Fuku Omakase & Teppanyaki, Mosman Park

I was given the pleasure of dining at the Fuku Omakase/Teppanyaki in Mosman Park as an invited guest (Thanks Milan Rai!). It's the first time I have been invited to dine and take photos, and it was an amazing experience. It felt great to dine at a restaurant with a bunch of other bloggers and being able to take as many photos as we would like to. I had a difficult time narrowing down the photos so it will be a pretty photo-heavy post.

Fuku Omakase/Teppanyaki is owned by the same peeps who own Tsunami Restaurant just next door. I have been to Tsunami a fair few times, twice for dinner and once for a birthday function. I was always quite impressed by the environment and food, albeit on the pricier end of the spectrum. Towards the end of 2012 I heard that there was a new and more exclusive restaurant opening called Fuku next door. Other than hearing that Fuku is quite a fancy place I knew little else about it and was always interested in checking out one day when there is a special occasion. What better way to have the "Fuku experience" than being an invited guest!
Fuku actually means luck or wealth in Japanese so it's quite a fitting restaurant name. Fuku is a restaurant that serves Omakase, which is essentially "Japanese desgustation" if you will. The food that is served features teppanyaki and sushi made or cooked in front of you. Teppanyaki is basically where food (e.g. steak, shrimps, fish) is cooked on a very large iron hot plate, often in front of the guests. The chef will normally show a few tricks of the trade as part of the evening's entertainment. These were the two chefs we had for the night.
If you haven't experienced Japanese Omakase and/or Teppanyaki it's definitely a foodie experience to have.  It's quite a small restaurant that only sits around 16 people around the Teppanyaki cooking station. It almost feels exclusive seeing as it's such a small place and you need to press the buzzer to even enter.
They also have an extensive array of Japanese rice wine "Sake" available for consumption. The interior of the restaurant is creatively lined with a wall of 1.8L Sake bottles. I had the pleasure of trying out three different types of Sake, all different grades and coming from different parts of Japan. Other than an extensive Sake list, they also have on offer various other beverages (e.g. white wine, red wine, non-alcoholic cocktails, beers, ciders).
In terms of the menu, there are three different menus called Good ($100/person), Better ($135/person) and Best ($220/person). We were lucky to have the Better menu which consisted of 8 courses. The menu changes on a regular basis but the core ingredients of the dishes tend to stay the same.
Our first course was Calamari with herring Roe and Antarctic Ice Crab. It was a pleasure to watch Chef Choi preparing our food with such care and seriousness.
The little cups contained Herring Roe and the Antarctic Ice crab. The Calamari was extremely tasty.
While we waited for the second course to be served, our friendly waiter brought around more Sake for us to taste. I really enjoyed watching the chefs prepare our food right in front of us, I was lucky enough to be seated in between the teppanyaki stove and the preparation area. Chef Choi can be seen blow torching our Wagyu beef for our second course of Smoked Wagyu, Oyster Tempura, Burdock and School prawn Kakiage.
As I'm not a fan of oysters, the chef kindly replaced it with edamame fingers which tasted delicious. The smoked wagyu with the miso paste sauce and the crunchy prawns were amazing. This dish was definitely one of the top dishes of the night.
Our third course was the a selection of Sashimi. We were served with salmon, tuna and pickled rolled snapper. We were informed by the chef to have the pickled rolled snapper as a bit of a palette cleanser prior to having the salmon and tuna. I am generally not a fan of sashimi but I was keen to try what fresh sashimi tasted like and it did not disappoint.
While we were enjoying our sashimi, Chef Choi was already onto our next course, the Partridge. He started to prepare the quail on the teppanyaki hot plate. The quail was served in buckwheet pancake sheets with some fresh vegies. The wrap was placed on some grilled buttered mushrooms.
Another selection of Sake was served while we waited for the fifth course which was the scallop, prawn and crispy prawn head. We watched our chef prepare and cook the prawns on the teppanyaki plate with very good knife skills.
This was another favourite of the night. The prawn head was crispy and full of flavour, the prawn itself was cooked well and succulent, and lastly the scallop was delicious. There was a lot of blow torching involved during the night!

Our sixth dish was Fish of the day. The fish fillet was first grilled on the teppanyaki, then placed on top of a piece of pre-seasoned lotus root. A tangy miso sauce was smothered over the fish which gave the dish a good balance of flavour. Half a baby octopus was placed just on top of the dish and blow torched to give it a smoky flavour.
The seventh dish, Wagyu (full blood) sirloin steak Mayura Station grade 9+ & fried rice with wagyu flavour, was probably suppose to be one of the star dishes of the menu. There was also a significant amount of chef entertainment when they were showing off their skills on the teppanyaki! Especially when they were frying the rice on the teppanyaki plate. Part one of this dish was the fried rice with minced waygu and egg.
The second part of the dish was the wagyu sirloin steak Mayura Station grade 9+. I'm not normally a huge fan of steak but the wagyu they served was absolutely delicious. The chef went around the table asking each person how they wanted their steak done. I had mine medium-well, and apparently medium-well to medium is how wagyu steak should be cooked because you want the fat within it melt away.
The eighth and final dish for the night was the dessert, Yuzu cheesecake, chocolate drink and mountain peach. I'm a big fan of cheesecakes so the dessert was a winner for me. The wasabi cream was an interesting addition to an otherwise perfect dish. I was a little doubtful about how the wasabi would go with the cheesecake, and surprisingly it went with it fairly well.
Almost three hours later, we finished our last dish and we were thoroughly full. It was my first true omakase/teppanyaki experience and it was great. Overall the food was delicious, the service was impeccable and the chefs were friendly. Fuku would be a place I would recommend people to go to for special occasions or when you feel like a treat. With the ever changing menu I'm sure the next time I visit I'll be having very different dishes.


Disclosure: I dined as an invited guest at Fuku Omakase/Teppanyaki, however the opinions expressed are true & honest.  

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