Fukuzushi Tsukuba Ten

Thank you very much for your continued patronage of 'Fukuzushi Tsukuba Branch'. Since our establishment, we have been providing Edo-style sushi and Japanese kaiseki using carefully selected ingredients, including natural bluefin tuna directly delivered from Toyosu Market, with the utmost skill of our artisans. However, due to the recent rise in raw material costs and logistics expenses, it has become extremely difficult to maintain the same quality at the current prices. Therefore, it is with great reluctance that we announce a price revision for some menu items and a renewal of the menu structure starting from April 1st (Wednesday). In line with this revision, we aim to introduce new dishes and enhance the content, striving to provide our customers with an even more satisfying 'culinary happiness' experience. We sincerely apologize for any inconvenience this may cause to our valued supporters, and we kindly ask for your understanding and continued patronage.

If you wish for a counter or private room, we apologize for the inconvenience, but please contact the store by phone.

Online reservations on the gourmet site will be confirmed by a return phone call. Please wait for a reply from the store. You can also make reservations or inquire about menu details over the phone. Feel free to contact us.

For customers without a reservation, it is smoother if you can confirm by phone with the store 'before your visit'. Also, there may be cases where 'we can accommodate you without a reservation at night (reservations are prioritized)', so please feel free to contact us.

Fukuzushi, which is particular about freshness, especially focuses on 'Fresh Pacific Bluefin Tuna' among sushi toppings. Delivered without ever being frozen and with meticulous temperature control, its flesh is truly exquisite. We carefully select only the 'most delicious' tuna from Toyosu Market, assessing the seasonal waters and fat content. After arriving at the store, it is quietly aged in a cedar storage box lined with ice to prevent drying, maximizing its flavor, aroma, and texture. With melt-in-your-mouth fat, deep red meat, and rich aroma, please enjoy this carefully crafted piece.

At first glance, the rice may seem like a supporting role, but it is actually a very important element that greatly influences the overall impression of sushi. At Fukuzushi, we use sun-dried Koshihikari rice from Tokamachi, Niigata Prefecture, one of Japan's top rice-producing areas, to maximize the delicate flavors of the toppings. The rice, carefully dried using only the natural forces of the sun and wind, is concentrated with umami and aroma. This sun-dried rice is finished with our secret red vinegar and salt, without any sugar, along with a touch of simmered soy sauce. Here lies a quiet and unwavering commitment to bringing out the true flavors of the ingredients.

The 'Hokkaido-produced Kombu' is a top-quality ingredient with excellent aroma and umami. The dashi extracted from it, gently drawn out over time in hot water, brings an astonishingly rich aroma and clear color. The amount of kombu used after extraction indicates the luxurious use of ingredients. Layered on this is 'Katsuobushi' sourced from a specialty store in Toyosu Market. For dashi, we generously use thin shavings without bloodlines, adding a delicate and refined aroma. This carefully prepared first dashi combines the mellow base of kombu with the vibrant aroma of katsuobushi, resulting in a flavor rich in sweetness and umami. It becomes an essential 'unsung hero' in dishes that enhance the ingredients, such as clear soup and chawanmushi.

The most important thing is to serve dishes that bring joy to our customers. Of course, pursuing authenticity with dedication is essential, but we prioritize ensuring that our customers find our food delicious, rather than being self-centered. - Profile - 5 years at Hotel Monterey Yokohama, 3 years at Kappo Chiyo (Akasaka), 5 years at Chakai-seki Kakiden (Shinjuku), 3 years as head chef at Yamada-ya (fugu restaurant), 4 years as head chef at Hotel Sun Oak, 10 years as head chef at Kappo Chiyo (Akasaka)

Our restaurant's specialty, 'Fresh Bluefin Tuna from Nearby Waters,' features the rich and fatty medium toro. This fatty part is quickly seared over charcoal to bring out its savory aroma—this is 'Aburi Toro.' With each bite, the freshly grilled fragrance and the refined, melting flavor of the fat spread delightfully, perfectly embodying the term 'Koufuku' (bliss). If you want to savor a luxurious and exquisite moment, don't hesitate to try 'Aburi Toro.'

Kanpyo Roll: 800 yen, Natto Roll: 800 yen, Toro Taku Roll: 1700 yen, Ana Cucumber Roll: 1200 yen

Among our signature dish 'Fresh Bluefin Tuna from Nearby Waters', we use the rich medium fatty tuna lavishly. The fatty part is skewered and slowly grilled over charcoal, resulting in the 'Fatty Tuna Skewers'. Grilling allows the fat to melt just right, creating a fragrant exterior and a melt-in-your-mouth texture inside. With each bite, the aroma rises, and the sweetness and umami of the fat gently spread across your tongue. The luxurious aftertaste, different from sushi, will be a great companion to your drink. Please enjoy this exquisite skewer.