Kioicho Fukudaya

紀尾井町　福田家

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050-2030-4678 (+81-50-2030-4678)

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03-3261-8577 (+81-3-3261-8577)

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Following the teachings of Rosanjin, that its ingredients determine 80% of a food`s success, only the best seasonal ingredients are chosen. The sea bream sashimi mainly comes from Awaji Island, and the skilled cutting brings out its peak natural flavors. This beautiful sashimi with a notable aftertaste is unique to Fukudaya.

Takiawase (food cooked separately but served together) - A bowl packed with seasonal colors and profound deliciousness.

Take off the lid and find simmered foods that reflect the tastes of the seasons, with heart-melting designs and flavors. The picture shows an example offered in the winter season. It combines turnips, Wagyu beef fillet, garland chrysanthemums, and ginseng. In addition, customers can enjoy the lacquered bowls made by Rosanjin in some cases.

Seasonal Morikomi (assorted dish) - Served in a large bowl or plate with a curious, lovely arrangement.

The variety sampler served in large dinnerware made by Rosanjin, or Eiraku is this restaurant's specialty. Brilliantly served with both broiled fish and sashimi. After customers admire the fantastic design, the chef will cut it into one-person servings. The picture features a spring dish using spiny lobster. For details on making an order, please inquire with the restaurant.

Beautiful to look at and delicious to taste. "Otoshiki" made with seasonal wild fish

Following the teachings of Rosanjin that "ingredients determine about 80% of a dish," the restaurant carefully selects the best seasonal ingredients. The sea bream sashimi is mainly from Awaji, and the expert knife techniques bring out the best in the ingredients. The beautiful sashimi with a lingering aftertaste is unique to Fukudaya.

A bowl filled with the colors and flavors of the season. A delicious "Takiawase"

When you remove the lid, you will see a stew that reflects the atmosphere of the season, with a taste and taste that will relax your mind. The photo shows an example of a winter dish that combines hexagonal turnip, jibuni wagyu beef fillet, Edo chrysanthemum, and carrots. Depending on the course, you can enjoy it in a lacquered bowl made by Rosanjin.

Seasonal "Morikomi" dishes are served in large bowls and on large plates, allowing you to enjoy the exquisite presentation of the food.

Another specialty of the restaurant is the "Mori-komi" (serving dishes in large dishes made by Rosanjin or Eiraku). Grilled dishes and sashimi are generously arranged, and after admiring the presentation, the chefs divide them into individual portions. The photo shows a spring example using spiny lobster and other seafood. Please contact us for details on your order.

Rose flyer

Boiled conger eel, dried gourd, thick omelet, sake-boiled shrimp, dried shiitake mushrooms, red daikon radish pickled in sweet vinegar, mitsuba leaf *As no preservatives or other additives are used, please store in a cool place and consume as soon as possible.