Fuku is a modern Japanese restaurant situated on the upper restaurant level of World Square, right opposite Din Tai Fung. We’re visiting on a Friday night and Din Tai Fung has the usual longest lines; Fuku is moderately busy but we’re not stuck out waiting in the cold thankfully, so it’s a great option if the Din Tai Fung wait gets your stomach growling. The menu has a nice variety of Japanese classics which have been re-done with contemporary cooking techniques and flavours and there’s also a large menu of Japanese sake and wines, although tonight we just opt for food.
Fuku Style Spicy Chilli Gyoza – $9.5
To start off, we try the chilli pork gyoza which has been drizzled with a sweet and sour sauce. This chilli flavour is akin to the chilli paste used in Korean cooking and it’s very flavoursome, although I’m a bit disappointed that the sauce has soaked through the dish leaving the gyozas not crispy.
Volcano Roll (8pcs) – $22
Next is the volcano roll which consists of a tempura prawn roll, scallops and mushrooms with a spicy cream sauce. The dish is also served with a sweet soy and chilli sauce drizzled on top which goes well with the succellent scallops. When eating this I find I can’t taste any of the fillings other than scallops, but no complaints here since I love scallops!
Samurai Roll (8pcs) – $17
The other sushi roll we try is the samurai roll which is another tempura prawn roll but with wagyu beef sitting on top matched with teriyaki sauce. The wagyu beef is very tender and super tasty. The prawn is crunchy but it lacks flavour and is once again overshadowed by the other protein on the plate.
Black Angus Beef Rib Steak – $24
For mains we opt for the black angus beef rib steak, which is a 48 hour slow braised short rib served with polenta gnocchi (according to the menu). The beef has been served off the bone and is so tender is basically melts in your mouth! Unfortunately I find the sauce too salty and the polenta was definitely a long, thick chip, not gnocchi.
Saikyo Miso Black Cod Sugiitayaki – $19
Our last dish is one of the chef recommendations, the saikyo miso black cod. This is served in a black pot and has been grilled and smoked while encased between cedar wood. This method of cooking has given it a subtle smokey flavour whilst keeping the fish moist and tender. It’s full of miso flavour and although small, is definitely the highlight of the night.
Overall, Fuku has demonstrated a refined range of flavours and is a part of World Square’s increasing portfolio of high quality restaurants. The pricing isn’t too bad either and for our party of 3, we left feeling satisfied without a huge dent in our pockets.
Shop 1103, 644 George St (World Square Level 1)
Sydney NSW 2000
Ph: (02) 9261 8977