Fuku Omakase and Teppanyaki, Mosman Park WA

I was delighted when I received an invitation to dine at Fuku Omakase and Teppanyaki restaurant in Mosman Park, Perth.

Finding the restaurant address was easy. Once we arrived though, the entrance was a little mysterious. Under the Fuku street sign was a closed gold door and an intercom buzzer on the wall. I pressed the buzzer and the door slid open to reveal an intimate teppanyaki restaurant with just 16 bench seats flanking two central BBQs. The back wall was lined with sake bottles, the lighting was soft and behind the BBQs was a very cool glass mural in gold colours featuring a couple of Japanese women with hair in a bun. It was very sophisticated fit out and I immediately knew we were in for a treat.

Fuku 22Our lovely host for the night, Milan and our waiter greeted us warmly. We were offered sake, served cold (only average quality sake is served warm), and informed that we would be enjoying the 8-course ‘better’ menu ($135 pp).  There are two other menus offered at Fuku, the ‘good’ 4-course menu ($100 pp), and the ‘best’ 10-course menu ($220 pp). There is also a ‘walk in’ menu ($75 pp).

Fuku 23The sake menu lists 30+ different types ranging in price from $25 for 220ml pot to $340 for 1.8 litre bottle. If you don’t finish your bottle of sake, and you’d be doing well to finish one and still be able to have control of bodily functions, you can take it home with you.  Nice.

The small but precise wine list offers everything by the glass and the bottle, besides the dozen wines listed on the ‘reserve’ list.  A wine and a sake degustation matching is offered (both at $75 pp).

Our sake was cold and very smooth. It was not the throat stripping harsh sake I have memories of.  It reminded me of a softer tasting grappa. I really enjoyed it, but made a mental note to pace myself as it’s is quite potent.Fuku 03

Onto the food, our first course:  kawa ebi and sun dried crispy nori sheet.  In a cute red single mini-bento box came lightly battered deep fried whole baby prawn, head and all. As they say, when in Rome… I tried one and was hooked.

The prawns were crispy and the taste was similar to whitebait that my Nonna used to cook. They were salty too, which I loved. The thick nori sheet was very pleasant to crunch into.

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Second course: Small morsels (otsumami) – featuring deep fried oyster with ginger salsa, snapper with ponzu, wagyu beef with sesame sauce, marinated octopus, and deep fried crispy soba noodles. The fan shaped soba noodles were amazing – crunchy, salty, and made me want to have a whole plate with a pint or two of cold beer. The wagu beef was smokey tasting and so tender, quickly dissolving on my tongue. The ginger salsa lifted the fried oyster but was subtle and delicate and not overpowering like some ginger dishes can be.

Fuku 07

Third course: Sashimi. I love sashimi, really, really. I could eat it every day and be happy. Fuku’s is no exception. The salmon and tuna was A-grade quality, soft and delicate. The snapper wrapped in japanese pickle was the dish’s standout component adding a sweet and sour twist. I loved it.

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Fuku 10

Fourth course: Quail on the BBQ. The boned quail was cooked on the hotplate and then chargrilled to add delicate smokey tones through the tender meat. Served in a soba bean pancake with small slices of tomato and cucumber and a szechuan pepper sauce.  The meat was perfectly cooked and tender, the pancakes were light and together, this dish was well balanced and was my dish of the night.

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Fuku 11Fifth course:  Scallop, prawn and crispy prawn head.   I was impressed with Chef Jaymon’s teppanyaki skill – he de-veined the prawns using BBQ utensils as the prawns cooked on the hot plate.  The dramatic teppanyaki show was in full force as the chef created huge flames on the BBQ, much to our delight.  The prawns and scallop were served with sea urchin butter. The crispy prawn head was something I wasn’t looking forward to, but it was actually tasty, crunchy and had clean prawn flavour. My scallop probably needed another minute on the BBQ to cook all the way through. This dish was pleasant, but fell flat after the previous amazing four courses.

Sixth course: Fish of the day, red emperor with lotus root, mushroom with a Japanese citrus miso sauce. The sauce was tangy without being harsh. It was beautifully presented on folded leaves. A well balanced dish.

Seventh course:  Wagyu sirloin steak Mayura Station grade 9+, fried rice with wagyu flavour. This dish provided quite a cheffy show. Chef Jaymon was spinning and juggling the salt and pepper grinders, spatula, and tongs, doing a great job with the obligatory ‘tap’ of the said implements onto the surface. The most impressive of his tricks was throwing a raw egg up into the air and catching it on the side of the BBQ spatula, causing it to crack and gently plop onto the hotplate.

As he cooked and sliced the steak on the hot plate, after checking with each of us how we like our steak cooked, he was multitasking and making the fried rice, that soaked up the meaty wagyu juices.  The fried rice was shaped into a love heart – sweet. With a single onion ring, he stacked each ring layer to form an onion pyramid, which he lit and turned into an onion volcano, cutely naming it Mount Fuji.

The steak was nothing short of amazing. It was juicy, tender, and quickly melted on my tongue. It was dressed with soy and garlic, absolutely beautifully cooked.   The rice was too much for me. Zorba ate his bowl, then my bowl. No wastage when there’s food-loving Greek at the table.

Fuku 24Eighth course: Yuzu cheesecake with chocolate drink and mountain peach.  Yuzu is a Japanese citrus fruit and a mountain peach is a tiny peach-tasting fruit that is about the size of an olive. The chocolate drink was thick and not too sweet. The cheese cake was creamy and came with a wasabi foam, which is an unusual addition to a dessert, yet it worked.

The service every step of the way was first class. Our waiter patiently answered our questions without any hint of snobbery. Chef Jaymon has been with Fuku since it opened seven month ago in October last year.  He has the soft warm nature that many Philipinos have, and loves living and working in Perth.

“The people in Perth are friendly and our customers are so nice. Not like where I worked in Cyrprus, people there were not happy and a bit mean.  My wife likes living here – happy wife…!’ Jaymon said, with a smile.

Even the toilets are something worthwhile experiencing. They have heated seats and an electronic panel with a multitude of options for cleaning ‘down there’ as you sit. It’s a Japanese thing apparently!

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Verdict:  For a special night out, treat yourself to Fuku. It’s more than dinner, it’s gastronomic entertainment, as well as being completely pleasing on the palate. It is expensive, but the quality of everything is A-grade, so the value is there.  If you like Japanese food, you will love Fuku. If you have never tried Teppanyaki, Fuki will be your perfect introduction to the Japanese BBQ.

FACT FILE

Fuku Omakase and Teppanyaki
20 Glyde Street, Mosman Park
Tel: 0403 470 964

 

 

 

Fuku - Omakase and Teppanyaki on Urbanspoon

 

Disclosure: Travelletto dined with compliments of Fuku

Warning: sushi comes with head-spinning wasabi. Nobu review

Finally! We were to dine at Nobu, something I have been looking forward to since it opened six months ago at The Crown in Perth, formerly known as Burswood.

Nobu Perth on Urbanspoon

It was a special date night with husband Zorba.  After having a pre dinner drink in the buzzing new casual dining pub, The Merrywell, we made our way to Nobu for our 8.30pm dinner reservation.   The whole Crown complex was busy with people everywhere and Nobu was no exception.

We were invited to sit at the bar while our table was being prepared.  Thirty-minutes later and one cocktail down, no news had arrived of our table’s readiness.  The cocktail was delicious by the way, an Emporio Martini made with sake, gin, lychee juice, lime and cranberry juice, $18.

Zorba enquired about our table and we were promptly ushered into the restaurant and given a table towards the entrance.  I was so looking forward to all the Japanese staff stopping and shouting at us, as per the traditional Nobu greeting for guests. But it didn’t happen. Oh well.

The menu good and choosing what to we should order was no easy task. As it was a special night, we decided to treat ourselves and go for the seven-course Omakase signature menu at $150 per person.  My taste buds were getting ready to party!  Our menu:

  • Toro tartar
  • Yellowtail sashimi with jalapeno
  • Sashimi salad
  • Black cod miso
  • Beef tobanyaki
  • Sushi selection
  • Agedashi soup
  • Chocolate bento box

Toro Tartare

This is one of the few times where I have enjoyed every single element of every course during a degustation menu. Even the head-spinning ones.

Our first course, Toro Tartare was enough to get our taste buds tantalised. It was well balanced, fresh, and as you can see, beautifully presented.

The raw fish stack was topped with caviar and the miso-esque sauce was a fantastic accompaniment.

Yellowtail sashimi with jalepeño

The yellowtail sashimi was served with a citrus soy sauce which worked beautifully. I even ate the jalepeño which was warm but not hot – my tolerance for heat is really low, so for those that love hot curries, you probably wouldn’t notice any warmth from these gentle peppers.

It took two courses and almost a pouncing on a waitress to get the wine list brought to us.  The wine list is extensive and expensive. No doubt about it.  I was delighted to spot a gorgeous WA white from Margaret River, Pierro LTC priced more sensibly than some wines at $70.

Sashimi salad

The sashimi salad was a visual feast as well as a delicious one. The colours in the salad were wonderful and I loved the crunch of the yellow radish, creaminess of the avocado, and tenderness of the sashimi.  Yum!

Black cod miso

Black cod miso close up

This dish, the black cod miso, is the one that everyone raves about. Justifiably.  It deserves two photos in this post. It was like nothing I have ever tasted before. The miso sauce was delicate and delectable, the cod was flakey and melted on my tongue and the crispy lotus root added texture.

Seriously good. Next time I go back I’m just going to have three black cod miso dishes!

If you go to Nobu, don’t miss this popular dish.

Beef tobanyaki

The beef tobanyaki came out steaming hot. It too was nice, but it was hard act to follow given the black cod miso transported my taste buds directly to foodie heaven. Chewing on the beef felt like a bit of a chore after the cod which just melted on my tongue in the previous course.  It was tasty, absolutely, just not mind-blowingly good.

Assorted sushi

Don’t be fooled by the lovely sushi. This dish should come with a warning: Contains head-spinning wasabi.

It was like the rush I’d imagine you would get from a strong class-A illicit substance.  Zorba and I both felt as if our heads were spinning on our necks like a cartoon character for an intense 15 seconds.  I had a pea sized amount first time – and that was the last time I would have that much of the powerful pure un-cut wasabi in one go!  I did dabble and go back for more. And more. How could I resist?  It was a new sensation and I was still deciding if I liked it or not.

The wasabi could almost be classed as medicinal because it cleared our sinuses.  Zorba said that he thought he was going to die after putting a bit too much wasabi on his chop stick first time! Funny! You simply have to try it.  I’ve never had wasabi like that anywhere ever before. Come to think of it, I have never had a food that has given me an involuntary head-spinning intense rush, ever.  Maybe that’s why Robert De Niro’s Nobu restaurant is so popular with celebrities? Hmmm.

Agedashi soup

Breathing cleanly after the wasabi shock, this comforting Agedashi soup was delicious, moorish, and free from any involuntary side effects or convulsions.

A light final savoury dish before my favourite course [disclaimer: only if it contains chocolate], desert.

The chocolate fondant bento box was beautifully presented and the perfectly cooked fondant was rich with an oozy chocolate centre. Home made ice-cream on the side. A not-so-Japanese finale, but nonetheless, an impressive one.

Chocolate fondant bento box

Our bill came to $410 for two.  Thank you to a lovely food journo friend of mine who gave me a $200 Crown voucher as a thank you gift some time ago – we only had to fork out $210.

Speaking of forks, one of the best things about the dinner was that for once, Zorba kept pace with me in finishing each course. Normally he sits there eyeing off my plate whilst his is polished bare in a matter of minutes.  Chop sticks are not his utensil of choice for speed eating, and for that, I’m ever so grateful!

Taking a taxi to Burswood meant no one was acting as ‘Captain Responsible’ and it meant  we were free to enjoy our evening with a drink to two. It was a lovely night.

The staff was polite and courteous. They explained each dish with Asian accents which added to the ambience, although at times it was hard to hear exactly what was on the plate over the clatter and chatter of the restaurant acoustics.

The food was really first class.  A dining experience no foodie would want to miss.

FACT FILE

Nobu Perth 
Crown Complex Great Eastern Hwy
Burswood, WA 6100
Tel: 08 9362 7551
restaurants@crownperth.com.au


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