Next we had some Nabe, or Japanese hotpots. This would be great to order when eating with large groups as it is sure to be a crowd pleaser. I like how this tasted like an upgraded version of the familiar kaarage. The fugu tasted a bit like chicken here, just slightly softer and more succulent. I had never really been a fan of kaarage, which can become overly tough and difficult to bite into, but this fugu version had a batter in an entirely different class of its own. We had the Deep Fried Fugu ($19.00), which was wonderfully light and crispy on the outside and tender on the inside. The next one item was a pleasant surprise. Love creating youtube content? Join us as our Lead Video Creative. The Fugu Sushi ($9.00 for 3) had thicker slices of fugu and tasted similar to the sashimi. Ponzu is appetising and a nice alternative which clings well to the Tessa. The sashimi itself is very subtle, so eat it with the ponzu or soy sauce provided for more flavour. That’s some fine knife skills there.įugu sashimi is slightly chewier then the regular salmon or tuna, so not really a melt-in-your-mouth kind of experience, but has a pretty good texture. I was quite intrigued by the fact that I could see the colours at the bottom of the plate. The Tessa slices were amazingly thin, to the point where they were almost transparent. Arranged in concentric circles, the sashimi formed what looked like a huge flower. Up next is probably the most known, fugu dish Tessa ($39.00), or fugu sashimi which looked like a work of art when it was served. But too paiseh la.īoth the Appetizer and Gelatine Meat are complimentary starters for all customers! So of course, besides finishing what was in my bowl I also wanted to ask for seconds.
#FUGU SASHIMI SKIN#
This also has fantastic benefits for your skin due to the collagen in it. I really liked this one as it had such a refreshing taste and a chewy texture, similar to jellyfish. I could also taste a hint of sweetness, probably from the sauce, and it was a good start to the meal there.Īnother appetiser served was Gelatine Meat, in a sour and savoury sauce. Its texture is similar to regular fish slices, but slightly firmer and thicker. Kobachi, or braised fugu, is an Appetizer here. It probably helped that the first dish served looked pretty normal. So no worries, you will be in safe hands here.Įven I composed myself and banished my unnecessary paranoia after a couple of bites of this delicious fish. Fuku adheres strictly to regulations by the Agri-Food and Veterinary Authority (AVA), importing the puffer fish with their organs, the most poisonous parts, removed.īesides that, the team at FUKU specialises in preparing fugu with more than 20 years of experience. Just head down to FUKU, which is located between the Clarke Quay and Dhoby Ghaut stations.īeing the first restaurant in Asia outside of Japan to specialise in fugu certainly sounds daunting, but calm your anxious minds the fugu here is safe to eat.
If you, too, want to have a taste of this fish, fret not, because no longer will you have to purchase a pricey air ticket to Japan to eat it.
The question is, why? No one knows for sure, but today many enjoy this delicacy, as unnerving as it seems. It is believed that the Japanese were the first to consume this poisonous creature, with evidence found in the form of bones hidden in shell mounds which date back to more than 2,000 years ago. But what else? Of course, one thing we cannot miss out is Fugu, or the puffer fish. On the top my “Countries to go to” list is Japan – land of sushi, cherry blossoms and countless shrines. “A taste of puffer fish outside of Japan”
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