Osaka, the home of blowfish cuisine The history of “Tatemoto”, founded in 1951.
A long-established fugu restaurant "Tatemoto" with a store in Nishinari's Tenshitachaya. The shop which has accumulated history along with the development of Japanese pufferfish food culture introduces the relationship between Fugu and Osaka.
Kitchen of the world, Osaka, It was the place where Fugu gathers in Japan.
Osaka was called "the kitchen of the world" as a distribution center since the Edo period. Shimonoseki is famous for its puffer fish now, but since there was no market in the 1940s and 1950s, almost all of the landed puffer fish were collected in Osaka. Above all, a middleman's shop in the Kuromon market was said to be the best in Japan for the handling of blowfish. The demand for blowfish in Osaka and the limit of transport for blowouts that are delicate and vulnerable are Kansai, so it has become famous for being a blowfish cuisine in Osaka. Speaking of the famous Kuromon market at that time, it is a lively scenery with bicycles that are piled up with blowfish Toro boxes. Even now, it is said that 60% of the blowfish that were landed in Osaka will gather in Osaka.
当店のこだわり
Characteristics of our restaurant
Nishinari crowded with natural blowfish restaurants.
Our shop "live blowfish cuisine" was founded in 1951 in Nishinari Ward. It is a long-established store that continues to keep warmth here in this area. Customers often ask, "Why are we located in Nishinari, not in the city center where Shinsaibashi, Namba, Umeda and other restaurants line up?" There are two reasons for this. First of all, that Nishinari at the time of our establishment was a very busy area as a entertainment district. As a food for entertaining people, of course, as a dish celebrating victory in the gambling ground, Fugu was popular, and there were many puffer fish restaurants at this time of Nishinari.
The second reason is the advantage of being close to the Kuromon market where Nishinari's fugu gathers. Of course Namba and Shinsaibashi are closer, but there is a problem that the store fee is expensive because the town is older than Nishinari. Unlike in those days, there are no farmed puffer fish and summer is not open. Many blowfish restaurants set up their stores in Nishinari, hate to pay unnecessary store charges. The times have changed, and it has become possible to enjoy blowfish all year round, but the long-established blowfish restaurant that remains in Nishinari strictly adheres to the “natural blowfish” and has a seasonal sales style.
Eating pufferfish in Tokyo is a high reason.
Of course you can also eat delicious puffer fish in Tokyo. But what is more expensive than Osaka is Tokyo's blowfish dishes. Depending on the store, the price may be nearly double. What on earth is different? Difference in the quality of the pufferfish and the skill of the cook? No, the price difference is simply the difference between the cost of shipping and purchasing. Even if a puffer fish restaurant in Tokyo purchases pufferfish through a bid at Shimonoseki, since puffer fish are delicate fish, some percentage of them will die if they are compromised during transportation from Shimonoseki to Tokyo. Therefore, even if you sell only live blowfish, you have to set prices high. That's why the price is higher for a decent natural pufferfish restaurant.
In Osaka, where pufferfishes gather for a long time, it is possible to buy fresh pufferfish directly. Furthermore, a system has been created for all pufferfish, from the finest natural natural pufferfish to cultured pufferfish and other pufferfishes, to meet the needs of various stores and for general consumers. It is possible to sell it. Therefore, in our shop we can recover only the best natural blowfish that is alive.
This is also the reason why people who like pufferfish come to eat pufferfish in Osaka even if they get on a bullet train or a plane.
If you want to eat delicious blowfish Direct contact from ginger is a law.
It is a unique way of enjoying the food unique to Japan blessed with marine products that you can taste and taste the fish that you have swimming in the area on the spot. However, with regard to fugu, it is the common sense of specialty stores that it is not delicious to come from ginger. The succulent blowfish is aged by leaving it for a while and then ripening, which makes it more firm.
The mature pufferfish glows a faint amber color. First of all, let's take a look at the beauty of the dish before taking the chopsticks.
