14 Jan 2016 was the first time I tried Fugu Fish or commonly known as Puffer Fish. For those who do not know, fugu fish is considered an expensive delicacy but yet one of the most dangerous fish to eat due to the toxins in the fish.
The intestines, ovaries and liver of fugu fish contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people.
Eating fugu fish is basically a gamble with lifestyle, luxury and death. Because of the high risk involved in preparing fugu fish for safe consumption, chefs must undergo many years of training to obtain a fugu-preparing license, and such expertise raises the price of a fugu dish.
Thanks to FUKU fine Fugu Kaiseki Restaurant for the kind invite to try out their signature fugu dishes. The FUGU set courses starts from a whopping S$150/person. It was indeed a fine dining experience prepared with one of the most luxurious yet exciting fish-Fugu.
Want to see how a cute version of the fugu fish looks like? See below. The restaurant has made the dried up version of the puffer fish into a decoration. So cute and interesting!
A kiss for the cute puffer fish! Look at the tiny pricks or spikes on the body. When the fugu fish senses any danger, it will puff up and the pricks or spikes become more prominent to scare off bigger fishes who might want to eat up the fugu fish.
This is another type of fugu fish with even more prominent spikes. Woah… my goosebumps came up by just looking at this picture.
One of the dishes served was this boiled fugu fish meat. So excited to test it out for the first time!
Mr Koji Tuskamoto, executive chef advised on how to eat the sashimi so that it tasted even better. Basically, you should wrap the baby leeks with the sashimi and top it up with condiments and dip in ponzu sauce.
It just went so well with the lime and salt.
Taking a look at the raw fugu fish meat which would be used for the steamboat later on.
This is fugu fish imported from Japan. The toxins were already removed hence it was safe for consumption in Singapore.
The executive chef, Mr Koji Tsukamoto, slicing the fugu fish meat into thin slices.
The fugu fish steamboat for the night.
The executive chef cooked the steamboat by placing different parts of the fugu fish into the boiling stock strategically.
Boil soup boil!
Japanese are particular about the presentation of the food hence care is taken to put in the rest of the food ingredient properly so that the steamboat could look and taste good.
Just looked at this lovely pot of fugu fish steamboat! It was light yet nutritious with green vegetables, mushrooms, carrots and much more.
Mr Koji, the Executive Chef in action!
After eating up most of the ingredients in the steamboat, there were still some soup left. Mr Koji cooked egg porridge with the remaining soup and wow… the porridge tasted amazing! Initially I thought that the porridge would taste like the fugu fish steamboat soup since that was the soup base for the porridge but interestingly, the porridge took on its own unique flavour.
I loved having the porridge with the japanese pickles.
FUKU Fine Fugu Kaiseki Restaurant has two separate rooms for booking, if you want quiet time for business entertainment, discussions or family time with loved ones or catching up with friends.
Just look at the display of Japanese alcohol on this specially designed shelving. Customers can see what is available for ordering.
And before I left the restaurant, I definitely need to grab a photo with Mr koji Tsukamoto who prepared such a wonderful fugu set course.
Thanks FUKU Fine Fugu Kaiseki Restaurant and Mr Koji for the wonderful and luxurious food tasting session!
If you are keen to try out Fugu Fish, just like me, visit FUKU Fine Fugu Kaiseki Restaurant at 14 Mohamed Sultan Road, #01-01, Singapore 238963. To make reservations, please call +65 6235 8216. The restaurant is open from Monday to Sunday, dinner time only from 6-11pm. Call to make your reservations today!