Summer Servings

Summer calls for lighter and elegant meals like the omakase menu at newly launched restaurant Fukui, best served with good old Japanese hospitality.

- Bryan Goh

What is Nick Pa’an, head chef of Fukui’s answer to the steady surge of omakase restaurants as of late and the stream of deliberately portioned sushi? The first answer would be that service (or in this case, the Japanese concept of Omotenashi) is imperative. “Omotenashi refers to Japanese-styled hospitality, meaning every service is from the bottom of the heart. For me, it begins before the customers enter Fukui, from the way I source and prepare the fishes and seafood, the sauces, seasoning and all the components that go into each of the menus here. I work closely with suppliers to choose the best from Tokyo’s Toyosu Market, Saga Prefecture and Hokkaido. It depends on what is in season, but I always think about how the components in each dish work together and how the garnish can enhance the flavour profile, texture and presentation. Preparing the dishes in front of the customer at the counter is also part of my service. Of course, we also listen to the requests of our patrons and adjust accordingly with what we have available that day.”