KIGORO, founder of FUKUKI SUSHI, always said [ I haven't fully understood SUSHI even at the age of 70. ]. I, KANJI, the third generation of the Chef of FUKUKI SUSHI, make SUSHI everyday wishing to serve the best SUSHI that I can make as of today and I've been and will keep trying my best to serve better quality SUSHI today than yesterday.
KIGORO, the founder, always said 'I make SUSHI by heart'. I have nothing to hide and everything is shown in the glass case with ultimate care. SUSHI is the simple 'mariage' (marriage) of Seafood and Rice. The key is the harmony of the two.
At the counter, you can find the spring water flowing in front of you so that you can wash your fingers. This was an idea created by KIHICHIRO, the second generation of the Chef of FUKUKI SHUSHI, who kept thinking how he could make customers happy throughout his life. The glass case at Sushi restaurant which is quite popular nowadays was also invented by KIHICHIRO.
Sushi restaurant use seafood in season. For example, the best season for Red Snapper is in autumn (called as 'MOMIJI DAI') as well as in spring (called as 'SAKURA DAI'). There is some particular water temperature which makes seafood taste very good. It’s the same for rice as well. The key for Sushi is to choose the best rice to make a harmony with seafood.
I heard someone saying that eating Sushi at the counter bar is not comfortable namely for foreigners. We, FUKUKI SUSHI also servers Sushi at the counter bar but such a way of serving is the traditional way to serve fresh and best quality Sushi to customers. We would like foreigners to enjoy such Japanese traditional custom in the same manner.
Please contact us for any reservation.