Don't just eat Fugu. Experience it at the hands of a 20-year legend.
— Fugu Filleting Demonstration
Observe the chef’s precise technique as the fish is carefully prepared.
— Tessa (Fugu Sashimi)
Delicate, translucent slices showcasing the subtle character of fugu.
— Tecchiri (Hot Pot)
A warm, comforting hot pot enjoyed in an intimate setting.
— Zosui (Rice Porridge)
A gentle and satisfying finish made from a rich, umami-filled broth.
— Optional Sake Pairing
Carefully selected sake from across Japan, available upon request.
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
Japanese popular alcoholic drink must be Sake, or called Nihonshu, made from fermented rice. The foundation of good sake is quality rice, clean water, koji mold and yeast. Premium sake differentiates itself in quality of ingredients and production process, so that flavors ranges light and crisp to richer, fruity notes.
This experience takes place in Umeda, Osaka:
2F, Marche Shibata, 1-3-7 Shibata, Kita-ku — Fugu Taro.
Detailed directions will be provided after your reservation.
Step into one of Japan’s most exclusive culinary traditions — fugu (pufferfish).
Prepared only by licensed chefs, fugu is a strictly regulated delicacy.
In this private experience, you’ll be seated just steps away from a master with over 40 years of experience, witnessing each precise movement as the fish is transformed into a refined multi-course meal.
This is a calm, intimate dining experience rarely accessible even to locals.
The experience unfolds at a relaxed pace, allowing for a deeper connection with both the cuisine and the chef.
Optional sake pairings, carefully selected from across Japan, are available upon request.
Reservations require advance notice, as premium large fugu is sourced specifically for each booking.
This is not a typical restaurant experience, but a rare cultural encounter found only in Japan.
Google Maps Reviews: Osaka Fugutaro
This experience takes place in Umeda, Osaka: 2F, Marche Shibata, 1-3-7 Shibata, Kita-ku, Osaka — Fugu Taro. Detailed directions will be provided after your reservation. You’ll be comfortably seated in an intimate setting, just steps away from the chef. Watch a fugu, sourced from Japanese waters, carefully prepared right in front of you. Every movement is precise, every cut intentional. This is where the experience begins — up close, refined, and unforgettable.
Before we begin eating, you’ll learn about fugu’s unique nature. We’ll explain which parts are not edible, why special licensing is required in Japan, and how strict safety standards are followed. This knowledge is part of what makes the experience so rare and fascinating.
We start light. Blanched fugu (yubiki) and thinly sliced skin served with ponzu sauce. Tender, yet pleasantly chewy — a texture you won’t forget.
Watch as the chef transforms the fillet into delicate, paper-thin slices of sashimi. Beautifully arranged, almost like edible art. Take your time, and enjoy both the craftsmanship and the flavor.
Now, we move into something warm and interactive. Together with the chef, you’ll prepare a comforting fugu hot pot. Don’t worry — all toxic parts have been completely removed and handled with care. Relax and enjoy the process.
To finish, we turn the rich, umami-filled broth into zosui (Japanese rice porridge). This final dish is often considered the true highlight of a fugu meal. Simple, comforting, and deeply satisfying.
Thank you for sharing this special experience. We hope this moment stays with you long after your time in Japan. Safe travels, and we look forward to welcoming you again.
Hi, I’m Keitaro.
I’m a former sushi chef with experience in Japan and the US. Today, I share authentic sushi culture through small, private experiences.
Sushi is not just food — it’s technique, tradition, and connection.
That’s what I want you to experience.
Beginners are always welcome. I’ll guide you step by step.
I also hold:
National Chef License (Japan)
Fugu Handling Certification
Wine Sommelier (JSA)
Japanese Whisky Certification
You’re in safe hands — just come curious and hungry.
The closest station
Hankyu Shukugawa Station
How to get to the station?
From JR Ashiya Station: 20mins
Exact location provided after booking.
Duration of this cooking class is 2.5 hours.
Up to 6 people can join Keitaro's cooking class.
It costs 55000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
