Fugu is the yummiest fish that exists, period. Otherwise, why would we spend a whole day's pay or more to eat it? However, if you are American and are used to eating robust-tasting food (such as sushi completely dipped in soy sauce, yuk), you might not be able to appreciate the subtle taste of fugu at all. If you are the kind of a fish lover who can tell blindfold over around ten kinds of fish apart, then you might actually enjoy fugu immensely.
BTW, in the course meal, what many fugu lovers (myself included) like the most is the rice porridge made from the left-over stock from the fugu pot that is served right before the porridge. Fugu meat and bones make excellent stock and rice cooked in it tastes just heavenly.
A typical fugu course looks like this:
Sashimi (called Fugusashi). Fresh fugu meat is nearly transparent.
Karaage (deep-fried). Fugu tastes sweetest when deep-fried.
Tecchiri (Fugu Pot). This is the main course though the pic is small.
Fugu-Zousui (Fugu Rice Porridge). This is the moment everyone has been waiting for. There's no fugu meat in it but just the superb stock from the Tecchiri and an egg.
