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Japanese cuisine is an art. What looks like simple preparations of food can actually be complex, resulting in sophisticated layers of flavor. Pair a deep respect and consideration for ingredients with an attentiveness for plating and presentation; it’s no wonder why the fanaticism for Japanese food is unparalleled.
In the Philippines, many local Japanese restaurants strive for authenticity. They try to replicate the Land of the Rising Sun’s culinary tradition, taking great care not to stray from time-honored recipes.
That is not the case in Fukujin Izakaya.
“In a word? Progressive.” That is how Chef Paul Castillo describes his vision for this modern izakaya. They never claimed to serve authentic Japanese cuisine— at Fukujin Izakaya, the goal was always to innovate and reinvent.
About their logo: At first glance, you see a sumo wrestler sitting down, and on another take, a geisha. It's not just an optical illusion— the sumo wrestler represents great and filling food, while the geisha speaks of their quality of service.
It took a lot before Chef Paul could reach this level of self-assurance. Though he was already receiving instruction from one of the top culinary schools in America, he believed that experience is the best teacher. His drive to learn and passion for cooking led him to seek training from different chefs and restaurants across the United States.
With luck on his side, Paul was able to find work in various kitchens from Kentucky and Indiana, to New York. Upon his return to the Manila, he also dabbled with hotel and restaurant food consultancy.
Fun Fact: While he's a hard-worker, Chef Paul doesn't discount the role that luck has played in his life. In fact, the restaurant's name is a homage to Shichi Fukujin, the Seven Gods of Fortune in Japanese Mythology.
Now with freedom to run his own kitchen, Chef Paul doesn’t mind breaking rules and tradition. What he does is take traditional Japanese dishes and reinvent them by adopting a mix of Western techniques, Asian flavors, and local ingredients to adapt to the Filipino taste.
Spicy Salmon Salad
Diced salmon is dressed in spicy aioli and placed over greens. Instead of just your standard tempura batter flakes, Fukujin Izakaya’s spicy salmon salads gets an additional crunch from crispy salmon skin.
Seaweed Kani Salad
This dish is one of their best-sellers. It’s made up of sesame-marinated seaweeds topped with kani, tempura flakes, drizzled with spicy mayo dressing and unagi sauce. A few spoons of ebiko (roe) reinforce the ocean flavor.
Cheese Gyoza
Instead of traditional pork and cabbage, these gyoza are filled with cream cheese and cheddar.
Land & Sea Maki
You can’t leave Fukujin without trying this roll. It’s ebi tempura, cucumber topped with torched beef slices
Salmon Aburi Maki
Salmon and cream cheese has already become a classic sushi flavor combination but Fukujin takes it further by topping their version with torched salmon slices.
Halibut Tempura
Apart from Ebi Tempura, they also offer Halibut Tempura which is drizzled with whiskey beurre blanc.
Chicken Yakitori
Teriyaki chicken thigh cutlets on skewers is not a new concept but it’s still done exceptionally well here. Our insider tip? Try the Ox Tongue Kushiyaki if you’re feeling adventurous!
Pork Curry Nabe
Fans of Japanese curry should try this dish which is served in a hot pot. The curry cooked rice is topped with roasted pork belly and a soft-boiled egg.
Without ever disregarding or disrespecting the Japanese tradition, Chef Paul has managed to create dishes that are new or have an unexpected twist— all the while building on the foundation of what the Japanese have already perfected.
Umami Chicken Soba
This must-try dish is their take on Chicken Alfredo… a Japanese version made with soba noodles!
Smoked Duck ala Mansi
Inspired by the French duck a l’orange but decidedly Asian in its flavor profile, this dish is worth ordering even without the theatrics.
Roasted Bone Marrow
You won’t find this dish in other Japanese restaurants but here they serve it with special tare sauce. It is the perfect (and most sinful) choice for bar chow.
To end your meal, order a scoop of ice cream for dessert. They’re made in-house which allows Chef Paul and his team to play and experiment with flavors and textures. Past flavors include Strawberry Ice Cream with Truffle Balsamic Glaze and Mango Graham Ice Cream, but Fukujin’s signature flavor is truly one-of-a-kind:
Nori Ice Cream
This is an original invention of Chef Paul’s. Anyone who has tried this has been pleasantly surprised by how unique yet nostalgic this tastes.
As you’ll notice from their eye-catching bottle keep, Fukujin was meant to be a drinking place (they serve Japanese whisky, sake, beer and other alcohol) but because of their location in a residential area their clientele now mostly consists of families and the occasional barkada.
In order to stay true to the concept of an izakaya (a casual place for after-work drinking), they’ve converted a portion of the bar area into a mini-stage where people can listen to live music after work.
Also read: These 13 Izakayas in Manila Will Have You Saying “Arigatou” After Work
Expect the unexpected at Fukujin Izakaya. They’re constantly on the move, progressing thru reinvention, pushing boundaries, and developing new menu items on a regular basis. Add them to your “Must Try” lists and book a table through the Booky app to enjoy ₱500 off your bill. Don’t forget to answer our quick survey after your meal to claim a free dessert. With luck, it’ll be the ice cream.
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2/F TNA Building, #17 J. Abad Santos St, Little Baguio, San Juan
(02) 624-3006
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