FuKu

Everything is pretty good except the service sometimes is sub par
Apr 30th, 2013

FuKu spoils me. From the frothy Emperor's tea to the last nibble. Highly recommend the lunch time noodle bowl. Can't rave enough about the shrimp appetizer. The decor takes you to another place far beyond clematis that you will find hard to leave. From the stellar Buddha to the glowing marble table, your eyes will eat as well as your mouth. The staff is unbelievably helpful and attentive. Chef Shawn is a rockstar and a wonderful contrast to the stereotypical back of house hot head chef. He moves effortless between customers, staff, and of course the delicious delights he serves up. Can't get enough and will be back time and again.
Apr 3rd, 2013

What a great night! The atmosphere was energetic and full of style. Food and drinks were brought to the table promptly. The wait staff was fun and friendly. Great experience.
Jan 27th, 2013

Amazing! My wife and I are locals and we love all types of food, yet we've been avoiding fuku for the shear fact that we like food to be in its original format, not fusion. WE WERE WRONG. Fuku is amazing. It delivers on all levels, be it atmosphere, design, friendliness, and helpfull. But, were it excells is food. When we arrived on a Saturday night, the reservation list was high, which is understandable during season, so we took a seat at the sushi bar via a freandly maitre d. We found ourselves seated next to the servers station where the servers pick up and organize the sushi chefs orders. The decor was a very modern look with old pieces of plank wood from the walls and cieling and looked like the wood came from old sunken boats. Perfect for palm beach. Our first waiter arrives and with lots of energy and natural smiles takes our drink order. They serve a very good sake selection, even my wife a not so big sake drinker enjoyed a sparkling sake that was wonderful. A few moments later, an introduction we did not expect, Chef Shaun comes to the station and says "you two are seated in the best seat in the house". He explains that here he would be showing us all the different meals as they pass from sushi Chef Larry to head Chef Shaun. He also explains that some high tensions may arise in this very fast pased spot in the restaurant and he apoligizes in advance. We loved being that close to the action and he was right, a couple of tense moments which included one from a new server who had to cancel an order already made. Now this was an enormous testiment to Chef Shaun's professionalism. He handled the situation like a very respectful manager to his employees. He was able to balance the feelings of Sushi Chef Larry and the young server where she learned a good lesson and how to fix future problems and Chef Larry's already made meal was used for a reciept that already had printed so all was well. Truley all were professional. Now for the food. We started by Chef Larry giving us a taster of chopped tuna belly with creme fresh and black roe. I've been eating sushi a long time and tuna is my favorite, but that was as if I never ate tuna before. Next came a Chef Shaun suggestion of tuna sashimi pizza with wasabi aioli. It had a perfect balance of wasabi spice to tuna slices and red onion with sliced grape tomatoes, all held atop a thin waffer crust. Next up was red curry and coconut mussles with lemon grass toast. Now I'll stop here to explain that we love oysters but have tried mussles many times and never got into them. So, we ask Chef Shaun how strong were the mussles and he said not strong at all was his goal with them and he suggested them for people just like us that normally wouldn't eat them. He, once again was so right, the coconut and lemon grass flavors perfectly eliminated the potential for a fishy flavor as to enjoy the texture of the mussles. The next one came from off the menu and we think it was a tofu seared cube with Wahoo sliced on top and a seared vegetable. I won't tell you who Chef Shaun said it was originally for but their loss was our huge gain. We finally chose a roll for dinner and both Chefs suggested Paris Fun Java, and explained that the little city that Chef Larry comes from is the Paris of the orient and this roll was his design. It included crispy grouper, panko crust, red pepper, cream cheese and curry sauce. This was what fusion is all about, a curry flavor with cream cheese and sushi, you'd normally say probably not. But, they make it work and on all levels it was delicious. Finally, Chef Shaun brings out a cupped dessert that had a panacota pudding with a mango chopped and carmel layered. A perfect end to a perfect meal. Finally, I just want to say that you can read all the reviews from professional reviewers that one would want. But, we always go for the locals typing away on their phones, when we visit other places. So, we write this review now to give it back to those locals who have given us wonderful suggestions around the world.
Aug 9th, 2013