Hirosaki's special blowfish restaurant "Fugu Shin" (Hirosaki City Motomachi Kogyo, TEL 0172-32-8206) will offer a limited menu on February 9th, which is said to be "Fugu no Hi".

The only specialty store in Hirosaki that offers blowfish dishes and sea bream. Opened in 1963, it mainly deals with blowfish from Aomori and Fukaura. The owner, Minoru Yoneya, is now 81 years old. After graduating from high school, he moved to Tokyo and continued to train in front of him. I returned home at the age of 25.

At the time of opening, it was said that he was the first owner of a blowfish cook license to Aomori. Opened in Itayayanagi, my parents' family, but one year later I opened a store at the Yamanote Center (Motoji-cho). The number of regular customers began to increase, and I was relocated to the street of Hotel New Castle (Kamisashishi-cho) with the advice that "it is better to make it a roadside store", but in 1991 (Heisei 3) due to road expansion work Moved to current location.

Mr. Yoneya said, "Because all the parts that can be used are used, the chef always has a sense of cooking. Thanks to the puffer fish, it is possible to aim for a lifetime." .. "In Aomori, you can get a lot of natural blowfish, so you can have a variety of ways to eat, such as a pot or sashimi, depending on your body characteristics."

The shop sells blowfish lanterns made by Mr. Yoneya and fins for fin sake. Mr. Yoneya says, "Puffer fish soaked in formalin and put chaff into the shape. There is also a lantern made from a rare type of blowfish that has been seen only twice when it has been in business for over 50 years.

The “Fugu course that brings in good fortune” (5,000 JPY), which is offered after “Fugu Day”, includes boiled simmered kogori, blowfish sashimi, sashimi, blowfish pan, blowfish fried rice, and blowfish fried. A set of specially made blowfish lanterns. Mr. Yoneya smiles, "Not only eating puffer fish and taking in fortune, but also bringing lanterns as a souvenir and bringing in fortune at home."

Apply to Fugu Shin. Reservations are accepted until February 8th.