Shin Otafuku

Several diners have remarked on the remarkably generous pieces of fugu in the tetchiri hot pot. At Shin Otafuku, you can start with blanched fugu skin and tessa—thinly sliced raw fugu—then enjoy the fish in shabu-shabu or tetchiri. One diner who ordered a set course described a progression from springy blanched skin and tessa with ponzu to firm-textured fugu in shabu-shabu, followed by rice porridge to finish. Another was struck by the tessa and blanched skin, as well as the large pieces of fugu, whose flavour deepened with each bite.

Choose tetchiri when you want a substantial hot-pot meal, or shabu-shabu to savour the fugu itself. Some diners have also ordered fried fugu or shirako, fugu milt, and paired them with hirezake, hot sake infused with grilled fugu fin. These dishes offer a way to round out the meal beyond the hot pot. For a leisurely finish, some set courses include rice porridge.

The restaurant can also suit a group dinner: reservations are available, and booking ahead is recommended for dinner. One report describes a relaxed atmosphere where conversation was easy, making it a possible setting for a meal shared over fugu dishes.