Opened in March 2021, Fukui is a hospitality-driven omakase concept located in a shophouse at 25 Mohamed Sultan Road.
Helmed by Head Chef Nick Pa’an with over 20 years
of experience, the new menus showcase Japanese produce at its peak, focused on inventive
sushi creations as well as all-time favourites.
I would recommend to go for the Kokoro (nine-course) $288.00++
which promise a more lavish spread.
Appetiser: A creamy, flavourful appetizer that whets the
appetite. Fresh firefly squid is cleaned then steamed while baby conger eel is
served raw and fresh. Egg yolk mousse adds texture and tangy homemade ponzu
balances the savoury squid.
Starter: Strong straw flame imparts a distinctive woody
fragrance to the delicate and buttery butterfish.
Sashimi: Presented as a sampler of Japan’s season’s best, it
plays with textures and flavour combinations across the plate.
Warayaki (straw fire cooking course): Strong straw flame
imparts a distinctive woody fragrance to the Spanish mackerel’s firm, flaky and
slightly oily flesh. Seasonal mushrooms, vegetables, and the grilled rice ball
add an assortment of textures for a well-balanced dish.
Hot Dish: Kinki is prized for its high fat content, meaty
texture and sweet flavour. Also in season, Amera tomatoes are reputable to be
rich in flavour, full bodied and sweeter than the usual tomatoes. They also
contain higher level of nutrition such as potassium, vitamin A, vitamin C and beta-carotene.
Fried Dish – Tempura: Zuwaigani Harumaki (snow crab spring
roll) served with Kimizu (egg yolk mousse), Russian caviar, Soramae (broad
bean) and Egg Yolk
Sushi rice made with Hokkaido Yumepirika rice grains mixed with
Okinawan black vinegar and black sugar.
Shima Aji (striped jack) topped with a mix of spring onion,
truffle oil, and truffle salt
Tai (snapper) with egg yolk
Bincho-tan: Kinmedai (golden eye snapper) served with yuzu zest
Bincho-tan: Kama Su (barracuda) served with menegi (young
green onion)
Bincho-tan: Saba (Japanese mackerel) served with chives, grated
ginger, and wasabi in a seaweed wrap
Chutoro (lean tuna) infused with chef’s special marinade
(katsuo and kombo, among other ingredients)
Bafun Uni (a type of red sea urchin) layered on sushi rice,
uni sauce, chef’s signature anago (saltwater eel) sauce, and Bubu Arare (tiny
rice pops made from glutinous rice)
Negitoro (minced tuna) mixed with uni and tobiko, and served
with anago sauce, a topping of marinated ikura and Bubu Arare (tiny rice pops
made from glutinous rice)
Soup: A clear soup that allows the swordfish to release its
natural flavours.
Dessert: A selection of seasonal Japanese fruits.
Visit www.fukui.sg for
more info
Location: 25 Mohamed Sultan Road, Singapore 238969
