holidays,
New Year's holiday,
and some other dates
Tel:03-6453-9315
Email:kd478735@kc5.so-net.ne.jp
Open:18:00 to 22:00
Closed
Sundays, national holidays,
New Year's holiday,
and some other dates
