Want a brush of death with your dinner? Fugu ryotei blowfish restaurants skillfully prepare and serve the potentially lethal and pretty bland fish to people year round, though the best fish is served during fugu season, October through March. Don’t worry! Even though there’s enough toxin in each fish to kill over thirty people, only a few people die the painful death-by-asphyxiation-while-still-conscious death each year.

At Tsukiji Yamamoto (closed during off season April – September) and luxurious and modern Usukifugu Yamadaya (both restaurants have two Michelin stars), only wild fugu is served, and can cost up to ¥40,000 per set meal. More plebian farmed fugu is available for ¥6500 and up (set meal, ocean caught fugu is also available) at Tentake near Tsukiji Market. from New York Magazine details one writer’s experience.