Just got back from Japan - ate loads of the real stuff! The best is going to a restaurant where it comes around on a conveior belt. The color of the plate signals the price. My girlfriend is Japanese and her father is a chef. He retired 7-8 years ago and is burned out to the point where he will not cook at all. But he was one of the few who held a license for the deadly blow-fish. It was a phenominal trip - Japan is awesome!!!