Roppongi FUKUZUSHI Omakase

I had the best Omakase experience last night at Roppongi FUKUZUSHI and it’s not Michelin starred. Run by a husband and wife team (of 2), Fukuzushi exudes love and charm.

Sorry this post isn’t really about food - but I guarantee you the level of knowledge Toyo has about his fish and seafood (even where they swim each season), is bar none. Something he laments is bucking the trend of YouTube inspired sushi chefs of late - the same young chefs he would not personally hire (having gone through the hard knocks with his father in law and grandfather in law) - but the same chefs that are finding higher wages outside Japan.

Cold chawan

Miso soup with Botan Ebi & Dash

Shima Aji striped horse mackerel (summer fish)

Bafun unni

Egg Dessert

The few dishes - ingredients, that aren’t available outside Japan include the shin ika (baby squid, a few weeks old), and a specific clam (I’m still finding out the name - and it’s not the usual mategai, tsubogai, akagai we get down in Southeast Asia)

Palate Cleanser

Ikura and bafun unni

Shin Ika squid

Shin Ika sweet style

Engawa of Hirame (fin)

Hirame (ponzu sauce)

Tuna toro steak style

Nori from Kyushu

His knife skills are the zenith of Japanese artisanal mastery. He showed me the cut between the tuna maguro belly and the akami- and said “trust me”. And I did. It was the best cut I’ve ever had. I took 10-15 pics of the same fish slice l, largely in disbelief.

Between chutoro and akami (chihayi - side of well balanced meat)

So it was the best Omakase experience in Japan thus far. No Michelin stars. just a happy couple sharing their best food, straight from their hearts. Oh- and I was the sole diner as well, just like I was for the teppanyaki lunch. But boy, how different the experience was!

I will be back again, if nothing else, just for a sundowner with Toyo and Masami. And I look forward to hosting them in Singapore.