Hard-boiled chef Yasunori Doi rules the roost at Fukuda, a new yakitori restaurant that hatched this month in Desa Sri Hartamas, capturing full-house crowds with a far-reaching range of chicken recipes that seem well worth crowing about.
We had only mild expectations for Fukuda, so we were pleasantly surprised by how every skewer was terrifically executed; from the juicy thigh to the luscious tail, the heart to the liver to the meatball, each bite proved deliciously seasoned & cooked.
It'd be fine to head here simply for yakitori, but the kitchen goes beyond skewers, making the most of chicken with soul-food creations like chicken terrine (RM25), boiled chicken skin with ponzu sauce (RM11), chicken cha-siu with boiled egg (RM15) ...
... as well as chicken leg confit (RM30; a tableau of tenderness), chicken karaage (RM18; a sacrament of succulence) & chicken liver stew (RM14; a canvas of creaminess). Sure, Fukuda also offers several non-chicken concoctions (Wagyu beef, prawn & salmon kushikatsu, costing RM25-RM35), but fowl play really is the way to go here.
End with a dish that's a devilish delight: Steamed rice topped with sea urchin & onsen egg (RM27). Wine & sake are available.
Yakitori Dining Fukuda By Torifuku
39-G, Jalan 23/70A, Desa Sri Hartamas, Kuala Lumpur. No pork served.
Daily, 530pm-12am. Tel: 03-6206-3526
Daily, 530pm-12am. Tel: 03-6206-3526
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