Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
Ken Yasuge - A man who knows fugu inside and out, whose skilled techniques shine through
Food
Homemade ponzu sauce enhances the taste of wild fugu
Food
Enjoy the exceptional aroma and flavor of this natural product, grown in nutrient-rich ocean waters.
Set menu
【ご会食にオススメ】《竹》コース 35,200円6dishes
豊後水道で水揚げされた天然のとらふぐは、身が引き締まり、芳醇な香りをもち、ふぐさしやふぐちり、唐揚げなど様々に姿を変え、食通のゲストを悦ばせます。 使い勝手のよい個室も揃った店内は、もてなしの席にご利用ください。 ※写真はイメージです。
- The number of people
- 1～4名
- Accountable time
- 17:00～22:00
【特別なお祝いの席にオススメ】《松》コース 44,000円7dishes
豊後水道で水揚げされた天然のとらふぐは、身が引き締まり、芳醇な香りをもち、ふぐさしやふぐちり、唐揚げなど様々に姿を変え、食通のゲストを悦ばせます。 使い勝手のよい個室も揃った店内は、もてなしの席にご利用ください。 ※写真はイメージです。
- The number of people
- 1～4名
- Accountable time
- 17:00～22:00
Review
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Review 507casesFollower 473PeoplePick-up reviews
福治さんのフグ刺しは凄い
冬になると、何度かこちらに足を運びます お値段は張りますが、 コース44000円をお願いしました お通し（あん肝、煮凝り） 刺身 唐揚げ 鍋 雑炊 フルーツ こちらのフグ刺しは身が薄くなく、ふっくらしており、食べ応え充分です。 少しのお塩をつけていただきます 皮はポン酢で ...Find out more
2024/01 Visitation
5times
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Review 1,445casesFollower 1,272People高級という文字はふぐの中にだけ。
今年の駆け込みフグは銀座"ふぐ 福治"。と、言っても毎年豪華なコースを食べる訳でもないので、とても稀です。 お店は三井ガーデンホテルのちょうど裏側。ビルの3階になります。 ...Find out more
2023/02 Visitation
1times
-
Review 1,368casesFollower 2,603People明らかに最高級と分かる絶品フグ！in 銀座
この日は長女のたっての希望で家族でフグを食べにこちらに予約して訪れました。 その長女もフグは高いと分かっているのか、普段はねだったりはしないのですが、この日は誕生日。 どうやら...Find out more
2023/01 Visitation
1times
Restaurant information
Details
| Restaurant name |
Fukuji（Fukuji）
|
|---|---|
| Categories | Fugu (Blowfish) |
| Phone number (for reservation and inquiry)・Inquiry |
03-5148-2922 |
| Reservation Availability |
Reservations available
・ご予約は2カ月前から承ります。 |
| Address |
東京都中央区銀座5-11-13 幸田ビル 3Ｆ |
| Transportation |
2-minute walk from Higashi-Ginza Station on the Tokyo Metro Hibiya Line/2-minute walk from Higashi-Ginza Station on the Toei Subway Asakusa Line/3-minute walk from Tokyo Metro Ginza Line 164 meters from Higashi Ginza. |
| Opening hours |
|
| Budget |
￥50,000～￥59,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料お一人様3,000円頂戴しております。何卒ご了承くださいませ。 |
Seats/facilities
| Number of seats |
33 Seats （ 5 counter seats, 14 table seats, 12 tatami room seats） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people Private rooms are available for up to 15 people. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Smoking is prohibited throughout the restaurant. There is a smoking space in front of the entrance. |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Service |
Extended party hours (more than 2.5 hours),BYOB,Take-out |
| With children |
Kids are welcome |
| Website | |
| The opening day |
.. |
| Remarks |
・There are counter seats, so you can come alone. ・If you would like to eat soft-shelled turtle, please contact us in advance. |
閉じる
ChefKen Yasuge - A man who knows fugu inside and out, whose skilled techniques shine through
Born in Tochigi Prefecture in 1948, Fukuji started his career as a chef at the age of 18. He trained in shojin ryori (traditional Japanese vegetarian cuisine) in Takayama, Hida, fugu (blowfish) cuisine in Osaka, and Japanese cuisine in Tokyo. In 1976, he went independent in Asakusa, and in 1988, he moved to his current location in Higashi Ginza. He continues to serve the finest fugu cuisine, showcasing his skilled techniques. In recent years, his daughter, Mariko Yasuge, has joined him in the kitchen, and the famous restaurant "Fugu Fukuji" continues to evolve.
Food Homemade ponzu sauce enhances the taste of wild fugu
The appeal of Fugu Fukuji is not just its top-quality ingredients. They also take great care in their ponzu sauce, an indispensable accompaniment to sashimi and hotpots. They carefully squeeze out each and every daidai citrus fruit, which gives off a refreshing aroma, and combine it with soy sauce in a ratio determined through years of study. Of course, they do not use any synthetic seasonings. The freshness that can only be achieved by using only natural ingredients and the pleasant acidity of the daidai spread in your mouth. It is best enjoyed with firm-fleshed fugu or conger eel.
Food Enjoy the exceptional aroma and flavor of this natural product, grown in nutrient-rich ocean waters.
The restaurant serves high-quality natural tiger fugu caught in the Bungo Channel, an ideal fishing ground because the Kuroshio Current collides between Kyushu and Shikoku, and in the waters off Kyushu. At Fugu Fukuji, the fugu is aged in the restaurant to further deepen the flavor, bringing out the full umami before being served to guests. The pale cherry-colored fugu has a deep sweetness and mellow fragrance, and the translucent flesh has a pleasant bite. The high-level "fugu pulling" techniques, developed over many years of training, bring out the best in the ingredients.
Enjoy the luxurious taste of outstanding natural tiger fugu, made by the "fugu pulling" technique cultivated through years of training.
Ginza, the food capital. Located just one street away from the bustling Harumi-dori street, Fugu Fukuji serves dishes that reflect the changing seasons, with a focus on high-quality wild tiger fugu ca
...ught in the waters off Kyushu. The beautiful fugu sashimi, which shows through the pattern on the plate, has a pleasant texture that is the result of advanced fugu pulling techniques. From early summer to autumn, conger eel and wild eel are served. Be amazed by a dish that is made with passion, discerning eye, and the utmost skill that would impress even professionals in the field.