DEADLY BLOWFISH TURNS DELICACY IN HANDS OF ONE TALENTED TOKYO CHEF
There’s no fish like blowfish. And no better place to try it than KOZUE, an upscale Japanese restaurant in Tokyo’s Park Hyatt Hotel. Chef Kenichiro Ooe is one of a handful of sushi masters licensed by the Japanese government to serve blowfish, or fugu, the raw delicacy that is potentially deadly when improperly prepared. Through the end of March, Kozue is offering a special prix fixe menu (approximately $165) that features blowfish aspic, blowfish carpaccio, and blowfish porridge, among other dishes. For details, call 011-81-3-5322-1234.