Usuki Fugu, Exquisite Pufferfish in a Castle Town

Usuki City, a historic castle town in the southeast of Oita Prefecture, is a pufferfish town known to those in the know. More than twenty restaurants handling top-quality fugu gather here, and Usuki fugu, prepared by skilled artisans, has captivated gourmets from near and far. From thin-sliced sashimi drawn so fine it is nearly translucent to a hot pot brimming with flavor, you can savor a variety of fugu dishes in one of winter's finest culinary experiences.

Highlights

The appeal of Usuki fugu lies in the delicate work of skilled artisans and the fine quality of the fish itself. The thin-sliced sashimi, drawn so fine that the plate's pattern shows through, has a firm bite and a refined savoriness that grows with every chew. The Usuki way is to enjoy it with ponzu brightened by a squeeze of Oita's own kabosu and grated daikon with chili. The hot pot lets the fugu's stock melt into a broth with vegetables and tofu, enjoyed right down to the finishing rice porridge. Deep-fried pieces and milt let you savor the flavors of different parts, a treat only specialists can offer.

Enjoying the Seasons

Fugu is at its best in cold winter. This is the ideal season to enjoy Usuki fugu, when the flesh firms up and the flavor deepens. Warming yourself to the core with a hot fugu pot, then savoring the flavor to the last with the finishing porridge, is a blissful luxury unique to winter. Since Usuki is a castle town also known for old streets and stone Buddhas, pairing fugu with a winter stroll deepens the memories of your trip.

Access and Basic Information

Usuki fugu is served at fugu specialty shops and restaurants in Usuki City, which has more than twenty places offering it. Renowned shops dot the area around JR Usuki Station and the atmospheric streets of the castle town, making them easy to visit alongside sightseeing. It is often offered as a course meal, and as a premium fish the price is accordingly higher. It is especially popular in the winter peak, so reservations are advisable. It helps to check each shop's preparations and offerings, such as thin-sliced sashimi, hot pot, and deep-fried pieces, before you visit.

Practical Travel Notes

To enjoy Usuki fugu, the best time is winter, roughly November to March, when the flesh firms up and the flavor deepens. Popular specialty shops see reservations concentrate on weekends and the year-end and New Year period, so once your plans are set, securing a table early is reassuring. Usuki is a sightseeing town prized for its national-treasure stone Buddhas and castle-town streets with an Edo-period air, so it is easy to build a day of strolling the stone Buddhas and old streets in the daytime and capping it with fugu at night. To round out the experience, note that Usuki is also a main production area for kabosu, so squeeze the local citrus into your ponzu to savor the authentic way. Budget generously, as this is a special meal.

A Quick Tip

To fully enjoy Usuki fugu, a course that runs from thin-sliced sashimi through the hot pot to the finishing porridge is recommended. Because preparing fugu requires a license, always eat it at a specialty shop. The winter peak is very popular, so booking early is reassuring. Combined with a stroll through the castle town and a tour of the national-treasure stone Buddhas, it makes for a luxurious day. Squeeze plenty of local kabosu into the ponzu to enjoy a refreshing bite true to its home.

Practical Information for Your Visit

• When it is served: According to the official Oita Prefecture tourism website, fresh pufferfish (fugu) can be enjoyed in Usuki all year round. In summer, the Usuki City Tourism Association runs a Summer Fugu Campaign (from 1 July to 30 September in 2026).
• Main areas where it is served: Fugu restaurants within Usuki City. The official website of the Usuki City Tourism Association lists 22 establishments.
• Reservations: For the Summer Fugu Campaign, book directly with each restaurant; reservations are for a minimum of 2 people. Prices start from 6,000 yen (excluding tax and service charge) at 12 restaurants and from 10,000 yen (including tax and service charge) at 3 restaurants, with menus differing by restaurant.
• [Important] Warning about fugu poison:
• Tetrodotoxin, contained in the body of the pufferfish, is a substance that causes food poisoning, and fatal cases have been reported (Oita Prefecture). The lethal dose for humans is estimated at 1-2 mg, and it is not broken down by ordinary cooking or heating (Ministry of Health, Labour and Welfare).
• Fugu poisoning is often caused by home cooking by anglers and other amateurs, and it is stated that cooking based on the judgement of amateurs such as anglers must never be attempted. Removal of the poisonous parts may only be handled by persons and facilities approved by prefectural governors and equivalent authorities (Ministry of Health, Labour and Welfare).
• In Oita Prefecture, under the Oita Prefecture Ordinance for the Promotion of Food Safety and Security, only registered fugu processors licensed by the governor may process pufferfish. Even after registration, they must attend training courses every 5 years and complete registration renewal procedures at the public health centre.
• The liver of the pufferfish is a poisonous part, and its sale or serving is prohibited by the Food Sanitation Act regardless of the species and regardless of whether the fish is wild or farmed. Violations are punishable by imprisonment of up to 3 years or a fine of up to 3 million yen (up to 100 million yen for corporations) (Oita Prefecture).
• Warning for travellers: Never prepare pufferfish you have caught yourself at your accommodation or at home; always enjoy it at a registered restaurant. If you come across a restaurant that serves the liver, that is a breach of the law, so do not eat it.

Note: Opening hours and prices vary from restaurant to restaurant.

(Sources: official Oita Prefecture website, Fugu Information and On the Handling of Fugu; official Oita Prefecture tourism website; official website of the Usuki City Tourism Association; Ministry of Health, Labour and Welfare, Risk Profile of Natural Toxins: Pufferfish Toxin)