FUKUMOTO AUSTIN

EDOMAE SUSHI + IZAKAYA YAKITORI

Fukumoto is a Japanese izakaya specializing in traditional sushi and yakitori. I met Chef Kazu Fukumoto at the Austin Food + Wine Festival this year and fell in love with his passion for experiential food! I'm a marathon meal type of person and meals at Fukumoto are served gradually over several courses, rather than all at once. Aka, my people! Fukumoto perfectly pairs Japanese gastropub cuisine, yakitori and edomae sushi with Japanese sake offering a truly unique dining experience.

NIKUMISO DAIKON - PRO TIP: ASK FOR EXTRA PORK + MISO SAUCE, ENJOY!

Kazu Fukumoto was born in the northern shore of Japan’s Kyushu Island, Fukuoka. In 1999, he began his culinary career starting as a dishwasher at Musashino Sushi Dokoro and worked his way up to become a sushi chef under the apprenticeship of the owner and chef - Smokey Fuse.

SAWAGANI - PRO TIP: SQUEEZE LIME JUICE ON TOP OF CRAB SHELL, BE ADVENTUROUS, AND EAT THE WHOLE CRAB AT ONCE! DON'T BE SCARED ;)

Kazu continued to hone his skills for 10 years as Head Sushi Chef at Musashino. After departing from Musashino, Kazu traveled back to Japan to study traditional yakitori at Hiroya Yakitori in Tokyo.

CHICKEN KARAAGE - PRO TIP': NOT YOUR AVERAGE FRIED CHICKEN, DEFINITELY DIP IT IN ALL THE SAUCEEEE!

In September 2015, all his hard work paid off when he opened Fukumoto: Sushi & Yakitori Izakaya, serving up traditional Japanese cuisine in a casual gastropub setting. He loves to share his passion for food with everyone around him and continues to do so with his evolving menu.

SALMON COLLAR - PRO TIP: TASTIEST MEAT IS NEAR THE BONE WHICH HAS A HIGHER FAT CONTENT, YUM!

IZAKAYA

An Izakaya is a type of Japanese gastropub - a relaxed, casual atmosphere where the beer and sake flow in abundance, always accompanied by a tantalizing variety of foods. Patrons eat, drink, and chat at a relaxing pace, and often the social aspect of an Izakaya is just as important as the quality of its wares.

MURASAKI: BIGEYE TUNA + CUCUMBER + NEGI + SHIBAZUKE + OHBA + THAI CHILI MAYO + CRUNCH

YAKITORI

Yakitori is one of the pillars of Izakaya cuisine. Skewered meats and veggies are grilled over charcoal called binchotan - made from branches of Japanese White Oak. Although seemingly simple, this traditional method of grilling produces complex and unique flavors.

EDOMAE SUSHI

Edomae Sushi is a traditional style of Japanese cuisine combining vinegared rice with another ingredient, typically raw fish. Its techniques have been handed down through generations in time-honored apprenticeships. The Edo style focuses on tradition and simplicity, using technique to enhance the natural flavors of the ingredients.