Lunch courses are quite cheap all around 1,000 yen but dinner ranges from 6,000-10,000 yen.
Overall I found this place to being only average and the value for money questionable.It seems to cater primarily for the 40 to 60 year old age group with very few of the younger generation to be seen.Fukube is near the Mishima Hirokogi station being around a 10 minute walk away which doesn't seem particularly convenient and yet whenever I go there it's busy.
The entrance has the typical "Fugu" or blowfish restaurant style about it and looks quite classy and expensive.
Inside the door the first thing you see is a large collection of shochu and because this restaurant also serves shyabu shayabu (beaf dipped in a range of seasoned soups) there is a large range of wine which would please any wine lover.
The restaurant offers both counter seating and tatami rooms which can change size depending on the number of guests in your party.
In the tatami rooms you must sit cross legged which can poove uncomfortable for those not used to it.
The hot towel and the tatami made for a very Japanese style experience althogh the serenity was broken by the noisy party next door only a paper screen away.
I ordered the 7,200 yen Fugu(blow fish) course when I made my reservation.
The first dish was an appertiser made from tuna mixed with natto which is fermented soy bean.
As I'm a big natto fan I enjoyed the appertiser which was followed by a large plate of raw blowfish or fugu sashimi.It was very impressive as I can't afford to eat blowfish sashimi often , perhaps less than once a year.
It tasted great with the momiji oroshi which is grated white radish with red pepper to give it the red colour of autumn.
It was also served with sliced spring onion and ponzu which is a soy sauce flavoured with sweet rice wine citrus, bonito and kelp.
The fish was a little tough but not too tough and the chewiness was pleasant and gave me a thirst.
Next was fried blowfish or "fugu kara age". It wasn't as oily as the usual chicken "kara age" but there were too many small bones for my liking so I didn't enjoy it as it took too much patience to eat.
The next dish was the main course which was chili blowfish hot pot or "nabe".It consisted of tofu, white radish, enoki mushrooms, shungiku(a strong tasting Japanese leafy vegetable), mizuna which is a milder tasting leafy vegetable and sticky rice cakes.
Once I had the pot boiling I ate the blowfish which was delicious and made me drink more and more.
At the end of hot pot I poured rice into it as the soup had a nice blowfish flavour to it. I also added an egg and mitsuba which is another strongly flavoured leafy vegetable.After a few minutes with the lid on it was ready to eat and it released a delicious smelling steam when you took the lid off. I ate it with a little salt and seawead and enjoyed the Japanese flavours and experience of Japanese life.
For dessert, a yuzu or citrus sherbet was served that was a nice contrast to the mostly hot dishes that preceded it. Its fresh and cool taste was a nice way to finish the meal.
After the meal I was left wondering why fugu is so expensive. Is it the brand image of the fish or just the fact that it has always been expensive and usually only eaten on special occasions.
Maybe the fact that it is so expensive is why people enjoy it so much and think it is delicious.
written by
Fukube
Address:4-17, Minami-cho, Mishima
Tel:+81-55-973-8211
http://www.fukube.jp/
Budget:Lunch 2,000 yen Dinner 10,000 yen
Open:11:30am～2:30pm,5:00pm～10:00pm
Closed:Mon.
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