Fukuro is a spirited izakaya for SoHo’s night owls and a love letter to debaucherous Tokyo nights. With its first Japanese venue, Black Sheep Restaurants interprets the boisterous Ginza watering holes where work-weary suited salarymen go to eat, drink and let loose. From smoky, dimly lit basement joints to lively bars, izakayas differ wildly. However, shrines to this quintessentially Japanese dining style are united by a common ground: the sharing of plates, accompanied by copious amounts of drinking.
Chef Shun Sato heads up Fukuro’s bustling kitchen and much of the inspiration for the menu comes from Chef Sato’s memories of growing up in his father’s izakaya in his hometown of Sendai. Throughout his early twenties, as many young Japanese chefs do, Shun took a job working in Tokyo’s famed Tsukiji fish market where he learned as much as he could about seafood and its diverse varieties and rare selections. Shun spent seven years in Australia, working at celebrated Sydney restaurants including Blancharu and Yoshii. When Shun joined the Black Sheep Restaurants family in 2016 he began in the kitchen of neo-Parisian bistro BELON (recently listed as one of Asia’s 50 Best Restaurants) and worked his way up the ranks, moving over to Ho Lee Fook under the tutelage of Executive Chef Jowett Yu who also oversees culinary development at Fukuro.