Furu Sato

Tuna Salad with Cucumber Rolls

My favorite restaurants are ones where I don’t have to think about what I’m going to eat. Just as I wouldn’t expect a chef to tell me how he wants me to implement some specific feature in a piece of software I work on, my ideal relationship with a restaurant is one where the chef is free to serve to me whatever they feel is optimal.

Which makes Furu Sato one of a handful of my very favorite restaurants.

The Japanese refer to this style of dining as omakase. Another favorite restaurant — Tanto — has served me some fantastic omakase meals.

What follows are a series of photos of a couple of typical meals consumed at Furu Sato.



Soju and Edamame

Every meal starts with some Soju or cold Sake (hot sake is nice in the winter, but it totally kills the subtlety of flavor) along with some lightly salted edamame.

This is a bit of a palate cleanser and is a relaxing way to unwind as the meal begins.

Lately, we have been drinking a mix of Soju and a Ginseng based liqueur (whose name escapes me). It yields an extremely refreshing, earthy, beverage.

Spicy Tuna, Octopus & Seaweed Salad

The first course is almost always a salad of some type.

This is a tuna & seaweed salad with tobiko (flying fish roe) on top. There is also a bit of thinly sliced onion.

The lemons are an optional bit of citrus zest you can squeeze over the top, if desired.

Sometimes, the opening salad will include mussels. Other times, it might be a bit of cocktail onions with marinated fish & seaweed.

Yellowtail (Hamachi) Nigiri

Following the salad is usually a couple plates of nigiri (fish on sushi rice) or sashimi (sliced fish by itself).

Typically, these start out simple like the cuts to the left. Just fish or just fish and rice.

The cuts of Hamachi — yellowtail tuna — on that plate were simply divine. Rich. Buttery. Yet with a distinct texture; a slight crunch. Perfect.

Marinated Mackeral (Saba) Nigiri with Ginger & Scallions

As the meal progresses the flavors tend to become more complex or more intense. There will be more ingredients involved or the ingredients will carry a heavier flavor associated with the sauce or marinade.

For example, this plate holds three pieces of marinated mackerel. It is topped with a bit of pickled ginger and freshly diced scallions.

Delicious.

Scallop Nigiri with a Scallop Roll

Once a chef gets to know you; to understand both your preferences and your willingness to pursue culinary adventure, you may be rewarded with dishes that are made of pure awesome and otherwise not on the menu.

This dish is the epitome of that.

It is two styles of scallops. On the left is a scallop nigiri with tobiko and a light sauce (that you really can’t see).

On the right is mince scallop with salmon eggs in a light sauce and served wrapped in a seaweed cup.

Both are distinctly delicious and were new to my palate. And both were unique and incredibly tasty.

Spicy Tuna Roll in Tuna with Avocado

After a few meals, the chef may be willing to experiment with you as the beta tester for potential culinary delights.

The awesomeness that may result is hard to quantify.

This dish was made of tuna sashimi that was wrapped around spicy tuna, topped with avocado, tobiko and scallions. Then the whole thing was drizzled in a couple of sauces.

Epic yum.

Eddie Scorching Scallop Nigiri

The artist chef who created the above dishes is at the left. Meet Eddie-san. All around nice guy who is a master of seafood and knife arts.

He and chef Fuji-san (who wasn’t present this particular evening) consistently turn out some of the best Sushi I have had.

As a note of comparison, I once ate at Nobu in New York. It was mostly an excellent meal. But, in comparison to Furu Sato, Tanto and the handful of other japanese restaurants I have frequented in various towns I have called home, the sushi course in our stupid-expensive Nobu meal totally sucked and the rest of the courses were good, but not great (compared to, say, Tanto, which also specializes in grilled bits of yumminess). Most likely, it was because of the lack of personal rapport with the chefs, staff, and restaurant itself; more likely than not, we were customers that would never return and didn’t know good sushi from a ham sandwich.

And therein lies the key; food is the fuel that keeps us alive. Don’t you think it is worth investing in that fuel? And if you choose to let someone else make food for you, isn’t it worth it to get to know that person and the organization that they are in?

Damn right it is. Doing so has consistently led me to some of the best meals I have ever consumed.

By scope, that is a fairly typical omakase style meal at Furu Sato. By specifics, every meal is different and I never know exactly what will be in the next.

Below are some more of the dishes that been interspersed in various meals at Furu Sato.

Salmon and Salmon with Dill/Lemon

When the chef is left to choose, that also means that the chef is free to choose the ingredients that are particularly good or happen to be in season.

In this case, Furu Sato had received some beautiful salmon just that day.

Chef Eddie literally cut these pieces off of the fish as they were being processed in the back of the restaurant.

It was simply the best salmon I have ever tasted. And the juxtaposition of flavors between the plain salmon and the salmon with dill/lemon was wonderful.

White Tuna stuffed with Scallops and Octopus

Another example of what we have jokingly started to refer to as “dessert”.

Like the tuna-on-the-outside or scallop rolls from above, this is a fish-on-the-outside-stuffed-with-yummy-richness roll.

In this case, it is white tuna stuffed with minced scallop, octopus, scallions, tobiko and a touch of a creamy sauce.

Cucumber Roll with Hamachi and Other Yummies
Eddie Slicing Cucumber

I have saved one of my all time favorites to the last.

At left, Chef Eddie-san is turning a cucumber into paper. This is then wrapped around a combination of yellowtail, salmon, green leaf (that I can’t remember the name of), avocado and several other ingredients.

It is topped with a secret sauce that is very light and fruity.

The ingredients are different every time, but the end result is always awesome. This is the “spring garden / crisp fresh flavors” of rolls.

Awesome.



As for cost, it usually ranges somewhere between $40 and $140 per person, depending entirely upon how much we drink, how much we eat, and, most importantly, the budget we indicate at the beginning.

A good restaurant is always willing to work with the customer to make the meal extraordinary.

Furu Sato has, in my experience, been one of the best.

I’m hungry.



9 Responses to “Furu Sato”

  1. annbb says:

    Dear GOD! Take me there!

  2. Papa Joe says:

    Bill, u know that every one of those dishes i cannot eat, which means u will still have to cook for me when i visit.

    A L O H A !!!!!!!!!!!?!!!!!!

  3. Antonio Cavedoni says:

    I’m sold! I need me some Furu Satu right now!

  4. Antonio Cavedoni says:

    s/Satu/Sato/

  5. Bbum’s Weblog-O-Mat » Blog Archive » Furu Sato says:

    […] Bbum’s Weblog-O-Mat » Blog Archive » Furu Sato […]

  6. Jeff says:

    Was the Ginseng liquer – Choya?

  7. bbum says:

    A bit spammy, there Jeff… but, send me one of your sharpeners and I’ll review it. 😉

    In any case — yes, I do believe Furu Sato serves Choya.

  8. Jeff says:

    Apologies and noted.

  9. bbum says:

    No apologies necessary; if you had crossed the line, I would have deleted the comment. Your link has useful information, though obviously pushing to the brand. And Wusthof does make some awesome products.

Leave a Reply

Line and paragraph breaks automatic.
XHTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>