01 / ABOUT THE PLACE
About this place
For fugu, Yanagiya offers courses that move from tessa (fugu sashimi) and fugu skin to grilled fugu, tecchiri hot pot and rice porridge to finish. Some courses combine the hot pot with grilled fugu, so diners can choose whether to focus on the pot or include a grilled dish as well. One diner who ordered the tecchiri course added milt with ponzu and said the broth’s flavour in the finishing rice porridge made a particular impression.
Natural longtooth grouper hot pot is another notable option, served with vegetables in a white miso broth. The accompanying chef’s-choice sashimi platter is listed as not including grouper. One diner who tried the hot pot was especially taken with the pairing of white miso broth and ponzu, making it an alternative for those looking for a pot other than fugu.
At lunchtime, the menu includes hamo sets and pressed sea bream sushi, described as a Yanagiya speciality available only at lunch. One diner who ordered the hamo set enjoyed a sequence of hamo sashimi, pressed sushi, soup and dessert. Another diner recalled the pressed sea bream sushi for its cured fish, vinegared rice and savoury dashi flavour. It is an option to consider for a lighter lunch than hot pot.
If you have a particular fugu or grouper hot pot in mind, check what is available when booking, as the offerings may vary by season.
