YAK­I­TORI DIN­ING FUKUDA

Time Out Malaysia Eating and Drinking Guide - - EATING -

Fukuda ar­rives to the hus­tle and bus­tle of KL, adding to the city’s buzzing and ev­er­grow­ing gas­tro­nom­i­cal sce­nario. Mas­ter­minded by the peo­ple be­hind the pros­per­ous fine din­ing res­tau­rant Ku­rata, Fukuda brings a cel­e­bra­tion of yak­i­tori (grilled meat served on skew­ers) to KL’s Ja­panese food in­dus­try.

Armed with 25 years in the food in­dus­try, Chef Ya­sunori Doi calls the shots at Fukuda. With his bound­less ex­pe­ri­ences, he adds a touch of savvy French in­flu­ence into clas­sic yak­i­tori cui­sine. Soul­ful dishes like the foie gras ter­rine acts as a tes­ta­ment to Chef Doi’s in-depth knowl­edge of mouth­wa­ter­ing French cui­sine. As for the yak­i­tori, Chef Doi care­fully looks upon each skewer as each and ev­ery one of these bad boys are ex­e­cuted to ab­so­lute per­fec­tion. Ten­der cuts of chicken are grilled over spe­cially im­ported coals from Ja­pan, cre­at­ing a sub­tle hint of smok­i­ness in the meat, only to en­hance the sublime fla­vor of each piece of thigh, heart, liver and meat­ball. In ad­di­tion, Fukuda also serves up an ar­ray of non-chicken con­coc­tions with rich wagyu beef, suc­cu­lent prawns and fresh salmon on of­fer, pro­vid­ing sump­tu­ous treats for ev­ery palate.

It is with­out a shadow

Eat­ing & Drink­ing 2015/2016

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