Chef Kazunari Araki brings the art of Japanese izakaya cuisine to SoHo with a brand-new menu. 

Fukuro, the izakaya for the city’s night owls, is thrilled to announce the arrival of new head chef, Kazunari Araki, affectionately known as Chef Kazu. Chef Kazu brings a rich heritage of Japanese cuisine and a homegrown approach to izakaya dining. 

Growing up in a family of meat wholesalers and restaurateurs, Chef Kazu was immersed in the world of Japanese cuisine from a young age. His early experiences with knives and the fundamentals of cooking have shaped his culinary philosophy, which centres around simplicity and natural flavours. Chef Kazu believes in showcasing the innate taste of ingredients without overwhelming them with excessive seasonings or decorations, inspired by the comforting home meals of his youth. 

Chef Kazu’s new menu at Fukuro promises to delight guests with dishes that highlight seasonal ingredients and traditional Japanese techniques. “I had so much fun designing the menu, taking some classics and giving it a Fukuro twist. For instance, the Gyoza (128) is pan-fried upside down to achieve crispiness all around. All the dishes are also designed to complement the seasonal sakes we offer,” says Chef Kazu. 

Guiding Chef Kazu along this journey has been the wonderfully talented Chef Max Levy, formerly of Okra and now culinary director of Japanese cuisine. “Fukuoka has been my home away from home in Japan for many years.  It is where I learned to make sake and where the history of the shared culinary traditions of Japan and China began to unravel themselves to me. Finding and working with Chef Kazu to continue to explore this bridge with his unique background and depth of experience has been extremely rewarding,” says Chef Max. 

The Sashimi Ume (from 238) offers the freshest catch of the day with just a hint of wasabi and a dash of soy sauce, bringing out the pure flavours of the sea. For those craving bolder flavour, the Bigeye Tuna Zuke (208) is served with eggplant, crispy jalapeño and a drizzle of smoked olive oil. The Kanpachi (168), laid on a bed of tofu skin with a drizzle of garlic oil and ponzu, is subtle but rich, and another highlight, the Market Fish Tataki (178), features the day’s catch served with daikon, wakame and a sprinkle of shichimi for a harmonious balance of umami-rich ingredients that dance on the palate. 

For those seeking lighter options or sharing plates, Okinawan Imo Salad (98) combines sweet potato from Okinawa with Japanese mustard greens and salmon roe, all scooped with taro chips for a crunchy, savoury bite. The Kale Ohitashi (78) is mixed tableside with white sesame purée, XO sauce and grilled squid. For a refreshing option, the Tomato Salad (148) features a mix of Tokushima fruit tomato, sun-dried tomato and grape tomato, providing a burst of tangy, sweet flavours. 

Small plates of tempura include the succulent Pepper Chicken Karaage (138), marinated with soy, mirin and sake. The Chicken Tatsuta Sando (168) elevates the sandwich to an art form, featuring chicken thigh enveloped in a crisp, golden coating, nestled alongside crunchy cabbage. 

For those with a heartier appetite, larger plates like the roasted Kimchi Kama (238) feature a kimchi-marinated fish collar with daikon on the side. The Buta Kimchi (228) offers grilled pork belly served with kimchi and dashi, combining savoury with spicy. Mentaiko Pasta (228) brings back a fond memory for Chef Kazu as he used to eat this after school with his group of friends at a restaurant in Fukuoka. For classic Japanese comforts, the Chirashi (168), a bowl of mixed sashimi over rice is a perfect choice, or the Mabo Tofu Ramen (178) stirred with chicken mince, hatcho miso and Sichuan chilli oil provides a filling and satisfying meal. 

End the dining experience on a sweet note, with no-fuss desserts including Burnt Miso Cheesecake (88), Trio of Mini Mochi Gelato (98), powered by Messina, or the famous Monaka Ice Cream Sandwich (68). 

Fukuro invites you to experience this new chapter and savour the exceptional flavours crafted by Chef Kazu. For reservations and more information, please visit https://www.fukuro.com.hk/.