Fushikino, Tokyo, 1*

Headed back to Fushikino again this year. This restaurant hidden in a maze of alleyways was delightful. The restaurant serves traditional Japanese food, but it’s very famous among foreign guests. Out of the 9 customers seating at the bar seats, only 2 were local. Probably because of this they have a lot of English speaking staff and aimed for a very friendly and casual serving style despite the cuisine. I quite enjoy it. Visiting fine dining in Japan as a solo traveller is quite stressful at the best of times. It’s nice when I head to a restaurant and they aim for a more “hello good friend how are you doing?” vibe.

The dishes were beautifully plated and the taste very delicate. I like how Japanese cuisine focuses the original flavours of the ingredients. Also love that with the coming of fall there is a lot more fall themed ingredients like matsutake mushrooms and chestnuts. (Chef definitely didn’t skimp on the mushrooms lol)

Pictures correspond to the list below –

Sakizuke (Appetizer):
Shrimp, Salmon Roe, Crown Daisy, Chrysanthemum, Plum, Persimmon Vinegar Jelly

Osuimono (Soup):
Barracuda, Matsutake mushroom, Sudachi in Clear Sumashi Soup
(Love that they grilled the fish before incorporating it into the soup – include the smoking grilled flavour into soup)

Otsukuri (Sashimi):
Sashimi dish 1 – Red Bream, Shiso Flower, Shiso
Sashimi dish 2 – Bonito, Spanish Mackerel, Myoga Ginger, Green Onion, Radish, Mustard, Soy Sauce
(Special mention to this dish because I didn’t even know bonito can be eaten as a sushi.)

Yakimono (Grilled Dish):
Salmon marinated in Soy Sauce and Sansho Pepper, Grated Chestnut, Salt, Pine Nuts Fried Matsutake Mushroom, Hebesu Lime, Fried Lotus Root, Japanese Lantern, Yuzu

Shiizakana(Main Dish): Hoba Yaki
Miyazaki Beef, Miso, Maitake Mushroom, Burdock Root, Turnip, Gingko Nuts, Fried Onion placed on a dried magnolia leaf and grilled over charcoal)
(This was probably the most dramatic dish of the evening. It was served on a maple leaf which arrived tied up with a matsu stem. Really delicate plating.)

Mushimono (Steamed Dish)
Hamo (Japanese pike conger) Tempura, Eggplant, Gingko Nuts, Japanese Parsley and Starchy Sauce

Hassun (Seasonal Platter):
Egg yolk pickled in Soy Sauce Saury, Eggplant, Vinegar Mackerel simmered in Miso
Taro, Spinach, Walnuts dressed with Tofu Fried Tilefish, Edamame, Shrimp
Atsuyaki Egg, Matsukaze (Chicken Patty with Raisins and Walnuts)
(This gets my vote for most beautiful plating – all fall harvest themed)

Shokuii (Meal Dish):
Porridge with Matsutake Mushrooms and Egg, Yuzu

Fruit
Japanese Pear, Muscat Grapes

Okashi (Dessert): served with freshly whisked Matcha Tea
Sweet Red Beans with Chestnuts
(Apologies for the picture, I dived into the dessert and matcha and forgotten to take a picture lol)