Chef Kazu Fukumoto {Fukumoto}
Chef Kazu cut his teeth in the thick of the dish pit, working his way up to head sushi chef of Austin restaurant Musashino Sushi Dokoro. He led the charge there for a decade before launching Fukumoto, a sushi and yakitori destination modeled after Japan’s izakayas. The casual pubs, comparable to a modern tapas bar, are often central community hubs for casual drinks and bites. Forever the dedicated student, Kazu returned to his home country to study traditional yakitori in Tokyo to bring a deep authenticity to a dining experience nearly seven thousand miles away.
Q: What’s a hidden gem in East Austin that more people should know about?
KF: Skylark Lounge. Whenever I’m feeling a little down or tired, I go to Skylark: oh man, the vibe, all ages of amazing people, blues music, dancing in the tiny spaces, all the smiles and happiness. Once you step inside, you can feel the positive energy. Oh, I love that place!
Q: What’s the one dish in East Austin everyone should try at least once?
KF: The Beef Carpaccio from Intero is the best in town. I can eat four orders by myself.
Q: What’s an underrated restaurant in East Austin that deserves more attention?
KF: All the small, locally owned mom-and-pop restaurants that have been in East Austin for a while. I know a lot of new trendy restaurants are opening up, but let’s not forget your old go-to restaurants and support them.
Q: Is there a dish from a specific restaurant that evokes strong emotions of nostalgia for you?
KF: I have to say South Sider Roll from Musashino. That roll is the very first sushi roll I’ve ever invented. I was a young chef when my boss asked me to use the mint leaf to create a roll. When I presented it to him, it was the very first time he said, “Good job!” When I served it to my customers for the first time, I was so happy to hear them say, “Delicious!” As a young chef, that feeling is something you’ll never forget. Every time I eat that roll, it brings back that feeling and reminds me of the reasons I love what I do!
Q: Do you make your own items from scratch?
KF: We do make quite a few of our menu items from scratch, but I’m most proud of our own sushi vinegar. I know most sushi restaurants make their own sushi vinegar. It is the key ingredient for sushi restaurants, but unfortunately, our recipe is top secret.
Q: Where do you find inspiration? What keeps you motivated to continue creating?
KF: I get motivated and inspired when I walk into a locally owned restaurant and see the chefs working really hard. I can feel the love and passion in every dish and every happy customer around me.
Q: What’s a local restaurant that’s doing something truly unique?
KF: I don’t know if it’s unique, but I love the concept of “purple rice.” Lily’s Sandwich is real homestyle cooking grub.
Q: What’s one thing about Austin’s food scene that people don’t talk about enough? Or that you wished more people knew?
KF: I’ve lived and worked for restaurants as a chef in Austin for over 25 years, and it’s getting to be too big of a city. In my opinion, the influx of big businesses moving to Austin makes it very hard for small businesses to hire and match the current wages being offered by big businesses, in addition to rent and food costs increasing. I’d like people to know that a lot of small, locally-owned businesses need more support.
Q: What is the thing you cook most at home?
KF: I love to make hot pot at home. I can put all the veggies and protein in one pot and add the noodles at the end. Mmmm, so yummy!
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