An Izakaya is a type of Japanese
gastropub - a 'down to earth' casual atmosphere where the meal begins by ordering drinks first, then peruse the menu. Food and drinks are typically ordered slowly, guests come to relax, eat and drink. Traditionally, one person would initiate the order over several courses and the meal is generally shared by everyone at the table.
Edomae Sushi is an ancient and traditional style of Japanese cuisine combining vinegared rice with another ingredient, typically raw fish. Its technique has been handed down through generations of hard earned work of time-honored apprenticeship. The Edo style focuses on tradition and emphasis on the flavors of one main component.
Kazu Fukumoto was born in the northern shore of Japan’s Kyushu Island, Fukuoka. In 1999, he began his culinary career starting as a dishwasher at Musashino Sushi Dokoro and worked his way up to become a sushi chef under the apprenticeship of the owner and chef - Smokey Fuse. He continued to hone his skills for 10 years as Head Sushi Chef at Musashino. After departing from Musashino, Kazu traveled back to Japan to study traditional yakitori at Hiroya Yakitori in Tokyo. In September 2015, all his hard work paid off when he opened Fukumoto: Sushi & Yakitori Izakaya, serving up traditional Japanese cuisine in a casual gastropub setting. He loves to share his passion for food with everyone around him and continues to do so with his evolving menu.
The word ‘yakitori’ can be broken
down into: yaki = open fire and tori= chicken. Authentic yakitori is
skewered protein grilled over Japanese charcoal called binchotan - made from branches of Japanese oak. Although seemingly simple, this traditional Japanese method
combined with the smoke of the binchotan creates a complex and unique flavor.