Think fugu and think Ajiman, one of Tokyo’s top fugu restaurants. There is no doubt that their fugu is excellent, and the vibe at their restaurant is a typical hustle and bustle as the chefs shuffle to prepare fugu, shirako etc. You start with a taste of fugu jelly and then the sashimi follows. I can say Ajiman is excellent and uniquely they serve ankimo which is liver from Monkfish.
It is forced through a chinois and some chopped onion is added and you are ready to enjoy fugu dipped in a rich sauce as an alternative to the usual ponzu – which by the way is offered as well.