And it was the most prestigious and poisonous of the edible species, Torafugu (Tiger Pufferfish), too! We got to try this as sashimi of course, but I have to say my highlight of the entire fugu meal was this Pufferfish Hot Pot — specifically, the porridge that came after. The nabe hot pot itself was really light-tasting: the broth was barely seasoned at all so that it may purely be the canvas on which the torafugu shone. What that means is a very healthy tasting and, for some, slightly bland dish. But, broth aside, it was interesting trying cooked torafugu this way. The natural chewiness of the meat doesn't really go away, instead lending to this nice bite and ensuring that the fish doesn't break apart at the slightest prod. Dip these indulgent slices into Guenpin's housemade ponzu sauce (which deserves a post on its own) and you've got yourself a mighty tasty meal.