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2013-11-22
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Sushi Fuku-Suke . This is my second option after Sushi Hiro . For Omakase , choose Fuku Suke since the chef 's choice base on their expertise .Very typical with traditional sense . I appreciate dining place like this opened by Japanese . All chefs are Japanese and when u notice quite a lot of customers are also Japanese , you pick the right choice my friend . They got three menus . A la carte , set menu and the wine list. We order a set which is per person , at the price $800 , offering 10 kinds
They got three menus . A la carte , set menu and the wine list. We order a set which is per person , at the price $800 , offering 10 kinds of sushi and four kinds of side dishes . Quite reasonable actually .
The appetizers platter
Their appetizers come up to lean meat , scallop hotate hino with cucumber and monkfish liver . Truly fits Japanese cuisine and form a good starting . The lean meat is especially soft , stewed and simmered for long . The meat absorbed the gravy thoroughly.
Salmon Xijing grill
The salmon grill is extremely hot , freshing roasted . The typical way to marinated the salmon or cod fish is to permeate the fish with the particular sauce - the Kyoto sauce for over 1-2 days . The sauce is extremely sweet , stirred
with rice rice and white miso.This is a traditional way and I can feel the sincerity while enjoying this fish .
Steam egg with fish roe
The steam egg is alright . Nothing special . The steam egg is in a smooth texture , very light and soft , blended well . But I think it doesn't match with the fish roe , it tastes a bit odd as I think the fish roe is in a really sharp and salty character . Doesn't go well with the soft egg foundation.
The sushi platter
For the sushi platter , certainly up to standard and impressive .They offer broiled Kichiji , Squid , Sayori , Saury , Fatty Tuna , Conger , Fish Roe , Beef , Sea Urchin and Tuna belly . Extensive variety that won't let u disappointed . The rice is just right without being too hard or cold , perfect rice texture that reveals the chef techniques and rice quality .
The Oyster
This another side dish. Oyster is from Hiroshima, very creamy . Cooked in the right timing , the sauce is in a proper amount that brings out the freshness of the oyster and add a sightly salty hint .
Prawn crackers ball
The last side dish come to prawn crackers ball .I appreciate the prawn balls most since the waitress indicated the cooking method is quite complicated . I noticed they minced the prawn and added ginkgo to urge proper local Japanese favor . Very interesting . Deep fried snacks always tastes excellent . Crispy texture with firm prawn content .
The set include desserts , a scoop of icecream to end the fruitful meal . However, since tonite dinner have four girls , two of us suggust to order th sashimi rice and assorted sashimi . So we add this two signature .
Sashimi Rice
This hit the spotlight ! I never see a bowl sashimi rice can look like this . To be mention , the waitress this is offer in the lunch period only . This is a special case to ask the chef to make one for us . Haha , of coz u can also ask them to do this . Try your luck .
Assorted sashimi platter
This is also from the a la carte menu . Nicly placed , provided 8 kinds of sashimi ! All are fresh and in good proportion. The toro can create melting favor that is very arousing and moved . Scallops are gigantic and I specially craving for sea urchin , the color is bright , create a sense ofmellowness , luscious tasting temptation.
Overall , their dishes are all well - presented and decent, very satisfying and good value for dining meals. Delicacies are made from carefully selected ingredientsand heart-warming Japanese hospitality.
By the way .We were introduced to Chef Sugawara (菅原).The chef is from Sendai not far from Ozaki where is the production of sake . Sake lovers can seek for Chef Sugawara . A professional with devotion , dedicated with sincere heart .
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