My first time experience indulging in fugu also known as Puffer fish. FUKU is the first-ever restaurant in Asia outside of Japan that specialises in fugu. They offer a variety of dishes using various parts of the fish, as well as serving 2 new soup bases for its popular Fugu Hotpot from just $70++! We do not need to travel to Japan to enjoy this delicacy as we can now have it locally here in Singapore.
At FUKU, all gourmet experience is
100% safe for consumption, all organs are properly removed in Japan
before it is flown to Singapore under the regulations. The restaurant
serve the highest quality torafugu, which is flown in twice a week from
Shimonoseki.
At the helm of the kitchen is Chef Koji Tsukamoto, the one and only licensed fugu chef in Singapore. His team members together have over 20 years of experience working as fugu chefs in Shimonoseki, the largest harvester of the fish in Japan.
We start off our fugu experience with Kobachi also known as fuku with simmered sauce. A small tasting portion to try out, my first thought was "Is this steamed chicken?". The texture of the meat is tougher than any other fishes, I would say similar to chicken's.
We start off our fugu experience with Kobachi also known as fuku with simmered sauce. A small tasting portion to try out, my first thought was "Is this steamed chicken?". The texture of the meat is tougher than any other fishes, I would say similar to chicken's.
Fuku's iconic dish, Tessa - also known as Fugu Sashimi. Also my first time indulging in the paper-thin slices of fugu and I am assured that this gourmet experience is 100% safe. Unlike the salmon sashimi, the texture for this feels chewy and indeed tougher as mentioned previously. Nevertheless, a great fugu experience.
Chef Koji Tsukamoto in action while slicing these fugu sashimi.
Be sure to dip the ponzu sauce, a citrus based sauce that is commonly use in Japanese cuisine.
What's a Japanese cuisine without sushi right? Next, here we have is the Fugu Sushi $9 for 3. Thinly sliced fugu sits on top on the sushi rice.
One of my favorite dish because it's fried? :P Here's Fugu Karaage which is also known as deep-fried fugu slices. It is fried to perfection with the right marination, it was good and feels like I was having a fried chicken sensation. The only complain was the big bones in some of them.
If you didn't like the raw or steamed fugu, I would highly recommend this for your first fugu experience.
Moving on to their widest range and best-value of Fugu Hotpots in town, from just $70++! The two new soup bases are soya bean and red miso. Pictured above is the Soya bean broth, the texture was creamy and boasts a thick consistency. Boiled fugu fish in a pot of vegetables, comfort food indeed.
On the other hand, the traditional clear soup broth is light and invigorating. I would prefer the soya bean broth to this, as this was rather bland for me. The miso soup base, which perfectly complements the pronounced taste of fugu, is available here as well.
Another brand-new offering of FUKU's Shabu Shabu hotpot with A5 beef imported from Miyazaki, Japan, is also available at $70++ only. These were soft and so good, feels like it melts in your mouth after.
Dip them into the Japanese sesame sauce, it complements so well!
One of the good points for consuming pufferfish is the myriad of health benefits it boasts, as Fugu is low in fat content but is a rich source of protein. At FUKU, you are able to enjoy both cooked and sashimi style fugu. The skin contains superb level of collagen and is especially popular among ladies for its beneficial effects on skin complexion. Apart from hotpots, the restaurant also offer set courses featuring different parts of fugu fish cooked in different way. It's definitely worth trying once in a lifetime!
FUKU Fine Fugu Kaiseki Restaurant
14 Mohamed Sultan Road
#01-01 Singapore 238963
Tel: 6235 8216
Opening Hours: Mon-Sat 6pm-11pm (LO: 1030pm)
*This was an invited media tasting.
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