Back of the House: Fukumoto Sushi & Yakitori Izakaya

by Jenna Northcutt

Upon entering Fukumoto, the traditional Japanese greeting of “Irasshaimase!” rings out from the entire staff. Once inside, hungry customers peruse handwritten menus detailing delectable dishes made with fresh, local vegetables, as well as savory favorites such as chicken-heart-and-gizzard yakitori (skewered, grilled meats) and traditional sushi. Chef Kazu Fukumoto, a veteran of Musashino Sushi Dokoro, opened Fukumoto in the fall of 2015. “An authentic yakitori place is what’s missing from the Austin dining scene,” he says. “I wanted to give people a chance to truly experience what I love to eat when I travel—whether it’s to San Francisco, New York or back home to Japan!”

Above: Chef Kap Sounraj delivers a daikon cooked in dashi with pork miso sauce to the sushi bar. fuku2

Pulling the yakitori skewers as orders roll in; The menus and daily specials—all handwritten.

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Owner and Executive Chef Kazu Fukumoto’s sushi station ready to serve. 

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Chef Kazu Fukumoto putting the finishing touches on a platter of sushi; Yakitori being plated. 

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Chef Christopher Simpson manning the yakitori station.

 

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Kinoko tempura with king trumpet, shiitake, shimeji and enoki mushrooms. Yakitori being plated. Below: The Kinoko Tempura dish entering the hot oil.

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