Devine japanese cusine: Fuku By Nishimura 馥

In keeping with a sense of tradition,and yearning to define Japanese fine-dining experience afresh, Fuku has appeared to cater to these more delicate tastes. The extensive menu includes sushi, sashimi, hot dishes, rice pot (Kamameshi) and fruits & desserts. (They got a retail store selling those seasonal fruits and drinks right next to the restaurant, in reasonable price with such high quality items, imported from japan)

Starter

To start with, we had an appetiser of Matsba crab meat ($160) which was presented on its own shell with a hint of refreshing sourness, from Tosa Vinegar kelly, green apple cubes and Yuzu Citrus. Served chilled, the popping Caviar on top for crunchy contrast was devine. 

It’s then followed by an amazing appetiser with generous chunks of urchin blanketing the freshly made tofu skin($160) with a silky smooth texture which melted in your mouth. The freshly ground wasabi simply dug up all the freshness from the urchin whilst not overpowering the delicate taste of tofu skin.

Main

A hearty main course of Japanese Kuroge Wagyu Beef ($488) that came with grilled Tofu, Japanese Leek in Sukiyaki Style teriyaki sauce, accompanied with a hot spring egg that you can dip with. 

Beef was perfectly grilled, to a perfect pink, with the right proportion of meat and fat. Teriyaki sauce is mild, adding complexity to the flavour. 

Gilled Cod Fish with Saikyo Miso Sauce ($268)

Excellent work done in making the miso sauce that matched the fish exceptionally well while letting the mains to shine through. While constructing a picture of spring, the colourful edible flowers simply brightened up the dish.

-Teppnyaki Fresh Foie Gras in green tea sauce! ($298)

And you might just wonder how a japanese restaurant interpret and execute a dish related to foie gras which was usually served with fruit sauce (a tad sour and refreshing). Yet, FUKU chef has pushed the boundaries while remaining anchored in Japanese tradition-picking green tea sauce instead that counter balanced the flavour and oiliness of Foie Gras.

-Sushi ($598)

We had a sushi platter where it fits all our request: Japanese Wagyu beef, Kumuma Pawn, urchin, salmon roe, strip jack, FounderEngawa, eel, medium fatty tuna, alfonsino, ark shell, chopped fatty tuna,fatty tuna

The ingredients speaks for themselves. Sashimi is a must order at FUKU as most of the fish they offered are not common at most Hong Kong’s sushi place. Seldom can we find such good quality and huge variety here. 

Dessert

Dessert has put the meal to a marvellous end, with assorted seasonal Japanese fruits  fruits: Shizuoka Musk melon, Fukuoka Amaoh Strawberry, pear, pomegranate ($268).  Melon is impressively ripe, and the best I had so far! 

We also opted for Sherbet ($48 each) in white wine, kyoho Grapes, mango, Hyuganatu Citrus Peach and last but not least, the japanese traditional sugar treat.

Service:  welcoming; cup of tea is always filled and served hot. And you can tell the staff has communicated well with the chef, introducing the dish in detail, from whether the crab is a male or a female to showing steps of eating sashimi according to their flavours. 

Vibe: It’s an ordinary Japanese restaurant setting, with simple decorations and warm lighting. Areas are sectioned flexibly; so you can book a table for private dinner/ or a party there too! 

Address: 3/F, Hutchison House, 10 Harcourt Road, Central