Japanese "fugu feasts" are usually set up in a standard Oriental tatami-mat room, with dozens of traditional ceramic dishes in a rustic, small format, accompanied by the Japanese etiquette of kneeling down to serve the meal. The blowfish feast*** has eight courses, which are:

The first course is the main drink, a rather chic sake infusion of charred blowfish fins.

The second course is the "appetizer," a cold dish of "cold puffer fish skin," which is cut into regular pieces. The puffer fish skin is cut into long, thin julienne strips and topped with shredded ginger and sesame seeds, making it crunchy and chewy, with a pungent flavor.

The third course is the "sashimi" entrée, which is slices of raw blowfish. Large porcelain plate covered with sashimi like a dahlia blossom, decorated with large onion stalks, small onion flowers, wild orange petals, wasabi paste and puffer fish liver flower, surrounded by balsamic vinegar sauce, sweet soy sauce, horseradish powder, ginger, radish puree, suzukuri and other flavors dish. It is deliciously soft and tender, yet light and flavorful.

The fourth course for the "burnt things", that is, roasted pork white - the essence of the nest, which is very oily but not greasy, not yet chewed, it gently slipped into the esophagus, like eating French cheese.

The fifth course is "Yang Yang", the Japanese name "tempura", Chinese name "deep-fried dolphin helmet", the use of meat after the puffer fish scattered skeleton drag powder egg batter soft fried. It's like deep-fried chicken, but with no traces of oil and a hint of lightness in the crispness.

Sixth for the "after the bowl", that is, the seat of the soup --- blowfish head hot pot, configured with enoki mushrooms, mushrooms, tofu, vermicelli, rice cakes, celery, cabbage, scallions and other auxiliary ingredients, the same pot full of not see half a point! It is also filled with a pot without any oil splatters, and is deliciously clean and vegetarian. The rice cake is soft and sweet.

The seventh course is the main course, which is puffer fish slices boiled rice with egg, scallions, seaweed, colorful; accompanied by Japanese-style pickled plums, pickled radish and sesame pickles, which is another dietary style.

The eighth course is the after-dinner drink, chilled wild orange juice and Jiuzhou green tea. The tangerine juice is sour and bitter, which helps to dissolve the food, while the green tea is powdered and stirred well in a glass of boiling water, revealing a greenish emerald color, but is more bitter than Chinese green tea.