I had such a fabulous time at FUKU thanks to Brett and the lovely team that served us. The company was also great – Carly from Perth Munchkin introduced me to other food bloggers such as Foodie Cravings and Perth Food Engineers. I was in awe! I was also very shy about my point and shoot camera! haha.
I love Japanese food and I had been impressed with Tsunami – so I was looking forward to the Omakase (Japanese degustation) offering FUKU is about to release to the public. I thought it was really cool that I had to ring the doorbell to get in through that beautiful gold sliding door!
They had a wall filled with bottles of sake of various types (some exclusive imports) to suit your budget. With 500 bottles available, you can take your pick from the 70% to 30% polished. Remember good sakes should be served cold. Brett has a cool apparatus that will chill it immediately for you! Its amazing! Unfortunately, I did not have any because it was a work night!
The first course was an array of Sashimi & Sushi.
The beautiful display of sashimi included tuna (red), salmon (orange) and snapper (clear). They were all very fresh and well cut. I liked that the Salmon tasted really creamy like it came from the belly.The Sushi was more exotic and more suited to my (sophisticated haha) taste – toro (tuna belly), salmon and anago (sea eel)! The anago is less sticky but just as sweet as its unagi counterpart. It was fun watching Carly squirm at the sound of ‘Eel’ but she was very brave and tried a bite of it. Haha.
The second course was called Small Morsels. The beef was a hit with its white sesame sauce.
The second dish is the Lobster and avocado salad served in that beautiful elegant ‘spoon’. It was very fresh and tangy with the chunks of tomato in it.
The third dish is called Tsubugai which they explained as being Shell Fish. I wasn’t content with that explanation.. so scoured the internet and found Wikipedia’s translation: Whelk. Mmm. Interesting. It went very well with the picked seaweed and octopus (Sunomono). I personally enjoyed it.
While chatting away with Carly, the chefs show off their teppanyaki skill. We watched quail being barbecued and prawns being smashed to a flat pancake.
The third course was Quail twice cooked with pomegranate sauce. For those who were not seafood fans, the quail was the favourite. It had no bones in it other than the wing. It had a beautiful skin and its succulent flesh went well with the strong pomegranate sauce. I liked the edamame ratatouille served on the side – it could have been served on its own!
The fourth course was the Japanese Scallop and Jumbo Prawn with uni butter. This is by far my favourite dish even though I felt the flavour of uni (sea urchin) wasn’t strong enough. The scallop was fat and juicy and fresh – the prawns thick and wholesome.
The fifth course – Swordfish and Daikon Radish. A meaty thick piece of swordfish sat on top of a soft daikon radish covered in a miso sauce which is both salty and sweet. Warning: Do not bite large chunks out of the pink ginger!
The chef made sure he impressed us while cooking onions by flaming it! I love theatre while I eat!
I ordered my Mayura Station grade 7 Wagyu Sirloin Steak medium rare and it came out as that. I really enjoyed the steak. It was tender and had a full blood flavour. I loved the fried garlic chip on top of it. The flamed onions were not too bad.
As a filler, fried rice was served.
I was very happy by the end of it – but let us not forget about dessert!
Dessert was a Genmaicha pannacotta and Japanese Baumkuchen (the layered cake) and decorated with a really delicious mountain peach and soya bean powder.
I loved the pannacotta – it was layered with a rice pudding at the bottom and topped with a roasted rice tea syrup. For seasoned Japanese food lovers, this could be your thing. We were told the chef toiled baking the cake layers and caramelising each layer! It was a beautiful cake. We could well taste the effort.
Tonight’s menu will be available at $160 a head from 12 October onwards! This includes Sparkling and Still water as well as green tea. Do bear in mind that booking a table at Tsunami does not include a table at FUKU. They are separate restaurants although they share the same chefs. A prepayment of $50 is required to book a table.
