Fuku Omakase Menu

Hamachi, also known as Yellowtail, is a prized fish renowned for its delicate texture and rich, buttery flavor. Served raw in sushi or sashimi, it offers a delightful culinary experience.

Kanpachi, also known as Amberjack, is prized for its firm texture and rich, buttery flavor. Served raw in sushi or sashimi, it offers a delightful balance of sweetness and umami.

Madai, also known as Sea Bream, is esteemed for its mild, slightly sweet taste and tender flesh. Popular in Japanese cuisine, it shines in both raw preparations and cooked dishes.

Sawara, Japanese Spanish Mackerel, is esteemed for its firm texture and bold, rich flavor. Whether grilled, fried, or enjoyed raw, its succulent flesh delivers a delectable taste experience in various culinary creations.

Also known as Silver Cod. Gindara, also known as Sablefish, is revered for its velvety, buttery texture and rich, flavorful flesh. Whether grilled, baked, or smoked, it offers a luxurious dining experience beloved by seafood enthusiasts.

Also known as Toothfish or Patagonian Toothfish. Chilean Sea Bass, known as Toothfish in sushi, presents a unique delicacy with its rich, buttery texture and delicate flavor, adding a luxurious touch to any sushi experience.

Sweet Shrimp w. Sea Urchin. Botan Uni, a fusion of Sweet Shrimp and Sea Urchin, tantalizes with its contrasting textures and flavors—crisp sweetness from the shrimp harmonizes with the creamy richness of uni, creating a sublime sushi experience.

Hotate, Hokkaido Sea Scallop, elevated with Charcoal Salt, offers a tantalizing combination of sweet succulence and savory depth. Each bite captivates with a delicate balance of flavors, creating a memorable culinary delight.

Ankimo, or Monkfish Liver, is a delicacy in Japanese cuisine, prized for its velvety texture and rich, buttery flavor. Often served as a savory appetizer, it captivates with its luxurious taste.

You can request to switch out the Foie Gras if you are Pescatarian. Scottish Salmon paired with Foie Gras offers a luxurious fusion of flavors and textures—buttery richness from the foie gras complements the delicate, melt-in-your-mouth salmon, creating a truly indulgent culinary experience.

Lean Bluefin Tuna (on the back part of the tuna) w. Ponzu Daikon. Daikon is Radish. Akami, Lean Bluefin Tuna, enhanced with Ponzu Daikon, showcases a perfect balance of flavors—tender tuna complemented by the tangy citrus notes of ponzu and the refreshing crunch of daikon radish.

Medium Fatty Bluefin Tuna (side belly) w. Pickled Wasabi. Chutoro, Medium Bluefin Tuna, paired with Pickled Wasabi, offers a delightful harmony of flavors—buttery tuna meets the spicy kick of pickled wasabi, creating a nuanced and satisfying sushi experience.

Fatty Bluefin Tuna (Center Belly) w. Kaluga Caviars. Otoro, Fatty Bluefin Tuna, adorned with Caviar, presents an exquisite symphony of indulgence—silky, rich tuna melts in the mouth, while the delicate bursts of caviar elevate the experience to unparalleled luxury.

An A5 Wagyu Beef and Uni Hand Roll marries the richness of Miyazaki Heifer beef with the luxurious creaminess of uni, creating an unparalleled sushi experience of indulgence and sophistication.

Unagi, Freshwater Eel, is a delicacy in Japanese cuisine, prized for its tender texture and rich, savory flavor. Glazed with sweet eel sauce and grilled, it offers a delectable sushi indulgence.

Anago, Sea Eel, is a delicacy esteemed for its delicate, tender texture and subtly sweet flavor. Often served as nigiri sushi, its mild taste and melt-in-your-mouth texture captivate sushi enthusiasts.

Double the entire sushi course (26 PCS) Please let the chef know in the beginning of the session.

A Surprise Hand Roll, Chef's Choice, promises an adventure in flavors and textures, curated by the chef's expertise and creativity. Each bite unfolds a delightful surprise, showcasing the best of the day's offerings.

Hokkaido Uni, prized Sea Urchin from Hokkaido, delights with its creamy texture and rich, briny flavor. Served as sushi or sashimi, it offers a luxurious taste of the ocean.

Santa Barbara Uni, known for its vibrant color and creamy texture, delivers a unique taste of the sea with its sweet and briny flavor profile, making it a sought-after delicacy.

Shima Aji, also known as Striped Jack, offers a delectable combination of firm texture and delicate flavor. Often served as sushi, its clean taste and smooth texture are a delight.

Hirame, or Fluke, is prized for its delicate texture and subtly sweet flavor. Served raw as sashimi or expertly cooked, it offers a delightful culinary experience with its clean, mild taste.

Savor the ultimate luxury with our A5 Wagyu Beef (Miyazaki Heifer) & Uni Hand Roll. Indulge in the succulent, buttery goodness of A5 Wagyu sourced from Miyazaki, perfectly paired with creamy, briny uni. Each hand roll is expertly crafted, offering a harmonious blend of rich flavors and delicate textures. Wrapped in nori, it's a symphony for your taste buds, delivering an unforgettable culinary experience that transcends ordinary dining. Treat yourself to this unparalleled delicacy and elevate your dining experience today.

Monaka, Toro, Ikura & Uni & Caviar. Monaka is Rice Cracker Shell

(A5 Heifer Wagyu + Hotate (Sea Scallop) + Toro (Fatty Bluefin) + Caviar) Note: Heifer means any young female that has not produced offspring. Baby Cow (Calf), Teenager (Heifer), Adult (Cow) → The Shinzo Special embodies ultimate indulgence with A5 Heifer Wagyu, succulent Hotate, decadent Toro, and luxurious Caviar. Each bite offers an exquisite symphony of flavors and textures, a true sushi masterpiece.

Caviar Kaluga, a luxurious delicacy revered for its large, glossy eggs bursting with rich, buttery flavor. Originating from the Kaluga sturgeon, it epitomizes opulence and sophistication, delighting epicureans worldwide. Each indulgent bite offers a symphony of taste, elevating dining experiences to unparalleled heights of gastronomic pleasure.

Ikura, Marinated Salmon Roe, bursts with a satisfying pop of flavor and a luscious, briny richness. Served as a sushi topping, it adds a vibrant burst of color and taste.

Ika, or squid, are marine cephalopods with sleek bodies, eight arms, and two tentacles. Known for their camouflage abilities and culinary significance, they embody nature's ingenuity and oceanic diversity.

Yes. They do glow during night time under water. (Note: We do actually have a lot of people calling in and asking this question)

kimino - Yuzu Sparkling Water. Our Yuzu Sparkling water contains the juice from hand picked Yuzu from Shikoku Island and the water from the Western Japanese regions. Nonsweet.

S.Pellegrino’s premium green glass bottle, with its “Vichy” silhouette, boasts an elegant shape. Traditional but timeless, S.Pellegrino’s premium glass bottles are used in the best restaurants, hotels and café around the world.