Fugu Fuku
なべ福
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Valoraciones
Reseñas
Carta
Our most popular set includes a choice of six types of Nagoya Cochin thigh chicken hot pot. The signature broth and the umami of the chicken make for a delicious meal that lasts until the end.
This set allows you to enjoy a nabe made with raw Kawachi duck roast. The signature broth and the robust umami of the duck make for a delicious meal that lasts until the end.
This set allows you to enjoy a nabe made with Jyoshu Sangen Mochi pork belly from Gunma. The signature broth and the deep umami of the glutinous pork make for a delicious meal that lasts until the end.
A 6-course meal course using Japanese eel, including sushi sticks, tempura, and Yanagawa style, all finished with our homemade eel sauce.
Appetizer, Eel Salad, Eel Tempura with Perilla Leaf, Yanagawa Style, Eel Sushi Roll, Dessert / Available for two servings or more
Homemade sauce finish
6 pieces
Three types of condiments (salt, wasabi, soy sauce)
Paper pot style
Perilla Leaf Roll
Avocado Cream Cheese
Cream Cheese, Cucumber
Paper Pot Preparation
Please choose between cold or hot
7 pieces
A fragrant soy sauce infused with bonito broth, perfectly paired with chicken. Our top recommendation. Recommended finish: rice porridge / udon
A gentle bowl where the rich flavor of chicken melts into the creamy soy milk broth. Recommended for the finish: rice porridge.
A clear broth made with the umami of bonito and kelp, served with our proud ponzu sauce. Recommended for the finish: zosui (rice soup).
A dish with the richness and depth of blended miso, warming you from the core of your body. Recommended for the finish: udon.
A deliciously spicy dish made with homemade kimchi. Recommended for the finish: rice porridge / udon
The sweet and savory flavor of the broth enhances the Nagoya Cochin chicken. Recommended for the finish: Udon
Fresh duck breast from Kawachi / Flavor: Soy sauce (recommended by the chef), Sukiyaki style, or Ponzu. Please choose.
Gunma Prefecture Joushu San Gen Mochi Pork Belly / Flavor: Please choose from soy sauce (recommended by the chef), kimchi, or miso.
Our pride dish, finished with a crunchy coating of burdock
Please choose from spicy miso, garlic salt, or soy sauce
Please choose from spicy miso, garlic salt, or soy sauce
Please choose from spicy miso, garlic salt, or soy sauce
White leek, shishito pepper, enoki mushrooms
Using Koshihikari rice
Inaniwa handmade udon
Please feel free to let the staff know if you have any dishes outside of the menu.
Prepared daily (480 yen)
From 12/29 to 1/3, there will be a 10% increase on the listed prices.
(KIRIN Ichiban Shibori)
(KIRIN First Press)
(Hakutsuru Toji Kan) Each
(300ml) Junmai super dry with a sharp taste, yet harmoniously balanced with umami and richness, offering a smooth flavor that doesn't get tiresome.
(300ml) The rich flavor of special junmai sake is distinctly felt, with a perfect balance of subtle sweetness and acidity.
(300ml) Among the dry Junmai Ginjo, it is easy to drink, pairs well with any dish, and has a light and balanced flavor.
Fruity with a soft acidity and mineral notes, white wine 750ml
A balanced red wine that can be enjoyed casually, 750ml
On the rocks, with water, with soda, or with hot water
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