Some people are hesitant to consume Fugu (pufferfish) that is caught in the wild because of its deadly venom. But in Japan, its consumption is tightly controlled, and only licensed individuals are allowed to offer Fugu to its connoisseurs. It goes without saying that Yoshikou's skilled head chef uses the greatest care and expertise that has been developed over many years to carefully prepare Fugu. Over 25 years ago, the second generation owner of Yoshikou produced the proud signature dish of Fugu, which is being appreciated by guests today.