Fukuya

Tired of unimpressive Japanese food? Try Fukuya. Tucked away in One Bangsar, you can expect fresh authentic Japanese cuisine. Fresh is the key word here. Ingredients are specially air-flown twice a week to appease the fussy standards of Chef Takao Ando, the restaurant's master chef. Don’t know what to try? Start off the meal with Double Boiled Cod Fish Soup with Japanese Leek and Mushrooms. Then savour the Grilled Alaskan Crab Leg and finish off with Taiwan Musk Melon with Green Tea Ice Cream for dessert. Yummy. Good news for halal diners: the Soy Marinated Wagyu Beef here is certified halal, not to mention juicy! As the seasons change in Japan, so does the menu in Fukuya. Try some tai (sea bream) in springtime or hamachi (yellowtail) during winter. The seasonal variations mean you will never be bored with the same old stuff. If you’re game for adventure, shout "Omakase!" and let Chef Ando decide what you eat! Of course, there’s no other way to complete the meal without downing a shot of shochu or sake. Fukuya can accommodate up to 100 people in its two-storey restaurant with private dining rooms set with tatami mats.

TEXT & PHOTO JULIAN CHEONG

Published in Issue #115