Guenpin Kagurazaka

The Guenpin brand owns several restaurants in Honshu and in the center of Tokyo, specializing in the preparation of the torafugu, one of the 22 blowfish species whose consumption is allowed in Japan.

The puffer-fish is indeed famous for containing tetrodotoxin (TTX), a poison so lethal for humans that even the smallest dose can cause death by respiratory arrest. The preparation of the fish is therefore strictly regulated: only professional chefs who have passed a fugu-master certification are allowed to cook and serve this ingredient to customers.

Guenpin Kagurazaka naturally conforms to these food safety standards and is a place that can be trusted for an unusual gastronomic experience of traditional Japanese cuisine. Located in Kagurazaka, a former Geisha district now gathering the capital’s French bistros, it can easily be included in a day of visiting Tokyo’s historical center, at lunchtime or for dinner.

The interior decoration is classical and simple, suitable to a Japanese restaurant. The atmosphere is quiet and subdued, prone to relaxation as customers have enough personal space to feel at ease. Groups can seat in semi-private boxes and overall the restaurant can accommodate up to 114 customers.

Restaurant with a good value for money

The restaurant’s main strength is its fugu-based course starting at ¥5,000 (~US$33.59) per person, offering a good value for money. As a matter of fact, the complicated process of preparing a puffer fish usually requires a comfortable budget and the Guenpin brand provides interesting discovery menus at affordable prices.

The fugu, be it farm-raised or wild, is prepared into several small dishes, hot or cold, to introduce the various tastes and textures of its flesh, like:

• Raw in sashimi (the flesh has a kind of firmness to it); or,
• Cooked (the flesh becomes tender).

Amateurs of unconventional flavors should try the hirezake nihonshu, a Japanese sake 🍶 infused with a grilled or smoked fugu fin. This alcoholic drink (to be consumed in moderation) has a very original and surprising taste.

The staff introduces each dish with instructions on how to eat it. Fugu is ideally paired with a citrus-flavored soy sauce (ponzu). The experience in this kind of restaurant is certainly better enjoyed with some knowledge of the Japanese language, or if going with a bilingual guide who can act as a translator. When coming in group, we recommend ordering several types of menus to try an even greater variety of tastes.

In addition to fugu, Guenpin Kagurazaka also serves unagi eel-based dishes, such as the delicious donburi unadon, an eel-topped bowl rice, as well as chicken, that can be fried in karaage.