Fuku is a Japanese omakase and teppanyaki restaurant that has recently opened in Mosman Park. I was lucky enough to receive an invite to one of the soft opening nights, which were held over a few weeks due to the size of the tiny restaurant. Fuku is located next door to Tsunami restaurant and shares the same kitchen and head chef (Tetsuya Sakamoto), but is deemed as a separate entity.
When we arrived at Fuku, I tried to open the door by pushing it, however it wouldn’t budge. Luckily, A was quick to notice that there was a doorbell on the side of the wall and pressed the little button. It didn’t take long for the door to slide open and we were greeted with a bite-sized dining room with the chef’s Teppanyaki grill and work area on one side and a great wall of sake on the other.
Fuku has three set menus – good, better and best. All set menus include sparkling and still water for the night, with the ‘best’ set menu including fois gras and caviar. Our degustation menu for the night was the ‘better’ set menu, which is normally $160 per person.
Our first dish didn’t take long to arrive and was the Sashimi and Sushi plate, which consisted of Tuna, Salmon and Kajiki (commonly known as blue marlin) sashimi as well as Toro (tuna), Salmon and Anago (eel) sushi. Each individual piece of fish had a unique taste and were very fresh. This was one of my favourite dishes of the evening.
The second dish was the Small Morsels plate, which featured Tsubugai (pronounced like “superguy” and is a type of shellfish) and Octopus, a Lobster meat and avocado salad as well as a small slice of Wagyu beef. The Tsubugai was unlike anything I’ve tried before – it was a little bit crunchy! This small morsels dish was another favourite of the evening.
The Twice- Cooked Quail with pomegranate sauce arrived next and it looked beautiful. The contrast of flavours between the quail and pomegranate sauce was excellent and the quail was cooked perfectly. Another excellent dish.
Before the next course, the Teppanyaki chef made his first theatric appearance – he managed to de-shell and cook the jumbo prawns on the grill with lots of juggling and quick hand movements!
One of the more decadent dishes of the evening was the Japanese Scallop and Jumbo Prawn with uni butter. I loved the succulent butter sauce in this dish, which highlighted the flavour of the prawns. The prawn head was super crispy and we were told to try it. I ate it with a little hesitation but it tasted very neutral and was extremely crunchy.
The Fish of the Day was Kajiki served with a Daikon Radish and a stick of ginger. It was my first time sampling a daikon radish and it was quite mild in comparison to other radishes typically available in Australia. The cooked Kajiki was quite different to the Kajiki provided on the sushi and had a tougher texture.
The Honey-poached tomato was served next in a tiny ramekin. The tomato had only a slight honey flavour and was very soft.
My poached tomato was slightly overlooked, due to the Teppanyaki chef’s new theatrics – juggling eggs on his steel spatula and then cracking them gracefully on the grill!
The next dish was Fried Rice, which was cooked with some of the fat of the wagyu beef (our next dish). This was another excellent dish but unfortunately I had a tiny bit of eggshell in the rice.
The teppanyaki chef then carefully piled a stack of onions on his grill, added liquid (I’m assuming oil) to the centre of the pile and lit it on fire.
We were then asked individually how we would like our Mayura Station Wagyu Sirloin Steak cooked. A and I opted for medium rare and received perfectly cooked steak that was still pink and tender. The meat itself was really delicate and went really well with the sweet onions.
For dessert, we had a Genmaicha (green tea with roasted brown rice) pannacotta, Japanese Baumkuchen (a type of cake) and a mountain peach with kinako (a soybean flour). The Genmaicha pannacotta had a strong nutty flavour and the mountain peach was a little bigger than a cherry and was both acidic and sweet, with a large pip in the middle. I was amazed to learn that the baumkuchen multi-layered cake is painstakingly blowtorched on each super-thin layer that is then left to set before repeating the process. The end result is a cake that is slightly crispy and has a very unique flavour, possibly due to the blowtorching.
Fuku has 500 bottles of sake, some of which are exclusive imports. Brett, the “shacho” of Tsunami and Fuku, has created an interesting glass instrument which instantly cools the sake you purchase off the great wall.
On the night we went, a very kind gentlemen bought a bottle of one of the highest-quality sake available. He was very generous and shared this bottle with everyone in the restaurant. It was a lovely sake that was very smooth. After I finished the sake, I happily sipped on a few glasses of the Willow Bridge Semillon Sauvignon Blanc (which will be added to my wine list shortly as it is now a new favourite).
Now, there’s a few things that you may also want to know about Fuku. Fuku can only cater for a few allergies and food preferences, including no raw food, no beef or pork, no crustaceans and no peanuts. Unfortunately, vegetarians and vegans may need to head elsewhere.
The booking system of Fuku has already caught a few people’s attention, including a few of their FAQs on their website. In order to dine at Fuku, you have two options – either drive past the restaurant and see if the amber light is on (which means there is an availability) or you can make a booking on their website (don’t bother trying to call as there is no phone in the tiny restaurant). You will also need to pay a $50 deposit in order to have a reservation booked. It’s also important to know that they only take bookings for 1, 2 or 4 people. This booking system is supposedly similar to Momofuku Ko in New York.
Fuku opened to the public last Friday, the 12th October. Fuku’s trading hours will be Monday to Saturday from 6pm and they plan to open for Friday lunches in the near future.
A and I will definitely be back and highly recommend it as the food and service were outstanding!