FUKU Fine Fugu Kaiseki Restaurant
14 Mohamed Sultan Road #01-01
Tel: +65 6235 8216
Opening Hours: Dinner 6pm – 11pm (Daily)
I am quite adventurous as a person I think. Haha I love exploring and trying new things but Puffer fish sperm? I’ve tried fried scorpions, horse meat, flying fox but this I think, beats them all!
Did you know there are more than 100 species of Fugu aka Puffer fish but only 20 are edible? Despite that fugu is one of the most dangerous food, it is also one of the most sought after delicacy in Japan! All of the air-flown fish have its internal organs removed and cleaned before imported into Singapore and is safe to eat.
Here we go… Itadakimas!
Fugu is high in protein and low in fat and the skin is also known to be rich in collagen which is highly sought after by women! Ranging from $150 per person for a 6-course (Ebisu) to $580 per person for a 9-course Wild Fugu set (Shichi-Fuku) that requires a 5-day advance booking, each set showcases the signature preparation styles of various parts of the Fugu.
FUKU imports the most prized of them all, the Tora Fugu (or Tiger Puffer Fish) both wild and farmed, twice a week by air direct from Shiminoseki. Resembling a flower pattern, this thinly sliced Fugu sashimi stands out beautifully with every piece looking like a work of art. Served alongside delicate strips of blanched Fugu skin rich in collagen, Japanese spring onion, ponzu sauce with spicy radish and shoyu sauce with wasabi, the mild taste of Fugu becomes alive with the condiments.
I am surprised by the chewy texture of the Fugu sashimi and how it feels a little like eating a squid. Eat the Fugu sashimi on its own, there is barely any taste but simply take a slice or 2 and place some Fugu skin, spring onions and a blob of chili radish onto it. Wrapped them together and dip into the ponzu or shoyu sauce and you are ready to relish!
This popular appetizer, Yubiki, is another favourite of mine. The Fugu skin is parboiled to become a gelatinous texture similar to cartilage and served in ponzu sauce topped with spicy radish and finely chopped chives to complement the light flavours. Addictive!
Anything deep fried is yummy! LOL The Karaage Fugu is a favourite among many because of its crispy and fragrant texture. Maybe because of the blend taste of Fugu making this form of preparation most well-liked by most seasoned taste buds.
In addition to the range of Fugu sets, FUKU also offers additional Fugu items by a la carte like Fugu Milt and Fugu Steamed Egg, non-Fugu items like Grilled King Crab and Grilled Red Snapper, and a Beef Shabu-shabu course at $150 per person. There is also a weekly kids meal set at $25 per child (without Fugu of course).
As seen above is a colourful plate of fresh sashimi platter of 6 assorted sushi that melts in one’s mouth!
For me, I believe in trying everything and if it’s awful, don’t order or eat it the next time then. Even so, I cringed at the sight of this crude looking dish which is known as Fugu Shirako aka puffer fish’s sperm. I didn’t know what to expect except to reach out my chopsticks to pick one up! It looks mushy and after trying a piece, I went for a second serving! I feel the creamy taste is a little overwhelming for me. It has an acquired taste and everyone should try it once to know!
From Tecchiri aka Fugu hotpot to Zousui aka Fugu porridge. Thick chunks of Fugu flesh and bones along with an assortment of vegetables and tofu all thrown into a boiling pot of broth. Me like! With the same pot, rice and egg were added to the rich and sweetened stock from the hotpot. With a sprinkle of fine shreds of seaweed and chives, this is a perfect way to end a sumptuous Fugu spread!