Hakata Nakasu Rokusantei

Fugu, or the Japanese pufferfish (sometimes called blowfish), is notoriously poisonous. The tetrodotoxin concentrated in its organs is enough to kill a grown adult several times over. But in the hands of the chefs at renowned Fukuoka restaurant Rokusantei, this deadly fish becomes completely harmless. For almost 60 years, Rokusantei’s licensed chefs have been serving up this delicacy at its Nakasu location, with a first-floor counter that lets visitors see the full extent of their expertise right before their eyes. After being aged to bring out maximum umami, the blowfish is prepared in a number of different ways: deep-fried as karaage, to sashimi, to traditional hotpot — showcasing the protean nature (and deliciousness) of this versatile fish. The restaurant also features several local-caught delicacies from the Genkai Sea to Fukuoka’s north, including the rare and expensive longtooth grouper (called ara in Kyushu, but kue elsewhere in Japan), dubbed the "king of fish" and "phantom top-tier fish" for its quality and rarity respectively. Okoze, or devil stinger, is another popular fixture of the menu, its grotesque appearance belying the sweetness of its meat. Rokusantei is popular with both Fukuoka locals and visitors from all over the world, curious to see the delights of traditional cooking techniques like kikka-zukuri, where blowfish is sliced into thin, translucent slices, and laid out in the shape of a chrysanthemum flower. It is the mission of Rokusantei’s manager, Mihara Eiichi, to share the merits of Japanese cuisine throughout the world. Through Rokusantei, he hopes to not just let foreign visitors enjoy delicious Japanese food, but understand that Japanese cuisine is made delicious only through collective effort. “The whole restaurant comes together to make the food,” he explains. “The most delicious food comes not just from the chefs who make it, but from the hospitality of the staff who present it.”