Dry in the sun while fin of fugu is cut and still fresh to reduce the smell and condense the umami.

The fin is broiled slowly with care till browned and to a crisp with keeping some distance from the strong flame.
Our manager is devoted to the broiling, so he never lets other the staff broil it,,,

Kindle the sake with a match on the table to give aroma and drink it, only to taste this elegant sake at the fugu specialty restaurant.

Try the golden hire (fin) sake here that you cannot taste elsewhere.