Fugu-sashi, pufferfish sashimi, is famous as a high-class dish in Japan. Using exceptionally thin blades called fugu hiki, only trained and licensed chefs are permitted to separate the fugu’s poisonous organs from its delicate white meat. The translucent slices are then artistically arranged, often complimenting the pattern of the underlying plate with a circular presentation, like that of a blooming flower.

Some restaurants specializing in fugu-sashi only serve the dish from October to March, when the fugu fatten up to survive the cold winter months. Be sure to try this delicacy in season to enjoy it at its best!