Fugu (aka pufferfish, or blowfish) can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.The soft roe (Shirako) of the blowfish, shown in the first preparation of this video, is a highly prized food item in Japan. Along with cod milt (also served at this restaurant), it is one of the most popular kinds of soft roe, and it is often grilled and served with salt. The delicate texture of the outer skin combined with the flavorful creamy roe, coupled with the knowledge of this being one of the most celebrated and notorious dishes in Japanese cuisine was, well, simply an incredible culinary experience.The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Like many of Tokyos hidden gems, Sushisho Saito is located on the second floor of a nondescript office building, in Akasaka. Sho means master, and Sho Saito is known throughout Tokyos culinary underground as one of the most gifted sushi masters in town.Sushisho Saito was rated one star in the inaugural Michelin Guide Tokyo a few years back but disappeared from the book since then. Rumors have it Chef Keiji Nakazawa, considered the master of the Sushisho "school", once kicked out the Michelin inspectors from his restaurant for being unknowledgeable, and since then, all his and his disciples' restaurants were not rated anymore. Subscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEatsFacebook: https://www.facebook.com/Japanese-Eats-1468578136763738
