01 / ABOUT THE PLACE
About this place
Fugu as sashimi, simmered in a hot pot, then served with rice as zosui: Yasukiyo offers several ways to enjoy the fish over the course of a meal. One diner who tried the fugu hot pot recalled the springy texture of the fish, then savoured the broth that developed as it simmered with vegetables, finishing with zosui. The meal can also include tessa, fried fugu or grilled fugu alongside the hot pot.
Some diners remember tessa for the satisfying bite of its thick-cut slices. Shirako, or milt, is listed both as sashimi and grilled; one visitor described wrapping the sashimi in seaweed and noted its creamy texture. Grilled shirako is also listed as a winter dish, making it another option to compare with the restaurant’s other fugu preparations.
Beyond fugu, the menu includes dishes suited to a meal with drinks, such as Saga beef sukiyaki, simmered aubergine and asparagus with abalone sautéed in butter. A diner who ordered the sukiyaki recalled its simple combination of beef and shirataki noodles, reheated in an earthenware pot, and enjoyed the tender meat and the noodles’ texture. Hirezake—hot sake flavoured with grilled fugu fin—also appears on the menu, a natural pairing for a fugu-focused meal.
The fresh-grapefruit shochu highball is made with squeezed fruit. One visitor said that for a second drink and beyond, they could choose between having fresh fruit squeezed again or adding more shochu. Yasukiyo has been described as a small, counter-focused restaurant, with information suggesting it can suit solo diners. Dinner reservations are accepted, so consider booking if you are planning to share a fugu hot pot.
