Fukuda is a 14-seat Kaiseki restaurant opened in late 2014 by the chef Fukuda and his wife. It soon earned a lot of good reputation as well as its first Michelin Star in less than a year. It also received the Tabelog 2017 Silver Award.
The restaurant is pretty close to Azabujuban train station, the atmosphere of the restaurant was really homey and full of love. Chef's wife, who was only 25 years old, wears a really sweet and cute smile all the time. So was Chef Fukuda-san who seems really enjoy what he was doing.
Fukuda accepts only two groups of guests everyday, and doesn't accept solo-diner. Reservation on the same day is not acceptable.
The first dish was hamaguri clam cooked with seaweed. Very umami and soulful to warm up the stomach. Followed by the Owan of Higedara, or haddocks in English, which is a kind of fish i never had before in Japan. It has a similar texture and flavor with cod but more delicate. The dashi was top quality as well, full of delicious flavors.
Next we had two raw fish dishes include the botan ebi (shrimp) sashimi with a lot of shrimp roes. It was insanely fresh and sweet. Chef Fukuda is very good at grilling fish, his Sawara Aburi served next was my favorite dish of the night. It has a mouth-watering smoke flavor, the skin was crispy and the fish itself was melt-in-mouth tenderness.
Although the sawara dish was incredible, the portioning was quite BIG - unlike the tiny serving size i have had at most upscale Japanese restaurants, this dish was probably in a Izakaya size that is good to share between 2-3 people. I had a 20+ pieces sushi meal at Sushi Arai for lunch, my dinner at Fukuda starts at 7pm and i was already full after finishing this dish.
The kinmedai yuanyaki was also outstanding. Yuanyaki means to marinate the ingredient in a Yuan-style sauce (yuan), and then grilled it. The fish smells marvellous, it was so perfectly grilled that you can see the delicious fish oil on its skin, which is incredibly thin and you can even tear it off the fish. The fish meat was as succulently delicious as it looks.
Before the rice to arrived, we had a small bowl of chawamushi topped with savory konowata (sea cucumber ovaries). The Amadai kaburamushi was another unique and big dish. It was made of Amadai and covered with a layer of mashed kabu (turnip) mixed with some diced mushrooms and black fungus, steamed together and finished with a layer of kuzu broth. The mild sweetness of the kabu was wonderfully brings out after being steamed, very balance with the delicious fish.
One of the best things of the meal was the warm ambiance brought by chef coupe's smiles, which makes me feel being treated at their home, and the food tastes like love from their heart.
Throughout the entire meal, there was no luxurious ingredients but every dish was flawlessly tasty. Chef Fukuda-san showed us the pot of gohan, or rice dish, with a big smile. The rice was quite simple, made of jyako (a kind tiny sardines that has been semi-dried salted), deep-fried tofu, eggs and mountain vegetables.The deep-fried tofu gives more smells and texture to the rice, i couldn't stop to refill my bowl even i was 120% full at that point. The young pickles were light and very refreshing.
The last dish of the meal was dessert. Made of straeberries and white wine sauce to cleanse our palates as well as giving a sweet ending. At the same time, chef's wife was packing the rice we didn't finished for us. I don't usually eat left-overs but this was an exception.
My experience at Fukuda was unforgettable. I wouldn't say that all the dishes were amazing compare to those top-ranked Japanese restaurants, but it is fabulous in its own ways. For 15K omakase menu, you will definitely get what you paid for - not only for the satisfying food, but also for the happiness you can experience here.
Doing things we like with the person or people we love, isn't that the essence of life?
Azabujuban Fukuda 麻布十番 ふくだ
Address: 港区麻布十番3-7-5 マスコビル麻布弐番館 1F
Hours: 17:30~21:00, Off dates please check their Tabelog
Date of visit: Late Feb.2017