This method of killing the fish means that the meat stays fresh for longer, and at Yamadaya, the fugu is aged for 24 hours before it's served. So what does it actually taste like? More from Retail ...

If you have never experienced the melt-in-your-mouth butteriness of a piece of Bluefin otoro or experienced the knee-trembling thrill from eating a slice of fugu, you may be dismissive of the ...

The salty taste is made more savory by lightly mixing the ingredients in the bowl. It is not uncommon to see diners wolfing down the dish. In a book on fugu, Takeo Koizumi, professor emeritus of ...

Kitahama, 91, is a top seafood chef and owner of renowned pufferfish restaurant Kitahachi, which has earned two Michelin stars, where he tickles the taste buds ... him “Dr. Fugu” (Dr ...