Best Dishes at Fuku Ramen

The final course of the tasting menu. The broth varies by season (recent versions have featured chicken-based, dashi-based, and miso variations), and the ramen noodles are made fresh daily. The kitchen balances the richness of earlier courses by pitching the final ramen at a different flavor angle—lighter or more robust, depending on the night.

The nightly offering (Wed–Fri, reservation required). The menu changes with seasonal ingredients but typically features 2–3 small hot or cold courses (scallop tempura wrapped in shiso, charcoal-grilled onigiri with mushroom and butter sauce), followed by 2–3 ramen variations or noodle preparations, finishing with a signature ramen bowl. Reviewers praise the balance of refined cooking and honest ramen foundation.

A warm, savory course—the rice is grilled to blistering and char, then the center stays creamy. Mushroom and brown butter add richness. This is the kind of rethinking that separates Fuku from standard ramen bars.

A signature opening course—the scallop is barely tempura'd (seconds in the oil), keeping it sweet and tender. The shiso leaf adds a peppery herbal note that brightens the richness. This is the kind of dish that signals the kitchen's attention to detail.

Available as an à la carte upgrade (€12.50) to the tasting menu or standalone order. House-sourced bluefin tuna, sliced cleanly and plated with respect. The caviar and uni are restrained—highlighting rather than covering the fish.