My title above says it all. FUKU serves fugu in fine dining kaiseki style.
And I’m sure you already know this – fugu (a.k.a. puffer fish/blowfish/globefish) is potentially fatal if prepared wrongly! Well, for the love of food, just risk it!
I wasn’t even worried at all.
By Japanese law, chefs have to be specially licensed by the government before they can prepare and serve fugu to guests. Likewise for FUKU’s chefs, who have more than 20 years of experience in Shimonoseki (the specialty area of fugu). All the air-flown fish have to be removed of their internal organs and cleaned, then meet strict regulations by recognized Japanese authorities before they can be imported into Singapore.
hot sake with sun-dried fugu
There are more than 100 species of fugu but only 20 are edible. FUKU, being the first restaurant in Asia outside Japan to serve such a fine delicacy all year-round, imports the prized Tora Fugu (Tiger Puffer Fish) twice a week by air direct from Shiminoseki. Freshness guaranteed! And as you can already imagine, fugu dining is expensive.
thinly sliced fugu sashimi that was once referred to as gun-powder because of its instantaneous death if not prepared right
Although there is an a la carte menu, the specialization at FUKU is kaiseki – full course traditional set menus which range from $150++ per person for a 6-course (Ebisu) to $580++ per person for a 9-course Wild Fugu set (Shichi-Fuku). Out of the dishes tried and tested, my favourite were the sashimi and yuniki!
parboiled fugu skin
The sashimi was beautiful; paper-thin shavings intricately presented on a patterned plate. Some may find it bland but I rather like how clean it tasted. Delicate strips of blanched gelatinous fugu skin were served on the side too. Eat more as they are rich in collagen!
fugu is served deep-fried giving a crisp and fragrant texture on the outside while maintaining a meaty fleshy bite inside
After having fugu sashimi, the “normal” sashimi (though fresh) now seemed too mainstream haha.
salmon, scallop, tuna, ebi, squid
The most “fear factor” dish of the night had to be the puffer fish’s milt or sperm sacs! I’ve had shirako thrice so far (Tokyo, Bangkok, Singapore) and I can safely conclude that I don’t like it. Too creamy, not for me.
fugu sperm sacs
Coincidentally, it was a cold evening and the fugu hotpot was most welcome. Thick chunks of flesh and bones along with an assortment of vegetables and tofu were stirred into a boiling pot of broth prepared only with dashi water and a big slab of kombu (kelp). Towards the end, rice and egg were added to the rich and sweetened stock from the hotpot and ta-da, a tasty fugu porridge was produced! A very comforting way to end an elaborate spread!
Don’t miss the real fugu hanging from the ceiling near the entrance!
My thanks to Melody for hosting such an extravagant dinner!
FUKU Fine Fugu Kaiseki Restaurant
14 Mohamed Sultan Road, #01-01