I've had fugu a hundred times or more (not in Japan though) and it was
always described as non-poisonous farm-raised fugu. In point of fact,
there is no way that I could identify one species of blowfish from
another, but the fugu that I have eaten was consistent in taste and
appearance.

Fugu is typically served as multiple dishes, each a different
preparation. I have eaten the skin in ponzu sauce, the raw meat
sashimi style (very thin pieces to reduce or almost eliminate that
chewiness that was mentioned), the cheek deep-fried (kara-age style),
the liver in many forms (my favorite being simply in a maki with rice
and with ponzu sauce for dipping) and the shirako in many forms, most
often grilled. It is a tradition to use every part of this fish in
varied and appropriate preparations as part of a series of courses. I
love it, and the liver is out of this world, one of my very favorite
foods.

I have never experienced any tingling or other sensations that could
be related to toxin.