Tabelog ratingFugu Makino (ふぐ 牧野) has built a devoted following around two signature experiences: its masterful preparations of fugu (pufferfish) and a truly unique hotpot. The latter, a 毛蟹大根鍋 (kegani daikon nabe), features a whole snow crab simmered with layers of daikon radish in an addictive broth of white miso, butter, and rich crab miso. The restaurant's other specialty is its fugu, particularly the 焼きふぐ (yaki-fugu), where thick slices are grilled over coals for guests at their table.
Diners consistently praise these two dishes as unforgettable. The full fugu course is a highlight, featuring thick, springy slices of てっさ (tessa) sashimi, a delicate 煮こごり (nikogori) jelly, large and creamy portions of 白子 (shirako), and crispy 唐揚げ (karaage) fried fugu. The meal often concludes with either ramen or a rich 雑炊 (zosui) porridge made with the leftover hotpot broth, sometimes topped with salmon roe (イクラ, ikura). Many reviewers describe a meal here as an annual pilgrimage, testament to the kitchen's steady, craft-driven approach.
The main challenge at Fugu Makino is practical: securing a reservation. Many reviewers report that new bookings are effectively closed to the public, with regulars booking their next visit up to a year in advance. Access for new diners often requires an invitation from an existing patron. A few guests note that the famous crab pot can be very large and plentiful, and that seasonal toppings like ikura are not always available.
Reviewers consistently report dinner costs between ¥20,000 and ¥30,000 per person. The celebrated crab and daikon hotpot was recently cited at around ¥20,000 for the shared pot, while full fugu courses typically total ¥24,000 to ¥30,000 per person. Despite the high price and booking difficulty, guests consider it excellent value for the quality and generosity of the portions, especially within the world of high-end fugu dining.
- Booking: Extremely difficult. Reservations are often made a year in advance, and new guests typically need an introduction from a regular patron. For international visitors, booking through a high-end hotel concierge is the most realistic approach. Walk-ins are not possible.
- Language: Service is primarily in Japanese. A Japanese-speaking companion or concierge assistance is strongly recommended.
- Payment: Credit cards (VISA, Master, JCB, AMEX) are accepted.
- Smoking: Smoking is permitted in the restaurant.
- Seating: The restaurant is in a standalone house and features traditional sunken seating (horigotatsu).
- Getting There: Located in the Matsugaya district, a 5-minute walk from Inaricho Station.