Takoyasu

Blowfish season is a cause for celebration among the foodies of Japan. This fish, known as fugu, is at its peak in the colder autumn and winter months, when the fish are at their biggest and freshest. The third-generation owner of Takoyasu, one of the best pufferfish restaurants in Osaka (with 2 Michelin stars to prove it), has the connections to procure some of the absolute best fish possible — huge, sea-caught fugu from the best markets in the country. He prepares it in a variety of styles, each of which shows a different facet of this Japanese seafood favorite. Expect expertly-cut sashimi, rich hot pot, and skin marinated in a citrus sauce. Unfortunately the fugu pufferfish season ends with the start of spring. If you’re visiting Takoyasu in the warmer months, you’ll instead be treated to a set-course meal of conger eel and kelp bass instead (which is equally delicious, of course). Reserve a spot in one of their traditional tatami rooms for an unforgettable seafood experience.