This is the first restaurant in Asia (outside Japan) to serve fugu (pufferfish, blowfish) – the exquisite Japanese delicacy – all year-round. It’s also the first in Singapore to serve the famed fish kaiseki style  – full course traditional set menus. So why should you try it, and what about the poison?

Heres Why You Should Try Puffer Fish For Cny

Thinly sliced fugu sashimi

Why: Because you can’t die from it.

Fact: All fugu imported into Singapore has already been de-poisoned by experienced chefs. (Oh shut it, you’re secretly relieved about this). And you’re getting the best: Torafugu, or Tiger Puffer Fish, both wild and farmed, is imported fresh twice a week and then prepared by chef Koji Tsukamoto. His paper-thin sashimi and the fugu porridge is something to behold. And you can’t miss the hiresake – the equivalent of a fashion must-buy. This hot sake includes a sliver of torafugu fin that’s sun-dried and grilled until charred. And it’s flambeed before you imbibe, giving it a distinct taste and overpowering aroma – the best sake we’ve had.

Heres Why You Should Try Puffer Fish For Cny 2

From $150 per pax for a six-course ebisu, to $580 each for a nine-course shichi-fuku (wild-fugu set).

Heres Why You Should Try Puffer Fish For Cny 1 Lightly boiled fugu skin

Fuku Fine Fugu Kaiseki Restaurant, 14 Mohamed Sultan Road, #01-01, Singapore 238963. Tel: 6235-8216. http://fugu-fuku.com