“THE ORIGlN OF FUGU”

　“Fugu”(Japanese blowfish) comes from the Southwestem part of the Japan Sea and there are some seventy different species, of which only ten are edible.
　Yamamoto's serves only the “torafugu”(tiger fugu) which is considered　
the finest of the edible species, and uses only the freshest fish.
Characteristically, when the “fugu” becomes angry, it sucks up water in its stomach expanding to many times
its normal size to scare away its enemy.
　Fugu“Yamamoto” is only served six months of each year.
This is no serve the best seasonal
Fugu that the gourmet fugu eater demands.
We hope you're enjoyed eating fugu.

“ＭＥＮＵ”

Address 2-15-4,TSUKIJI,CHUO-KU,TOKYO,JAPAN
Telephone Number 03-3541-7730
Fax Number 03-3541-7697

Regular Holidays Sundays & National Holidays
(April - September closure )
Please make a reservation by a telephone

Tsukiji YAMAMOTO

THE JAPANESE RESTAURANT ASSOCIATION OF GINZA

Speciality of the house.

“Chiri” broth with rice,mochi(rice cakes) and egg with ponzu.

Soup with fugu head and gills, vegetables and tofu cooked at
your table.

Deep fried jaw bone with salt and ginger.

Deep fried “shirako”(Available from January).

Male egg sac in kelp stock (Available from December).

Backbone steak marinated in whiskey and soy sauce.

Paper thin center cuts of fugu arranged beautifully
by hand in the shape of a crysanthemum,
accompanied by skin and tailfin centerpiece

Fugu in sweet white miso soup(Western Kyoto style).

Flavored rice with white meat of fugu.

Shredded white meat of fugu soaked in ginger and soy souce.

12.

11.

10.

9.

8.

7.

6.

5.

4.

3.

2.

1.

DESSERT

ZOSUI

CHIRI

KARAAGE

AGEMONO

SHIRAKO

NAKAOCHI

CRYSANTHEMUM
STYLE SASHIMI

Fugu stock gelatin with skin.

MISOSHIRU

KAYAKU

DENPU

NIKOGORI

Copyright(C) Tsukiji YAMAMOTO. ALL Rights Reserved.