Japanese cuisine and business entertaining have always gone hand in hand, so it’s fitting that Hong Kong’s newest Japanese culinary sensation, Fumi, should be on your radar next time you need to impress in the Fragrant Harbour. The new restaurant, located at California Tower in the heart of Lan Kwai Fong, is dedicated to whisking guests away on a culinary tour of Japan, delivering an authentic and inspiring dining experience complete with delectable cuisine, Japanese-inspired art, and bespoke furnishings and tableware.
Fumi’s season-driven menus are laced with ingredients flown in daily from a curated collection of boutique suppliers across Japan, from the snowy peaks of Hokkaido to the tropical seas of Okinawa. In addition to signature selections, each year special menus will be presented from established and rising talents across the Japanese culinary foodscape, many of whom have never cooked in Hong Kong before. These menus will focus on seasonal ingredients and will only be available for limited periods of time. Each menu is designed to educate diners on the evolution of and variety and attention to detail that’s at the core of Japanese cuisine. As part of this effort, the restaurant will mark traditional Japanese holidays with special cultural menus and host Japanese dance performances, calligraphy demonstrations, sake tasting classes and discussions on Japanese culinary culture.
Fumi is an all-day dining option for busy business travellers, with insightful multi-course chef-driven omakase and kaiseki dinners through to a selection of à la carte menus and set lunches available.
Highlights of Fumi’s menus include Liver of Angler in Monaka, a traditional dish of fish liver that’s soaked in sake and milk; Oden, a hotpot-style soup made from two different types of Katsuobushi, dried, fermented, and smoked skipjack tuna; and Miyazaki A4 beef sirloin steak served with Sukiyaki sauce, Japanese-style poached egg, and shiitake. Other delicacies include fresh Soy Milk Skin & Sea Urchin with Wasabi Starchy Soy Sauce; Prime Sea Urchin Sushi Trio; and the Miyazaki Beef Tenderloin Tartar.
To match its top-quality ingredients, Fumi also stock a selection of premium sakes – some that cannot be found anywhere else in Hong Kong – including award-winning house sake Daimon35, as well as two Japanese wines from Chateau Katsunuma in Yamanashi prefecture, a 2012 vintage Black Barry “Kansha”; and a 2012 vintage Koshu “Magokoro” Yamanashi, made from the Koshu grape and the perfect complement to seafood and vegetarian dishes.
Fumi’s stylish and sophisticated dining rooms draw upon the best of both traditional Japanese crafts and contemporary design, with private dining rooms separated from the main space by classical bamboo screens. A traditional sushi counter, with fresh seafood presented on ice, will run along one wall of the restaurant, allowing diners to see their sushi being made in front of their eyes. www.fumihk.com