Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Sunday, Public Holiday
Specialities
Chef
Takeshi Yasuge - A Master of Fugu with Expert Skills
Food
Enhancing the Charm of Natural Fugu with Homemade Ponzu
Food
"Enjoying the Exceptional Aroma and Flavor of Naturally Grown Seafood from Nutrient-Rich Seas"
Review
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Review 234 postsFollowers 102 peopleI was introduced to this restaurant by a business partner and visited for a dinner meeting...View details
Visited on January, 2026
1 time
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COOL Mxx
Tokyo
Review 82 postsFollowers 145 peopleFugu Fukuji: A Powerhouse of Fugu Cu...
On a certain day in March, I visited the fugu restaurant "Fugu Fukuji" in Ginza. As I pas...View details
Visited on March, 2025
1 time
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にゃんちゃん♡0215Tokyo
Review 1,869 postsFollowers 1,527 peopleLuxury is found only in Fugu.
This year's last-minute fugu was at "Fugu Fukuji" in Ginza. That said, I don't indulge in ...View details
Visited on February, 2023
1 time
Restaurant information
Details
| Restaurant name |
Fugu Fukuji
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner |
| Categories | Fugu (Pufferfish) |
| Phone number (for reservation and inquiry) |
03-5148-2922 |
| Reservation availability |
Reservations available
We plan to raise our prices starting from October 1, 2025. |
| Address |
東京都中央区銀座5-11-13 幸田ビル 3Ｆ |
| Transportation |
2-minute walk from Higashi-Ginza Station on the Tokyo Metro Hibiya Line/2-minute walk from Higashi-Ginza Station on the Toei Subway Asakusa Line/3-minute walk from Tokyo Metro Ginza Line 132 meters from Higashi Ginza. |
| Business hours |
|
| Average price |
JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
33 seats （ 5 counter seats, 14 table seats, 12 tatami room seats） |
|---|---|
| Private rooms |
Available For 2 people, For 4 people, For 6 people, For 8 people, For 10-20 people Private rooms are available for up to 15 people. |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking We kindly ask that all seats in the restaurant be non-smoking. |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Counter seating, Tatami room, Sunken seating |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Parties over 2.5 hours, BYO drinks, Take-out |
| Family friendly |
Children welcome |
| Website | |
| Remarks |
We have counter seating available, so solo diners are welcome. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Higashi Ginza Sta.
Ginza
Ginza, Shimbashi, Yurakucho
Tokyo
Chuo City
Categories
Rankings in nearby areas
閉じる
ChefTakeshi Yasuge - A Master of Fugu with Expert Skills
Born in 1948 in Tochigi Prefecture, I started my culinary journey at the age of 18. I trained in vegetarian cuisine in Hida Takayama, specialized in fugu (pufferfish) in Osaka, and honed my skills in Japanese cuisine in Tokyo. In 1976, I opened my own restaurant in Asakusa, and in 1988, I moved to my current location in Higashi-Ginza. I continue to serve the finest fugu dishes, showcasing my expert skills.
Food Enhancing the Charm of Natural Fugu with Homemade Ponzu
The charm of "Fugu Fukuharu" is not just in its top-quality ingredients. They also have an impressive commitment to their "ponzu," which is essential for sashimi and hot pot. Each "daidai" (bitter orange) is carefully squeezed to release its refreshing aroma, and it is blended with soy sauce in a ratio derived from years of expertise. Of course, no chemical seasonings are used at all. The freshness that can only come from natural ingredients and the pleasant acidity of the daidai spread across the palate. It’s something you want to enjoy alongside the firm and tender fugu and conger eel.
Food "Enjoying the Exceptional Aroma and Flavor of Naturally Grown Seafood from Nutrient-Rich Seas"
Due to the collision of the Kuroshio Current between Kyushu and Shikoku, the Bungo Strait has become an excellent fishing ground, and high-quality natural tiger pufferfish caught in the nearby waters of Kyushu are used. At "Fugu Fukuharu," the fish is further aged in-house to deepen its flavor, maximizing its umami before being served to guests. The pale cherry blossom-colored pufferfish offers a deep sweetness and a rich aroma, while its translucent flesh provides a pleasant texture. The advanced technique of "fugu-hiki," honed over many years of practice, further enhances the quality of the ingredients.
Indulge in the exquisite flavor of natural tiger pufferfish, brought to life through years of mastery in "fugu-hiki" (pufferfish preparation).
Ginza, the heart of culinary delights. Nestled just off the bustling Harumi Street, "Fugu Fukuchi" offers exquisite dishes featuring high-quality natural tiger pufferfish caught in the waters near Kyu...shu, showcasing the changing seasons.
Among these, the beautifully presented "Fugu Sashimi" offers a delightful texture that highlights the advanced skill of "Fugu Hiki" (pufferfish slicing). From early summer to autumn, you can also enjoy dishes featuring conger eel and wild eel.
Prepare to be amazed by the passion, expertise, and craftsmanship of the professionals behind each dish.