Blowfish skin has a lot of tiny spines and to remove these spines with a knife is the most difficult skill to master and requires extensive training. The skin is poached in boiling water for a few seconds then chilled before serving. The chef then cuts off the head and cleans the eyes before the filet is finally cut from the bone. Just like the monkfish, fugu only has one large bone. Another unique thing about fugu is that it is the only fish that can close its eyes.
Fugu also have very large, strong teeth.
Chef Kaz still has teeth marks on his hand from being bitten by fugu more than fifteen years ago. Following is the typical full course fugu dinner. Without his efforts, we would not be able to savor this delicacy here. To make reservations, please call us at least 2 weeks in advance at 202.530.5500 and please specify that you would like the fugu tasting menu when you call.